Best 6 Garlicky Pork And Mushroom Risotto Recipes

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**Savory Sensations: A Culinary Journey with Garlicky Pork and Mushroom Risotto**

Indulge in a symphony of flavors with our garlicky pork and mushroom risotto. This delectable dish combines the succulent richness of pork, the earthy depths of mushrooms, and the creamy embrace of arborio rice. Each bite is a harmonious blend of textures and tastes, leaving your palate dancing with delight. Discover the art of preparing this culinary masterpiece with our carefully curated collection of recipes, catering to various dietary preferences and cooking styles. From classic renditions to innovative twists, our recipes offer a culinary adventure that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ROASTED GARLIC & MUSHROOM RISOTTO



Creamy Roasted Garlic & Mushroom Risotto image

Creamy Roasted Garlic & Mushroom Risotto is a restaurant quality dish that is perfect for a special occasion dinner and can be served as either a meatless main dish, side dish, or appetizer depending on how you portion each serving.

Provided by Amy Nash

Categories     Uncategorized

Time 30m

Number Of Ingredients 13

2 Tablespoons olive oil (divided)
2 shallots or 1/2 a medium onion (chopped)
1 whole head garlic (roasted)
8 ounces crimini mushrooms (quartered)
4 ounces hedgehog or chanterelle mushrooms
1/2 cup dry white wine like pinot grigio (optional - swap for water or additional chicken broth if desired)
1 1/4 cups arborio rice
4 cups chicken stock
1/2 cup freshly grated Parmesan cheese
3 Tablespoons butter
1 teaspoon lemon zest
Freshly chopped parsley or micro-greens for garnish
Salt & pepper (to taste)

Steps:

  • Heat a large cast iron skillet or pan over medium heat. Cook the mushrooms in 1 tablespoon of the oil for 5 minutes until they turn brown, then transfer to a bowl and set aside.
  • Wipe out the pan and drizzle with remaining tablespoon of oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes, until they begin to soften. Add the roasted garlic, mashing it in a bit, and season with salt and pepper.
  • Turn up the heat to medium-high and add the rice, stirring just until the grains become somewhat translucent - about 1 minute.
  • Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the alcohol is burned off - about 2 minutes. If not using the wine, just skip this step and add the additional water or chicken stock in the next step.
  • Turn the heat down to medium-low and add 3 cups of chicken stock to the rice. Leaving the skillet uncovered, continue to cook over medium-low until most of the liquid has been absorbed, stirring just once or twice while the rice cooks.
  • Test the rice by tasting a small spoonful. It should be firm, but not soft. Adjust salt & pepper, as needed, then add additional stock, 1/2 cup at a time, stirring in between each addition, until the rice is cooked to your taste and the liquid has been absorbed.
  • Add the sauteed mushrooms back into the risotto to heat through just as the rice is almost done. When the rice is done, add another splash of chicken broth to make the risotto slightly soupy and remove the pan from the heat.
  • Add the butter, Parmesan and lemon zest to the rice and stir thoroughly until the butter is completely melted and the risotto becomes nice and creamy and finishes absorbing any extra stock.
  • Serve immediately, garnishing with shaved Parmesan, additional lemon zest, and micro-greens or freshly chopped parsley.

Nutrition Facts : Calories 369 kcal, Carbohydrate 43 g, Protein 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 418 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

GARLIC MUSHROOM RISOTTO



Garlic Mushroom Risotto image

Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!

Provided by Kaarin

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb mushroom, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

Steps:

  • Saute mushrooms in butter. Season with salt and pepper to taste.
  • Set aside.
  • Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
  • Stir in the rice and cook 1 minute, coating rice with the oil.
  • Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
  • Repeat with the remaining broth and hot water.
  • Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
  • Add more hot liquid if necessary to cook longer.
  • Total cooking time should be 20-25 minutes.
  • Stir in the mushrooms, cheese and parsley and season to taste.
  • Cook till warmed through.

Nutrition Facts : Calories 301.3, Fat 15.3, SaturatedFat 7, Cholesterol 27.7, Sodium 535.2, Carbohydrate 31.9, Fiber 2.2, Sugar 2.7, Protein 9.7

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

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

CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN



Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin image

Provided by Dave Lieberman

Categories     main-dish

Time 3h28m

Yield 4 servings

Number Of Ingredients 16

1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves

Steps:

  • Tenderloin:
  • Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
  • Risotto:
  • Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
  • Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

GARLICKY PORK AND MUSHROOM RISOTTO



Garlicky Pork and Mushroom Risotto image

I won't kid you: this is no "fast-n-e-z" risotto recipe, but one that is well worth the effort. Italian comfort food at its best! So pour yourself a nice glass of wine (perhaps the one you are using in the recipe) while you're in the kitchen and enjoy yourself while creating this gift of love :) Preparation time does not include time to chill pork before slicing.

Provided by FlemishMinx

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

250 g lean pork (thick boneless pork chops, for example)
50 g unsalted butter
2 tablespoons olive oil, divided
1 garlic clove, flattened but still in one piece
1 onion, finely chopped
3 garlic cloves, finely minced
225 g uncooked arborio rice
1 1/4 liters water
2 chicken bouillon cubes (low sodium, if possible)
1/2 cup cream
1/2 cup dry white wine (suitable for drinking)
1/8 teaspoon paprika
50 g finely grated parmesan cheese (the good stuff)
500 g fresh mushrooms, thinly sliced
1/2 cup parsley, finely chopped
pepper

Steps:

  • Slice the pork AGAINST the grain as thinly as possible;.
  • if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
  • Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
  • Fry the garlic till it is browned, then remove and discard.
  • Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
  • Heat the butter and remaining olive oil in the pan.
  • Add the onion and minced garlic and saute just until the garlic becomes fragrant.
  • Add in the rice and mix well to coat the grains with the oil.
  • While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
  • Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
  • As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
  • After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
  • Add in the cream, wine, paprika and cheese and mix well.
  • Add in the mushrooms, parsley and pork slices, again mixing well.
  • Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
  • Add pepper if needed, then serve immediately.

ROASTED GARLIC AND MUSHROOM RISOTTO



Roasted Garlic and Mushroom Risotto image

Provided by Sandra Lee

Categories     main-dish

Time 1h42m

Yield 4 servings

Number Of Ingredients 18

1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan
Risotto Cakes, optional, recipe follows
3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
2 large eggs
1/2 cup frozen corn, thawed
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for the round 2 recipe, Risotto Cakes.
  • In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
  • Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use fresh, flavorful mushrooms, and a good quality Parmesan cheese.
  • Cook the rice slowly and patiently: Risotto takes time to cook, but it's worth it. The slow cooking process allows the rice to absorb the flavors of the other ingredients and develop a creamy texture.
  • Stir the risotto often: Stirring the risotto helps to prevent the rice from sticking to the bottom of the pot and also helps to release the starch from the rice, which gives the risotto its creamy texture.
  • Add the liquid gradually: Don't add all of the liquid at once. Add it gradually, allowing the rice to absorb each addition before adding more.
  • Season the risotto to taste: Once the risotto is cooked, season it to taste with salt, pepper, and additional Parmesan cheese.

Conclusion:

This garlicky pork and mushroom risotto is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful dish, give this risotto a try.

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