Best 2 Three Mushroom Risotto Recipes
Embark on a culinary journey to savor the delectable Three Mushroom Risotto, a symphony of earthy flavors and creamy textures. This classic Italian dish takes center stage, showcasing a harmonious blend of three distinct mushrooms – oyster, shiitake, and cremini – each contributing its unique character. The risotto is lovingly prepared with Arborio rice, which absorbs the rich mushroom broth to create a velvety and satisfying dish. The addition of white wine lends a subtle acidity and depth of flavor, while Parmesan cheese adds a nutty richness that ties all the elements together. Discover the art of making this exquisite risotto, along with two additional variations: a seafood risotto featuring succulent shrimp and calamari, and a vegetarian delight with roasted butternut squash and crispy sage. Let your taste buds rejoice as you explore the diverse flavors and textures of these delectable risotto recipes, sure to become favorites in your culinary repertoire.
Let's cook with our recipes!
THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
- Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
- Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
- Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams
THREE-MUSHROOM RISOTTO
Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
- Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
- Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
- Stir in cheese and vinegar.
Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg
Tips:
- Use the right rice. Arborio or Carnaroli rice are the best choices for risotto because they have a high starch content, which helps to create the creamy texture.
- Toast the rice before adding the liquid. This helps to develop the rice's flavor and prevent it from sticking to the pan.
- Add the liquid gradually. Adding the liquid all at once will make the risotto too soupy. Instead, add it in small increments, stirring constantly.
- Stir the risotto frequently. This helps to keep the rice from sticking to the pan and also helps to release the starch, which creates the creamy texture.
- Cook the risotto until it is al dente. The rice should be cooked through but still have a slight bite to it.
- Add the cheese and butter at the end. This helps to create a rich, creamy sauce.
- Serve the risotto immediately. Risotto is best served hot and fresh.
Conclusion:
Three mushroom risotto is a delicious and versatile dish that can be made with a variety of mushrooms. It is a perfect meal for a special occasion or a weeknight dinner. With a little practice, you can make a perfect risotto that will impress your friends and family.
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