Wild Mushroom Risotto With Parmesan Recipes

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GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Provided by Myleen Sagrado Sjödin

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 12

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

Steps:

  • In a saucepan, warm the broth over low heat.
  • Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 ounce dried wild mushrooms, such as porcini
9 ounces assorted fresh wild mushrooms
7 tablespoons olive oil
1/2 cup finely chopped shallots
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for grating or shaving
Salt and freshly ground black pepper

Steps:

  • Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.
  • Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
  • Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
  • Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.
  • Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
2 cloves garlic, smashed with heel your hand
1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
Kosher salt
1 cup dried porcini mushrooms, soaking in 3 cups hot water
1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups)
2 cups Carnaroli or Arborio rice
2 cups dry white wine
6 to 7 cups hot chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano
1/2 cup chopped chives

Steps:

  • Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
  • Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
  • Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
  • During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 12

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
  • Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
  • In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

For the rice, visit your local Italian market and purchase a high quality Italian short grain rice called Arborio, which comes in three varieties: Vialone, Carnaroli, and Baldo; each one has slightly different cooking times, texture, and grain size. The high starch content creates the creamy texture. The better the quality of rice and mushrooms, the more expensive it will be, but the end result will be worth it! Recipe from As Fresh as it Gets, courtesy of Arsenal Pulp Press.

Provided by Food Network Canada

Categories     Main,mushrooms,rice and grain

Number Of Ingredients 9

4 to 6 cups chicken stock
1 cup wild mushrooms, cleaned and sliced
3 Tbsp olive oil
½ cup onion, finely chopped
1 clove garlic, minced
2 cup Arborio rice
1 cup white wine
2 Tbsp butter
½ cup Parmesan cheese, grated salt and freshly ground pepper to taste

Steps:

  • In a medium pot on medium heat, bring stock to a simmer.
  • In a frying pan on medium-high heat, sauté the mushrooms in oil until tender and then set aside.
  • In the same frying pan on medium-high heat sauté the onions and garlic, stirring constantly until onions are translucent.
  • Reduce heat to medium, add the rice and cook for about 2 minutes. (You don't want to brown the rice, just coat it with the oil.)
  • Add the wine and stir until it is absorbed, then pour in the simmering stock 1/2 cup at a time, stirring constantly until the stock is absorbed. (This step will take about 20 minutes, and the rice will be tender but firm to the bite.)
  • Once the rice is almost ready, stir in the butter and Parmesan cheese. Just before serving, add the sautéed mushrooms. (Adding the mushrooms in the last stage prevents the risotto from turning grayish in color.) Season with salt and pepper. Top with more Parmesan if desire.

ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN



Asparagus-Wild Mushroom Risotto with Parmesan image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
2 shallots, chopped
2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1 teaspoon dried thyme
2 cups cooked Arborio rice
1 cup reduced-sodium beef broth
2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Salt and ground black pepper

Steps:

  • Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
  • To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
  • Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Lori De Mori

Categories     Mushroom     Appetizer     Quick & Easy     High Fiber     Parmesan     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

I originally made this as a side dish for Osso Bucco. The leftovers were fantastic all by themselves! Mushroom broth or vegetable broth can be substitutes.

Provided by kymgerberich

Categories     Medium Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 lb wild mushroom, sliced (oyster, crimini, shiitake)
1 cup arborio rice
1/2 cup dry sherry
1/2 cup parmesan cheese, freshly grated (about 2 oz)
3/4 teaspoon fresh thyme, chopped

Steps:

  • Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
  • Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
  • You may not need to use all the broth.

Nutrition Facts : Calories 608.2, Fat 24.9, SaturatedFat 9.7, Cholesterol 33.9, Sodium 1316.9, Carbohydrate 50.8, Fiber 2.6, Sugar 4.1, Protein 18.7

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Anthony Bourdain

Categories     Mushroom     Rice     Side     Sauté     Parmesan     Fall     Shallot     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 side-dish servings

Number Of Ingredients 9

6 1/2 cups chicken stock , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives

Steps:

  • Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
  • Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
  • Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
  • Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
  • *Available at specialty foods shops and cooking.com.

PARMESAN MUSHROOM RISOTTO



Parmesan Mushroom Risotto image

Make and share this Parmesan Mushroom Risotto recipe from Food.com.

Provided by Battle in Seattle

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

6 -8 cups chicken stock
3 tablespoons olive oil
2 shallots, chopped fine
1 cup mushroom, chopped
1 cup risotto rice
1 cup Chardonnay wine
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese (plus a little extra)
3 tablespoons parsley
salt
pepper

Steps:

  • Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
  • Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
  • Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
  • Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.

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