MUSHROOM RISOTTO WITH PARMESAN CHEESE
Risotto often confuses People as a main crouse pasta dish, but it's a rice starter. Although Risotto is primarily a dish from Northern Italy, there are many modern variations of this tasty dish.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tbsp olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set them aside.
- Add 1 tbsp. Olive oil to skillet, and stir in the shallots. Cook 1 minute, add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, continually stirring until the wine is fully absorbed.
- Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan,
- Season with salt and pepper to taste.
Nutrition Facts :
GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO
This creamy risotto recipe was in the "Dinner for Four Under $10" section of People magazine. I haven't tried it yet but Gordon Ramsay seems to make really good dishes and this looked yummy!
Provided by Chilicat
Categories Short Grain Rice
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
- Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
- Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
- When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.
GOURMET MUSHROOM RISOTTO
In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.
Provided by Redneck Epicurean
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broth over low heat.
- In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
- Put the mushrooms and the liquid in a bowl and set aside.
- Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
- Stir in the rice,coating it with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 424.6, Fat 18.2, SaturatedFat 7.2, Cholesterol 25.2, Sodium 909, Carbohydrate 47.4, Fiber 3, Sugar 4, Protein 15.3
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