Mushroomandredwinerisotto Recipes

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RED WINE RISOTTO WITH MUSHROOMS



Red Wine Risotto with Mushrooms image

A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.

Provided by Amanda

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 11

3 ½ cups chicken broth
3 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup Arborio rice
½ cup dry red wine
1 (8 ounce) package sliced cremini mushrooms
½ cup grated Parmesan cheese
⅓ cup grated mozzarella cheese
¼ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
  • Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
  • Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
  • Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 46.6 g, Cholesterol 37.7 mg, Fat 13.2 g, Fiber 1.6 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 258.3 mg, Sugar 2.1 g

RED WINE AND MUSHROOM RISOTTO



Red Wine and Mushroom Risotto image

Categories     Mushroom     Rice     Side     Parmesan     Bacon     Red Wine     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 ounce dried porcini mushrooms*
2 cups boiling water
1 1/2 pounds fresh cremini or white mushrooms
3/4 stick (6 tablespoons) unsalted butter
5 to 6 cups low-salt chicken broth
6 ounces 1/4-inch-thick slices pancetta (Italian unsmoked cured bacon)**, chopped
1 cup finely chopped onion
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage, crumbled
3 cups Arborio rice**
2 cups dry red wine such as Rosso di Montalcino
3 tablespoons finely chopped fresh parsley leaves
1 cup freshly grated Parmesan
Garnishes: curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan, fresh rosemary sprigs
*available at specialty foods shops and some supermarkets
**available at Italian markets and specialty foods shops

Steps:

  • In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
  • Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
  • In a large saucepan heat broth and keep at a bare simmer.
  • In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
  • Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
  • Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
  • During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
  • Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.

RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS



Red wine risotto with duck & garlicky mushrooms image

A great way to use up leftover duck in a rich, luxurious supper dish

Provided by Jane Hornby

Time 40m

Number Of Ingredients 12

2 tbsp butter
1 onion , finely chopped
2 carrots , finely chopped
2 celery sticks, finely chopped
3 garlic cloves , crushed
thyme sprig, leaves picked
300g risotto rice
300ml red wine
1.4l chicken stock , hot
about 175g leftover duck , shredded
200g pack chestnut mushroom , thickly sliced
handful flat-leaf parsley , chopped

Steps:

  • Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
  • Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
  • Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium

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