Risotto With Wild Mushrooms Pine Nuts And Parsley Recipes

PRAWN AND PINE NUT RISOTTO

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
• Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
• Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
• At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

CHICKEN, MUSHROOM AND PARSLEY RISOTTO

Steps:

• Heat olive oil in a large pan. Sauté cubed chicken & diced onion for 4-5 minutes.
• Stir in risotto rice. Cook, stirring, for 3 minutes. Gradually add chicken stock, stirring until fully absorbed before adding more. Continue gradually adding chicken stock until rice mixture is creamy and tender.
• Heat olive oil In a small skillet over medium-high heat. Sauté mushrooms, cherry tomatoes & zucchini until softened.
• Stir into risotto with Gourmet Garden Parsley Stir-In Paste. Serve with shredded parmesan. Enjoy!

CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL

Steps:

• for meatballs:.
• preheat oven to 375.
• heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
• add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
• in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
• add breadcrumbs and mix thoroughly.
• shape into 8-10 meatballs.
• heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
• when meatballs are brown all over cover and place skillet into preheated oven.
• cook for 12 minutes and let stand for 5 minutes.
• Risotto:.
• heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
• add garlic and sute for 2-3 more minutes.
• add mushrooms and cook for 3-4 minutes more.
• add rice and cook for 2-3 minutes, do not allow rice to brown.
• add two cups of broth and stir constantly until most of liquid is gone.
• continue cooking down each cup of broth for all five cups until risotto is creamy.
• remove risotto from heat and add parmesean mix thoroughly.
• Basil Pesto:.
• place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
• add oil and continue pulsing umtil smooth.
• add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
• transfer pesto to pan and heat through.
• to serve place risotto into bowls and add meatballs to each.
• spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

BEST VEGAN MUSHROOM RISOTTO

Steps:

• Heat 2 tbsp of olive oil in a large non-stick pan and over medium heat. Add garlic, stir for 30-40 seconds and then discard. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.
• Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.
• Add turmeric, Italian seasoning, 1 tsp of salt, ¼ tsp of pepper as wells as 1 cup of warm vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.
• Heat the remaining 1 tbsp of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.
• In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.
• Add parsley and serve!

CORNBREAD AND WILD RICE DRESSING WITH PINE NUTS AND PARSLEY

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.
• For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
• Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.
• Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.

ROSEMARY RISOTTO WITH LEMON AND PINE NUTS

Steps:

• Peel and finely chop onion and garlic. Heat 4 tablespoons of oil in a saucepan and sauté onion, garlic, rosemary and lemon zest on medium heat.
• Remove rosemary and add rice. Sauté until rice is translucent and deglaze pan with wine. Cook until wine is evaporated and add 2 ladles of broth and the lemon juice. Cook, stirring frequently, until almost liquid has absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
• Season risotto with salt and pepper. Mix in Parmesan. Heat remaining oil in a pan and sauté parsley and pine nuts. Place risotto in preheated bowls, drizzle with parsley-pine nut oil and serve immediately.

RISOTTO WITH WILD MUSHROOMS, PINE NUTS AND PARSLEY

Steps:

• 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
• 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
• 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
• 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.