Italian Recipes: Gourmet Mushroom Risotto [16-5-17]

 
Gourmet Mushroom Risotto

Ingredients

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 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions

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.

Creamy Mushroom Rice (Risotto al Funghi) - Italian Recipes

Creamy Mushroom Rice (Risotto al Funghi) - Italian Recipes

Ingredients

1/3 ounce dried porcini mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

Directions

Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.

Meanwhile, heat butter in a stew pot. Add the onion and saute over medium-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Strain the mushroom water and add to stew pot, along with the mushrooms.

Continuemstirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.

RISOTTO OF SPRING VEGGIES

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RISOTTO OF SPRING VEGGIES

Ingredients:

2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbs. butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese

Directions:

Melt half the butter over medium heat. Add leeks and onion. When onion mixture is transparent, add rice and stir to coat grains well. When rice glistens and becomes opaque, start adding stock a ladleful at a time, over heat high enough to evaporate the liquid. Add a ladleful at a time, after each addition evaporates, but don't let rice dry out. After 5 minutes, fold in the artichoke slices. When rice is half done (10 minutes), add salt and pepper. Add as much of the rest of the simmering stock to the rice as needed to make it tender but not mushy, a ladleful at a time, stirring, for about 5 minutes more. Add peas, fava beans and butter and toss with rice, gently. Serve at once. Optional: shave parmesan cheese over each serving.

Yield: 6 Servings