Best 3 Risotto Portobello Recipes
Feast your taste buds on the delectable Risotto Portobello, a symphony of flavors that will transport you to culinary heaven. This classic Italian dish combines the earthy notes of portobello mushrooms with the creamy richness of arborio rice, creating a harmonious balance that satisfies every palate. Embark on a culinary journey as we explore the diverse recipes presented in this article, each offering a unique twist on this beloved dish. From the traditional Risotto Portobello with its classic flavors to the innovative Smoked Portobello Risotto with its tantalizing smokiness, each recipe promises an unforgettable gastronomic experience.
Check out the recipes below so you can choose the best recipe for yourself!
PORTOBELLO RISOTTO WITH MASCARPONE
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. -Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
RISOTTO-STUFFED PORTOBELLO MUSHROOMS
These elegant, stuffed mushroom caps make a lovely special-occasion side dish perfect for the holidays. Green and red sweet peppers add festive color to the creamy and tender risotto.-Christie Szabo, Helotes, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes., Drain and discard marinade. Place mushroom caps in a 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender., Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 813mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
RISOTTO PORTOBELLO
Steps:
- Heat the broth and keep it warm. Reserve a half cup to reconstitute the saffron. Heat 3 tablespoons of butter in the skillet and add the onion, stirring until it is soft, 4-5 minutes. Add the mushrooms and cook on low heat, until mushrooms are soft. Add the rice and stir quickly for a minute or two until the rice is translucent and well coated with butter. Stir in the wine and keep stirring until it is almost absorbed. Add the saffron broth and stir. Keep stirring and add broth 1/2 cup at a time for about 20 minutes. Taste for doneness and make sure it isn't chalky. If needed, use more broth than called for. When you add the last of the broth, add the other tablespoon of butter and the parmesan and whip it through. Taste, adjust the seasoning and sprinkle with more parmesan if desired. Serve at once.
Tips:
- Use arborio rice for the best risotto. Arborio rice is a short-grain rice that is high in starch, which gives risotto its creamy texture.
- Toast the rice before adding the liquid. This helps to bring out the flavor of the rice and prevent it from becoming mushy.
- Add the liquid to the rice gradually, stirring constantly. This helps to prevent the rice from clumping together.
- Cook the risotto until it is tender but still has a slight bite to it. Risotto should not be overcooked, or it will become mushy.
- Stir in butter, Parmesan cheese, and herbs at the end of cooking. This adds flavor and richness to the risotto.
- Serve the risotto immediately. Risotto is best when served hot.
Conclusion:
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. With a few simple tips, you can make perfect risotto at home. Whether you are making a classic risotto with mushrooms or a more creative version with seafood or vegetables, you are sure to enjoy this creamy and flavorful dish.
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