Emma Wilson
Mushroom risotto is a versatile dish that can be served as a main course or a side. When served as a side, it pairs well with grilled meats such as steak, chicken, or fish. For a vegetarian option, vegetable broth can be used instead of chicken broth. If you're looking for a more indulgent meal, try adding Wagyu beef or seared steak to your mushroom risotto. For a lighter option, chicken breast is a good choice, especially when butterflied to make it thin and crispy.
| Characteristics | Values |
|---|---|
| Type of dish | Main course or side dish |
| Types of meat | Beef, steak, chicken, veal, duck |
| Types of mushrooms | Portobello, white, button, cremini, shiitake |
| Other ingredients | Rice, broth, olive oil, butter, shallots, garlic, wine, parmesan cheese, parsley, chives, sour cream |
| Preparation time | 30 minutes |
| Freezing | Can be frozen for up to 3 months |
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What You'll Learn
Steak and mushroom risotto
To make steak and mushroom risotto, start by cooking the steak to your desired doneness and setting it aside to rest. In a large saucepan, heat some olive oil over medium-high heat. Add your choice of mushrooms—white button, cremini, or portobello—and cook until tender. You can also add peas for extra colour and texture. Remove the mushrooms from the pan and set them aside.
In the same pan, add a little more olive oil and butter, along with diced shallots and garlic. Cook until the shallots are translucent, then add the rice and stir to combine. At this point, you can deglaze the pan with some dry white wine to add a layer of flavour. If you prefer not to use wine, you can start by adding the broth.
Stir in the chicken or bone broth, a little at a time, allowing each addition to be absorbed before adding more. This process will take around 30 minutes. Once all the broth has been added and absorbed, return the mushrooms to the pan, along with grated Parmesan cheese, and stir to combine.
Finally, add the steak back to the pan, along with some sour cream if desired. Stir gently to combine all the ingredients, allowing the cheese to melt. Season with salt and pepper to taste, and serve immediately. Top with additional shredded Parmesan and freshly chopped parsley for an extra indulgent touch.
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Chicken breast with mushroom risotto
Chicken and mushroom risotto is a classic, comforting, and creamy dish that is surprisingly easy to make. It is a great way to use up leftover chicken, and you can add extras like peas, corn, or spinach.
To make chicken and mushroom risotto, start by cutting a skinless chicken breast into 1/2-inch pieces. Heat some oil in a large pot and add the chicken and mushrooms, cooking until done. Remove them from the pot and set them aside. In the same pot, add butter and sauté onions and garlic in the butter and leftover oil mixture until translucent. Then, add the rice and stir until the rice turns opaque—this should take about two minutes.
Now it's time to add the wine! Pour in a half cup of white wine and let it absorb into the rice. This will create an essential layer of flavor. If you don't want to use wine, you can start with the broth. Next, add half a cup of heated chicken broth and stir frequently until it is absorbed. The rice and broth should bubble gently. Continue cooking, stirring very frequently and adding more broth as it gets absorbed. You may not need all the broth, and you can adjust the seasonings at the end.
Once all the liquid has been absorbed, return the chicken and mushrooms to the pot, along with some grated parmesan cheese, parsley, and cream. Stir everything together, and remove the pot from the heat when the risotto reaches a thick, creamy consistency. Taste and season with salt and pepper as needed.
Finally, serve immediately! Garnish with extra parmesan and parsley if desired, and enjoy the creamy, delicious comfort of chicken and mushroom risotto.
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Beef and mushroom risotto
Ingredients
- Beef (Wagyu beef, ground beef, or steak)
- Mushrooms (a mixture of mushrooms or simple button mushrooms)
- Rice (Arborio rice is recommended for risotto)
- Broth (bone broth, beef broth, or chicken broth)
- Olive oil
- Butter
- Onion or shallots
- Garlic
- Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Cook the beef: For Wagyu beef or steak, sear the beef in a skillet with olive oil over medium-high heat until browned but not fully cooked. If using ground beef, bake it in the oven with the other ingredients.
- Sauté the vegetables: In the same skillet, add butter and olive oil, and sauté chopped onions or shallots and garlic until translucent.
- Cook the mushrooms: Add mushrooms to the skillet and cook until tender and reduced in size. Remove the mushrooms from the pan and set aside.
- Toast the rice: Stir in the Arborio rice and cook for about 2 minutes, allowing it to absorb the flavours and lightly toast.
- Deglaze with wine: Optionally, pour in white wine and cook until mostly evaporated, scraping the bottom of the skillet.
- Cook the risotto: Gradually add the heated broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes for Wagyu beef risotto or 30-35 minutes for steak or mushroom risotto.
- Combine and serve: Once the risotto is cooked, fold in the seared beef and grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh herbs if desired and serve immediately.
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Duck breast with mushroom risotto
A rich and creamy mushroom risotto pairs beautifully with duck breast. This elegant dish is a wonderful way to impress your dinner guests.
Ingredients
For the duck:
- Duck breasts
- Salt
For the risotto:
- Butter
- Olive oil
- Mushrooms (a mixture of fresh and dried is best, such as porcini, portobello, white, or swiss brown mushrooms)
- Shallots
- Garlic
- Thyme
- Salt and pepper
- Rice (Arborio rice is recommended)
- White wine (a crisp, dry variety such as pinot grigio or sauvignon blanc)
- Broth (chicken or vegetable)
- Parmesan cheese
- Chives or parsley
- Truffle oil and micro herbs (optional)
Method
First, prepare the duck breast. Pat the duck breasts dry, score the skin in a crisscross pattern, and season lightly with salt. Place the duck breasts in a preheated, dry pan, skin-side down, and cook for 5 minutes, or until the skin is golden. Turn and cook for another 2 minutes. Remove the pan from the heat and place in a preheated oven at 190°C for 8-10 minutes, depending on your desired doneness. Let the duck rest for 5 minutes before slicing.
While the duck is in the oven, start preparing the risotto. In a large saucepan, heat butter and olive oil over medium-high heat. Add the mushrooms and cook until tender and golden brown, about 7 to 10 minutes. Reduce the heat to medium and add the shallots, garlic, thyme, and salt and pepper. Cook for another 2 to 3 minutes, stirring occasionally, until softened.
Next, add the rice to the pan and cook for about 2 minutes, stirring frequently, until the rice is well coated and lightly toasted. Pour in the white wine and cook, stirring occasionally, until the liquid is almost absorbed, about 1 to 2 minutes.
Now, start adding the hot broth, one cup at a time, to the mushroom mixture. Cook, stirring frequently, until each addition of liquid is absorbed before adding the next cup. This process should take about 2 to 3 minutes per cup. Continue until you've used all the broth and the rice is tender, about 30-35 minutes in total.
Once the risotto is cooked, stir in the grated parmesan cheese and season to taste with salt and pepper.
Finally, serve the risotto on warm plates, topped with sliced duck breast. For an extra touch of elegance, garnish with shaved parmesan, a drizzle of truffle oil, and micro herbs.
Enjoy your delicious and impressive meal!
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Veal and mushroom risotto
This veal and mushroom risotto recipe is a delicious and elegant meal that is perfect for a date night or a special occasion. The combination of tender veal and earthy mushrooms creates a rich and savory dish that is sure to impress. Here is a step-by-step guide to making this mouthwatering meal.
Ingredients:
- Veal cutlets or scaloppini
- Arborio rice or Carnaroli rice (short-grain, high-starch rice)
- Mixed mushrooms (such as cremini, shiitake, portobello, or oyster mushrooms)
- Onion or shallots
- Garlic
- Butter
- Olive oil
- White wine (such as Pinot Grigio or Sauvignon Blanc)
- Chicken or vegetable broth (low-sodium)
- Parmesan cheese (freshly grated)
- Fresh herbs (such as parsley, thyme, or chives)
- Salt and pepper
Instructions:
- Start by preparing the veal. Cut the veal cutlets into thin scaloppini. Season the veal with salt and pepper and set aside while you prepare the risotto.
- For the risotto, start by heating some olive oil in a large saucepan over medium heat. Add the chopped onion or shallots and garlic and sauté until translucent.
- Next, add the mushrooms to the pan. Cook until they are tender and browned, stirring occasionally. Remove the mushroom mixture from the pan and set it aside.
- In the same pan, add a little more butter and olive oil if needed. Add the rice and toast it in the hot oil for a couple of minutes, stirring continuously, until the edges turn translucent.
- Pour in the white wine and let it bubble until the alcohol evaporates. Then, add the hot chicken or vegetable broth to the pan, a little at a time, stirring frequently. Continue to simmer and stir the risotto until it becomes creamy and the rice is almost cooked.
- Once the rice is almost cooked, return the mushroom mixture to the pan and stir to combine. Add the grated Parmesan cheese and fresh herbs of your choice, such as parsley, thyme, or chives.
- Finally, season the risotto with salt and pepper to taste. Cook the veal in a separate pan to your desired doneness. Serve the veal alongside the risotto, garnished with additional Parmesan cheese and fresh herbs.
This veal and mushroom risotto is a decadent and comforting meal that is perfect for a cozy night in or a special dinner with loved ones. The creamy texture of the risotto, combined with the savory flavors of the veal and mushrooms, creates a delightful culinary experience. Enjoy!
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Frequently asked questions
Meat options that go well with mushroom risotto include steak, chicken, beef, and fish.
To make beef and mushroom risotto, cook mushrooms, shallots, and garlic in butter and olive oil. Add rice and cook for another minute. Then, gradually add beef broth, stirring until all the liquid is absorbed. Finally, add the mushrooms back to the pan along with parmesan cheese, and season with salt and pepper to taste.
To make steak and mushroom risotto, cook steak in a pan and set it aside. In the same pan, add olive oil, mushrooms, and peas, and cook until tender. Add the steak back to the pan along with cooked rice, parmesan, sour cream, and chicken broth. Season with salt and pepper to taste.
To make Wagyu beef and mushroom risotto, sear thinly sliced Wagyu beef in a skillet with olive oil over medium-high heat. In the same skillet, sauté onions, garlic, mushrooms, and rice. Deglaze with white wine, and then gradually add heated beef broth. Finally, fold in the seared Wagyu beef and grated parmesan cheese, and season with salt and pepper to taste.
