Best 4 Lydia Bastianichs Creamy Mushroom Risotto Recipes

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Indulge in the culinary masterpiece that is creamy mushroom risotto, a symphony of flavors and textures that will tantalize your taste buds. This classic Italian dish, perfected by the renowned chef Lydia Bastianich, showcases the harmonious blend of earthy mushrooms, rich arborio rice, and a velvety sauce infused with Parmesan cheese. Embark on a culinary journey with us as we unveil the secrets behind this delectable dish, providing you with a step-by-step guide and additional recipe variations to satisfy your risotto cravings.

From the basic creamy mushroom risotto recipe, we'll take you on a culinary adventure with variations that cater to diverse tastes and dietary preferences. Discover the vibrant flavors of the roasted butternut squash risotto, where the sweetness of squash harmonizes with the earthy mushrooms. For a seafood twist, embark on a journey with the shrimp and asparagus risotto, where plump shrimp and tender asparagus add a briny and refreshing touch. If you're seeking a vegetarian delight, the roasted red pepper and goat cheese risotto awaits, offering a vibrant and tangy flavor profile.

But the culinary journey doesn't end there. We'll also introduce you to the classic risotto Milanese, a traditional Italian recipe that showcases the essence of risotto in its purest form. And for those who love the bold and smoky flavors, the sausage and kale risotto offers a hearty and satisfying meal. With each recipe, we'll provide detailed instructions, ingredient lists, and cooking tips to ensure your risotto turns out perfectly every time.

So, prepare to be captivated by the creamy decadence of mushroom risotto and its delectable variations. Let your taste buds embark on a culinary odyssey as you explore the diverse flavors and textures that await you in this comprehensive guide to risotto recipes.

Let's cook with our recipes!

LYDIA BASTIANICH'S CREAMY MUSHROOM RISOTTO RECIPE - (4.4/5)



Lydia Bastianich's Creamy Mushroom Risotto Recipe - (4.4/5) image

Provided by Lonnie

Number Of Ingredients 11

6 1/2 cups hot chicken or vegetable stock
5 tablespoons extra virgin olive oil
1 cup minced onion
2 tablespoons minced shallots
12 ounces fresh porcini mushrooms, thickly sliced (or sub shiitake or other mushrooms)
2 cups arborio or carnaroli rice
1/2 cup dry white wine
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, cut into bits, at room temperature
1/2 cup freshly grated Grana Padano
Freshly ground black pepper to taste

Steps:

  • 1. Bring the stock to a bare simmer in a medium saucepan. Heat 3 tablespoons of the olive oil in a medium Dutch oven or large straight-sided skillet, and sauté the onion and shallots until golden. Add the mushrooms, and sauté until tender, about 5 minutes. Remove mushrooms and set aside. To the same pan, add the remaining olive oil and the rice. Cook and stir to coat the rice with oil, until toasted but not colored, about 3 minutes. Pour in the wine, and cook until evaporated, about 2 minutes. 2. Add ½ cup of the hot stock and the salt. (This step varies from Lidia's prep with me, where she salted each ingredient separately.) Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to moisten the rice completely), stirring constantly to help absorb the liquid, until the rice mixture is creamy and al dente. With the last addition of the stock, return the mushrooms to the pot, and stir and cook for an additional 3 to 4 minutes. Remove the risotto from the heat, beat in the butter and then the cheese, season with pepper to taste, and serve immediately. 3. Porcini is the ideal mushroom for this recipe, but any mushroom or mixture of mushrooms will yield a delicious risotto.

A QUICK RISOTTO WITH VEAL, CHESTNUTS, AND MUSHROOMS



A Quick Risotto with Veal, Chestnuts, and Mushrooms image

In her most recent book, Lidia Cooks from the Heart of Italy, the great Italian cook Lidia Bastianich introduces us to various risottos that don't require the patient long cooking and stirring as you pour hot liquid into the rice little by little. In this simpler version,you simply stir the rice into hot chicken broth along with the embellishment ingredients, and when it all comes to a boil, slap on the lid, and cook at a brisk simmer for about 17 minutes. And it's done-a whole delicious and satisfying dinner.

Number Of Ingredients 10

2 teaspoons light olive oil
1 small shallot, minced
3 smallish cremini mushrooms, chopped
3 or 4 chestnuts, chopped
A splash of white wine
1/2-3/4 cup leftover braised veal, cut in small chunks
Salt and freshly ground pepper
2/3 cup chicken broth or water, plus more if needed
1/3 cup short-grain rice, such as Arborio
2 tablespoons grated Parmesan

Steps:

  • Heat the oil in a small, heavy pot, and sauté the shallot and mushrooms for about 3 minutes, stirring frequently, until softened. Add the chestnuts,and sauté another minute; then splash in the wine and cook down a little. Add the meat, and salt and pepper to taste, and then pour in the broth. When it comes to a boil, stir in the rice, turn the heat down to a lively simmer, cover, and cook for about 17 minutes. Check and taste. If the rice is just tender and creamy, it is done; if not, add a little more broth and cook another 1-2 minutes. Turn off the heat, and stir in the cheese. Dish up into a warm soup plate.
  • This is a recipe to play with and vary according to what cooked meat, poultry, or seafood you may have left over and what vegetables you have on hand.

CREAMY CORN-MUSHROOM RISOTTO RECIPE



Creamy Corn-Mushroom risotto Recipe image

Provided by á-1569

Number Of Ingredients 13

4 1/2 cups water
2 cups fresh corn kernels (from 5 ears), divided
2 tablespoons olive oil
1 1/2 cups chopped fresh mushrooms
1 cup chopped yellow onion
1 cup uncooked Arborio rice
3 garlic cloves, minced
4 teaspoons fresh thyme leaves, divided
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
1 1/2 tablespoons unsalted butter
5/8 teaspoon kosher salt
2 tablespoons toasted pine nuts

Steps:

  • Step 1 Process 4 1/2 cups water and 1 cup corn in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a large measuring cup; discard solids. Add water, if necessary, to equal 4 1/2 cups. Transfer to a saucepan; bring to a simmer over medium-high. Reduce heat to low. Step 2 Heat olive oil in a Dutch oven over medium-high. Add mushrooms, onion, and remaining 1 cup corn. Cook, stirring often, until onions are translucent, 4 to 5 minutes. Add rice, garlic, and 2 teaspoons thyme. Cook, stirring constantly, until rice is toasted, 1 to 2 minutes. Add wine; bring to a boil, and cook, stirring occasionally, until liquid is almost evaporated. Step 3 Stir in 2 cups corn broth; reduce heat to medium-low, and cook, stirring often, until broth is almost absorbed, about 10 minutes. Add 1 cup corn broth, and cook, stirring often, 5 minutes. Repeat with 1 cup corn broth. Remove from heat. Stir in 1/4 cup cheese, butter, salt, and remaining 1/2 cup corn broth. Divide among 4 bowls; top evenly with pine nuts, remaining 2 teaspoons thyme, and remaining 1/4 cup cheese.

RISOTTO WITH SPINACH (LIDIA BASTIANICH)



Risotto With Spinach (Lidia Bastianich) image

Make and share this Risotto With Spinach (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

10 ounces tender spinach leaves
6 -8 cups water
4 tablespoons extra virgin olive oil
2 cups chopped onions
1 teaspoon salt, plus more to taste
1 cup arborio rice (or Carnaroli rice)
1 cup white wine
6 tablespoons butter, in tablespoon-size pieces
1/2 cup grated grana padano (plus more for passing) or 1/2 cup parmigiano-reggiano cheese (plus more for passing)
fresh ground black pepper

Steps:

  • Rinse and dry the spinach; slice the leaves, a handful at a time, into 1/2-inch wide strips.
  • Heat the water in a large pot almost to the boil.
  • Cover, and keep it very hot on the stove, near the risotto pan.
  • In a heavy 10-inch saucepan, add the olive oil, onions, and 1/2 teaspoon salt; set it over medium heat, and stir well.
  • Cook, stirring frequently until the onions are wilted and starting to color.
  • Pour in the rice all at once, increase the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pan.
  • Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.
  • Ladle in 2 cups of hot water, enough to cover the rice; cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.
  • When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt.
  • Cook, stirring frequently, as the risotto develops its creamy suspension.
  • Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.
  • After the risotto has cooked for 15-20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed.
  • When done al dente and creamy, turn off the heat.
  • Drop in the butter pieces, stir vigorously, then beat in about 1/2 cup of grated cheese, and grind black pepper generously on top.
  • Serve immediately in warm pasta bowls.

Nutrition Facts : Calories 366.5, Fat 20.9, SaturatedFat 8.6, Cholesterol 30.5, Sodium 515.5, Carbohydrate 34.5, Fiber 2.7, Sugar 2.9, Protein 4.2

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use fresh mushrooms, Arborio rice, and a flavorful broth.
  • Toast the rice: Toasting the rice before cooking it helps to develop its flavor and prevent it from becoming mushy.
  • Add the liquid gradually: Don't add all of the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through.
  • Stir constantly: Stirring the risotto constantly helps to prevent it from sticking to the pan and ensures that it cooks evenly.
  • Be patient: Risotto takes time to cook. Don't rush it. Let it simmer for at least 18 minutes, or until the rice is cooked through and creamy.
  • Season to taste: Once the risotto is cooked, season it to taste with salt, pepper, and Parmesan cheese.

Conclusion:

Lydia Bastianich's creamy mushroom risotto is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With its rich, flavorful sauce and tender mushrooms, this risotto is sure to please everyone at the table. The tips above will help you make the best risotto possible. With a little patience and attention to detail, you can create a dish that is both delicious and impressive.

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