Hammushroomrisotto Recipes

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

HAM & MUSHROOM RISOTTO

Steps:

• Clean and prepare all the vegetables.
• Heat the stock to a simmer and infuse the crumbled saffron in it.
• Meanwhile, heat the oil in a very large skillet.
• Saute the minced shallots, celery and the mushrooms.
• Add the rice and continue sauteing until the rice is opaque.
• If it browns slightly, that's fine.
• Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
• Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
• If you run out of stock before the rice is done you may add a little hot water.
• This will take 20 to 45 minutes, depending on the age of your rice.
• Newer rice cooks more quickly.
• If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
• Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
• When the rice is tender, stir in the Parmesan and the parsley.

CLASSIC MUSHROOM RISOTTO

Steps:

• Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured.
• Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent.
• Add the white wine and stir well until the wine is almost completely absorbed.
• Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding the each ladleful.
• Once all the stock has been added and absorbed, add the mushrooms and stir well.
• Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well.
• Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately.

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

BACON & MUSHROOM RISOTTO

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.