Risotto and Wild Mushroom Casserole | Emeril Lagasse
Want the creamy, rich satisfaction of risotto for dinner tonight without all the hassle? Emeril’s Risotto and Wild Mushroom Casserole makes it a cinch! This unconventional way of serving risotto pairs cooked rice and two varieties of mushrooms in a baking dish and the whole thing is sprinkled with parmesan cheese and transferred to the oven, where it bakes its way to perfection.
RISOTTO AND WILD MUSHROOM CASSEROLE
SERVES 8
3/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water until soft
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cups Arborio rice
3 tablespoons finely chopped shallots
1 tablespoon minced garlic
5 to 6 cups homemade chicken stock or canned low-sodium chicken broth
1 1/2 teaspoons salt
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon plus a pinch freshly ground black pepper
2 pounds white button mushrooms, wiped clean and stems removed, coarsely chopped
1 tablespoon soy sauce
2 tablespoons chopped fresh parsley
1/4 cup dry white wine
1 cup freshly grated parmesan cheese
2 large eggs
1 cup heavy cream
Strain porcini mushrooms in a fine-mesh sieve and reserve soaking liquid. Chop mushrooms and set aside.
In a large Dutch-oven or saucepan, Heat 2 tablespoons butter with olive oil until foamy. Add Arborio rice and cook, stirring frequently, until rice is well coated and fragrant, 1 to 2 minutes. Add 1 1/2 tablespoons shallots and 1/2 tablespoon garlic and cook, stirring, until fragrant, about 1 minute. Add reserved porcini soaking liquid and cook until it evaporates. Reduce heat to medium and add 2 cups chicken stock and 3/4 teaspoon salt. Cook, stirring constantly, until broth has been absorbed. Continue to cook, adding more broth, 1/2 cup at a time, until it is absorbed, and rice is al dente, 16 to 18 minutes total cooking time. (You may not need all 6 cups of the broth.) Add thyme, rosemary, and 1/4 teaspoon black pepper. Set aside while you prepare mushrooms.
Preheat the oven to 350 degrees F.
Heat remaining 2 tablespoons butter in a large skillet until foamy, 1 to 2 minutes. Add remaining 1 1/2 tablespoons shallots and the remaining 1/2 tablespoon garlic and cook until fragrant, about 1 minute. Add white button mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring frequently, until mushrooms release their liquid, about 4 minutes. Add reserved porcini mushrooms and continue to cook, stirring, for 6 minutes, or until all liquid evaporates and the mushrooms are golden brown around the edges. Add soy sauce and parsley and cook for 1 minute. Add white wine and cook until evaporated, 2 minutes. Remove from heat.
Add risotto to a medium baking and top with mushroom mixture and stir gently to combine. Sprinkle evenly with parmesan cheese.
In a small bowl, whisk together eggs, cream, remaining 1/4 teaspoon salt and pinch of black pepper. Pour mixture evenly over the top of the casserole and bake, uncovered, for 30 minutes or until golden brown. Remove from oven and let stand for 5 minutes before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon:
The Last Risotto Recipe You'll Ever Learn! Seafood Risotto - Chef Jean-Pierre
Hello There Friends, This Seafood Risotto is the best risotto recipe you will ever make. That is a guarantee! The trick about making a fantastic Risotto is how you cook your rice. Follow me step by step in this video and you will have a Michelin level Risotto to serve! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️Stainless Steel Casserole Pan:
❤️Stainless Steel Saucepan:
❤️Wok:
❤️Ladle:
❤️White Truffle Oil:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Easy Slow-cooked Beef Stew 3 Ways | Jamie Oliver
Jamie makes this beautiful beef stew using oxtail for an amazing on-the-bone flavour. Then he takes it three different ways - with pasta, on mash and as a soup. Amazingly versatile and incredibly tasty. You can make it on the hob or in a slow cooker too.
Recreate this beautiful stew using oxtail for an amazon on-the-bone flavour. Once the stew is ready, Jamie takes it three ways — with pasta, on mash and as a soup. Amazingly versatile and incredibly tasty, you can make this recipe on the hop or in a slow cooker too.
Pasta: 04:20
Mash: 04:40
Soup: 04:50
Catch the full recipe online:
Our winter warmers are great for more winter recipe inspiration:
Sign up to Jamie's emails:
Like to know more about the Porter Beer Jamie uses? The Craft Beer Boys have all the answers and more:
#FOODTUBE x
How To Make Traditional Irish Stew | Donal Skehan
RECIPE BELOW ⬇︎ Donal's back on Food Tube to share his family recipe for this classic dish just in time for St Patrick's day. And congratulations to Ireland for winning the Six Nations Rugby tournament and a fond farewell to the irreplaceable Brian O'Driscoll. What better way to mark the occasion than with a traditional Irish Stew?
How are you celebrating St Patrick's Day? What will you be cooking up for your friends and family this weekend? We'd love to hear from you in the comments box below folks.
Full recipe here :
Check out Donal's own channel with loads of lovely original videos:
Links from the video:
Jamie Oliver's Beef Stew |
More Food Tube videos |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Lamb Risotto
Lamb Risotto Recipe:
* 2 tablespoons olive oil
* 1/2 cup chopped shallots or red onion
* 2 cups uncooked Arborio rice
* 1/2 cup white wine
* 6 cups chicken broth – heated and divided
* 3/4 cup grated Havarti Dill cheese
* 1 lb of ground lamb
* 3 TBSP of fresh mint finely chopped
* 1 TBSP cumin
* 1 clove garlic, minced
* 1lb.mixed blend mushrooms, sauteed
* 2 stalks of baby broccolini chopped
* 1 bunch of parsley chopped
PREPARATION
Heat the oil in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Add the ground lamb and brown the meat over a medium heat. Season with minced garlic, cumin, and salt and pepper. Once the meat is browned remove and set aside. Bring the pan back to the heat and add a tablespoon of olive oil. Pour in the rice and stir well to coat, about 1 minute. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, lamb, mushrooms and broccoli, and garnish with fresh mint and parsley.
For more great recipes check out their Facebook or head over to wildthymecooking.com.
Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.
'The Italian Way' by Chef Marou - Slow Cooked Lamb Shank with Risotto Milanese
Chef Marou's signature dish, 'Slow cooked and marinated lamb shank with risotto milanese' can now be prepared by you right at home.
Learn the art of Italian cooking with Chef Marou!