149 risotto mushrooms with and parsley Recipes

chicken broth (low sodium works well ), garlic clove, minced, onion, chopped, portobello mushroom, sliced thin, asparagus, diced, olive oil, arborio rice, parsley, chopped fine, butter, parmesan cheese, grated, salt and pepper

balsamic vinaigrette, portobello mushrooms (4 to 4-1/2 inches), stems removed, chicken broth, divided, sweet onions, chopped, green pepper, diced, sweet red pepper, diced, pine nuts, garlic cloves, minced, butter, uncooked arborio rice, grated parmesan cheese, divided, minced fresh parsley, pepper

italian sausage, onion, thinly sliced, pear-shaped tomatoes, seeded and chopped, dry basil, salt, tomato paste, dry white wine, butter or 2 tbsp margarine, olive oil, onion, finely chopped, mushroom, each quartered, garlic clove (minced or pressed ), white pepper, arborio rice (imported italian rice) or 1 cup short-grain rice (pearl), strength chicken broth, dry white wine, whipping cream, freshly grated asiago cheese or 1/2 cup parmesan cheese, chopped parsley (optional)

leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups), whipping cream, shiitake mushrooms, stemmed , cut into 1/4- to 1/3-inch-thick slices, onion, halved , thinly sliced lengthwise, butter, melted, white truffle oil, minced fresh thyme leaves, butter, divided, onion, chopped, arborio rice or medium-grain white rice, dry white wine, more) hot vegetable broth, grated parmesan cheese, shaved or chopped black truffle (optional), chopped fresh parsley

dried porcini mushrooms, beef broth, extra virgin olive oil, garlic, chopped, arborio rice, dry white wine, parmagiano reggiano, grated, fresh italian parsley, finely chopped, salt, black pepper

vegetable broth or 3 cups chicken broth, sliced fresh mushrooms, onion, chopped, garlic cloves, minced, olive oil, arborio rice, chopped zucchini, chopped carrot, white kidney beans (cannellini) or 1 (15 oz) can pinto beans, rinsed and drained, shredded parmesan cheese, snipped fresh flat-leaf italian parsley, shredded parmesan cheese (optional)

chicken breasts, chopped roughly into small pieces, dried porcini mushrooms, chicken stock, hot, butter, onion, very finely chopped, risotto rice, dry white wine, fresh mushrooms, cleaned and sliced (can be button but the dark flat mushrooms give a deeper flavour), salt & freshly ground black pepper, flat leaf parsley, chopped, parmesan cheese, shaved

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

dry porcini mushrooms, garlic, chopped, olive oil, unsalted butter, shiitake mushrooms, sliced, dry white wine, chopped italian parsley, grated parmesan cheese, salt and pepper

water, vegetable broth, olive oil, divided, chopped cremini mushrooms (about 6 oz), chopped onion, arborio rice or other medium-grain rice, dry white wine, grated fresh parmesan cheese, chopped fresh parsley, chopped fresh basil, crushed red pepper, salt, black pepper

boiling water, dried porcini mushrooms (about 1/2 oz), reduced-sodium beef broth or 1 (14 oz) can vegetable stock or 1 (14 oz) can reduced-sodium chicken broth, arborio rice or 1 cup other short-grain rice, shallot, garlic cloves, minced, dry white wine, grated parmigiano-reggiano cheese, mascarpone cheese, chopped fresh thyme or 1 tsp dried thyme, salt, fresh ground black pepper, fresh parsley leaves, garnish (optional)

leeks, halved , thinly sliced crosswise (white and pale green parts only), whipping cream, shiitake mushroom, stemmed , cut into 1/4- to 1/3-inch-thick slices, onion, halved , thinly sliced lengthwise, butter, melted, white truffle oil, minced fresh thyme leave, butter or 2 tbsp olive oil, divided, onion, chopped, arborio rice or 1 1/2 cups medium-grain white rice, dry white wine, hot vegetable broth (may need more), grated parmesan cheese, shaved or chopped black truffles (optional) or 1 tbsp truffle oil (optional), chopped fresh parsley

butter, minced shallots, mushrooms, cleaned and sliced, yellow bell peppers, washed, seeded and cut into small dice, arborio rice, white chicken stock, heated, grated parmesan, grated fontina, heavy cream, italian parsley leaves, washed , excess moisture removed and minced, salt and pepper

water, fat-free , less-sodium chicken broth, sliced mushrooms, chopped onion, arborio rice or other short-grain rice, chopped fresh flat-leaf parsley, pine nuts, toasted, salt, black pepper, white cornmeal, olive oil, divided

olive oil, unsalted butter plus more for the risotto cakes, minced yellow onion, minced garlic, wild and exotic mushrooms , such as black trumpet, morels, honshemeji, and chanterelles, cleaned and diced, chopped fresh thyme leaves, chopped fresh oregano leaves, chopped fresh tomatoes, tomato paste, mushroom , chicken, or veal stock, kosher salt, freshly ground black pepper, basic risotto , recipe follows, flour, for dusting (recommended : wondra), shaved truffles, for garnish, chicken stock, olive oil, butter, diced onions, garlic , smashed, salt, freshly ground white pepper, arborio rice, grated parmesan, plus extra for garnish, minced parsley leaves

chicken stock, handful dried porcini mushrooms, olive oil, onion, peeled and finely chopped, celery, trimmed and finely chopped, risotto rice, vermouth or white wine, sea salt and freshly ground black pepper, handfuls wild mushrooms (try chanterelles, shiitake, black trumpet or oyster - definitely no button mushrooms, please!), cleaned and sliced, few sprigs fresh chervil , tarragon or parsley, leaves picked and chopped, lemon, juiced, butter, handfuls freshly grated parmesan, plus extra for serving, extra-virgin olive oil

reduced-sodium or homemade chicken broth, olive oil, butter, divided, onion, chopped (about 1 1/2 cups), risotto rice (see, prosecco, salt, halved oyster mushrooms (quartered if very large and left whole if very small), freshly grated parmesan cheese, plus more for serving, freshly ground black pepper, chopped flat-leaf parsley

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.