Best 2 Three Mushroom Risotto Recipes

Three mushroom risotto is a rich and flavorful dish that is perfect for a special occasion or a simple weeknight meal. Made with a combination of three different types of mushrooms, this risotto is packed with earthy flavor and umami. The creamy, cheesy sauce is the perfect complement to the mushrooms, and the addition of fresh herbs and lemon zest brightens up the dish.

Here are our top 2 tried and tested recipes!

THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO

Three-Cheese-and-Mushroom Quinoa Risotto image

Provided by Mark Bittman

Categories brunch, dinner, lunch, main course, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3/4 cup dried porcini mushrooms
3 tablespoons butter or olive oil, plus more to taste
2 chopped shallots
1 cup chopped shiitake caps
1 1/2 cups quinoa
Salt and ground black pepper
1/2 cup dry white wine or water
2 to 3 cups chicken or vegetable stock
1/4 cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzola

Steps:

Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams

THREE-MUSHROOM RISOTTO

Three-Mushroom Risotto image

Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (about 1.25 ounces) dried porcini mushrooms (1 cup)
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
4 garlic cloves, finely chopped
2 medium green onions, sliced (2 tablespoons)
1 cup uncooked Arborio rice or regular long-grain rice
1 package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced
1 package (about 5.5 ounces) fresh cremini mushrooms, thinly sliced
3 1/2 cups Progresso™ chicken broth (from 32-ounces carton), warmed
1/2 cup freshly grated or shredded Parmesan cheese
1 tablespoon balsamic vinegar

Steps:

Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
Stir in cheese and vinegar.

Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg

Tips:

Use the right type of rice. Arborio rice is the best choice for risotto because it has a high starch content that helps to create a creamy texture.
Toast the rice before adding the liquid. This helps to bring out the flavor of the rice and prevent it from becoming gummy.
Add the liquid gradually. This helps to prevent the rice from becoming too mushy.
Stir the risotto constantly. This helps to prevent the rice from sticking to the bottom of the pan and to ensure that it cooks evenly.
Add the cheese and butter at the end. This helps to create a rich and creamy texture.
Serve the risotto immediately. Risotto is best when it is served hot and fresh.

Conclusion:

Three mushroom risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover mushrooms, and it can be easily customized to suit your own taste. Whether you like your risotto creamy or al dente, with vegetables or meat, there is a recipe in this article that you will enjoy. So next time you are looking for a comforting and satisfying meal, give one of these three mushroom risotto recipes a try.