Risotto with mushrooms

Traditional Italian rice dishes are one of the world's favorites. It is important for him to choose the right type of rice. In addition, it is necessary to ensure that the cereal acquires a creamy texture, but is not overcooked. When combined with mushrooms, the result is a dish worthy of being on the table at a special moment.

Classic recipe for risotto with porcini mushrooms

Porcini mushrooms give risotto an incredible aroma and taste. By adding white wine and Parmesan, the dish turns out to be very tender, appetizing and truly Italian.

1. 
   How to cook classic risotto with mushrooms? Chop the onion and garlic very finely.
2. 
   In a saucepan, mix the butter, which must first be softened, add olive oil to it, and cook the onion and garlic in the resulting mixture until they become transparent.
3. 
   Pour the rice into the saucepan and, stirring constantly, keep it on low heat for one or two minutes so that the grains are soaked in the aromatic oil.
4. 
   Cut the mushrooms into small cubes and add to the cereal. Fry for 2-4 minutes, and then pour the contents of the saucepan with white wine. It is important to stir the rice constantly to prevent it from burning.
5. 
   When the wine has evaporated, you need to pour in the broth in small doses so that it just covers the rice. Stir and add the next portion of broth only after the previous one has been completely absorbed by the grains of rice. At this stage, you need to bring the dish to taste by adding salt and keep it on low heat for about 15 minutes, periodically checking that the grains do not boil completely, but maintain an al-dente state in the middle.
6. 
   In a separate bowl, mix the cream and grated Parmesan, place the finished dish there, let it sit for a few minutes, and serve, garnished with oregano and basil.

How to make homemade risotto with chicken and mushrooms?

Chicken and mushrooms are the perfect addition to risotto. To prepare this dish, beloved not only by Italians, arborio rice is used: round and well-cooked. It is important to add broth to rice in small portions so that it has time to be absorbed into the rice grains and fill them with flavor.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Chicken broth – 500 ml
• Fresh or dried mushrooms (boletus) – 150 gr.
• Lemon juice – 2 tbsp.
• Boiled chicken – 200 gr.
• Onions – 1 pc.
• Garlic – 2 teeth.
• Arborio rice – 150 gr.
• Hard cheese – 30 gr.
• Salt - to taste.
• Parsley - to taste.
• Butter – 2 tbsp.
• Olive oil – for frying.
• Ground black pepper - to taste.

Cooking process:

1. Cut the onion into very small cubes, mix with crushed garlic and fry everything together in softened oil.

2. Chop the mushrooms into small pieces and add them to the onions and garlic so that everything cooks together for about 5-7 minutes.

3. Chicken fillet, boiled in advance, chop in proportion to the mushrooms and add to them, keep on fire for a few more minutes.

4. Pour a small portion of olive oil into a separate heat-resistant bowl, add rice there and heat it for a couple of minutes so that it is saturated with heated vegetable fat, then, in small portions, we will pour the broth into the cereal and stir constantly. As soon as the broth is absorbed, you need to pour in the next part.

5. After 20 minutes, add lemon juice to the risotto, then season it with salt and pepper, add fried onions, mushrooms and chicken, stir the cereal and keep on the fire for about 5 more minutes.

6. The dish can be served when the rice is tender but still has a slightly firm core in the grains. Before serving, add grated cheese and chopped parsley, then pour melted butter on it, cover with a lid and wait a couple of minutes before enjoying. Enjoy!

Delicious risotto with mushrooms in creamy sauce

Creamy cheese sauce perfectly complements the taste of risotto. Italians usually use grated Parmesan for it: it has a very pronounced taste, but in some cases the creamy sauce is mixed with blue cheeses, which adds piquancy to the risotto.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Arborio rice – 100 gr.
• Chicken broth – 350 ml
• Fresh champignons – 200 gr.
• Onions – 1 pc.
• Garlic – 2 teeth.
• Butter – 1 tbsp.
• Cream – 200 ml
• Wheat flour – 1 tbsp.
• Salt - to taste.
• Hard cheese – 50 gr.
• A mixture of Provencal herbs - to taste.

Cooking process:

1. Melt the butter in a saucepan or deep frying pan and fry finely chopped garlic and onion in it until they acquire a pleasant golden hue.

2. Add diced or sliced ​​champignons to the fry and cook for a few more minutes.

3. Add rice to the mushrooms and onions and fry for about one or two minutes, remembering to stir constantly to more evenly saturate the grains with oil. Continuing to stir, pour in the chicken broth in small portions, adding it each time only when the previous batch has completely evaporated. While cooking, adjust the dish to taste by adding salt and seasonings.

4. In a separate heat-resistant container, combine grated cheese, cream and flour, beat well and bring the sauce to a boil.

5. Combine the risotto with the sauce, remove from heat, and let stand for a couple of minutes. Serve garnished with greens.

Step-by-step recipe for cooking Lenten risotto with mushrooms

This recipe is suitable for those who fast or do not eat meat: it contains only plant ingredients and vegetable broth. For those who do not strictly adhere to fasting, the dish can be supplemented with grated cheese.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 3.

Ingredients:

• Arborio rice – 2/3 tbsp.
• Dry white wine – 0.5 tbsp.
• Vegetable broth – 600 ml
• Onions – 1 pc.
• Vegetable oil - for frying.
• Fresh or dried mushrooms (oyster mushrooms, champignons, porcini) - 1 tbsp.
• Salt - to taste.

Cooking process:

1.Soak dry mushrooms in warm water for an hour, clean fresh ones. Cut the prepared mushrooms into small cubes.

2. Chop the onion and fry with oil in a deep frying pan or saucepan.

3. Add mushrooms to the onions, add a little salt and cook for a couple of minutes.

4. In another deep frying pan, combine the heated oil with the rice and fry it lightly until it becomes transparent, and then, in small portions, pour in the vegetable broth, stir until the liquid has evaporated, and add a new portion.

5. When the rice reaches a creamy consistency, add mushrooms and onions and mix everything well. Leave covered for a couple of minutes and serve, garnished with herbs. Bon appetit!

Risotto with mushrooms and vegetables at home

This dish is prepared in soft vegetable broth. Risotto turns out lean, does not contain ingredients of animal origin and is suitable for both those who do not eat meat and those observing fasting.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Short grain rice – 500 gr.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Celery (stem) – 1 pc.
• Sweet pepper – 2 pcs.
• Tomato – 3 pcs.
• Mushrooms – 300 gr.
• Spices (oregano, basil) - to taste.
• Parsley – 1 bunch.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. First, prepare the vegetable broth: boil coarsely chopped onion, celery and carrots in 1.5 liters of water. Simmer for about 20 minutes and then strain.

2. The remaining carrots and onions need to be cut into fairly small cubes, and then fry the vegetables in a deep frying pan or saucepan.

3. Chop the tomatoes and peppers and add to the carrot and onion frying.

4.Add diced mushrooms to the vegetables and continue cooking, stirring.

5. In another heat-resistant bowl, heat the rice in a small amount of oil, let it soak in vegetable fat and do not forget to stir all the time.

6. Carefully transfer the rice to the vegetables and add the vegetable broth in portions, stirring until the liquid is absorbed, and then add a new part of the broth.

7. A couple of minutes before the cereal is ready (and the rice should be tender in consistency, but al dente in the very middle of the grains), add pepper, salt and chopped parsley to the risotto. Stir and serve hot.

A simple and delicious recipe for risotto with cheese and mushrooms

Real risotto should be a creamy rice mass with various additives. In this case, with champignons and Parmesan. A mixture of herbs will give the dish a touch of real Italian taste.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Arborio rice – 100 gr.
• Champignons – 300 gr.
• Parmesan cheese – 100 gr.
• Onions – 30 gr.
• Garlic – 30 gr.
• Butter – 30 gr.
• Cream – 50 gr.
• Dry white wine – 30 gr.
• A mixture of herbs (oregano, basil, sage, mint) - to taste.
• Salt - to taste.
• Vegetable oil - for frying.
• Chicken or vegetable broth - 2 tbsp.

Cooking process:

1. Peel the onion, garlic and champignons and cut into very small cubes.

2. Fry the onion and garlic in oil in a deep frying pan for several minutes, then add the mushrooms, and then the rice. Cook until the vegetables are browned and the rice is translucent.

3. Mix wine, cream and grated Parmesan in a saucepan.

4.Dilute the rice with mushrooms with small portions of the broth, stirring it in gradually so that the previous portion has time to evaporate. At the end, when the rice is tender and melting, salt the risotto and add a mixture of herbs.

5. Mix the risotto with the cream cheese sauce and let it brew for a couple of minutes, and then serve. Bon appetit!

Delicious recipe for Italian risotto with champignons

Thanks to saffron, the risotto in this recipe turns out golden and delicious. Dry wine gives the rice a pleasant sourness, and butter makes its taste rich and creamy. Real jam!

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 1.

Ingredients:

• Arborio rice – 300 gr.
• Butter – 100 gr.
• Onions – 1 pc.
• Dry white wine – 200 ml
• Chicken broth – 1 l
• Champignons – 300 gr.
• Salt - to taste.
• Saffron – ¼ tsp.
• Greens - to taste.
• Grated hard cheese - to taste.

Cooking process:

1. Finely chop the onion, melt the butter in a saucepan and cook until the characteristic pleasant smell of fried onions appears.

2. Chop the champignons into cubes and add to the onion, keep in oil until the liquid that will be released from the fresh mushrooms has evaporated.

3. Add rice to the champignons and onions, mix well until the grains are saturated with oil and become transparent. Pour wine into a saucepan and evaporate it completely, periodically stirring the rice with mushrooms.

4. After this, pour in the broth in small portions so that it is completely absorbed into the rice, and then add a new part of the liquid. Add salt if necessary.

5. At the end of cooking, the rice should be tender, melting in your mouth, with a slightly dense center of the grains - al dente. Serve in portions, garnished with herbs and grated cheese.

How to quickly and tasty cook risotto with mushrooms in a slow cooker?

Risotto is a dish that requires special skill because you need to constantly stir the rice while it is soaked in broth, wine or water. However, for those who want to try this delicious dish, but do not have the time or the necessary skills, a recipe for cooking in a slow cooker is suitable - quickly and easily.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Short grain rice – 2 tbsp.
• Water – 3 tbsp.
• Dry white wine – 1 tbsp.
• Fresh mushrooms – 500 gr.
• Onions – 1 pc.
• Butter – 100 gr.
• Vegetable oil - for frying.
• Parmesan cheese – 30 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Chopped greens - for decoration.

Cooking process:

1. Place finely chopped onions and mushrooms in heated vegetable oil in a saucepan and lightly brown.

2. Transfer the roast to the slow cooker.

3. Rinse arborio rice or other round grain rice and add to the onion-mushroom mixture.

4. Put the required amount of salt into the bowl, add wine and water, mix everything well and cook in the “pilaf” mode for 20-30 minutes.

5. When the device beeps, add butter to the rice and continue cooking in the “Keep Warm” mode for about 10 minutes.

6. Add grated cheese to the risotto, stir quickly and serve immediately, garnished with herbs.