RED WINE AND MUSHROOM RISOTTO
Categories Mushroom Rice Side Parmesan Bacon Red Wine Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
- Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
- In a large saucepan heat broth and keep at a bare simmer.
- In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
- Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
- Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
- During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
- Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.
RED WINE RISOTTO
Get your dinner party off to a great start with red wine risotto
Provided by Anne Willan
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h
Yield 3 as a main, 6 as a starter
Number Of Ingredients 6
Steps:
- Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
- Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
- Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
- Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.
Nutrition Facts : Calories 290 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Protein 3 grams protein, Sodium 1.2 milligram of sodium
MUSHROOM AND RED WINE RISOTTO
Yearning for a Mushroom Risotto but short of time? This is the perfect risotto to have after a long day at work, as it does away with all that continuous stirring after the stock is added, and it is easy and nourishing. The recipe calls for peas, which are lovely (I like the sweet baby peas which can be bought frozen) but, if feeling energetic, I sometimes peel cooked broadbeans, and toss them in instead. I've thought about replacing the red wine with white, but red has more flavour, and with white, it might just lack "something". It is not necessary to use arborio rice - I generally use 'Jasmati" which is a combination of Basmati and Jasmine rice. Recipe courtesy of my mother.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Remove bacon rinds, and chop rashers finely.
- Heat half the oil in large frying pan, and lightly saute bacon.
- Remove from pan and set aside.
- Add remaining oil and saute onion 2 to 3 minutes.
- Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
- Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
- Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
- Sprinkle with parmesan cheese to serve, if desired.
Nutrition Facts : Calories 864.7, Fat 41.8, SaturatedFat 10.9, Cholesterol 41.3, Sodium 633.1, Carbohydrate 91.4, Fiber 10, Sugar 17.3, Protein 22.7
RED-WINE RISOTTO
Provided by Amanda Hesser
Categories dinner, project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
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