403 mushroom and risotto for rice Recipes

vegetable stock, vegetable oil, butter, onion, finely chopped, arborio or short grain rice, button mushrooms, thinly sliced, freshly grated parmesan cheese, oil, for frying

chicken stock (42 oz.), fresh herbs (basil, oregano or thyme), olive oil, yellow onion, finely chopped, johnsonville mild italian sausages (casings removed ), white button mushrooms , wiped clean and sliced about 1/4 inch thick, arborio rice or 2 cups medium grain risotto rice, dry white wine, asparagus, stemmed and cut into 1 inch pieces, peas (fresh shelled or frozen ), salt & freshly ground black pepper, shredded parmesan cheese, parmesan cheese, for garnish (shaved or shredded )

canned low-salt chicken broth, dried porcini mushrooms,* rinsed, butter, extra-virgin olive oil, chopped onions, crimini mushrooms, finely chopped, garlic cloves, minced, minced fresh thyme, minced fresh marjoram, arborio rice or medium-grain white rice, dry white wine, grated parmesan cheese, grated parmesan cheese

dried porcini mushrooms (about 1/2 oz), boiling water, water, vegetable broth, olive oil, garlic cloves, minced, sliced shiitake mushroom caps (about 6 oz), dried thyme, salt, black pepper, uncooked arborio rice or other short-grain rice (about 2 1/2 cups), dry sherry

saffron thread, ham stock or 6 cups chicken stock, olive oil, shallots, peeled &,minced, stalks celery, chopped, mushrooms, minced, dried shiitake mushrooms, crumbled, arborio rice or 2 cups carnaroli rice, diced cooked ham, zucchini, grated (optional), salt (optional), grated parmesan cheese, minced flat leaf parsley

dried sliced shiitake mushrooms, water, cubed butternut squash, olive oil, maple syrup (optional), vegetable stock, butter, onion, finely chopped, wild rice, arborio rice, dry white wine, crumbled gorgonzola cheese, salt and ground black pepper to taste, chopped fresh flat-leaf parsley

onion, chopped, olive oil, risotto rice, carrot, chopped, sugar snap peas, baby spinach, mushrooms, sliced, tomato, chopped, white wine, vegetable broth, water, parmesan cheese, grated

olive oil, sea perch fillets (if they are large 1 and cut it in half), olive oil, butter, leek, sliced, garlic cloves, crushed, swiss brown mushrooms, chopped into small pieces, butter (extra ), risotto rice, water, dry white wine, chicken stock powder, white truffle oil, frozen peas, olive oil, white truffle oil, shallot, finely chopped, dry white wine, chicken stock powder, cream, morels, finely chopped, pepper, cornflour (heaped)

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

pumpkin (approximately 2 lb), butter, risotto rice, vegetable stock , or, salt water, mixed mushrooms, cooked, minced shallots, garlic (chopped ), white wine, mascarpone cheese, parmesan cheese (shredded ), mushroom, salt and pepper, olive oil

angus beef center-cut sirloin steaks, olive oil, garlic cloves, thinly sliced, button mushrooms , wiped clean and chopped, shiitake mushrooms , wiped clean and chopped (if stems are too tough, save for another dish), baby portabella mushrooms, cleaned and chopped (if stems are too hard, save for another dish), louis m martini cabernet sauvignon wine, canned diced tomatoes, olive oil, chopped shallot, pancetta, thinly sliced, risotto rice (we used arborio), low sodium vegetable broth or 4 cups low sodium chicken broth, heavy cream, chopped fresh oregano, chopped blanched asparagus, salt , to taste, fresh ground black pepper , to taste, crushed red pepper flakes (a pinch or two)

sunflower oil (canola is also a good substitute), onion, chopped, smoked bacon, chopped, risotto rice, garlic clove, crushed, sliced dried mushroom , soaked in boiling water, mixed fresh mushrooms, hot stock, fresh oregano or 1 sprig fresh thyme, butter, dry white wine, tomatoes, chopped and peeled, black olives, stoned and quartered, salt & freshly ground black pepper

butter, risotto rice (arborio rice), white wine, chicken stock (or bullion), chicken, cooked and cubed (grilled tastes great !), spinach (if frozen , thaw), peas (if frozen , thaw), mushroom stems and pieces, drained, parmesan cheese, heavy cream, milk (or more to taste), salt and pepper, to taste

dried funghi porcini, butter, onion, finely chopped, garlic clove, crushed, chestnut mushrooms, sliced, risotto rice, white wine, vegetable stock , kept simmering, spinach, washed and chopped, parmesan cheese, grated (optional)

fresh organic bell peppers, risotto rice, mushroom stock, clam broth or fish stock, garlic, scallops, onion chopped, white wine ( 1 you would drink by the glass)., grated parmesan cheese , plus some for topping of rice after stuffing peppers., lemon pepper seasoning, salt for the rice, a pinch for the scallops, fresh grated nutmeg, hot pepper sliced very fine, olive oil divided, sweet butter ( to finish the dish), fresh cracked black pepper to taste, lemon wedges for garnish

olive oil, italian sweet sausage, casings removed, crumbled into 1/2-inch pieces, portobello mushrooms, stemmed , dark gills scraped out, caps diced, fresh shiitake mushrooms, stemmed, diced, chopped fresh thyme, chopped fresh oregano, madeira, chicken stock or canned low-salt chicken broth, butter, onion, chopped, garlic cloves, minced, arborio rice or other medium-grain rice (about 13 oz), freshly grated asiago cheese

sausages, bacon, tomatoes, mushrooms, onion, eggs, milk, oil, risotto rice, chicken stock

dried porcini mushrooms, olive oil, onion, finely chopped, garlic cloves, crushed, thyme leaves, plus extra to serve, risotto rice, vegetable stock, hot, white wine, parmesan cheese, grated , plus shavings, to serve, salt and pepper