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- Dish type
- Main course
- Mushroom risotto
A woodsy, nutty risotto that is a perfect comfort-food main, or a starter for a autumn or winter dinner party.
166 people made this
- 30g (1 oz) chopped walnuts
- 3 tablespoons olive oil
- 2 onions, chopped
- 500g (1 1/4 lb) fresh mushrooms, sliced
- 1L (1 3/4 pints) chicken stock
- 700g (14 oz) Arborio rice
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat the oven to 180 C / Gas mark 4. Place walnuts on a baking tray. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
- Heat oil in a large heavy saucepan over medium high heat. Sauté onion and mushrooms until tender and golden brown.
- Pour in stock, and bring to the boil. Stir in rice, reduce heat to low, and cover. Simmer until rice is tender and liquid is absorbed, about 20 minutes. If after 20 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
Use vegetable stock for a vegan version of this dish.
Reviews & ratingsAverage global rating:(161)
Reviews in English (115)
I followed the recipe exactly and found this to be extremely bland.-15 Sep 2008
Used different ingredients.I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms that I found in my supermarket. I also add some sauteed spinach, minced garlic and sherry to it, to give it some zip.-15 Sep 2008
I made the recipe as written, and it made loads. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not complement the dish at all and stood out oddly among the ingredients, texture and flavour-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavour because of it. With these adjustments, it will be a delicious side dish.-15 Sep 2008
Easy Vegan Mushroom Risotto Recipe (Gluten-Free)
If you are looking for an easy vegan mushroom risotto, you have come to the right place!
This is the perfect vegan risotto recipe for newbie risotto makers or those who may be scared of making this delicious dish!
I will confess, I am obsessed with risotto and always try and order it when out at restaurants. That being said, lots of restaurants don’t even serve vegan risotto unless you are “that one restaurant in Paris” we did find it at “that one time.”
For the longest time, I was scared to make it at home because I knew it was a more labor-intensive dish!
Enter my easy vegan mushroom risotto recipe! It isn’t as labor intensive as other recipes and allows you to make a more simple yet tasty risotto recipe on your first try!
It tastes creamy and savory and the ingredients and steps are so simple.
The best part about this recipe are the caramelized leeks that it is topped with!
Leeks really elevate a dish and just their name will make you feel like you are eating in a fancy restaurant.
If you can’t find leeks you can also use green onions which are a great substitute and can be found at most stores. I use green onions a lot in my vegan cooking as an easy substitute that is also affordable!
I also recommend using walnuts to top your vegan risotto!
I know that sounds REALLY weird but trust me! A little bit of walnuts goes a long way!
Toasted walnuts are a great topping as they have a very nutty and slightly cheesy flavor to the risotto.
If you aren’t a huge nut fan, just go a few! For this whole recipe, I only require 1/4 a cup of walnuts to 1 cup of mushrooms, so they are not meant to be the main star, just a delightful accompaniment!
Of course, if you aren’t a walnut fan, you can always leave them off! The vegan mushroom risotto recipe still tastes wonderful without them!
This mushroom risotto with black truffle sauce is an irresistible excuse to clean out your pantry
Cleaning out the pantry in preparation for a move to a new house prompts a couple of spectacular meals. Why not use the truffles? The little tins of carnaroli rice and the pretty specialty oils? Then there’s a collection of canned and dried chiles, dried mushrooms, fruity vinegars, specialty salts and stunning jams and marmalades.
The spoils from my travels and foodie gifts from friends are turned into a luxurious risotto, several delicious salad dressings, accompaniments for a cheese-and-sausage platter, a kettle of soup and fantastic bread condiments.
As for the risotto, cold days welcome a version packed with aromatic, umami-filled mushrooms and Parmesan cheese. My 2020 goal to boost the percentage of vegetables in all meals prompts the addition of green chiles and baby spinach. Both taste great and enhance the visual appeal of the final risotto.
A favorite product from Urbani Truffles, a tin of black truffle and mushrooms, boldly accentuates the mild flavor of fresh mushrooms in the risotto. The pureed sauce includes champignon mushrooms, porcini, summer truffle, olive oil, garlic and cheese. It’s so good, I also use it on toast, in omelets and cooked pasta.
Alternatively, swap the pricy sauce (about $10 for a 6-ounce can) with an ounce or two of dried mushrooms, such as porcini or morel. Dried porcini, sold sliced, deliver big flavor for an affordable price dried morels tend to be quite expensive, but lend an irresistible, unique flavor.
I stock small plastic containers of inexpensive dried mushrooms (sliced or broken bits) for enriching soups and broths. To use dried mushrooms, soak in just enough hot water to cover them until softened, usually about 20 minutes. Then strain the water through a fine mesh sieve into a bowl the flavorful water can replace some of the risotto’s broth. Use the mushrooms as is, or roughly chop.
The trick to risotto? Organization. I make the seasoning base in advance. Then I organize the rest of the meal: Make a salad, prepare some garlic bread and set the table. About 45 minutes before serving, heat the broth in a separate pan and enjoy the time at the stove tending to the risotto. Or, enlist a volunteer to help with the gentle stirring and broth additions.
Of course, you can adapt this recipe to an Instant Pot. Reduce the broth to 4 ½ cups and follow the manufacturers’ directions. If the risotto is too loose for your taste, simply cook it a few minutes longer without the cover on the pot.
Since the average condiment cupboard might not contain these luxury items, I’ve included substitutes. But the time is now — let’s use up the gourmet gifts and cherished bottles of oil. The results make gray skies feel sunny and lighten the cabinet shelves.
This simple, but elegant meal deserves a bottle of red wine I like a Beaujolais or a medium-bodied pinot noir here. No sense in moving wine to the new house — better to enjoy it now.
Easy dinner recipes: 3 rich risotto dishes for gluten-free Wednesday
This savory take on the comfort food -- stuffed with bacon, Gruyere cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. Recipe: Savory stuffed French toast
(Glenn Koenig / Los Angeles Times)
(Ricardo DeAratanha / Los Angeles Times)
(Luis Sinco / Los Angeles Times)
Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup
(Bob Chamberlin / Los Angeles Times)
(Kirk McKoy / Los Angeles Times)
(Robert Gauthier / Los Angeles Times)
A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn’t take much more to make a perfect main course. Recipe: Cote de boeuf
(Bob Chamberlin / Los Angeles Times)
(Bob Chamberlin / Los Angeles Times)
(Kirk McKoy / Los Angeles Times)
(Ken Hively / Los Angeles Times)
(Kirk McKoy / Los Angeles Times)
This savory take on bread pudding is studded with chanterelle mushrooms.
Recipe: Chanterelle-sage bread pudding
(Ricardo DeAratanha / Los Angeles Times)
Stuffing is an excellent canvas for creativity. Start with bread cubes, add aromatics for subtle flavoring and liquid to keep it moist.
Recipe: Chestnut-sage stuffing
(Kirk McKoy / Los Angeles Times)
Looking to cut a little gluten out of your diet? Even if you don’t need to eliminate gluten from your diet entirely, it doesn’t hurt to try it one day a week. And you can’t go wrong with rich and creamy risotto. Check out these tempting options for gluten-free Wednesday.
Whether you call them chickpeas or garbanzo beans, if you’re a fan, they don’t get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them with some Spanish chorizo, tomatoes and a little garlic, green onion, parsley and bell pepper. Marinate the beans first thing in the morning, then assemble the salad in the last few minutes before you sit down to eat. It makes a colorful side, or a perfect light meal. - See more at: https://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-chickpea-salad-with-chorizo.html#sthash.J3QhXScu.dpuf
Winter squash risotto: Creamy risotto is cooked with tender cubes of butternut squash, the colorful dish garnished with toasted walnuts and fried sage leaves. A perfect choice, whether you’re fixing a quick meal for the family or are planning dinner for company.
Celestino’s wild mushroom risotto: Wild mushrooms give this dish a wonderfully rich, earthy flavor. Arborio rice (available at Italian grocery stores and most supermarkets) is high in starch and provides the creaminess characteristic of risotto. If you’ve never cooked risotto, this is a good time to start. Note that the mushrooms need some advance soaking time go ahead and start them in the morning as they can soak all day so they’re done when you’re ready to start dinner.
Risotto with sugar snap peas and prosciutto: Add fresh sugar snap peas toward the end when making this risotto for fresh, bright flavor and added texture — the peas add a nice crunch to counter the softened rice.
If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent) and/or are produced in facilities that also process gluten-based products. Some ingredients, such as mushrooms (mushroom spores are grown on gluten grains) and certain cheeses may not be suitable for those particularly sensitive to trace gluten.
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]
WINTER SQUASH RISOTTO WITH WALNUTS AND FRIED SAGE LEAVES
Total time: 50 minutes | Serves 6
2/3 cup walnut halves
Oil for frying
18 to 24 fresh sage leaves
4 cups chicken or vegetable stock
5 tablespoons butter, divided
1 cup finely diced onion
1/2 pound peeled, seeded butternut squash, cut into 3/8 -inch cubes (scant 2 cups diced)
2/3 cup dry white wine
2 cups Arborio rice
2 teaspoons salt
1/4 cup grated Parmesan cheese, plus more for passing
Step 1 — Heat the oven to 400 degrees and toast the walnut halves in a dry pan in the oven until lightly browned and nutty-smelling, about 8 to 10 minutes. Chop coarsely and set aside.
Step 2 — Pour the oil into a small saucepan to a depth of about 1 inch and place over high heat. When the oil reaches 375 degrees, add the sage leaves and fry just until they darken slightly and turn crisp, only a couple of seconds. Remove the leaves with a slotted spoon and drain on paper towels.
Step 3 — Combine the chicken or vegetable stock and 4 cups water in a large saucepan and bring to boil, then reduce the heat to maintain a bare simmer.
Step 4 — In a large skillet, place 3 tablespoons of butter and the onion over medium-high heat and cook, stirring, until the onion begins to soften, about 3 minutes. Add the squash and cook until it is shiny and beginning to soften, about 5 minutes. Add the wine and cook until it reduces to a syrup, about 3 minutes.
Step 5 — Add the rice to the pan and cook, stirring, until the mixture is dry enough that the rice makes a “singing” sound as it scrapes the bottom. Add 1 cup of simmering stock and the salt to the pan and stir it in. Cook until the rice absorbs enough liquid that you can see dry pan when you stir, about 5 minutes. Repeat, adding more stock each time, until the rice is firm but tender, with no chalky center reserve the last one-half cup of the stock. This will take about 20 minutes in all. You don’t need to stir continuously, just when you add the stock to the pan and when it is nearly dry.
Step 6 — When the rice is done, add the reserved stock to loosen the mixture slightly and remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the one-fourth cup of grated Parmesan cheese. Stir vigorously in order to free as much starch as possible, which in combination with the cheese will thicken the mixture slightly.
Step 7 — Spoon the risotto in generous mounds in the center of heated flat bowls. Scatter the toasted walnuts over the top and place the fried sage leaves on top of that, 3 or 4 to the bowl. Serve immediately, passing additional cheese for those who want it.
472 calories 11 grams protein 54 grams carbohydrates 3 grams fiber 22 grams fat 8 grams saturated fat 33 mg. cholesterol 1,060 mg. sodium.
CELESTINO’S WILD RICE RISOTTO
Total time: 50 minutes plus 2 hours soaking | Serves 6
2 ounces dry porcini mushrooms
12 dry morel mushrooms
5 1/2 cups chicken broth
1 tablespoon chopped shallots
2 cloves garlic, minced
4 medium fresh shiitake mushrooms, sliced
1 cup dry white wine
1 3/4 cups Arborio rice
1 tablespoon mascarpone cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
1. Soak dry mushrooms in just enough chicken broth to cover for 2 hours. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.
2. Melt 2 tablespoons butter in saucepan over medium heat. Add shallots, garlic, chopped dry mushrooms and shiitake. Saute 3 minutes. Add wine and cook until liquid is absorbed. Add reserved broth and cook until reduced by half, about 5 minutes. Add salt and pepper to taste. Set aside.
3. Bring remaining broth to simmer in saucepan and keep hot.
4. Melt 1 tablespoon butter in large skillet. Add rice and stir about 2 minutes to coat grains. Add 1/2 cup broth, stirring constantly with wooden spoon. Add another 1/2 cup broth and cook, stirring until rice becomes dry. Repeat adding broth in increments, cooking and stirring until rice is tender and all broth is used, about 25 minutes. Stir in mushroom mixture, mascarpone cheese, 1 tablespoon butter and Parmesan. Add more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.
Each serving: 436 calories 885 mg sodium 28 mg cholesterol 12 grams fat 64 grams carbohydrates 12 grams protein 4 grams fiber.
RISOTTO WITH SUGAR SNAP PEAS AND PROSCIUTTO
Total time: 45 minutes | Serves 8
5 cups chicken stock
5 cups water
4 tablespoons butter, divided
1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips
2/3 cup minced onions
1 (1-pound) box or 2 1/3 cups short-grain rice, preferably Arborio, Carnaroli or Vialone Nano
3/4 pound sugar snap peas, strings removed and ends trimmed, then cut in 1/2 - to 3/4 -inch pieces
2 tablespoons minced chives
1/3 cup grated Parmesan
1. Combine the stock and water in a large pot and bring to a boil. Reduce the heat to maintain a faint simmer.
2. Melt 2 tablespoons butter in a large skillet or wide-bottomed pot over medium heat. Add the prosciutto and cook until it renders some of its fat, about 3 minutes. Add the onions and cook until tender and translucent, another 3 minutes. Add the rice and cook, stirring constantly, until the kernels are coated with the fat and you can see a translucent area around the outside of each one, surrounding a solid “eye” in the center.
3. Begin adding the stock, one-half cup to three-fourths cup at a time. The skillet should be hot enough that there is a loud sizzle each time the liquid is splashed in. Cook, stirring, until the liquid is almost absorbed by the rice there should be a thin layer of liquid in the bottom of the pan. Repeat until the rice is tender but not mushy. It should be neither chalky in the center nor pasty. It should take about 17 minutes in all and use up most, if not all, of the stock.
4. With the last addition of stock, taste and season with salt if necessary. Stir in the sugar snap peas. Cook until they are bright green, about 3 to 4 minutes, and the rice is coated in creamy broth. Remove from the heat and vigorously stir in the chives, Parmesan and the remaining 2 tablespoons of butter. Serve immediately.
Each serving: 290 calories 12 grams protein 39 grams carbohydrates 3 grams fiber 10 grams fat 5 grams saturated fat 31 mg. cholesterol 371 mg. sodium.
225 grams (1/2 lb) cremini/button mushrooms, chopped
20 grams (3/4 oz) dried porcini mushrooms
60 ml (1/4 cup) dry white wine
250 ml (1 cup) sieved tomatoes (tomato puree, passata di pomodoro)
2 Tbsp extra virgin olive oil
2 tsp puréed roasted garlic
1 Tbsp Hungarian sweet paprika paste and 1 pinch of sweet smoked paprika (I used 1 tsp smoked paprika)
salt and freshly ground black pepper
freshly grated parmigiano reggiano
fresh pappardelle pasta made with 2 eggs and 200 grams (1 1/3 cup) of semolina flour
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 1 (32 ounce) carton beef stock
- ¼ cup olive oil, divided
- 3 cloves garlic
- 1 teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 cup white wine, divided
- ¼ cup butter, divided
- 1 shallot, chopped
- 1 ¾ cups Arborio rice
- ⅓ cup grated Parmesan cheese
Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves cook until fragrant, about 2 minutes. Add mushrooms cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
Ladle 1/3 of the warm stock into the saucepan cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
Remove risotto from the heat stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
What are Oyster Mushrooms?
Oyster mushrooms or Pleurotus ostreatus are a common gilled mushroom that grow on rotting wood and are eaten across the world. They don&rsquot cause wood to rot, so they are not a parasitic fungus. What oyster mushrooms do is grow saprophytically on dying trees to help them decompose and return essential minerals to the forest ecosystem. So helpful!
Because of their meaty flesh, the mushrooms found fame in Germany during World War I when there were shortages of food. But after the war ended, people still went into the forests to pick those mushrooms and they soon found fame the world over. They&rsquore now a food item in most parts of the planet. Oyster mushrooms or pearl mushrooms are easy to grow too. All they need is a bit of rotting wood or straw. Mushrooms are also naturally gluten-free, which is a plus. But sometimes they&rsquore grown using rye or barley. So it&rsquos always good to check the labels for this.
The guys at the store also tell us to always get the fresh mushrooms because they taste better and less acrid than the older oyster mushrooms. Anyways, let&rsquos get back to how to make this simple oyster mushroom dish.
Toasted Walnut and Blue Cheese Risotto recipe
We say go meat-free with this recipe for Blue Cheese Risotto, topped with toasted walnuts. You won’t miss the meat!
250g Arborio rice
30ml Olive Oil
30g Dried Mushrooms – Porcini or Chanterelles
1 small Onion – very finely chopped (I almost pureed mine)
Handful sliced porcini or portabellini mushrooms
Few sprigs Lemon Thyme – leaves picked from the stems
3 Cloves Confit Garlic (see below)
125ml Chardonnay – warmed in the microwave
600ml Chicken stock – keep warm in separate saucepan over low heat (or veg if you wish)
200g Blue Cheese at room temperature – broken up into small chunks
80g butter – cut into cubes (I used Lurpack Lightly Salted – it pays to use the best ingredients in this case)
100g Walnuts dry toasted just until the aroma is released – roughly chopped when cool
100g Parmesan cheese – finely grated
Sundried Tomatoes in oil – sliced and some Rocket to serve
Pour 125ml boiling water over the dried mushrooms and leave to stand 20 minutes, slice the mushrooms up (add the water to the chicken stock in the saucepan on the stove)
Heat the olive oil in a large saucepan over medium heat, add a large knob of butter to melt
Add onions and mushrooms with the thyme leaves and fry gently until just golden – make the confit garlic into a paste, add to the pan and fry one minute then remove the onion mixture and set aside
Boil the kettle and pour boiling water onto the Arborio rice to blanche it. Drain well after one minute then add rice to the oil and butter in the saucepan and stirfry for a few minutes
Add the warm wine and cook until completely reduced stirring all the time
When the wine has been absorbed add the chopped dried mushrooms to the rice and start adding hot stock one ladle at a time and stir constantly until all the stock is absorbed.
Repeat until the rice is soft enough – it should be able to take all of the stock
Once all the liquid is almost absorbed stir the blue cheese into the rice and stir until it melts and coats all the rice in a gooey white sauce
Remove the saucepan from the heat and stir in the butter, toasted walnuts, the onion & mushrooms and the parmesan cheese
Top each serving with some sliced sundried tomatoes and a few freshly picked Italian Rocket leaves.
I made my confit garlic like this:
Pour boiling water over about 20 or so whole unpeeled garlic cloves. Leave them for a minute then drain in a colander. Cut the end off then slip the skins off each clove
In a smallish saucepan slowly heat some good quality olive oil over the lowest heat just until tiny bubbles start appearing. Add the cloves of garlic and allow to poach gently in the heating oil for about 20-40 minutes until the cloves start looking a bit translucent. Place in a bottle with the oil and seal. Keep in the fridge for when you need them. The delicious oil can be used to flavour any dish or salad.
Ingredients of Mushroom Stroganoff
- 300 gm mushroom
- 1 1/2 onion
- 2 1/2 teaspoon butter
- 150 ml sour cream
- 1 1/2 pinch black pepper
- 4 teaspoon dijon mustard
- 2 1/2 cloves garlic
- 3 1/2 teaspoon virgin olive oil
- 2 1/2 pinches salt
- 1 1/2 handful coriander leaves
How to make Mushroom Stroganoff
To make your very own Mushroom Stroganoff recipe, take a pan and heat oil in it. Add onions and garlic in it and saute well for about a minute.
Now, put the mushrooms and cook nicely until they become brown in colour from the edges. Put the sour cream along with mustard in the pan.
Cook over a low flame for about 2 minutes. Add pepper and salt on top and pour this into a serving plate. Garnish with coriander leaves and enjoy!
- 2 cups risotto rice (14 ounces 400g), such as carnaroli
- 4 cups (945ml) homemade chicken or vegetable stock, or low-sodium store-bought broth (see note)
- 5 tablespoons unsalted butter or extra-virgin olive oil (75g 75ml), divided (see note)
- 2 large shallots (about 5 ounces 140g total), minced
- 1 cup (235ml) dry red or white wine
- 1 cup walnut halves (3 ounces 85g), crushed by hand
- 1 teaspoon minced fresh thyme leaves
- Kosher salt
- 1 (7-ounce 200g) head radicchio, quartered, cored, and thinly sliced
- Freshly ground black or white pepper
- 1 1/2 ounces (40g) freshly grated Parmigiano-Reggiano cheese, plus more for garnish (see note)
- Crumbled sharp but creamy blue cheese, such as Gorgonzola, for garnish (see note)
In a large bowl, combine rice and stock. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a large liquid cup measure or in another large bowl. Allow to drain 5 minutes, stirring rice occasionally. Reserve starchy stock liquid.
Heat 3 tablespoons butter or oil (45g 45ml) in a heavy saucepan over medium-high heat until foaming (if butter) or shimmering (if oil). Add rice and cook, stirring and tossing frequently, until all liquid has evaporated and rice has begun to take on a golden-blond color and nutty aroma, about 5 minutes. Add shallots and continue to cook, stirring frequently, until softened, about 1 minute. Add wine and cook, stirring, until mostly evaporated.
Stir reserved stock well, then pour all but 1 cup over rice. Increase heat to high and bring to a simmer. Stir rice once, cover, and reduce heat to lowest possible setting. Cook rice for 10 minutes undisturbed, then stir once, shaking pan gently to redistribute rice. Cover and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
Meanwhile, in a small skillet, heat remaining 2 tablespoons butter or oil (30g 30ml) over medium heat until melted or shimmering. Add walnuts and cook, tossing frequently, until they smell toasted and nutty, about 2 minutes. Add thyme and toss well. Season with salt and remove from heat.
Remove lid from rice and add remaining 1 cup stock, along with radicchio. Increase heat to high and cook, stirring and shaking rice constantly, until thick and creamy. (If rice is too thick, thin with small additions of water or stock.) Season with salt and pepper. Remove from heat and stir in grated Parmigiano-Reggiano. Spoon risotto onto warmed plates and top with walnut mixture, more grated cheese, and bits of crumbled blue cheese. Serve right away.
Bring a large pot of salted water to a boil.
Stir in the farfalle and cook until al dente, stirring occasionally, 11 to 13 minutes.
Drain, reserving 1 cup of pasta water.
Meanwhile, heat the oil or melt the butter in a heavy large skillet over medium heat.
Add the onions, stirring often, and cook for about 5 minutes, or until the onions are soft and browned.
Stir in the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes more.
Stir in the asparagus and sauté until the asparagus is crisp-tender, 4 to 6 minutes.
Stir in the mascarpone or cream cheese and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid ¼ cup at a time to moisten.