Risotto recipe classic with mushrooms step by step recipe. Step by step recipe with photo and video

If this is your first time preparing the famous Italian dish, then know that it is almost a philosophical process in which taste is constructed from several products. Today it is risotto with mushrooms, and wine, cream, chicken, cheese, and vegetables that are part of the recipe. The proposed recipes are easy to execute, the main thing is to understand the principle of preparation. Mushrooms can take any, fresh or dried white, chanterelles, boletus. No forest gifts? Don't worry, cook with champignons.

There are three versions of the origin of the dish, which, along with pizza and pasta, is considered the hallmark of Italy. According to one of them, the soup boiled away from the absent-minded cook. An economical culinary specialist was found, and did not throw away the products. I tried it and was surprised how tasty the rice soaked in broth turned out to be.

How to cook the right mushroom classic risotto

Each rice in the dish should be saturated with broth and wine - a viscous consistency is the signature highlight of risotto. To get properly cooked rice, slightly firm on the inside and soft on top, carefully read the important secrets.

The key to making any risotto is using a special kind of rice. The main requirement for the product is that rice must have a high starch content. released during heat treatment, starch absorbs other components of the dish, gives a certain "buoyancy", which the Italians call all "onda - a wave. Today it can be purchased at any store. Look for Padano, Arborio, Maratelli, Carnaroli, Baldo, Nano.

Groats are in no case soaked or washed, otherwise valuable starch will be lost. It is put in a pan only in a dry form.

Pour the broth gradually, making sure that it does not completely cover the contents. The next portion is poured only after the previous one is completely absorbed. In the process of stirring, it is important that the broth is hot, keep it on the adjacent burner. The cold broth will not give the starch the opportunity to form the desired creamy consistency.

Classic risotto - recipe with mushrooms, cheese and wine

The recipe contains green peas, an ingredient not typical for the classic performance. You can safely remove it. All other components and cooking technology fully comply with the canons of traditional cooking technology.

Take:

• Rice - 2 cups.
• Mushrooms (white, I have champignons) - 500 gr.
• Garlic cloves - 4 pcs.
• Dry wine - ½ cup.
• Frozen peas - a glass.
• Grated Parmesan cheese - a glass.
• Big bulb.
• Thyme - ½ small. spoons.
• Chicken broth - 1.5 liters.
• Pepper, olive oil, salt.

Step by step risotto recipe with photo:

Rinse the mushrooms, cut into pieces of arbitrary shape.

Cut the onion into small cubes.

Pour olive oil into a container with a thick bottom (stewpan, cauldron, saucepan), warm up. Add onion, fry until translucent.

Add a spoonful of butter. Throw in the mushrooms. Stir the contents. Cook until the mushrooms release a lot of juice.

Add thyme, crushed garlic cloves.

Continue to simmer, 5-10 minutes. Salt, sprinkle with pepper. Stir, turn off the gas. Transfer the mushrooms to a separate bowl.

In the same saucepan, melt the second large spoonful of butter. Add grits.

Pour in the wine. Stir with a spatula until the rice has completely absorbed the wine.

In small portions, start adding chicken broth (preferably hot). Stir vigorously, waiting for the rice to "absorb" the broth.

Then add the next portion, stir the contents again. Take your time, add a scoop, no more.

When the broth is over, add the mushrooms.

Then green peas. Stir the risotto again.

Without turning off the burner, pour in the cheese chips. Stir well. Remove from the burner and start tasting.

Recipe for risotto with mushrooms and cream

Making risotto with creamy sauce is also considered a classic in Italian cuisine. Mushrooms can be taken fresh, forest, they will give the dish a wonderful aroma. In winter, use dried porcini mushrooms or champignons.

Required:

• Mushrooms - 500 gr.
• Bow - head.
• Rice - 500 gr.
• Garlic cloves - 4 pcs.
• Dry white wine - 200 ml.
• Chicken broth - 1.5 liters.
• Cream 20% fat - 100 ml.
• Butter - 50 gr.
• Parmesan - 50 gr.

How to make creamy risotto:

1. Chop onion with garlic.
2. Combine all the olive oil and some of the butter in a saucepan.
3. Fry the onion cubes until translucent and soft. Place rice in a saucepan. Stir for a few minutes, add garlic crumbs. Stir until the rice is completely combined with the additives.
4. Place chopped mushrooms in a bowl. Stir without turning off the heat for 2-4 minutes.
5. Pour in the wine, stir again until the wine is absorbed into the cereal.
6. In small doses, gradually introduce the broth into the risotto. Do not reduce the heat, the dish should be on the verge of boiling, but not boiling. It should take you about 15 minutes to introduce the broth. Salt the dish at this step.
7. Make cream sauce. Pour the cream into a bowl, add the shabby, not too coarse parmesan. Stir.
8. Remove the saucepan from the burner, add the creamy mass. Stir in rice. Let stand for a few minutes with the lid closed.

Interesting! In the old cookbook Bartolomeo Scappi, there were about 1000 cooking options.

Risotto with porcini mushrooms and chicken without wine

There are an incredible variety of dishes. Here is the most satisfying cooking option with chicken meat. It is permissible to replace the chicken with a turkey, the technology for cooking risotto will not change.

Required:

• Boiled chicken - 200 gr.
• Chicken broth - 0.5 liters.
• White mushrooms - 150 gr.
• Bulb.
• Rice 150 gr.
• Hard cheese - 30 gr.
• Garlic cloves - a couple.
• Lemon juice - 2 large spoons.
• Butter.
• Parsley sprigs, salt, olive oil.

How to cook:

1. Boil the chicken fillet. Remove and chop into small pieces.
2. Heat a piece of oil in a saucepan, add diced onion and similarly chopped garlic.
3. Fry until transparent.
4. Add mushrooms, cut to desired size.
5. Continue frying the food for a few minutes.
6. Place the chicken pieces in a saucepan. Stir.
7. In parallel, in another bowl, fry the rice in olive oil.
8. Start adding the broth in batches, vigorously stirring each batch. Take your time, let the liquid soak the cereal well.
9. Pour in lemon juice, pepper and add salt. Cook 10 minutes.
10. Put chicken pieces with mushrooms in a saucepan, continue simmering for another 10 minutes, without stopping stirring the risotto.
11. Sprinkle with cheese, parsley, throw in another piece of butter. Mix the contents well. Turn off heat, cover and let sit for a few minutes. The butter can be melted a little and mixed with cheese, then the dish will have a creamy taste characteristic of risotto.

Risotto with shrimps and fresh mushrooms

Seafood goes well with rice and mushrooms, perfectly fitting into the preparation of dishes according to the traditions of Italian cuisine. They bring their own special flavor note.

• Rice - 1.5 cups.
• Onions - 2 heads.
• Hard cheese - 150 gr.
• Shrimp meat - 200 gr.
• White wine - a glass.
• Chicken broth - 400 ml.
• Butter - 2 large spoons.
• Garlic - 4 cloves.
• Olive - 3 tablespoons.

Cooking:

1. Take any cooking recipe as a basis, and follow all the steps indicated.
2. Shrimps are laid in rice at the same time as fried mushrooms.

Video with a recipe for great mushroom risotto from Yulia Vysotskaya

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 recipes for cooking rice 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 accident. 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 felt 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.

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 quickly enough. 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.

What could be better than mushroom risotto? Perhaps only risotto with wild mushrooms. Unfortunately, it is not so easy now to find places where mushrooms grow in ecologically clean and safe areas, and I don’t really understand mushrooms in order to collect them myself, it is for this reason that I prefer to buy dried mushrooms and cook such delicious mushrooms from them. dishes like risotto for example.

We will prepare all the products according to the list and prepare a fragrant risotto with mushrooms according to the classic recipe. The broth should be prepared in advance, you can cook vegetable broth, you can beef - whichever you prefer. You can use bouillon cubes to make broth by dissolving them in boiling water.

First of all, soak dried forest mushrooms in warm water. Let them swell for at least 20-30 minutes. Although it would be better to hold them in water for a couple of hours.

Shallot or regular onion cut into small cubes.

In a frying pan, dissolve the butter (25 g) and fry the onion in it until soft.

Mushrooms need to be squeezed out of the liquid and chopped a little. You don't have to grind if you prefer whole mushrooms in risotto.

Add the mushrooms to the onion in the pan and cook for 7-10 minutes, stirring occasionally.

Then add rice to the pan. Fry the rice with onions and mushrooms for 3-4 minutes so that the rice warms up and becomes transparent.

Pour in dry white wine and cook everything in a pan for a couple of minutes until the alcohol has evaporated.

Add a ladle of broth to the pan and cook the risotto until the broth has evaporated. After that, add another ladle of broth and cook again until the broth has evaporated. Add as many broth as needed to cook the rice. Risotto usually takes about 25 minutes from the moment you add the first ladle of broth.

When the rice is almost ready, add the remaining butter, mix the risotto and remove from heat. Let stand for 5-7 minutes.

We shift the finished classic risotto with mushrooms into portioned plates, add grated Parmesan cheese and serve.

Bon appetit!

Risotto with champignons is not a vegetable pilaf, not porridge and not just boiled rice. This is an incredibly tasty, rich, satisfying and enchanting dish. You can't get past him and you can't tear yourself away from the plate.

Risotto is an Italian way of cooking rice. Rice, to which the broth is gradually added, absorbs the hot liquid and releases its natural starch, making the dish creamy and velvety.

Prepare the necessary ingredients for making risotto.

Wash the mushrooms thoroughly and cut them either into thin plates or into small pieces.

Pour olive oil into a preheated pan and after a minute put the mushrooms. Stirring, fry them until the liquid has completely evaporated.

Then add half a serving of butter and continue to fry the mushrooms until a beautiful ruddy color. Place mushrooms in a bowl and set aside.

Peel the onion, wash and cut into small cubes.

Return the pan to the heat and put the remaining vegetable oil into it. Lay out the prepared onion.

Fry it until soft and immediately add rice to it. While stirring, cook for 2-3 minutes.

Then pour in dry white wine and, continuing to stir, evaporate the alcohol. This will also take 2-3 minutes.

Reduce heat and pour 1 ladleful of broth into the pan.

Add minced garlic clove. Continue cooking the risotto until the rice is fully cooked. It should not boil completely, inside it should remain a little hard, al dente (by the tooth). As the liquid evaporates, continue to add 1 ladle of broth.

At the end of cooking, put the previously cooked mushrooms and mix the whole mass.

Add chopped greens. And sprinkle with grated cheese.

Mix everything again and cover with a lid. After 3-5 minutes, spread the delicious and incredibly fragrant risotto with champignons on plates and serve.

Bon appetit. Cook with love.