Best 3 Risotto Portobello Recipes
Risotto portobello is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. The combination of earthy mushrooms and creamy rice is simply irresistible. A variety of herbs and spices such as dried basil, thyme, garlic, salt, and pepper are part of what makes this risotto so special. You’ll use the natural flavors of portobello mushrooms and white wine to create a savory, rich sauce. Top it off with grated Parmesan cheese for a touch of nuttiness. It’s sure to tantalize your taste buds and leave you wanting more.
Here are our top 3 tried and tested recipes!
RISOTTO-STUFFED PORTOBELLO MUSHROOMS
These elegant, stuffed mushroom caps make a lovely special-occasion side dish perfect for the holidays. Green and red sweet peppers add festive color to the creamy and tender risotto.-Christie Szabo, Helotes, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes., Drain and discard marinade. Place mushroom caps in a 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender., Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 813mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
PORTOBELLO RISOTTO WITH MASCARPONE
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. -Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
RISOTTO PORTOBELLO
Steps:
- Heat the broth and keep it warm. Reserve a half cup to reconstitute the saffron. Heat 3 tablespoons of butter in the skillet and add the onion, stirring until it is soft, 4-5 minutes. Add the mushrooms and cook on low heat, until mushrooms are soft. Add the rice and stir quickly for a minute or two until the rice is translucent and well coated with butter. Stir in the wine and keep stirring until it is almost absorbed. Add the saffron broth and stir. Keep stirring and add broth 1/2 cup at a time for about 20 minutes. Taste for doneness and make sure it isn't chalky. If needed, use more broth than called for. When you add the last of the broth, add the other tablespoon of butter and the parmesan and whip it through. Taste, adjust the seasoning and sprinkle with more parmesan if desired. Serve at once.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use Arborio or Carnaroli rice, which are both Italian short-grain rices that are perfect for risotto.
- Toast the rice before cooking: This helps to bring out the flavor of the rice and prevent it from becoming mushy.
- Cook the rice slowly and stir constantly: This helps to ensure that the rice cooks evenly and absorbs all of the flavors of the other ingredients.
- Add the liquid gradually: Don't dump all of the liquid in at once. Add it in small increments, stirring constantly, until the rice is cooked through.
- Use a variety of vegetables: Portobello mushrooms are a great addition to risotto, but you can also use other vegetables, such as asparagus, zucchini, or peas.
- Season the risotto to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of white wine or lemon juice for extra flavor.
- Serve the risotto immediately: Risotto is best served hot and fresh. If you need to make it ahead of time, reheat it gently over low heat, stirring constantly.
Conclusion:
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. With a little practice, you can make perfect risotto at home. So next time you're looking for a new and exciting dish to try, give risotto a try!
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