Best 5 Gourmet Mushroom Risotto Recipes
Are you in search of an exquisite and flavorful dish to tantalize your taste buds? Look no further than gourmet mushroom risotto! This luxurious dish combines the earthy flavors of wild mushrooms with the creamy richness of Arborio rice, resulting in a symphony of flavors and textures that will leave you craving for more. Whether you're a seasoned chef or a home cook looking to impress your guests, this guide will provide you with all the essential steps and tips to create a gourmet mushroom risotto that will elevate your culinary skills to new heights.
Let's cook with our recipes!
GOURMET MUSHROOM RISOTTO
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
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
GOURMET MUSHROOM RISOTTO
Italian style risotto that is full of flavour! Great when paired with grilled steak, any chicken dish or fabulous on it's own!
Provided by JGrindatto
Categories Rice
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a sauce pan, warm the broth over low heat.
- Warm 1 tbsp olive oil in a large saucepan over med-high heat.
- Stir in mushrooms and cook until soft. About 3 minutes. Remove the mushrooms and set aside.
- Add 1 tbsp olive oil and stir in diced shallots. Cook 1 minute or until soft.
- Add Arborio Rice and stir. Ensure evenly coated with oil. Rice will turn a pale yellow colour.
- Add the white wine and stir until fully absorbed.
- Add warm broth 1/2 cup at a time until absorbed. Process should take about 20 minutes.
- Remove from heat - stir in mushrooms, butter, chives and parmesan cheese.
- Serve immediately and enjoy with the remainder of the bottle of wine!
Nutrition Facts : Calories 482.2, Fat 23.3, SaturatedFat 7, Cholesterol 19, Sodium 1245.4, Carbohydrate 48, Fiber 2.8, Sugar 4.1, Protein 17
GOURMET MUSHROOM RISOTTO
Steps:
- -Heat the broth over low heat. -In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute -Put the mushrooms and the liquid in a bowl and set aside. -Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute. -Stir in the rice,coating it with oil, about 2 minutes. -When the rice has taken on a pale, golden color, add the wine, stirring constantly until it 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 tender-firm. -Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
GOURMET MUSHROOM RISOTTO
In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.
Provided by Redneck Epicurean
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broth over low heat.
- In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
- Put the mushrooms and the liquid in a bowl and set aside.
- Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
- Stir in the rice,coating it with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, add the wine, stirring constantly until it 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 tender-firm.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 424.6, Fat 18.2, SaturatedFat 7.2, Cholesterol 25.2, Sodium 909, Carbohydrate 47.4, Fiber 3, Sugar 4, Protein 15.3
GOURMET MUSHROOM RISOTTO
I personally don't really like mushrooms but was asked to cook it for a family dinner so I got this recipe from my neighbor and added a few more ingredients and wala! Everyone loved it, I hope you guys do too!
Provided by Hope Adcox
Categories Rice Sides
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a saucepan, warm broth over low heat.
- 2. Warm 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in mushrooms and cook until soft. (about 4 minutes) Remove mushrooms and their sauce, set aside.
- 3. Add remaining olive oil to skillet, stir in shallots. Cook for 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. When rice has taken a pale golden color, pour in wine, stirring constantly until wine is absorbed.
- 4. Add 1/2 cup of broth to the rice, and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently until liquid is absorbed and the rice is al dente. (17-20 minutes)
- 5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, flavorful mushrooms, a good quality Arborio or Carnaroli rice, and a dry white wine.
- Toast the rice before adding the liquid: This will help the rice to absorb the liquid more evenly and prevent it from becoming gummy.
- Add the liquid gradually: Don't dump all of the liquid into the rice at once. Add it in small increments, stirring constantly, until the rice is cooked through.
- Stir the risotto frequently: This will help to prevent the rice from sticking to the pan and ensure that it cooks evenly.
- Don't overcook the rice: Risotto should be cooked until it is al dente, with a slight bite to it. If you overcook it, it will become mushy.
- Add the cheese and butter at the end: Stir in the cheese and butter just before serving. This will help to create a creamy, flavorful sauce.
- Garnish with fresh herbs or grated Parmesan cheese: This will add a pop of color and flavor to the risotto.
Conclusion:
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. With a little practice, you can learn to make perfect risotto at home. So next time you're looking for a special meal to impress your friends and family, give risotto a try. You won't be disappointed!
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