185273 oven baked mushroom and bacon risotto Recipes

butter, onion, finely chopped, uncooked white arborio rice, cream of mushroom soup, undiluted, chicken stock (or use half of each) or 1 1/2 cups water (or use half of each), milk, grated parmesan cheese (more to mix in after cooking if desired), fresh ground black pepper (or to taste), sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)

mushrooms , porcini, onion, finely chopped, garlic, finely chopped, mushrooms , chestnut, wine, risotto rice, parsley, small bunch, chopped, salt, pepper

navy beans, baking soda, water, light molasses, catsup, light brown sugar, worcestershire sauce, seasoning salt , lawry s preferred, dry mustard, black pepper, onion, chopped, thick slab bacon, diced (thick sliced is ok)

chicken stock, olive oil, shallots, chopped fine, mushroom, chopped, risotto rice, chardonnay wine, unsalted butter, grated parmesan cheese (plus a little extra), parsley, salt, pepper

butter, diced mushrooms, salt to taste, yellow onion, diced, ground black pepper to taste, cayenne pepper, carnaroli rice, chicken broth, divided, heavy whipping cream, chicken broth, heavy whipping cream, grated parmigiano-reggiano cheese, chopped fresh chives

eggs, half-and-half cream (or use milk), melted butter, seasoning salt (can use 1/2 teaspoon), black pepper (or to taste), green onions, chopped, bacon (cooked and crumbled ), shredded cheddar cheese (can use less )

red onion, thinly sliced, olive oil, caraway seed, eggs, water, shredded jarlsberg cheese (about 3/4 lb), diced ham , canadian bacon (crumbled) or 1 cup fried bacon (crumbled)

bacon strips, beef top round steak (3/4 inch thick ), sliced fresh mushrooms, diced tomatoes, undrained, chopped onion, dried tarragon, cornstarch, water, heavy whipping cream

chili bacon, depending on thickness of bacon, thick-sliced bacon, honey, dried, ground chili, mild or hot, dijon mustard, cider vinegar, preheat oven to 350 degrees ., arrange bacon in single layer on jelly-roll pan (baking sheet with sides). bake about 10 minutes and pour off rendered fat., mix remaining ingredients together and brush bacon with mixture. return bacon to oven and bake four minutes. turn bacon over and brush bacon again. return to oven and bake four more minutes or until bacon is medium brown and crispy. serve hot.

butter, onion (chopped ), bacon , streaky (chopped), mushrooms, chopped in half, grain rice or 250 ml risotto rice, frozen peas, boiling water, hot stock (chicken or turkey), any leftover cheese (i used a mix of mild and strong cheddar)

butter, sliced fresh white button mushrooms, green onions, finely chopped, full-fat milk, eggs, flour, salt (or to taste, i use 1 tsp seasoned ), black pepper (lots !), grated cheddar cheese, divided, bacon (cooked and finely crumbled ), grated parmesan cheese (optional)

butter, onion, finely chopped, garlic clove, finely chopped, smoked streaky bacon , cut widthways into strips, risotto rice, hot chicken stock, chopped fresh parsley, dolcelatte, salt & freshly ground black pepper

butter, olive oil, chopped shallot, white mushroom, sliced, shiitake mushroom, stems removed and caps sliced, cremini mushroom, sliced, lipton garlic mushroom soup mix, converted rice, chopped fresh italian parsley, chopped fresh chives

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

bacon (can use more or less bacon), onion, chopped, minced garlic (to taste), stalks celery, chopped, green pepper, chopped, mushroom soup, undiluted, grated parmesan cheese (can use more ), milk (use half of the can of the mushroom soup), cooked converted white rice (i use uncle ben s converted rice for this), canned mushroom slices, drained, salt and pepper

potatoes (any kind ), cream of mushroom soup or 1 (10 1/2 oz) can cream of celery soup or 1 (10 1/2 oz) can cream of chicken soup, nonfat milk, shredded cheese

flounder fillets, sake, soy sauce, fresh lime juice, minced fresh ginger, sesame oil, honey, lightly toasted sesame seeds, shiitake mushrooms, stemmed and thinly sliced, green onions, green tops only , cut into 1-inch pieces, carrot, peeled and cut into 2-inch long matchstick strips, red pepper, seeded and cut into thin strips, steamed rice, accompaniment, sauteed shiitake mushrooms , recipe follows, vegetable oil, sliced shittake mushrooms, sesame oil, soy sauce, sake, orange , zested and juiced

lapsang souchong tea, losher salt, chile flakes, chilpotle powder, roasted garlic, dried, cayenne pepper, dried and ground, green onion flakes, dried, chinese five-spice powder, dried kaffir lime zest, partridges , prepped, skin on, head-off, butterflied with back bone removed, fennel bulb, sliced green scallions, for garnish, salt and pepper, grapeseed oil, to cook, orzo risotto , recipe follows, grapeseed oil, shallots, cut into very small dice , about 1/4 cup, garlic, chopped, chanterelles , wiped clean, cut in half or quartered if very large, otherwise left whole, plus 1 cup more for crispy chanterelle garnish, dry orzo, hot chicken stock, salt and freshly ground black pepper, truffle oil, to garnish, all-purpose flour