Preparation of risotto with mushrooms. Step by step recipe with photo and video

Have you ever tried chicken and mushroom risotto? No? Then fix this annoying oversight as soon as possible. A dish with the most delicate creamy texture and magnificent aroma will certainly appeal to you. Both adults and little gourmets tempted in food will like the delicacy. You don't have to worry about adding a little wine to the dish. The drink is completely evaporated during cooking, and the finished treat is completely safe for children. So feel free to take on a culinary experiment!

Cooking time - 1 hour.

The number of servings is 5.

Ingredients

To prepare a delicious, satisfying, infinitely fragrant, like everything else in Italian cuisine, risotto, we need:

• rice for risotto (special variety) - 1.5 tbsp.;
• butter - 30 g;
• broth - 2 l;
• dry white wine - ½ tbsp.;
• medium bulb - 1 head;
• olive oil - 2 tbsp. l.;
• mushrooms - 300 g;
• salt - 2/3 tsp;
• chicken fillet - 400 g;
• parmesan - 40 g;
• pepper and rosemary - to taste.

How to make Chicken and Mushroom Risotto

If you are not yet familiar with Italian cuisine, then it's time to correct this misunderstanding during the preparation of delicious mushroom risotto.

1. To begin with, it is worth sending a deep frying pan or pan with thick walls and a bottom to moderate heat. First, a piece of butter should be sent to the selected container. When the product melts a little, it is necessary to pour olive oil into it.

1. While the oil mixture is heating, you will need to work on the onion. Vegetables must be peeled and washed in running water. Then the onion needs to be dried a little and finely chopped, after which the onion crumbs will need to be sent to the heated mixture of oils.

1. Systematically stirring with a spatula, you will need to fry the onion for about 5 minutes. The product should acquire a pleasant golden hue.

1. Next, add special rice to the fried onion, which is intended for cooking risotto. Among these varieties, it is worth noting the most popular options - these are Arborio, Carnaroli, Vialone Nano and others. Remarkably, before adding rice to the container, it is not necessary to pre-wash the cereal itself or soak it in water for a long time. That is, we, following the proposed recipe with a photo step by step, pour the rice completely dry. This is an important rule that will allow you to achieve the right consistency of risotto, like in Italy. Indeed, thanks to this, we simply will not be able to wash off the necessary starch.

1. Now everything needs to be mixed well. On medium heat, the mixture should be calcined for 2-3 minutes.

1. Then the mass must be diluted with dry white wine. Just half a glass will suffice. With systematic stirring, it is necessary to continue to simmer the mixture so that the alcohol can evaporate.

1. It should be borne in mind that the liquid leaves the risotto billet quite quickly. So do not go far from the stove.

1. You need to add salt. But do not overdo it, because then cheese will be added to the composition. It gives the dish its salty notes.

1. Then you need to pour the broth into the risotto. Rice must be stirred all the time until the cereal absorbs all the liquid.

On a note! Do not pour in all the broth at once. Add 1 ladle at a time and wait with constant stirring to absorb the liquid. Do not worry. This will not take long, as the cereal quickly absorbs the broth. As a result, the rice will reach the state of al dente. That is, the cereal will be quite soft on the outside, but somewhat hard on the inside.

1. Now you need to prepare the auxiliary ingredients. In this step-by-step recipe with a photo, it is proposed to use chicken fillet and mushrooms. Mushrooms need to be sorted out, washed, dried and cut into plates. The meat should be cut into small cubes.

1. We need to take another pan and send it to the fire. Pour a little olive oil into the container. When it warms up, pieces of chicken fillet are sent into it. They need to be fried.

Rice dishes exist in all cuisines of the world. Spanish paella, Uzbek pilaf, American jambalaya, Chinese fried rice - there are countless variations of dishes and cooking methods. Vegetables, fish, poultry, meat, mushrooms and even fruits go well with rice. This is a universal cereal, besides having a lot of useful properties.

In European cuisine, all rice recipes are dominated by risotto with mushrooms - fried cereals stewed in broth with champignons or forest gifts of nature. This dish is similar to buttercream. Its delicate taste is appreciated all over the world.

Traditionally, Italian cuisine is associated with pasta and pizza. However, in Italy itself, the most popular risotto is a round-grain rice dish with various additives. The demand for it among Italians is easy to explain: in the sunny republic, rice is considered a symbol of happiness and financial well-being, and the dish itself is ideal for business meetings and social events.

The history of this culinary masterpiece is covered with many legends. Three of them are the most famous. The first legend tells about the events of the 14th century. This is a beautiful story about how the ruler of Milan gave bags of rice to the northern provinces. They gave a rich harvest and saved the country from famine. And although we are talking about real historical events, this legend does not reveal the secret of the origin of a particular dish.

And here are two other myths - an example of classic Italian humor. Among the indigenous population of the country, there is a popular opinion that risotto appeared by chance. The locals joke that one day the cook boiled away the soup, but greed forced it to be served as a signature recipe. In Milan, which is considered the birthplace of risotto, there is another legend. It mentions an apprentice of a famous artist who joked with the master and added saffron to the festive food.

Whatever the history, in the modern world, risotto is an integral part of Italian cuisine. It is served in prestigious restaurants and cooked at home. Eminent chefs compete in the invention of original recipes and carefully keep the secrets of their preparation.

How to cook risotto with mushrooms

The most important thing in making risotto is, of course, choosing the right kind of rice. For the taste of the dish to be authentic, it should be like a cream, but with an easily perceptible hardness. In other words, rice should not be crumbly, but also not like porridge. This effect can be achieved using varieties of cereals with a high starch content.

For risotto, three varieties of rice are most often used: Arborio, Vialone Nano, Carnaroli. All listed varieties have the necessary characteristics: medium grain, hardness, high starch content.

On the territory of the CIS, packs labeled "For making risotto" mainly contain "Arborio". It tastes good and is fairly easy to prepare. However, at the same time, other varieties, although they are less common, have a more delicate taste and give the dish a very tempting look.

The choice of other ingredients is also important. Products must be fresh and of high quality. Italians believe that the ideal wine for making rice cereal is dry white, and cheese is made from Grana varieties. But in the absence of the mentioned ingredients, you should not be upset. Many chefs boldly replace wine with vermouth or champagne, and hard cheeses with cream, sheep, goat, and even French blue cheeses.

What is the general algorithm for making risotto with mushrooms?

1. To comply with the recipe, the most important thing is to properly prepare rice groats. The first stage of cooking is frying rice over high heat. Depending on the recipe, it is fried in butter, olive, corn or sunflower oil. Roasting should be completed only when the rice grains begin to rustle.
2. After frying, rice should be immediately poured with hot broth. A change in temperature adversely affects the consistency of cereals. Therefore, the broth must boil without stopping. An important nuance - the broth is poured gradually, in parts. A new portion is added only after the cereal has absorbed the previous portion.
3. Risotto takes about 40 minutes to prepare. All this time, the cereal must be stirred. If you leave it unattended, rice grains will stick to the dishes, and the cereal will burn. To diversify the cooking process, you can turn on pleasant music or a movie. Then time will fly by.
4. Mushrooms are added to the finished cereal. Traditionally, champignons, porcini or forest mushrooms are used. As for other ingredients, their range and method of preparation depend on the recipe chosen by the chef.

Risotto with mushrooms - the most delicious recipes

Both in Italy and around the world, there is a huge variety of ways to prepare mushroom risotto. In order to cover all the options, it is worth studying the classic recipe and several of its modern versions.

The kitchen is a place for creativity and imagination. The main thing in the culinary art is to prepare delicious, beautiful, healthy food. Even if it deviates from traditional canons.

Classic risotto recipe with cheese and wine

The classic recipe for risotto with mushrooms is an exquisite combination of chicken broth, spices, tender parmesan and fried champignons. White wine in it almost does not affect the taste, but it gives a pleasant aroma.

Components

The list is:

• 2 cups of rice;
• 1 whole chicken;
• 3 onions;
• 2 carrots;
• 3 cloves of garlic;
• 0.5 kg of champignons;
• 200 grams of parmesan;
• 2 glasses of dry white wine;
• 200 grams of butter;
• salt.

cooking process

First prepare the broth. For him, you will need two onions, two carrots, a chopped chicken carcass, black peppercorns and Provence herbs. Chicken parts are placed in a large pot of 4-5 liters and poured with water at room temperature. While the water boils, you can have time to fry the vegetables cut into large pieces.

After boiling, foam appears on the surface of the broth. It must be carefully removed. Vegetables and peppers are added to a clean, transparent broth. The fire is reduced to a minimum. In this form, the broth slowly boils for 1.5 hours. After a specified period of time, a glass of dry white wine, herbs, salt is added to the pan. This composition languishes for another half an hour.

Ready broth is filtered, cooled. Fat is removed from it. The output is a clear rich broth with a delicate wine aroma.

The next step is cooking the mushrooms. Peeled champignons are cut into 2 or 4 parts, depending on the size. Then they are fried for 2-3 minutes in olive or sunflower oil. At the end of frying, heavy cream or sour cream is poured into the mushrooms.

And, finally, the final stage is the processing of cereals. Finely chopped onion and garlic are fried. Rice groats are also poured there at the rate of 400 grams for 4 servings. The resulting mixture is fried for about three minutes. When the rice becomes translucent and absorbs the oil, a glass of wine is poured into the pan. And after the wine is absorbed, two ladles of hot broth are added. The broth is added periodically, as the previous portion is absorbed by the cereal.

Cooking time for cereals is about 20 minutes. When the rice has acquired the desired consistency, mushrooms, butter and grated Parmesan are added to it in turn. The fire under the pan is switched off. A few minutes, all the ingredients languish under the lid. This is where the chef's work ends - the finished culinary masterpiece can be served on the table!

With forest mushrooms

This recipe is based on the classic method of making risotto with mushrooms. However, the use of forest mushrooms gives the dish an extraordinary richness that champignon or porcini mushrooms do not have.

You can also replace the Parmesan with mozzarella for better flavor. So the taste of the dish will become more creamy, tender.

Ingredients:

• 2 cups of rice;
• 1 whole chicken;
• 3 onions;
• 2 carrots;
• 3 cloves of garlic;
• 300 grams of forest mushrooms;
• 200 grams of mozzarella;
• 2 glasses of dry white wine;
• 200 grams of butter;
• 1 teaspoon black peppercorns;
• 2 tablespoons of Provence herbs;
• salt.

So, the cooking algorithm completely coincides with the classic recipe. The only exception is the process of cooking mushrooms. In this recipe, dried or frozen wild mushrooms are cleaned and cut into medium-sized pieces. Their cooking time is longer than that of champignons. Forest mushrooms are fried for about 10-12 minutes, covered and over low heat.

To make this topping look attractive, at the end of frying, the lid is removed, the fire is increased, and the mushrooms are browned in butter.

chicken risotto recipe

This method of cooking also differs little from the classical one. Its feature is the addition of pieces of fried chicken to the finished cereal. To make the dish as tasty as possible, you should choose the right part of the bird for frying.

Boneless chicken thighs are perfect. If fillet is used, then it is fried in breading over a quick fire to preserve the juiciness of the meat.

With vegetables

Ingredients:

• 2 cups of rice;
• 1 onion;
• 1 carrot;
• 100 grams of green peas;
• 4 sweet peppers;
• 3 cloves of garlic;
• 0.5 kg of champignons;
• 200 grams of parmesan;
• 1 glass of dry white wine;
• 200 grams of butter;
• 100 ml of heavy cream or 5 tablespoons of sour cream;
• 1 teaspoon black peppercorns;
• 2 tablespoons of Provence herbs;
• paprika, saffron, cumin to taste;
• salt.

Vegetables are not only an addition to the taste of the dish, but also a decoration of its appearance. For risotto with vegetables, diced carrots, artichokes, green peas, zucchini, corn, chopped sweet peppers are suitable.

Chopped or diced vegetables are fried over high heat and boiled for 20-30 minutes. The broth is filtered, the vegetables are tipped over into a colander. They are added to the finished cereal along with spices.

With creamy sauce

The classic risotto recipe can be supplemented with a delicate creamy sauce. To prepare it, you will need heavy cream, sour cream, flour, onions, mushrooms.

Ingredients:

• 2 cups of rice;
• 1 whole chicken;
• 4 bulbs;
• 2 carrots;
• 3 cloves of garlic;
• 0.5 kg of champignons;
• 200 grams of parmesan;
• 2 glasses of dry white wine;
• 200 grams of butter;
• 100 ml of heavy cream;
• 5 tablespoons of sour cream;
• 1 teaspoon black peppercorns;
• 2 tablespoons of Provence herbs;
• 3 tablespoons of flour;
• salt.

Peeled and chopped champignons are fried until golden brown along with chopped onions. A few tablespoons of flour are also poured there. Vegetables fried with flour are poured with cream and sour cream. This mixture is stewed for several minutes, until it acquires a thick creamy consistency.

Ready rice groats are poured with creamy sauce, soaked for several minutes and served on the table. You can decorate the dish by sprinkling it with chopped herbs.

The process of preparing risotto is easier than in a pan or in a saucepan. The algorithm and recipe do not change, but the modes allow you not to violate the cooking technology.

First, vegetables and rice are cooked on the Roast program with the lid open. As in the classic recipe, the cereal must be constantly stirred. After adding wine, the mode does not switch.

Only with the addition of broth to the dish, you can switch the multicooker to the “Stew” mode. In this case, the lid does not close, and the cereal is periodically stirred.

When the cereal acquires the desired consistency, the multicooker turns off. Grated cheese is poured into it, and the dish languishes under the lid for several minutes. The taste of risotto cooked in a slow cooker is especially delicate.

Recipe from Yulia Vysotskaya

Have an original look at how to cook risotto with mushrooms. She does not just add saffron to the dish - in her recipe, the spice is pre-soaked in the broth. This approach is absolutely justified: firstly, the taste of spices is fully revealed only in a fatty environment, and secondly, in this way saffron quickly and evenly colors the cereal in a pleasant yellow color.

Yulia's signature restaurant serves buckwheat risotto. This is called "risotting", and Julia called the dish itself greccotto. It enjoys well-deserved popularity among metropolitan gourmets.

From pearl barley

Not only rice has rich taste and useful properties. Pearl barley risotto is an original and very tasty dish. It is not always possible to find rice of the desired variety in stores, and its cost makes you think about the need for this ingredient. Barley is a great alternative to rice.

Ingredients:

• 1.5 cups of pearl barley;
• 1 onion;
• 300 grams of forest mushrooms;
• 200 grams of parmesan;
• 1 glass of dry white wine;
• 200 grams of butter;
• 100 ml of heavy cream or 5 tablespoons of sour cream;
• 1 teaspoon black peppercorns;
• 2 tablespoons of Provence herbs;
• salt.

To prepare barley risotto, it is best to use mushroom broth.

Frozen or dried forest mushrooms are boiled for about half an hour. The broth is strained and simmered over low heat.

At this time, pearl barley with onions is fried in a pan in butter. After acquiring a mixture of golden color, a glass of white wine is poured into the cereal. When the wine is completely absorbed into the barley, you can add the broth.

At the end of the process, mushrooms, spices, grated parmesan and a few cubes of butter are added to the cereal. Under the lid of the pan, the cheese will melt quickly and the grits will acquire the desired creamy appearance.

3 secrets of experienced chefs

As with all dishes, the preparation of risotto has its own characteristics. There are not so many of them, but it is simply necessary to know these secrets.

1. Risotto rice should not be washed. Because of this, part of the starch will be washed off and the cooking technology will be disrupted.
2. The secret to delicious risotto is the rich broth. Depending on the filling, you need to use vegetable, meat or fish broth. The main thing is that it is tasty and well-seasoned.
3. Decorating a dish is just as important as following the recipe. Greens, vegetables, Pesto sauce go well with risotto, making it bright and festive.

Conclusion

You should choose a risotto recipe based on your own gastronomic preferences and a range of products. If the stores do not please with the choice of varieties of rice, wine and cheese, you should not be upset. Improvisation is an integral part of the culinary arts. And famous chefs, like Yulia Vysotskaya, give a lot of alternative ideas.

Risotto is neither crumbly rice nor rice porridge. To prepare it, you will need special varieties of rice, such as Arborio, Vialone Nano, Padano, Carnaroli. That is, varieties containing a large amount of starch. When cooked, the grains should stick to each other. In the process of cooking, you will need broth: chicken, vegetable or mushroom. Risotto will be special with forest mushrooms, but traditional oyster mushrooms or champignons will do the same.

The five most commonly used ingredients in mushroom risotto recipes are:

Interesting recipe:
1. Fry the chopped onion until transparent.
2. Add lightly washed rice to the onion and fry for 5 minutes.
3. Reduce heat, pour wine over, mix well.
4. After the rice has absorbed the wine, pour in a little broth. Mix.
5. As the liquid is absorbed into the rice, in portions, add the remaining broth a couple of times.
6. Fry coarsely chopped mushrooms in a separate pan.
7. When the broth has almost completely evaporated, put the ready-made mushrooms to the rice and onions, stir well.
8. At the very end of the process, pour in a little saffron tincture.
9. Pour grated cheese into the finished rice mass. Stir.
10. Serve hot.

Five of the fastest mushroom risotto recipes:

Helpful Hints:
. It is advisable to choose cheeses for risotto from hard varieties: Parmesan, Grana Padano, Trentiegrana, etc.
. If you first fry the rice in butter, then the dish will turn out to be especially tender and tasty.
. It is advisable to use thick-walled dishes for cooking. It can be a wok, a stewpan, a cauldron, a cast-iron deep frying pan.

Risotto with mushrooms can be easily prepared at home, if you use the recipes that we have collected for you!

• rice 300 g
• water - boiling water 600 g
• parsley 1 bunch
• large onion 1 pc
• champignon mushrooms 300 g
• garlic 2 pcs
• herbs salt pepper to taste
• dried porcini mushrooms to taste
• vegetable oil for frying to taste
• cheese to taste

You will need nothing at all - rice, mushrooms, onions, herbs, cheese, aromatic herbs. Then it all depends on your imagination. The basis of any risotto is, of course, rice. I do not cook it in the classical way, but simply boil it separately and mix it with the filling. Therefore, if you are ready to blaspheme like me), first of all, pour 1 cup of rice, 2 cups of boiling water. Salt. Cover with a lid and turn on the medium heat, leave for 10-15 minutes until the rice completely absorbs the water and cooks.

While the rice is cooking, let's take care of the mushrooms. Of course, they are a different story. You can use just champignons and if you have other ingredients, herbs and spices, it will definitely be delicious, but you can take a mixture of mushrooms and the taste will become richer, brighter. This time I used a mixture of dry porcini mushrooms and champignons.

To do this, I pre-soaked the whites in warm salted water for 8 hours (in the morning, by the evening they were ready), and then I washed them several times and chopped them, washed the mushrooms, cleaned them and also chopped them. With mushrooms, I often use texture differences to achieve a variety of flavors. I just cut them into pieces of different sizes.

So this time I had baby mushrooms, I cut some into quarters, and left the smallest part whole. Also chop 1 large onion, 1-2 cloves of garlic and half a bunch of parsley.

When everything is ready, calmly start frying. Heat the pan well, pour a little vegetable oil and add chopped porcini mushrooms. Slightly salt and pepper and stir-fry, stew in a pan for several minutes.

Then add the onion to the pan and continue to fry for a few more minutes before adding the mushrooms.

Add more salt, pepper, a few pinches of a mixture of dried herbs, chopped garlic to taste. When the mushrooms are ready, turn off the heat and stir in the chopped greens into the mushroom mixture.

Well, the finale of the whole action - mix the cooked rice in a pan with mushrooms. Next, the home version - level the rice, sprinkle with grated cheese until a dense crust and chopped herbs form, cover with a lid and leave to rest for a few minutes.

Under the action of heat, the cheese will melt, during the time of even a short infusion, the aromas and tastes will mix and finally come into harmony. Or a guest portion option - depends on your sophisticated imagination and the availability of time. The dish is simple, but cozy, homemade and delicious. Bon appetit!

Recipe 2: How to make Chicken and Mushroom Risotto

• chicken fillet - 2 pcs
• champignons - 3 pcs
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil - 4 tbsp.
• water - 0.5 cups
• salt - 1 tsp
• spices - 1 tsp

Vegetables need to be peeled, washed and cut. It is better to chop the onion in half rings. We send it to the pan in hot oil. He should brown.

After the onion, when it takes the desired form, put the carrots. It is better to cut it into sectors or cubes.

It's time for the mushrooms. You can grind them any way you like. When the mushrooms are slightly fried, you need to add the fillet.

The fillet is also cut into cubes, and to make them even, you can freeze it a little.

We stew everything together a little in a pan until the meat and mushrooms let the juice flow.

The last thing you need to pour in the risotto is washed rice. The contents of the pan are mixed, salted and then you need to sprinkle everything with seasonings. The fire is reduced to a minimum, and the timer is set for 20 minutes. When the fire is already off, it is better to leave the dish to rest a little under the lid so that the rice is well fed with spices.

The finished risotto is served with greens as a decoration.

Recipe 3: porcini mushroom risotto (step by step with photo)

• Vegetable broth - 2 l,
• White mushrooms - 500 g,
• Rice (carnaroli) - 250 g,
• Butter - 50 g,
• Dried porcini mushrooms - 30 g,
• Olive oil - 5 tablespoons,
• Chopped parsley - 3 tablespoons,
• White wine (dry) - 1 tbsp.,
• grated Parmesan - 1 tbsp.,
• Onion sweet onion - 1 pc.,
• Garlic (clove) - 1 pc.,
• Sea salt, coarse grained
• Freshly ground black pepper.

In order to cook risotto with porcini mushrooms, they must be cleaned, while remembering that they cannot be washed, as they instantly absorb water! They are cleaned with a knife or a clean, damp sponge for washing dishes.

Sort the mushrooms, cut the large ones into quarters and set aside for serving, cut the rest into medium-sized cubes.

Soak dry mushrooms in warm water for 1 hour. After finely grind.

Finely chop the onion, garlic and parsley. Heat a frying pan with plenty of olive oil and fry onion, garlic and finely chopped dry mushrooms over high heat. After the mixture begins to emit a pleasant aroma, add fresh diced mushrooms. Fry while stirring vigorously.

Pour in a small amount of broth and reduce heat. Salt, pepper and simmer until the mushrooms become soft.

In a separate pan, heat the olive oil with garlic, add a small amount of wine and quartered mushrooms. Fry until golden brown.

In a heavy skillet, sauté the diced onion in olive oil until soft. Add rice for risotto, fry over a fire with the greatest intensity, stirring actively.

Pour in the vegetable broth so that it covers the rice by more than ½ centimeter. Stir gently until the liquid is completely absorbed (this process will take 8-10 minutes).

Add diced mushrooms and mix well. Cook for 6-7 minutes, turn off the heat after the rice in the risotto reaches al dente. Place a small piece of butter, add Parmesan and mix well.

Serve risotto with porcini mushrooms, garnished with fried quarters of mushrooms and fresh herbs. Bon appetit!

Recipe 4: Mushroom Risotto with Vegetable Broth

• rice varieties Carnaroli or Arborio - 100 gr.;
• a mixture of mushrooms (including porcini) fresh, frozen or dry - 50 gr.;
• onion - half a head;
• vegetable or mushroom broth - 0.5 l .;
• dry white wine - 50 ml;
• hard cheese like Parmesan - 25 gr.;
• olive oil first / cold pressed - 2-3 tablespoons;
• butter - 1 tbsp;
• clove of garlic;
• ground pepper + sea salt:
• fresh herbs - dill or parsley.

Fry finely chopped mushrooms with chopped garlic in a mixture of butter and olive oil. The time for this step is 5-6 minutes. Place cooked mushrooms in another bowl.

Saute white or yellow onions in olive oil, previously peeled and chopped, until transparent.

Add dry rice to the skillet/saucepan.

Very important: do not wash Arborio rice! Fry the ingredients over high heat, stirring so that the Arborio is saturated with oil, but no more than 5 minutes.

Pour the entire serving of white wine onto the surface of the rice.

Evaporate liquid/alcohol over low heat.

Pour the rice with onion broth so that the liquid completely covers the rice "one finger". Cook over medium heat without stirring.

Prepare Parmesan cheese: grate on a coarse grater.

After 10-15 minutes, the rice will completely absorb the broth. Add mushrooms fried with garlic to the pan, mix gently, cook for another 2-3 minutes.

In the finished risotto (but still in a frying pan / in a saucepan), add chopped greens, grated cheese, salt and pepper if necessary. Mix all ingredients quickly.

To make the risotto shiny, immediately after removing it from the stove, pour in a small portion of olive oil in a thin stream.

Serve the dish immediately to the table. Divide the mushroom risotto into warm serving bowls. Rice cooked in this way has a silky consistency, each grain is felt “by the tooth”.

Recipe 5, step by step: risotto with white wine and mushrooms

• Rice (round grain) - 1 cup
• Chicken broth - 4 cups
• Vegetable oil (olive) - 1 tbsp. spoon
• Mushrooms (champignons) - 300 Grams
• Bulb - 1 Piece
• Garlic - 2 Cloves
• Dry white wine - ¼ cup
• Salt, black pepper - ½ teaspoon
• Butter - 4 tbsp. spoons
• Hard cheese (Parmesan) - ¼ cup
• Fresh parsley - to taste

Heat up chicken broth. If you don't have one ready, use a bouillon cube. Rinse mushrooms, clean, cut into cubes. Melt two tablespoons of butter in a saucepan and add the mushrooms. Roast for a few minutes. As soon as the mushrooms become soft and let out liquid, remove them into a bowl.

Pour a spoonful of vegetable oil into a saucepan, preferably olive oil. Heat over medium heat and add the peeled and finely chopped onion and garlic. Fry, stirring, until soft.

Add rice to the saucepan. Fry it with onion and garlic, stirring constantly, for 5-6 minutes.

While the rice is sautéing, prepare the rest of the risotto ingredients. They should be at hand, because. the next stage of cooking will be quite intense. So, rinse and chop the parsley, prepare two tablespoons of butter, grate the cheese (Parmesan!), Place a bowl of mushrooms next to it.

Add wine to the fried rice, wait until the rice absorbs it. Stir. Then gradually add warm chicken broth. Break 4 glasses into portions of half a glass and pour them over 15 minutes. Stir after adding the next batch.

Try rice. If in your opinion it is ready (more precisely, it does not crunch on the teeth), leave it alone and proceed to the next step. If you feel that the inside of the rice is still raw, add half a glass of boiled warm water and stir until absorbed. Turn off the stove and add butter, mushrooms, cheese and parsley. Mix and try. If your broth was not salty enough, then the risotto needs to be salted.

Serve the risotto in bowls. Bon appetit!

Recipe 6: wild mushroom risotto with cheese

Risotto will have the brightest mushroom flavor and aroma if you use a broth prepared on the basis of dried mushrooms for its preparation.

• forest mushrooms (fresh or frozen) 300 g
• rice for risotto (arborio or carnaroli) 200-250 g
• broth (chicken, mushroom or vegetable) 1-1.2 l
• onion 1 pc
• garlic 1 clove
• dry white wine (optional) 50-70 ml
• hard cheese (parmesan, grana padano, etc.) 50 g
• butter 4 tbsp
• vegetable oil 2 tbsp.
• parsley
• freshly ground pepper

Sort wild mushrooms, clean, rinse with water and cut into medium pieces (thaw frozen mushrooms).

In a frying pan, heat 1 tablespoon of vegetable oil, put the mushrooms, salt a little, mix and fry over low heat, covered, until tender, about 10-15 minutes.

As soon as all the liquid has evaporated, increase the heat, add 1 tablespoon of butter to the mushrooms and fry until lightly browned.

Peel and crush the garlic clove with the flat side of a knife blade.

In a frying pan, heat 2 tablespoons of butter with 1 tablespoon of vegetable oil, put onion, crushed garlic clove, salt and pepper a little and fry for 4 minutes over medium heat, stirring occasionally.

Add rice (rice for risotto is usually not washed), mix and cook, stirring, 2-3 minutes.

Pour in the wine, stir, turn up the heat and let the alcohol evaporate, about 2-3 minutes.

Reduce heat to low and pour in 1 ladle of hot broth.

Cook the risotto, stirring, until the broth is completely absorbed into the rice.

As the liquid evaporates, continue to add the broth 1 ladle at a time.

5 minutes before readiness, add the fried mushrooms and pour in another ladle of broth.

Stir the risotto and let the broth soak into the rice.

At the end of cooking, add chopped parsley and mix.

Grate Parmesan, add a tablespoon of butter and mix (add salt to taste if necessary).

Let it brew under the lid for 3-5 minutes and serve immediately.

Recipe 7: risotto with boletus mushrooms in a slow cooker

Rice for risotto is not suitable for everyone. Three Italian varieties are best suited: carnaroli, arborio, vialone nano. The most affordable rice that you can buy in Russia is arborio. They contain two types of starch: outside - amylopectin, inside - amylose. Therefore, for risotto, rice cannot be washed.

• Mushrooms boletus (boletus)
• Rice - one multicooker glass (Arborio, Vialone, Carnaroli)
• one bulb
• Chicken broth or water - one multicooker cup
• Sunflower oil - two tablespoons
• Salt to taste
• Dry white wine - one multi glass
• Grated parmesan cheese or other

We wash the boletus and clean it of dirt, cut it into slices.

First, fry the onions in a slow cooker for 5 minutes. And then add chopped mushrooms.

And cook for another 20 minutes in the same “baking” mode.

We fall asleep rice groats in a slow cooker, add salt, chicken broth and white wine.

We turn on the "pilaf" mode and cook until the signal.

Rice with mushrooms or otherwise risotto in a slow cooker is ready! We put the dish on plates, sprinkle with grated cheese and serve. Bon appetit!

Recipe 8: Creamy Mushroom Risotto

• Rice "Arborio" - 320 Gram
• Champignons - 400 Grams
• Garlic - 1 clove
• Vegetable broth - 1 liter
• Butter - 60 Grams
• Olive oil - 2 tbsp. spoons
• Onion - 70 grams
• Parsley - 10 Grams
• Cheese "Parmesan" - 50 Grams
• Salt - to taste
• Pepper - to taste
• Cream - to taste

Risotto with mushrooms and cheese is an amazing version of the Italian dish. At first glance, it is hard to imagine how mushrooms can be combined with rice, but it is in such a creamy-cheese "company" that they surprisingly reveal their taste. This is a completely new, unusual feeling, very unusual accents and an amazing harmony of all the ingredients. Risotto cooking technology is classical, based on the processing of rice in several stages.

Ingredients

• champignons - 350 g;
• rice ("Arborio") - 200 g;
• cheese ("Parmesan") - 45 g;
• dry white wine - 150 ml;
• chicken broth - 450 ml;
• shallots - 25 g;
• olive oil - 100 ml;
• butter - 55 g;
• table salt - 10 g;
• dried thyme - 1/2 tsp;
• fresh parsley - for decoration.

Cooking

For risotto, you need a deep dish with a thick bottom. Pour good olive oil on the bottom, it is better not to take the first spin, but use the one on which you can fry food. Cut the peeled and washed shallots into small cubes. Heat oil in a pan and add onion. Fry it, stirring constantly, until the bitterness disappears.

Transfer the rice to the onion without washing it. If washed, the color of the finished dish will turn gray due to excess moisture and washed out starch. Mix rice grains with onions.

When the rice changes color from white to transparent, pour in the wine and let the alcohol evaporate. Due to the wine, the taste of rice will become sweet and sour, pleasant and tender.

Rice is fried, saturated with the aromas of olive oil, onion and wine, now it needs to be boiled. To do this, pour a ladle of chicken broth into the pan, mix and cook until the liquid has evaporated. Continue adding the broth in batches until the rice is done. Do not forget to constantly stir the rice mass intensively with a wooden spoon. Risotto must be tasted “by the tooth”, and not to determine readiness by the appearance of rice. On average, about 500 ml of chicken broth should go.

Our recipe uses king mushrooms (or Portobello, a brown mushroom) for stuffing. You can take any wild mushrooms, they will give the risotto even more flavor. Remove dirt and soil from the mushrooms with a damp cloth, cut off the legs a little, cut the caps into thin plates. Fry them in a little olive oil and butter, salt to taste, add thyme.

Salt the rice gently, starting with a small amount so as not to oversalt.

In risotto with mushrooms, butter is an obligatory component. Stir in a small piece of rice.

Last but not least, just before serving, add the finely grated parmesan cheese. Stir, lightly whisking the rice mass to make it fluffy.

Add the mushrooms and mix, being careful not to damage or break them.

Serve immediately, garnished with finely chopped parsley and sprinkled with a little Parmesan.

Risotto with mushrooms and cream

If you are going to please your family with risotto, then try to purchase a special kind of rice, such as Arborio or Carnaroli. The second option is considered the best for risotto, but it is also more expensive, so see for yourself based on your financial capabilities. This recipe will require less time to prepare, as it uses pickled porcini mushrooms. You will also need cream and hard cheese (ideally Parmesan).

Ingredients

• round rice - 250 g;
• pickled mushrooms - 250 g;
• olive oil - 25 ml;
• butter - 25 g;
• onion (large) - 1 pc.;
• garlic cloves - 2 pcs.;
• salt - to your taste;
• dry white wine - 100 ml;
• chicken broth - 500-600 ml;
• hard cheese - 25 g;
• cream (fat content 20-33%) - 50 ml.

Cooking

1. Peel the onion and garlic cloves from the husk, wash. Cut the onion into small cubes. Chop the garlic with a knife or garlic crusher.
2. Transfer the mushrooms to a colander, rinse thoroughly from the marinade, let them drain. If they are too large, then cut into pieces. Leave small mushrooms as a whole, they will look very nice in the finished risotto. Of course, you can use dried porcini mushrooms for this recipe. Only they will first need to be soaked so that they swell, and then fry in butter or vegetable oil.
3. Take a saucepan with a thick bottom, set on medium heat, pour in olive oil, also add a piece of butter. Once the oil is hot, add the chopped onion to a bowl and sauté until golden brown.
4. Now put rice in a saucepan, mix it with onions. It is not recommended to rinse the rice when preparing risotto, because the most important thing in this dish is to achieve a creamy consistency. Fry for 5-6 minutes, stirring constantly.
5. Add garlic to rice, stir, fry for 1-2 minutes.
6. Transfer the mushrooms to the saucepan, stir and fry for about 3-4 minutes.
7. Salt, pour in the wine, simmer a little until the aroma of alcohol has evaporated.
8. By this time, you should have hot chicken broth on the stove nearby. Gradually, in small portions (one ladle at a time), pour the broth into the rice and stir. As soon as the liquid boils away, add a new portion and stir the risotto.
9. In the meantime, rub the cheese on a fine grater, pour in the cream to it and, using a kitchen whisk, beat the resulting mass until smooth.
10. 15 minutes after starting to add the broth, try the rice. It should be al dente, that is, soft on the outside and slightly firm on the inside. If the rice is ready, remove the saucepan from the heat, add the cheese-creamy mass, mix and let it brew for another 5 minutes under the lid.
11. Risotto with mushrooms in a creamy sauce is ready. This dish is made at once and served immediately, otherwise, when it hardens, it will turn into a piece of rice porridge.

Risotto with mushrooms and chicken

There is no classic recipe for risotto, each culinary specialist can add something of his own to this dish. In Italy, they even joke about this: “How many days there are in a year, so many types of risotto exist.” It can be cooked with vegetables and seafood, but the most popular is risotto with mushrooms and chicken, the recipe of which we want to offer you. Despite the fact that rice and meat are present in the ingredients, neither in taste nor in the way of cooking the dish is absolutely similar to traditional pilaf. And all because rice is prepared in a special way for risotto.

Ingredients

• chicken breast - 250 g;
• rice - 250 g;
• champignons - 250 g;
• onion - 1 pc.;
• salt and black ground pepper - to your taste;
• olive oil - 25-30 ml;
• dry white wine - 4 tbsp. l.;
• chicken broth - 500-600 ml;
• semi-hard cheese - 100 g;
• butter - 25-30 g;
• parsley - 1 small bunch.

Cooking

1. Wash the chicken breast, pat dry and cut into large cubes. If you could not buy chicken fillet, you can take meat from the chicken leg for making risotto. Transfer the meat pieces to a bowl and season with salt and pepper to your liking.
2. Wash the mushrooms thoroughly, let them dry slightly and cut into plates. You can use frozen mushrooms in this recipe instead of fresh mushrooms. Just defrost them properly, naturally, without resorting to warm water and a microwave.
3. Peel the onion, wash and cut into small cubes.
4. Heat the olive oil in a deep frying pan, add the onion and fry until golden brown.
5. Add chicken meat and fry for 5 minutes until browned.
6. Pour in the wine and simmer until it has reduced by half.
7. Now add rice to the pan, stir and fry for 1 minute. The grains will absorb the aroma of olive oil and chicken.
8. Gradually add the chicken broth in batches, stirring. The amount of broth indicated in the recipe must be divided into approximately 4 servings. Before pouring the second portion of the broth, transfer the mushrooms to the pan and mix.
9. Rice absorbs liquid very quickly, so be careful and add broth in time.
10. During this time, rub the cheese on a fine grater. Wash the parsley, dry it and chop it not too finely.
11. When the rice is ready, put butter in the risotto, it will make the taste of the finished dish much softer.
12. Turn off the heat, sprinkle with grated cheese, stir and let stand covered for 10-15 minutes.
13. When serving, sprinkle the risotto with parsley.