Risotto With Porcini Mushrooms And Mascarpone Recipes

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

RISOTTO WITH PORCINI MUSHROOMS AND MASCARPONE

Steps:

• Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft. Drain through a colander over a bowl. Reserve 1 1/2 c soaking liquid; chop mushrooms.
• Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.
• Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; saute 5 minutes. Add wine, and cook until liquid evaporates (about 2 mins).
• Add 1 c broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.

PORTOBELLO RISOTTO WITH MASCARPONE

Steps:

• In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

RISOTTO WITH PORCINI MUSHROOMS

Steps:

• Gather the ingredients.
• Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.
• Meanwhile, sauté the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.
• Sauté the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.
• Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.
• Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente , turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.
• Serve hot, with the remaining grated cheese for sprinkling on top.
• Enjoy. Edited by Danette St. Onge