Best Mushroom Mozzarella Risotto Recipes

Wild Mushroom and Mozzarella Risotto Cakes (Oamc) image

Provided by English_Rose

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce butter
7 ounces wild mushrooms or 7 ounces chestnut mushrooms, wiped clean and sliced
1 onion, finely chopped
1 garlic clove, crushed
10 1/2 ounces arborio rice
5 tablespoons white wine
3 1/4 cups vegetable stock, hot
1 tablespoon thyme leaves
4 1/2 ounces mozzarella cheese, cut into 12 pieces
4 tablespoons all-purpose flour, seasoned with salt and pepper
3 tablespoons sunflower oil

Steps:

Heat 1oz of the butter in a frying pan over a medium heat, until foaming. Add the mushrooms and fry for 3-4 minutes. Drain off any excess liquid and set the mushrooms aside.
Return the pan to the heat, add the onion, garlic and remaining butter and cook for 5 minutes. Add the rice and stir for 1 minute. Add the wine and simmer until reduced to almost nothing. Add a ladleful of stock and simmer until nearly absorbed. Keep adding the stock in this way, until the rice is al dente - about 20 minutes. Fold in the thyme and mushrooms. Season, cool slightly, then chill until cold.
Shape the risotto into 12 cakes. Make a hole in the centre of each and press in a piece of cheese. Cover by squeezing the sides together.
Roll the risotto cakes in the flour. Heat the sunflower oil in a large frying pan and fry the cakes, in batches, for 3-4 minutes each side or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while you fry the rest.
Serve 2-3 risotto cakes each, with a little dressed salad and a spoonful of your favourite chutney / relish.

Nutrition Facts : Calories 569.5, Fat 23.7, SaturatedFat 9.3, Cholesterol 40.4, Sodium 246.1, Carbohydrate 70.6, Fiber 3.3, Sugar 2.5, Protein 14.6

Mushroom & Mozzarella Risotto image

Number Of Ingredients 8

2 cups chopped mushrooms (8 ounces)
2 large onions, chopped (2 cups)
2 cups uncooked Arborio rice or regular medium-grain white rice
2 cups white wine or apple juice
5 1/2-6 cups fat-free reduced-sodium chicken broth or vegetable broth, heated
1/2 cup low-fat mozzarella cheese, shredded (2 ounces)
2 tablespoons reduced-fat or fat-free Parmesan cheese, grated
2 tablespoons chopped fresh chives

Steps:

1. Spray 3-quart saucepan with cooking spray heat over medium heat. Cook mushrooms and onions in saucepan about 5 minutes, stirring occasionally, until onions are tender. Stir in rice. Cook 3 minutes, stirring constantly. 2. Stir in wine and 2 cups of the broth. Heat to boiling reduce heat to medium. Cook uncovered about 5 minutes, stirring occasionally, until most liquid is absorbed. 3. Stir in 1 cup of the broth. Cook uncovered, stirring occasionally, until most liquid is absorbed. Repeat with remaining broth, 1 cup at a time until rice is tender and mixture is slightly thickened. Stir in remaining ingredients. NUTRITION INFORMATION 1 Serving Calories 325 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 330mg Carbohydrate 69g (Dietary Fiber 2g) Protein 9g %DAILY VALUE: Vitamin A 16% Vitamin C 4% Calcium 12% Iron 16% DIET EXCHANGES: 4 Starch, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves