Best 2 Asian Mushroom Risotto Recipes

Indulge in a culinary journey with our exquisite Asian Mushroom Risotto, a delectable fusion of Eastern and Western flavors. This vegetarian delight combines the earthy goodness of mushrooms with the creamy richness of risotto, resulting in a comforting and satisfying meal. Embark on a sensory adventure as you explore variations of this classic dish, including a hearty Mushroom and Spinach Risotto, a flavorful Truffle Mushroom Risotto, and a tantalizing Shitake Mushroom Risotto. Each recipe offers a unique twist, showcasing the versatility of this culinary masterpiece. Let your taste buds be captivated by the symphony of textures and flavors as you delve into the world of Asian Mushroom Risotto.

Here are our top 2 tried and tested recipes!

GOURMET MUSHROOM RISOTTO

Gourmet Mushroom Risotto image

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

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 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

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

ASIAN RISOTTO

Asian Risotto image

This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store.

Provided by MNLisaB

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup arborio rice
5 tablespoons butter, divided
1 (3 1/4 ounce) package shiitake mushrooms, stems removed,cut into 1/4 inch strips
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
3/4 lb fresh shrimp, peeled,deveined,cleaned
3 1/4 cups chicken broth
1/4 cup dry sherry
2 tablespoons soy sauce
1/2 cup red bell pepper, diced
1/3 cup pine nuts, toasted
1/2 cup cilantro leaf, chopped

Steps:

Melt 3 TBS of the butter in a medium saucepan over medium heat.
Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
Melt remaining 2 TBS butter in the same saucepan.
Stir in ginger and garlic, saute until fragrant, about 1 minute.
Stir in rice; cook over medium heat for 3 minutes.
In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
Bring to a boil; remove shrimp to a bowl.
Add about a third of the hot broth to the rice.
Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
Stir in cilantro and serve right away.
To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.

Tips:

Use a variety of mushrooms. This will give your risotto a more complex flavor.
Sauté the mushrooms until they are golden brown. This will help to develop their flavor.
Use a good quality broth. This will make a big difference in the flavor of your risotto.
Cook the rice until it is al dente. This means that it should be slightly firm to the bite.
Stir in the cheese and butter at the end of cooking. This will help to create a creamy and flavorful risotto.
Serve the risotto immediately. It is best enjoyed fresh and hot.

Conclusion:

Asian mushroom risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With its umami-rich flavors and creamy texture, this risotto is sure to be a hit with your family and friends. So next time you are looking for a new and exciting recipe, give Asian mushroom risotto a try. You won't be disappointed!