Risotto With Mushrooms

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Creamy mushroom risotto soup

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1.5 litres salt-reduced vegetable stock
  • 2 fresh thyme sprigs, plus extra to serve
  • 60g butter
  • 200g Swiss brown mushrooms, sliced
  • 200g button mushrooms, halved
  • 150g packet pasta mushroom mix (see notes)
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups arborio rice
  • 1/3 cup light thickened cream for cooking
  • 1/2 cup finely grated parmesan, plus extra to serve

Method

  • Step 1
    Place stock and thyme sprigs in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low.
  • Step 2
    Meanwhile, melt 40g butter in a large heavy-based saucepan over high heat. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until well browned. Transfer to a bowl. Cover to keep warm.
  • Step 3
    Melt remaining butter in same pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute or until rice is coated
  • Step 4
    Reduce heat to low. Add 1/3 cup hot stock to rice. Cook, stirring, until liquid is absorbed. Repeat with stock, ¹⁄³ cup at a time, allowing liquid to be absorbed before each addition, until rice is almost tender (see notes). Add remaining stock and half the mushrooms. Cook for 3 to 4 minutes or until rice is tender.
  • Step 5
    Stir in cream and parmesan. Top with remaining mushrooms, extra parmesan and extra thyme. Serve.

Risotto cakes with mushroom ragu

Image credit: Craig Wall, Al Richardson & Andrew Young – taste.com.au

Ingredients

  • 1/2 quantity Lemon risotto, cooled (see related recipe)
  • Olive oil cooking spray
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons smoked paprika
  • 500g mixed mushrooms, roughly chopped
  • 1/4 cup dry white wine
  • 1/2 cup Massel vegetable liquid stock
  • 2/3 cup sour cream
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • Mixed salad leaves, to serve

Method

  • Step 1
    Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm from edge of pan on all sides. Press cooled risotto into prepared pan. Smooth surface with a spatula. Cover. Refrigerate for 3 hours or until firm.
  • Step 2
    Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Remove risotto from cake pan. Discard paper. Using a 9cm round cutter, cut 4 cakes from risotto. Discard remaining risotto. Place risotto cakes on prepared tray. Spray all over with oil. Bake for 25 to 30 minutes or until golden and crisp on the edges.
  • Step 3
    Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add paprika. Cook, stirring, for 1 minute or until fragrant. Add mushrooms. Cook, stirring, for 4 to 5 minutes or until lightly browned. Add wine and stock. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 8 minutes or until liquid is reduced by half. Remove from heat. Add sour cream. Place over low heat for 1 to 2 minutes or until cooked through. Stir in parsley.
  • Step 4
    Serve risotto cakes topped with mushroom ragu and salad leaves.

Chicken, mushroom and spinach risotto

Ingredients

  • 2 teaspoon olive oil
  • 400g chicken thigh fillets, sliced thickly
  • 150g button mushrooms
  • 100g baby spinach
  • 1/2 cup frozen peas
  • 50g grated parmesan cheese

Basic risotto

  • 3 cups hot chicken stock
  • 25g butter
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 cups arborio rice
  • 1/2 cup white wine (optional)

Method

  • Step 1
    Make basic risotto: Heat large pot and add olive oil and butter. Add garlic and onions and stir until translucent.
  • Step 2
    Add rice to pot with white wine. Allow rice to absorb wine. Add 1/2 a cup of hot chicken stock and keep stirring the pot until the liquid is fully absorbed. Repeat, using 1/2 a cup of stock at a time.
  • Step 3
    Meanwhile, heat oil in a frying pan, and add chicken and mushrooms. Cook, stirring occasionally, for 5 minutes or until chicken is just cooked through.
  • Step 4
    Add chicken mixture, spinach and peas to the risotto with the last 1/2 cup of stock.
  • Step 5
    Remove from the heat, add parmesan and season with black pepper.

Mushroom & bok choy risotto

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 1 1/2 tablespoons olive oil
  • 450g mixed mushrooms (cup, Swiss brown, shiitake & oyster)
  • 1 litre Massel beef stock
  • 20g butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 cups (440g) arborio rice
  • 1 bunch baby bok choy, leaves separated
  • Salt & freshly ground pepper

Method

  • Step 1
    Heat 2 teaspoons of oil in a large saucepan over a medium heat. Cut any large mushrooms in half and put the cup, Swiss brown and shiitake mushrooms in the pan. Cook for 4 minutes, stirring gently. Add the oyster mushrooms in the last 2 minutes. Remove and set aside.
  • Step 2
    Heat the beef stock and 1 1/2 cups water in a saucepan over a medium heat.
  • Step 3
    Heat the remaining oil and butter in the large saucepan. Add the onion and garlic. Cook for 3 minutes or until soft. Add the rice and stir until well coated in the oil.
  • Step 4
    Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the stock 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
  • Step 5
    Stir the mushrooms and baby bok choy leaves through the risotto with the last cup of stock. Season to taste. Divide among serving dishes. Serve immediately.

Rosemary & mushroom risotto

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1.25L (5 cups) water
  • 2 Massel vegetable or chicken style stock cubes, crumbled (see note)
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 200g small button mushrooms, quartered
  • 100g Swiss brown mushrooms, sliced
  • 330g (1 1/2 cups) arborio rice
  • 1 tablespoon fresh lemon juice
  • 40g (1/2 cup) shredded parmesan
  • 1/3 cup chopped fresh continental parsley

Method

  • Step 1
    Bring water and stock cubes to the boil in a saucepan over medium heat. Reduce heat to low. Hold at a gentle simmer.
  • Step 2
    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the rosemary and combined mushroom, and cook, stirring, for 3 minutes or until the mushroom is soft.
  • Step 3
    Add the rice and cook, stirring, for 1 minute or until the grains appear glassy. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, a ladleful at a time, stirring constantly and allowing liquid to be absorbed before adding the next ladleful. Continue for 25 minutes or until rice is just tender and risotto is creamy.
  • Step 4
    Stir in the lemon juice, and half the parmesan and half the parsley. Top with remaining parmesan and remaining parsley.

Easy risotto with mushrooms and prosciutto

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1 onion
  • 1 clove garlic
  • 1 stalk celery
  • 1 carrot
  • 10 slices prosciutto
  • 60ml (1/4 cup) olive oil
  • 250ml (1 cup) dry white wine
  • 1L Massel chicken style liquid stock
  • 400g (2 cups) arborio rice
  • 40g butter
  • 3 large flat mushrooms
  • 1/2 bunch chives
  • 1/2 bunch flat-leaf parsley
  • 40g (1/2 cup) grated parmesan

Method

  • Step 1
    Peel and finely chop onion and garlic, then finely chop celery, carrot (don’t worry about peeling) and 7 slices prosciutto.
  • Step 2
    Heat 2 tablespoons oil in a large saucepan over medium heat. Add vegetables and cook, stirring occasionally, for 5 minutes. Add wine and simmer for 3 minutes or until nearly evaporated.
  • Step 3
    Meanwhile, bring chicken stock and 250ml (1 cup) water to the boil in a separate saucepan over high heat, then stir into vegetable mixture with rice. Bring mixture to the boil, cover with a lid and cook for 15 minutes or until rice is al dente and most of the liquid is absorbed.
  • Step 4
    Meanwhile, place remaining 3 slices prosciutto in a non-stick frying pan and cook over medium heat for 2 minutes. Turn over and cook for a further minute or until crisp, then remove from pan.
  • Step 5
    Add remaining 1 tablespoon olive oil and 20g butter to pan. Slice each mushroom into 6, then add to pan and cook, tossing, for 3 minutes or until golden and tender. Remove from heat. Roughly chop chives and parsley, then add to mushrooms, season with salt and pepper, and toss to combine.
  • Step 6
    Stir parmesan and remaining 20g butter into risotto, season, then spoon into bowls. Break in crisp prosciutto and top with mushroom mixture to serve.

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