home / Soups/ Preparation of risotto with salted mushrooms. Risotto with mushrooms - classic recipes

Preparation of risotto with salted mushrooms. Risotto with mushrooms - classic recipes

What could be better than mushroom risotto? Perhaps only risotto with forest 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, for this reason I prefer to buy dried mushrooms and cook from them such delicious dishes as 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.

Dissolve in a frying pan butter(25 g) and fry the onion on 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 white dry wine and cook everything in a pan for a couple of minutes until the alcohol evaporates.

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.

Finished classic risotto with mushrooms, transfer to portioned plates, add grated Parmesan cheese and serve.

Enjoy your meal!

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 don't cook it the classic way, but simply boil separately and mix 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 mushroom mixture chopped greens.

Well, the finale of the whole action - mix the cooked rice in a pan with mushrooms. Further 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. Enjoy your meal!

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 up a pan with lots of olive oil and fry onion, garlic and finely chopped dry mushrooms over high heat. After the mixture begins to radiate a pleasant aroma, add fresh mushrooms diced. 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 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. Enjoy your meal!

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. a 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 rice is still raw inside, 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. Enjoy your meal!

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.

falling 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. Enjoy your meal!

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

Have you ever tried chicken and mushroom risotto? Not? 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.

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.

While the oil mixture is heating, you will need to work on the onions. 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.

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

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.

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

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.

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

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.

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.

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.

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 are sent into it. chicken fillet. They need to be fried.

Add recipe to favorites!

What is risotto? No one can answer this question for you until you try it yourself. delicious dish Italian cuisine. Risotto- this is a rice dish, but it's not pilaf or porridge, it's risotto! It is prepared from starchy rice varieties using a special technology with the use of cheese, resulting in a delicate and viscous dish that melts in the mouth. If you have never tried risotto, then the time has come. Cook it with me and this dish will live forever in your home kitchen.

If you like cheese and decide to make risotto, then check out other great cheese dishes: will not leave indifferent connoisseurs of pasta, cheese and meat, but seafood lovers will like it.

You will need: (4 servings)

rice for risotto 1.5 cups (glass 200 ml)
mushrooms 400 gr
onion 1 pc
garlic 1 clove
dry white wine 150 ml
chicken broth 700-800 ml
Parmesan cheese 150 gr
ground black pepper

For risotto, round, starch-rich rice varieties are used. Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli or Carnaroli. The last three varieties are considered the best, but they are the most expensive and rare in Russia. The most affordable variety in terms of price and availability on the shelves of our stores - Arborio.

This rice is often labeled "risotto rice" on its packaging.

The presence of broth when preparing risotto is mandatory, otherwise you will not get the same rich taste. It is best to use chicken broth. See how to make broth

Advice: It is not necessary to start cooking risotto by boiling the broth. When preparing the broth, drain right amount into a plastic container and place in the freezer. If necessary, it can be quickly defrosted in microwave oven and use.

You can do the same with mushrooms. Fry a lot of mushrooms at once and put some in the freezer - they will help you out when you need to quickly prepare lunch or dinner, for example, cook risotto,, or .

Step by step photo recipe:

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and drain in a colander to dry. Never put mushrooms in water- they have a loose structure and are instantly saturated with moisture, which will worsen their taste.

wash the rice and drain in a colander with a mesh to drain the water. It is not necessary to wash the rice for a long time for risotto, it is enough to rinse with water. Grate the cheese on a fine grater.

It is best to use ready-made grated Parmesan, found in supermarkets, chopped perfectly.

Heat vegetable oil in a deep frying pan and fry in it clove of garlic. You don't have to peel the garlic, just crush it with a knife blade.

Discard the garlic, it has flavored the oil and you won't need it anymore. Add to skillet and cook over low heat until soft. Stir.

While the onion is frying, chop finely.

Add to fried onions and cook 15-20 minutes. Salt and pepper.

Add to mushrooms and stir-fry 2-3 minutes.

Add and fry, stirring constantly. The wine should evaporate.

Start adding hot broth. This must be done gradually in small portions 70-100 ml. As soon as the rice absorbs the added broth, pour the next portion and so on until all the broth is used. This process usually takes 25-30 minutes.

During cooking, be sure to taste the rice, it should be fully cooked, but retain its shape. You may need a little less or a little more broth than indicated in the recipe. Depends on how "smeared" the risotto you want to get. If there is not enough broth, you can add hot water, but do not get carried away too much, so as not to turn the risotto into porridge. The rice in this dish should be whole and seem to float in a small amount of starchy broth.

Salt the risotto at the end of cooking if your broth was not salty enough. Do not forget about the cheese that will be in ready dish take into account its salinity. Add to risotto butter, stir, the oil should completely dissolve - this will add elasticity to the dish.

Add (3-4 tablespoons), mix well and turn off the heat.

Since rice has unlimited absorbency, eat risotto immediately while it retains its semi-liquid creamy state - it will stand a little, cool down and goodbye risotto, hello porridge))) (perhaps this is the only drawback of this dish - you can’t cook it in advance). Don't forget before serving sprinkle the risotto with grated cheese.

onion 1 pc

garlic 1 clove

vegetable oil for frying 100 ml

dry white wine 150 ml

chicken broth 700-800 ml

Parmesan cheese 150 gr

ground black pepper

Heat vegetable oil in a deep frying pan and fry a clove of garlic in it.
Throw out the garlic. Add the onion to the pan and sauté over low heat until soft.
Finely chop the mushrooms, add to the fried onions and cook for 15-20 minutes. Salt and pepper.
Add rice to mushrooms and fry, stirring for 2-3 minutes.
Add wine and cook, stirring constantly. The wine should evaporate.
Start adding hot broth. This should be done gradually, in small portions of 70-100 ml. As soon as the rice absorbs the added broth, pour the next portion and so on until all the broth is used. This process usually takes 25-30 minutes.
Add the butter to the risotto, stir until the butter is completely dissolved.
Add cheese (3-4 tablespoons), mix well. Sprinkle the risotto with grated cheese when serving.

Branded viscous consistency - business card dishes. Each grain of rice should be saturated with broth, acquire a velvety-creamy structure, while becoming soft on the outside and remaining a little hard on the inside.

Three rules for delicious risotto

Use special varieties of round-grain rice: Arborio, Carnaroli or Vialone. All of them are distinguished by a high content of starch, so the risotto will turn out to be homogeneous and velvety in texture, “rice to rice”.
Don't wash the rice! It is customary to add cereals in any risotto in a dry form, after frying in a pan or in a thick-walled saucepan. Rice is never washed to preserve valuable starch.
Add the broth in parts. Pour it in gradually and make sure that the liquid does not completely cover the rice. The next portion can be added only when the previous one has been absorbed. At the same time, it is important that the broth is always hot - put the pan on the adjacent heating burner and keep it ready. If the liquid is cold, then the starch does not form the correct creamy consistency, it will curdle and be poorly extracted from the grain.