Roasted Garlic and Mushroom Risotto

Name: Roasted Garlic and Mushroom Risotto
Prep time: 1 h 42 min
Cook time: 1 h 42 min
Total time: 1 h 42 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters fresh bread crumbs; 59 milliliters canola oil; 822 grams chicken broth; 2 larges eggs; 118 milliliters frozen corn, thawed; 1 head garlic; 4 servings Kosher salt and freshly ground black pepper; 227 grams package sliced mushrooms; 3 teaspoons extra-virgin olive oil; 1 medium onion, chopped; 59 milliliters grated Parmesan; 118 milliliters grated Parmesan; 591 milliliters long-grain rice; 710 milliliters leftover risotto from Roasted Garlic and Mushroom Risotto recipe; 4 servings Salt and freshly ground black pepper; 2 Tbsps unsalted butter; 3 cans water

Roasted Garlic and Mushroom Risotto might be just the main course you are searching for. One serving contains 1378 calories, 33g of protein, and 32g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have eggs, corn, mushrooms, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 1 hour and 42 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour.

Ingredients you will need

Extra Virgin Olive Oil

Clove

Garlic

Wrap

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Aluminum Foil

Remove from the oven and let cool.

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Oven

Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.

Ingredients you will need

Broth

Water

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Sauce Pan

In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat.

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Olive Oil

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Frying Pan

Add the onion and saute for 3 minutes.

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Onion

Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes.

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Salt And Pepper

Mushrooms

Add the rice and cook for 1 minute to toast.

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Toast

Rice

Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes.

Ingredients you will need

Parmesan

Butter

Garlic

Broth

Rice

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Ladle

Frying Pan

Transfer to a serving dish and serve hot.

Reserve 3 cups for the round 2 recipe, Risotto Cakes.

In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parmesan

Corn

Egg

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Bowl

Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.

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Walnuts

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Baking Sheet

Heat the oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the patties and cook until they are golden brown, about 3 to 4 minutes per side.

Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Transfer to a serving tray and serve hot.

Equipment

Ingredients

Servings:

118milliliters

fresh bread crumbs 59milliliters

canola oil 822grams

chicken broth 2larges

eggs 118milliliters

frozen corn, thawed 1head

garlic 4servings

Kosher salt and freshly ground black pepper 227grams

package sliced mushrooms 3teaspoons

extra-virgin olive oil 1medium

onion, chopped 59milliliters

grated Parmesan 118milliliters

grated Parmesan 591milliliters

long-grain rice 710milliliters

leftover risotto from Roasted Garlic and Mushroom Risotto recipe 4servings

Salt and freshly ground black pepper 2Tbsps

unsalted butter 3cans

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.