Mushroom Risotto - Revision history

172.17.0.1: /* Ingredients */

2021-02-28T01:03:15Z

Ingredients

← Older revision		Revision as of 01:03, 28 February 2021
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	= Ingredients =		= Ingredients =
	* 3.5 cups beef or chicken stock		* 3.5 cups veggie, beef, or chicken stock
	* 0.5 cup dry white wine		* 0.5 cup dry white wine
	* â teaspoon ground saffron		* â teaspoon ground saffron

Jackohare at 00:49, 20 September 2020

2020-09-20T00:49:04Z

← Older revision		Revision as of 00:49, 20 September 2020
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			[[File:20200919_201741.jpg\|600px]]

	= Ingredients =		= Ingredients =
	* 3.5 cups beef or chicken stock		* 3.5 cups beef or chicken stock

Jackohare: /* Ingredients */

2020-09-19T23:05:40Z

Ingredients

← Older revision		Revision as of 23:05, 19 September 2020
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	= Ingredients =		= Ingredients =
	* 4 cups beef or chicken stock		* 3.5 cups beef or chicken stock
			* 0.5 cup dry white wine
	* â teaspoon ground saffron		* â teaspoon ground saffron
	* 3 tablespoons unsalted butter		* 3 tablespoons unsalted butter

Jackohare at 23:04, 19 September 2020

2020-09-19T23:04:04Z

← Older revision		Revision as of 23:04, 19 September 2020
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	# Add rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.		# Add rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
	# Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.		# Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
	# Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. ~~Add rest of~~ butter~~; stir until risotto is creamy, about~~ 1 ~~minute. Stir in~~ Parmigiano-Reggiano ~~cheese until melted and well combined~~. Serve immediately.		# Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately.

	=References=		=References=
	[[https://cooking.nytimes.com/recipes/3216-mushroom-risotto]]		[[https://cooking.nytimes.com/recipes/3216-mushroom-risotto]]

Jackohare: /* Directions */

2020-09-19T23:03:08Z

Directions

← Older revision		Revision as of 23:03, 19 September 2020
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	# Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.		# Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
	# Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.		# Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.

			= Instant Pot Directions =
			# Turn on a multi-functional pressure cooker and select Saute function. Add 1 tablespoon butter in olive oil and melt. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
			# Add rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
			# Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
			# Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add rest of butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve immediately.

	=References=		=References=
	[[https://cooking.nytimes.com/recipes/3216-mushroom-risotto]]		[[https://cooking.nytimes.com/recipes/3216-mushroom-risotto]]

Jackohare: Created page with "= Ingredients = * 4 cups beef or chicken stock * â teaspoon ground saffron * 3 tablespoons unsalted butter * 2 tablespoons olive oil * Â¼ cup finely minced scallions * Â¼ cu..."

2020-09-19T22:58:55Z

Created page with "= Ingredients = * 4 cups beef or chicken stock * â teaspoon ground saffron * 3 tablespoons unsalted butter * 2 tablespoons olive oil * Â¼ cup finely minced scallions * Â¼ cu..."

New page

= Ingredients =
* 4 cups beef or chicken stock
* â teaspoon ground saffron
* 3 tablespoons unsalted butter
* 2 tablespoons olive oil
* Â¼ cup finely minced scallions
* Â¼ cup finely minced onions
* 1 pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)
* 1 Â½ cups Italian Arborio rice
* Salt and freshly ground black pepper to taste
* Â¾ cup freshly grated Parmigiano-Reggiano cheese

= Directions =
# Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
# Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
# Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
# Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.

=References=
[[https://cooking.nytimes.com/recipes/3216-mushroom-risotto]]