risotto Archives - The Midnight Baker https://bakeatmidnite.com/tag/risotto/ Easy to make main meal and dessert recipes. Wed, 09 Oct 2019 21:13:46 +0000 en-US hourly 1 Mushroom Risotto https://bakeatmidnite.com/mushroom-risotto/ https://bakeatmidnite.com/mushroom-risotto/#comments Thu, 13 Oct 2016 23:00:04 +0000 http://bakeatmidnite.com/?p=8834 Although this mushroom risotto demands a little attention, it’s well worth your efforts. It’s also a great holiday side dish. Use The Right Rice The perfect risotto starts with using the right rice. What you have on your shelf probably won’t fill the bill here because it’s more than likely long-grain rice. For a good risotto,...

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]]> Creamy risotto is a classic rice side dish.

Although this mushroom risotto demands a little attention, it’s well worth your efforts. It’s also a great holiday side dish.

Use The Right Rice

The perfect risotto starts with using the right rice.

What you have on your shelf probably won’t fill the bill here because it’s more than likely long-grain rice. For a good risotto, you need a very starchy short-grain rice and arborio is the best choice.

Arborio is good to have on hand because it can be used for other things besides risotto. If you do a lot of Asian-style dishes, a sticky rice is more authentic.

Creamy risotto is a classic rice side dish.

Build A Flavor Base

Getting a base of flavor is important with any rice dish since rice itself is bland.

The basic flavor base is onion and garlic. In this I added a bit of bacon in the mix because you get a powerful amount of flavor from just a little bit. If you can find pancetta, that’s even better, but plain old bacon will do just fine.

Tasty Mushrooms Start Like This

Coaxing a lot of flavor out of any mushroom starts with one simple process–high heat.

Searing mushrooms at high heat in a bit of olive oil produces tons of flavor. Get your skillet very hot then put in about 1-2 tablespoons of a good olive oil. The oil will immediately begin to smoke, but that’s OK here. Quickly add the mushrooms and toss and stir until they begin to brown. You’ll be amazed at the amount of flavor this simple step produces.

Season the mushrooms with any salt and pepper after they have browned.  If you do this before, they won’t brown or brown as well.  Strange but true.

Creamy risotto is a classic rice side dish.

The Secret To The Sauce

Stirring and adding stock in increments is the secret to the risotto’s creamy sauce.

You “tease out” the starch by adding small amounts of liquid to the rice in intervals.  This process is repeated until all of the stock is gone. By that time, the rice should be tender but not mushy.

The formula is approximately 4:1–4 parts liquid to 1 part rice.

The Recipe

 

Creamy risotto is a classic rice side dish.
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Mushroom Risotto

Although this mushroom risotto demands a little attention, it’s well worth your efforts. It’s also a great holiday side dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: side dishes, vegetarian dishes
Cuisine: American
Keyword: mushrooms, RICE, risotto recipe, side dishes, vegetarian
Servings: 6 -8
Calories: 441kcal
Author: Judith Hannemann

Ingredients

  • 1 1/4 cup arborio rice
  • 1/4 cup olive oil divided
  • 3 slices uncooked bacon finely diced
  • 1 small onion chopped
  • 8 oz fresh mushrooms thickly sliced
  • 2 cloves garlic minced, divided
  • 1 tsp fresh thyme -OR- 1/2 tsp dried thyme
  • 1/4 cup dry white wine
  • 32 oz chicken stock (see NOTES)
  • 4 tbsp butter
  • 1/4 cup grated Parmesan cheese see NOTES
  • Salt to taste
  • Pepper to taste

Instructions

  • Heat a large skillet over high heat. Add 2 tbs of the olive oil (oil will begin to smoke if the pan is hot enough—this is OK). Quickly add the mushrooms and sear them over the high heat until they begin to brown. Add HALF of the garlic and cook for 30 seconds more. Remove from heat and set aside.
  • Heat a deep saucepan (3 or 4 quart size) over medium heat. Put in the remaining oil and heat through. Add the bacon and cook until it renders and begins to brown. Add the onion, remaining garlic and thyme; cook until onion is translucent. Add the rice and stir, making sure rice is coated with the oil. Stir in the 1/4 cup wine. Cook, stirring frequently until the wine is mostly absorbed.
  • Add about 1/2 cup of the chicken stock. Stir frequently until liquid is almost absorbed. Continue, adding stock in increments of about 1/2 cup and stirring until it is almost absorbed until all the stock is used. Rice should be tender at this point and there should be a creamy sauce.
  • Add the reserved mushrooms and garlic; stir well. Stir in the butter and the cheese. Correct seasoning by adding salt and pepper to taste.

Notes

For vegetarian option, use vegetable stock.
You can use 2 tbs Romano & 2 tbs Parmesan for more flavor.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 42g | Protein: 11g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 424mg | Potassium: 366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3mg

 

Creamy risotto is a classic rice side dish.

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]]> https://bakeatmidnite.com/mushroom-risotto/feed/ 2 Barley Risotto with Leeks and Mushrooms https://bakeatmidnite.com/barley-risotto-with-leeks-and-mushrooms/ https://bakeatmidnite.com/barley-risotto-with-leeks-and-mushrooms/#comments Sun, 20 Jan 2013 05:01:00 +0000 http://bakeatmidnite.com/2013/01/20/barley-risotto-with-leeks-and-mushrooms/ Barley Risotto with Leeks and Mushrooms Here’s a meal so delicious that you’d never guess it was healthy, let alone vegetarian as well. As with any risotto, the dish requires almost constant stirring and adding the liquids in stages, but it’s not at all hard to do, and it’s a relatively short process. The risotto...

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]]> Barley Risotto with Leeks and Mushrooms
Here’s a meal so delicious that you’d never guess it was healthy, let alone vegetarian as well.

As with any risotto, the dish requires almost constant stirring and adding the liquids in stages, but it’s not at all hard to do, and it’s a relatively short process.
The risotto can easily be converted to a total vegan meal by eliminating the grated cheese and the small amount of butter.   I’d suggest an equal substitution of olive oil (or definitely truffle oil) for the butter.  And toasted almonds would be a great addition here too.
If you are unsure of how to prep leeks, refer to the video in this post.

Barley Risotto with Leeks and Mushrooms

  • 1 cup pearl barley
  • 2 leeks, sliced and rinsed of sand
  • 2 1/2 cups sliced baby bella mushrooms
  • 2 large garlic cloves, minced
  • 3 cups vegetable stock (I used Knorr concentrated)
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • 2 tbs grated Parmesan cheese
  • salt & freshly ground pepper to taste
In a large saucepan, heat olive oil over medium-high heat.  Add barley and stir until lightly toasted; about 5 minutes.
Add prepared leeks (see the video in the link above), garlic and 1 1/2 cups of the sliced mushrooms.  Stir and cook until mushrooms are heated through.  

Add 1/2 cup of the vegetable stock, stirring until the liquid is absorbed.  Repeat until all the stock is used.  Add remaining mushrooms and cook for 5 min.

Add the butter and grated cheese, and salt and pepper to taste.

Makes 3-4 main dish servings.

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