Best Parmesan Mushroom Risotto Recipes

ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN

Steps:

• Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
• To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
• Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

PARMESAN MUSHROOM RISOTTO

Steps:

• Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
• Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
• Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
• Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.

PARMESAN BOWLS WITH WILD MUSHROOM RISOTTO

Steps:

• First, create Parmesan Bowls. Spray an 8-inch non-stick saute pan with veg. oil spray. Heat pan over med. heat. For each bowl, add 1/3 cup coarsley grated parmesan to the bottom of the saute pan, distributing evenly across the pan. Allow the cheese to bubble for about 30 seconds before addingan additional 1/4 cup of finely grated parmesan. When the cheese starts to turn golden brown, remove from the pan and place over a mold, such as a bowl, a highball glass, or a large ramekin. The key is not to make the bowls too thick, even though you'll be tempted to add more cheese. Risotto Preparation 1/4 cup dried wild mushrooms, soaked in 1/2 cup wine (white or red) for 20 minutes 2 Tbsp butter or olive oil 1 medium onion, chopped (spanish is great b/c it's got a sweet taste) 2 cloves garlic, coursley chopped (too fine and it sticks and burns to pan) sea salt and freshly ground black pepper 1 cup Arborio rice 4-6 cups chicken or vegetable stock, heated (you might not use all of this) chopped asparagus (optional) 1/2 cup grated parmesan cheese (or asiago or pecorini) 1. Drain mushrooms, reserving the wine, and chop coursley 2. In saute pan, heat (medium) the butter or olive oil and add the onion, sauteing until translucent. Add garlic and mushrooms and cook 30 seconds more. Season w/pepper, add the rice and saute for 1 minute, then add the reserved wine and stir over medium heat until the liquid has evaporated. 3. Add the warm stock, 1/2 cup at a time, stirring constantly after each addition, adding the next ladleful only after the previous one has completely absorbed. Continue until the rice is al dente, about 18 minutes. Stir in cheese, then season to taste with salt and pepper. If you choose to use asparagus, do so at the very end as the rice is just about al dente and right before you mix in the cheese. 4. Spoon into pre-made parmesan bowls and garnish with a sprig of your favorite herb (i.e. rosemary)

PARMESAN-MUSHROOM RISOTTO

Steps:

• Heat broth in saucepan. Meanwhile, reserve 2 Tbsp. onions. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min. or until mushrooms are golden brown, stirring frequently. Add rice and garlic, cook and stir 1 min.
• Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly. (This will take about 30 min.) Remove from heat.
• Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.