Garlicky Pork And Mushroom Risotto Food

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CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN



Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin image

Provided by Dave Lieberman

Categories     main-dish

Time 3h28m

Yield 4 servings

Number Of Ingredients 16

1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves

Steps:

  • Tenderloin:
  • Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
  • Risotto:
  • Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
  • Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

PORK CHOPS IN GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Season both sides of pork chops with paprika, salt, and pepper.
  • Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
  • Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
  • Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
  • Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

GARLICKY PORK AND MUSHROOM RISOTTO



Garlicky Pork and Mushroom Risotto image

I won't kid you: this is no "fast-n-e-z" risotto recipe, but one that is well worth the effort. Italian comfort food at its best! So pour yourself a nice glass of wine (perhaps the one you are using in the recipe) while you're in the kitchen and enjoy yourself while creating this gift of love :) Preparation time does not include time to chill pork before slicing.

Provided by FlemishMinx

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

250 g lean pork (thick boneless pork chops, for example)
50 g unsalted butter
2 tablespoons olive oil, divided
1 garlic clove, flattened but still in one piece
1 onion, finely chopped
3 garlic cloves, finely minced
225 g uncooked arborio rice
1 1/4 liters water
2 chicken bouillon cubes (low sodium, if possible)
1/2 cup cream
1/2 cup dry white wine (suitable for drinking)
1/8 teaspoon paprika
50 g finely grated parmesan cheese (the good stuff)
500 g fresh mushrooms, thinly sliced
1/2 cup parsley, finely chopped
pepper

Steps:

  • Slice the pork AGAINST the grain as thinly as possible;.
  • if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
  • Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
  • Fry the garlic till it is browned, then remove and discard.
  • Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
  • Heat the butter and remaining olive oil in the pan.
  • Add the onion and minced garlic and saute just until the garlic becomes fragrant.
  • Add in the rice and mix well to coat the grains with the oil.
  • While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
  • Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
  • As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
  • After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
  • Add in the cream, wine, paprika and cheese and mix well.
  • Add in the mushrooms, parsley and pork slices, again mixing well.
  • Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
  • Add pepper if needed, then serve immediately.

MUSHROOM AND SHRIMP RISOTTO



Mushroom and Shrimp Risotto image

This is a simple, creamy risotto dish made special with sauteed shrimp.

Provided by STORMYSHORES

Categories     Risotto

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ¼ cups low-sodium chicken broth
1 ¼ cups Arborio rice
2 tablespoons extra-virgin olive oil
12 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon Italian seasoning, divided
salt and ground black pepper to taste
1 (8 ounce) package sliced mushrooms
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tablespoon minced garlic
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
  • Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
  • Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 46.5 g, Cholesterol 94.8 mg, Fat 8.7 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 264.2 mg, Sugar 3.7 g

CREAMY PORK AND MUSHROOM CASSEROLE



Creamy pork and mushroom casserole image

An easy-to-prepare, tasty dish that is perfect for cold weather comfort food eating.

Provided by Dmzsmash

Time 1h5m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Fry the bacon, onions and garlic in the oil, in a pan until soft.
  • Add the pork and fry till browned slightly.
  • Add the mushrooms, wine, cream, stock salt and pepper. Mixing it all in gently.
  • Cook slowly on a low heat, stirring occasionally. This takes about 30 minutes or so to be ready.
  • Add flour to thicken if needed. Serve with mashed potatoes and green vegetables and carrots.

GARLIC MUSHROOM RISOTTO



Garlic Mushroom Risotto image

Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!

Provided by Kaarin

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb mushroom, sliced
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup arborio rice (or medium grain)
3 cups hot chicken stock (or bouillon)
1 cup hot water
1/2 cup romano cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

Steps:

  • Saute mushrooms in butter. Season with salt and pepper to taste.
  • Set aside.
  • Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
  • Stir in the rice and cook 1 minute, coating rice with the oil.
  • Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
  • Repeat with the remaining broth and hot water.
  • Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
  • Add more hot liquid if necessary to cook longer.
  • Total cooking time should be 20-25 minutes.
  • Stir in the mushrooms, cheese and parsley and season to taste.
  • Cook till warmed through.

Nutrition Facts : Calories 301.3, Fat 15.3, SaturatedFat 7, Cholesterol 27.7, Sodium 535.2, Carbohydrate 31.9, Fiber 2.2, Sugar 2.7, Protein 9.7

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