Recipes for "mushroom risotto"

Bring the stock to a simmer in a saucepan.

Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).

Add the rice and stir to combine. Add brandy, bring to a boil, and reduce the liquid by half, about 3 to 4 minutes.

Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly—stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

Wait until the first 1/2 cup of stock is almost completely absorbed before adding the next 1/2 cup. Repeat until all the stock has been added and absorbed.

This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

Stir in the Parmesan cheese and thyme. Season to taste with salt and pepper. Serve and garnish with chopped fresh parsley or chives.

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Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.

Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.

Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.

Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Serve hot and enjoy!

Bring the turkey stock, plus an additional 2 cups of water, to a simmer.

Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown. Add the shallots and mushrooms and toss to combine. Salt them well and sauté until the shallots are translucent, about 3 minutes.

Stir well. Sauté for another 1-2 minutes, stirring often.

Add 1 cup of the simmering stock. Stirring constantly, let the stock evaporate before adding another 1/2 cup. Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm. This will take about 20-30 minutes.

Stir well to combine. Add the black pepper and stir again. Serve at once.

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Gather all ingredients.

Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.

Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.

Season with salt and pepper and serve immediately.

Preheat oven to 400 degrees F (200 degrees C).

Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.

Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.

Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.

Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.

Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.

Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.

Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.

Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.

Pour beef stock into a saucepan over low heat. Cover and keep warm.

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.

Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.

Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.

Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.

Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.

Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.

Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.

Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.

Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.

Pour in wine; simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.

Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.

Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.

Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.

Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.

In a saucepan over medium heat, bring the stock to a gentle simmer.

Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.

Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.

Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.

Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.

Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.

Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.

Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.

Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.

Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.

Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Season with salt and pepper. Stir and serve immediately.

Preheat oven to 350 degrees F.

Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.

Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.

Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.

Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.

Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.

Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.

Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.

Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.

Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

Select “Sauté” on the Instant Pot and adjust the heat to high. Add the oil to the cooker. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until the liquid evaporates and the mushrooms are slightly browned, about 15 minutes. (If it seems like a long time, it’s because it is. Liquid takes longer to evaporate in the deep pot of the pressure cooker.)

Alison Bickel

Once the mushrooms are fully cooked, add the onions and garlic to the Instant Pot and cook until the onion is translucent, about 3 minutes. Sprinkle with salt and pepper to taste.

Add the rice and cook, stirring, until the grains are coated in the oil and the outer parts of the rice kernels are translucent, 1-2 minutes. Add the wine and cook, stirring, until nearly all the wine is evaporated, about 3 minutes. (This keeps the wine from having a raw taste, which can happen in a pressure cooker.)

Alison Bickel

Stir in the soy sauce, miso, and 3 3/4 cup stock. Secure the lid, and make sure the pressure release valve is set to seal. Program the Instant Pot to cook on Manual/Pressure at high pressure for 5 minutes. (It will take about 10 minutes for the Instant Pot to come to pressure.)

When the Instant Pot beeps, release the pressure using the quick release: depending on the model of cooker you have, you will do this by pushing a button on the pressure cooker or nudge the valve open with the handle of a long spoon to keep your fingers away from the steam. Unlock the lid and open it. There will be a layer of thick liquid at the top of the pot and the rice will mostly be at the bottom. Stir to combine.

Alison Bickel

Carefully taste a bit of the risotto. You are checking for doneness—you want the rice to have a little bite, but not be raw and crunchy.

If it’s loose and soupy or if it’s crunchy, turn on the “Sauté” setting and cook with the lid off. If loose stir constantly, until more of the liquid has been absorbed by the rice. If it’s crunchy add the remaining 1/4 cup stock and stir until it’s absorbed a bit, about 1 minute.

You want the consistency to be “all'onda” (“like waves” in Italian). It’s the risottoland happy place between soupy/watery and gloppy/stiff. You want it to be rich and creamy.

Stir in the butter and parmesan. Taste one more time for seasoning. If it seems a little too earthy and flat, add the 1/4 teaspoon of lemon zest. Adjust with salt, if needed. Serve right away.

Alison Bickel

Heat olive oil in large skillet over medium heat. Crumble the sausage into the pan, spreading it out in an even layer. Cook for a couple of minutes.

Add the mushrooms, thyme, and oregano. Increase the heat to medium high and cook until the mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira and scrape to deglaze the pan, about 1 minute. Set aside.

Heat the stock until it is steamy or simmering in a large saucepan and keep warm over low heat.

Melt butter in a large saucepan over medium-high heat. Add onion and garlic and sauté, stirring frequently, until onion is translucent, about 5 minutes.

Add the rice to the onions and cook for a couple of minutes, stirring frequently, until the rice starts to brown.

Cook, stirring constantly until Madeira has been absorbed, about 2 minutes.

Simmer until it is almost all absorbed by the rice, after each addition. Slowly stir the rice while it is cooking in the stock.

Continue to cook until rice is just tender and mixture is creamy, adding more stock by ladlefuls, stirring often and allowing most stock to be absorbed before adding more, until rice is tender, but still firm to the bite, about 20 to 25 minutes.

Add the sausage and mushrooms. Taste and season with salt and pepper. Sprinkle with cheese to serve.

Heat 2 tablespoons of butter in a large skillet over medium high heat. Add two cloves of garlic and saute for 1-2 minutes until the smells of amazingness overtake your life. Add the arborio rice and toss with the butter and garlic for a minute or two until coated. Add a splash of white wine to get things all sizzly-hot.

Add 1 cup of chicken broth and push the mixture around gently in the pan with a wooden spoon, letting it get all bubbly and nice. When most of the liquid has evaporated, add another half cup. Repeat this process over about 15-20 minutes until the arborio rice has cooked to the point where it’s almost completely soft, and the whole thing takes on a creamy texture.

In a separate little skillet, melt the remaining 2 tablespoons butter over medium high heat. Add the garlic, saute for 1-2 minutes, and add the sliced mushrooms. Saute for 5-10 minutes until they’re browned to your liking – I like to add another splash of white wine here – yummy sizzle. Remove from heat, stir in the spinach until wilted, and transfer to the risotto pan (I just arranged it all over the top). Top generously with Parmesan, salt, pepper, and lemon if you want! Yummm.

Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.

Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.

Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.

Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.

Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.

Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

Place chicken stock in a small saucepan over medium heat; bring to a simmer.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.

Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.

Pour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine, about 3 minutes more.

Remove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.