Posts Tagged ‘risotto’

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Risotto is the perfect fall/winter dish. It will warm you from head to toe with its creamy goodness. It’s strong enough to be the main course or it’s a spectacular supporting side dish. Mushroom risotto is a classic. It’s typically made by mixing in the mushrooms during the stirring process, but we’ve taken the liberty of shaking things up a bit by crisping (browning) sliced Portobello mushrooms in a bath of sautéed butter first and then adding it to the top of the finished risotto. I think this gives it even more mushroom flavor, which of course is the goal.

Creamy Mushroom Risotto by Bellalimento

You can use a chicken stock or go with a vegetable (or mushroom stock) to make it vegetarian. IF you’re lucky enough to have any leftovers, you can always make Arancini!

Risotto with Crispy Mushrooms

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced
kosher salt/black pepper
1/4 cup extra virgin olive oil
1 small onion – minced
2 cups arborio rice
6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

Directions:
1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.

2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.

3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}

4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.

5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

Quinoa Risotto with Pan Roasted Mushrooms

What’s Gaby Cooking brought inspiration from her South American adventure directly into her home kitchen with Quinoa Risotto with Pan Roasted Mushrooms.  Simple enough for dinner tonight!

Quinoa Risotto with Pan Roasted Mushrooms

Ever since coming home from South America I’ve been obsessed with quinoa risotto. We first had it while we were in the Atacama Desert in Northern Chile, and it took every ounce of will power not to order it for every meal after that.

I mean sometimes you have to try other things, right? Now that I’m home, and I’m on my own time and eating schedule, I can eat as much quinoa risotto as humanly possible. Quinoa Risotto with Pan Roasted Mushrooms has become a regular in our house ever since. The mushrooms lend themselves to this perfectly and you feel 100% satisfied when you’re done. It’s the perfect and easy weeknight meal and I know you’re going to love it!

Quinoa Risotto with Pan Roasted Mushrooms

Ingredients

  • 8 ounces crimini mushrooms, cleaned and sliced
  • 8 ounces baby Portobello mushrooms, cleaned and sliced
  • 6 ounces button mushrooms, cleaned and sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots, diced (or 1 medium onion)
  • 4 cloves garlic, minced
  • 1 cup quinoa
  • 1/2 cup dry White Wine
  • 2 1/2 cups Chicken Stock
  • 1/2 cup Parmesan Cheese
  • Kosher salt and freshly cracked black pepper

Instructions

  1. In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft. Season with salt and pepper set aside.
  2. In a large skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the quinoa to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  3. Next add the white wine and stir the quinoa until the wine is absorbed.  Then add the chicken stock and let the quinoa cook until all the liquid has been absorbed.
  4. Once the quinoa is cooked, add the Parmesan cheese and stir. Add the previously sautéed mushrooms and stir them into the risotto. Remove from heat and season with salt and pepper as well as the fresh thyme leaves as a garnish and serve.

 

Mushroom Feta Quinoa Risotto from We are not Martha

Warm, creamy, and rich… just the flavors we’re looking for to forget the winter cold. This Mushroom Feta Quinoa Risotto from We are not Martha, packed with hearty flavors and filling quinoa, is just the ticket…

I’ll admit it. I’m risotto obsessed. I’m perfectly convinced that I could create a variation of risotto every single night and be perfectly happy with my dinner choice… for the rest of my life. Not to mention risotto makes the perfect leftovers for lunch the next day. Meals that you actually want to eat two days in a row or multiple times a day are always winners in my book. Mushroom risotto was the very first risotto I ever made, back in my “I’m so scared I won’t stir the risotto enough and it will stick to the pot and be ruined” days. Nowadays, I’m an old risotto pro (so I like to think) and have come to learn that constantly stirring the pot isn’t necessary. (Literally and figuratively.)

Mushroom Feta Quinoa Risotto Mushrooms

The other night, I had a desire to go back to my roots, while at the same time experimenting. And thus, I pulled my quinoa out of the pantry and grabbed a block of feta cheese and, of course, my old friends, mushrooms. A new risotto was born; one filled with healthy whole grains that will keep you nice and satisfied. Of course, the mushrooms really make this dish and add to its incredible earthy feel. Mushrooms and risotto will always go together like soul sisters. But adding a little extra pizazz is exactly what we need to keep life (and dinner) exciting.

Mushroom Feta Quinoa Risotto (serves 4-6):

  • 4-5 C low-sodium chicken broth
  • 2 T olive oil
  • 3 shallots, chopped
  • 3 cloves garlic, chopped
  • 2 C mushrooms of your choice (I used shitake and baby bella), chopped in 1-inch pieces
  • 1 1/2 C quinoa
  • 1/2 C dry white wine
  • 4 oz. feta cheese, crumbled
  • 2 C spinach

1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.