**Risotto ai Funghi: A Journey Through the Forest Flavors**
Immerse yourself in the symphony of flavors that is Risotto ai Funghi, a classic Italian dish that captures the essence of the forest. This creamy and comforting risotto showcases the earthy notes of mushrooms, the delicate aroma of white wine, and the rich flavors of Parmesan cheese. Whether you prefer a simple yet elegant vegetarian version or a hearty and flavorful combination with meat, this versatile dish offers a culinary adventure that will tantalize your taste buds. Our collection of recipes provides a range of options, from the classic Risotto ai Funghi with Porcini mushrooms to variations featuring Chanterelles, Shiitake, and even a vegan-friendly rendition. Get ready to embark on a culinary expedition where the forest meets the plate.
RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)
Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
- Pour beef stock into a saucepan over low heat. Cover and keep warm.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
- Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
- Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
- Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g
RISOTTO CON FUNGHI
Steps:
- In a small bowl, place the dry porcini mushrooms and two cups of hot water until the mushrooms are tender, about 1/2 hour. Remove the mushrooms from the water and dice. Pass the mushroom water through a fine sieve and reserve.
- In a saute pan over medium high heat, add the garlic, olive oil, and 1 ounce of butter. When the garlic begins to saute, add the shiitake and porcini mushrooms. Cook for three minutes, add the white wine and continue to saute until the wine is almost completely evaporated.
- Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the Sauteed mushrooms, and the mushroom water stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears. Serve on a platter or in individual bowls.
RISOTTO AI FUNGHI
A rich and creamy risotto that is flavoured with a mixture of fresh mushrooms and dried porcini, seasoned with Parmigiano Reggiano
Number Of Ingredients 10
Steps:
- Bring the water to boil, then add the dried porcini, leave to simmer for 20 minutes, add the porcini stock cube but just at the last minute because as the stock reduces down it becomes saltier so be careful.
- Choose your favourite mushrooms, I like to use, girolles, chanterelles a few oysters and shitake but it very much depends on what mushrooms are available and are fresh. A selection of wild and cultivated works well. Brush the excess dirt off but please do not wash them, then remove the woody stalks. Now tear them with your hands. Mushrooms need to be handled as little as possibleIn a wide shallow pan melt 1 tbls of butter and a bit of oil - this will prevent the butter from browning.Add the prepared mushrooms and fry until golden brown. Try not to move them too much otherwise they will steam rather then take on a nice colour. After a minute add some very finely chopped garlic, continue to cook. Season them. Remove the mushrooms from the pan and set aside.
- Using the same pan (do not clean or wipe out) add in another generous tbls of butter and oil, allow to melt but do not brown, add in the finely diced onion and sweat (do not brown).Add in the rice and coat the rice in the onion and butter mix, do not allow the rice to brown. This is a quick process that should not take more then 30 to 40 seconds.Add in the white wine and let it evaporate.Your porcini stock should be already boiling.Add one large ladle of the boiling porcini stock to your rice and stir immediately until the rice has been absorbed. After about 10 minutes of cooking the cooked mushrooms and continue to add in the stock until the rice is just al dente (this should take about 18 minutes). Your risotto should be soft and creamy now.
- When the rice still has a very small pearl of starch in the middle remove from the heat and add one last ladle of stock stir, then add the cheese, finely chopped parsley, stir, then add a small quantity of chilled butter.Now stir the risotto vigorously with one hand while you shake your pan with the other until you obtain an incredibly creamy risotto. Taste it and add salt if necessary (you may not need it as the cheese is already salty).Leave to stand for 30 seconds and serve topped with extra grated Parmigiano Reggiano.
RISOTTO AI FUNGHI
Steps:
- 1 Heat oil in a large pan. Add garlic and cook for 2 minutes, then stir in mushrooms and cook until they begin to brown. Add parsley and cook for another 4 minutes. Season with salt and pepper and set aside. 2 Bring chicken stock to a simmer in a small heavy-based pan. 3 Heat extra virgin olive oil in a wide-based pan over a medium heat. Add onion, extra garlic and bay leaf. Cook until onion is translucent. Add rice and stir to coat every grain in oil. 4 Add wine to rice and stir with a wooden spoon until fully absorbed. Add half the stock, a ladle at a time, stirring until absorbed. Add mushroom and all juices to rice. Continue adding stock, a ladle at a time. Cook for a further 10-12 minutes until rice has a little nutty centre. 5 Stir in butter and remove from heat. Add parmesan and stir. Season with salt and pepper and serve immediately.
RISOTTO AI FUNGHI PORCINI
its the traditional funghi porcini mushrooms recipe from my collection of italian recipe books, i have tried this recipe a hundred times or more and its always a hit for my husband and my friends....they even suggest this recipe if i am in doubt of what to serve for first course, ingredients are readily available except for the funghi porcini...(our company is importing the dried funghi porcini from italy)
Provided by chef Muzzi
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the funghi porcini in water for about 15 minutes. Drain and dried.
- Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
- Add the funghi porcini and parsley, leave it to cook for 10 minutes.
- Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
- Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
- Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
- Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.
Nutrition Facts : Calories 497, Fat 20.4, SaturatedFat 9.1, Cholesterol 32.2, Sodium 991.3, Carbohydrate 57.2, Fiber 1.1, Sugar 1.4, Protein 17.8
Tips:
- Use high-quality ingredients. The better the ingredients, the better the risotto will be. - Use a heavy-bottomed pot. This will help distribute the heat evenly and prevent the risotto from sticking. - Stir the risotto constantly. This will help prevent it from sticking to the pot and will also help release the starch, which will give the risotto its creamy texture. - Add the liquid gradually. This will help the risotto cook evenly and prevent it from becoming too soupy. - Let the risotto rest before serving. This will allow it to absorb the flavors of the other ingredients and will also help it set.Conclusion:
Risotto ai funghi is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover mushrooms and is also a perfect dish for a special occasion. With a little practice, you can easily make risotto ai funghi at home. So next time you are looking for a new and exciting dish to try, give risotto ai funghi a try. You won't be disappointed.
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