home / Main dishes/ Risotto with mushrooms step by step recipe. Step by step recipe with photo and video

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

For the first time I tried risotto in a restaurant (not quite understanding what they would bring me). It turned out to be very tasty, but as usual I thought that it was impossible to cook this at home and forgot about this idea. Much later, I decided to give it a try. As they say, the devil is in the details. All that is needed for a good risotto is the right cooking technology and the right rice.

Rice for risotto is better than carnaroli or vialone nano (carnaroli and vialone nano). You know, you can take arborio, but ... I still prefer to use the best possible ingredients at least for the first time in order to understand what kind of dish will turn out from the “primary sources”. And then compare and draw your own conclusions.

Here's what we'll need:

We cut any mushrooms, make a few things large (for decoration), melt butter and fry for 5-10 minutes. Do not get carried away too much, they will then still reach with rice. If you are making risotto with other vegetables, just bring them to half-cooked as well.

Melt butter in a frying pan, add olive oil. Fry very finely chopped onion and garlic until golden brown, add rice and continue to fry, stirring constantly, for about three minutes. Pour in the wine and wait until it evaporates - 5-6 minutes. Reduce the heat and pour in the broth with ladles. He stands on the stove all the time and gurgles.

If the broth is over, and the rice is not ready yet, feel free to use boiling water. As a result, we need to get slightly damp rice inside, not mushy, BUT starchy outside. The Italians call it a wave, that is, when you run a spatula over the pan and leave a dry mark, and the rice falls in waves. 5 minutes before the end, add mushrooms, herbs, two large pieces of butter and grated parmesan. Mix well and arrange on plates - it is better not to hesitate here.

Everything is very individual, but try to get the “wave” risotto for the first time. No, this is not porridge, no, this is not pilaf and not just rice with mushrooms. This is a completely different dish that has a creamy texture. Butter and parmesan here just play a binding role in alliance with rice starch.

In general, risotto is a very flexible dish (something like pasta). That is, you can use thousands various additives. Sometimes risotto with shrimp, asparagus, pumpkin. Risotto is easy to color by adding saffron, cuttlefish ink, or another coloring ingredient. In fact, once you learn how to cook a basic risotto, you can experiment and find new flavors and combinations. Enjoy your meal!

Broth - 1.5 liters.
Mushrooms - 500 gr.
White dry wine- 300 ml.
Rice for risotto - 400 gr.
Garlic
Parmesan
Butter
Olive oil
Salt pepper

The recipe says to use eggs. room temperature? There is no need to prepare for this in a few hours. Simply dip a cold egg into a bowl of warm water. It will quickly come to room temperature.

Looking for a place to put a bowl of yeast dough to make it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and put the bowl with the dough in it. The heat will be great for the dough to rise.

For a brighter and greener pesto, soak the basil in boiling water for 30 seconds and then into an ice bath. Everything else is according to the recipe. You will be surprised what a nice color pesto will be even in pasta.

Don't have a citrus juicer? Squeeze citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, a bonus, fewer seeds will fall into the cup.

It turns out that the older the egg, the easier it will be to clean it after cooking. If you love boiled eggs- just set aside a few from each new purchase for this very purpose. And use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream is covered with ice crystals after a couple of days in the freezer? Try replacing the glass mold with a plastic one. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.

If the recipe calls for creating steam in the oven, they usually say put a bowl of water on the bottom shelf. Instead, take a cupcake pan and fill each cup with water. With this form, it is much easier to manage, you will not spill anything and will not burn yourself.

Whenever you use a very batter or filling - pour them into a mold that is already installed in the oven (slightly push the baking sheet or grate out). This way you won't spill anything as you carry the mold to the oven.

When cooking pasta with sauces, you always want to get less dirty dishes. Instead of using a colander, simply place a large knife over the pot. It will perfectly drain the water, holding back the paste. Especially effective when you cook only 2-3 servings.

Get a big ziplock bag. Put the leftover vegetables in it and store in the freezer. When it has accumulated decently, bring water to a boil in a large saucepan, put all the vegetables from the bag and cook for an hour and a half. Strain and get a great homemade broth.

The cleanest and easiest way to get the seeds out of a pomegranate is to cut it in half and put each half in a zip lock bag. Place the bag in the palm of your hand so that the half rests flat on it. With each hit with a wooden spoon, you will receive separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They release substances that contribute to the rapid deterioration of products, and in addition, they sometimes unpleasantly flavor bakery products.

To bring the butter to room temperature faster, cut it into small cubes and arrange them on a plate, the larger the surface of the butter will interact with warm air, the faster it will heat up.

An easy way to clean your microwave. Pour half the water into the cup, cut the lemon, squeeze the juice into the bowl and throw the halves into the same place. Heat at maximum power for 3 minutes. Let stand for another 5 minutes, and then open the lid and wipe the walls inside with paper towels, all the dirt will be perfectly washed off.

Sometimes we overexpose the cakes in the oven. Don't worry, just cut off the burnt parts, and then grease the cake simple syrup- it will return moisture and aroma to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.

Do you know how easy it is to clean the blender bowl after use? Pour warm water into it and add a couple of drops of soap, cover and beat for 30 seconds. Steam and soap will do all the dirty work.

Have you noticed that on the second day the pasta dries out when you heat it in the microwave? And try steaming it a little - add a couple of tablespoons of water / broth to a plate, and cover with a special dome lid on top or just cling film. Then everything is as usual.

Nothing separates people like taste and unites people like appetite.

Boris Krutier

Everything you see I owe to spaghetti.

Sophia Loren

Warhol's images of Campbell soup are a brilliant satire of culture, and the soup itself is a brilliant satire of food.

Craig Kilburn

My friend Lily can spot 157 different varieties cheese just by looking at the label.

Caroline Ahern

Whoever divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

Health is much more dependent on our habits and nutrition than on the art of medicine.

D. Lubbock

We need to eat and drink so much that our strength is restored by this, and not suppressed.

Cicero

Food that the body does not digest eats the one who ate it. So eat in moderation.

A truly Italian dish that we will cook today is risotto with mushrooms. Anyone who has been to Italy has probably tried it, but we will cook this dish at home and compare which risotto recipe is better. It is possible that this dish can turn out better than the Italians themselves.

Cooking Ingredients:

Rice - 1.5 cup;
Mushrooms - 250 g;
Garlic - 2 pieces, peeled slices;
Onions - 0.5 pcs;
Vegetable oil - 5 tbsp;
Butter - 50 g;
Salt - to taste;
Black pepper - to taste;
Greens - 20 g;
Broth - 800 ml;
Parmesan cheese - 50 g;

Cooking steps:

Mushrooms need to be thawed, and if they are fresh, then they need to be cleaned and washed. Then dry with a paper towel. We cut the mushrooms finely. We take the onion and chop it very finely, and the garlic needs to be grated. Do not pass it through the press. You can just cut it very finely.
Heat up a frying pan and pour oil into it. We send the onion to the pan and fry it a little, then add the garlic to the pan and fry lightly. When the smell of garlic appears in the pan, you can add mushrooms and fry them over high heat, adding a little salt.
After the mushrooms are ready, they need to be put in a separate bowl and add dill and parsley to it, which need to be finely chopped. Cover the bowl with cling film and leave in a warm place.
We take the pan in which the mushrooms were fried and pour the washed rice into it and fry it until it becomes transparent and absorbs the oil. Now you need to salt and pepper the rice and slowly pour in the broth in small portions. Rice needs to be stirred. The broth should boil and a new portion of the broth should be added to it every 5 minutes. Rice should be half cooked and only then can 2/3 of the mushrooms with dill be added to it. The broth still needs to be added to the pan. Check the rice for readiness and if it is ready, you can add grated parmesan and mix the contents of the pan thoroughly.
We put a serving ring on a plate and put the risotto in it. The ring must be removed gently holding the risotto with a spoon. Put the rest of the mushrooms and cheese on top. You can decorate risotto with pine nuts or hazelnuts. White wine goes well with risotto. The dish is perfect for a quiet family dinner and everyone will like it. Enjoy your meal!

What to cook for a side dish

mushroom risotto recipe

30 minutes

160 kcal

5 /5 (1 )

Risotto ... Many have heard of such a dish of Italian cuisine. But not everyone boasts specific knowledge about the technology of its preparation. And not everyone knows how risotto differs from other rice side dishes. We suggest cooking risotto with mushrooms: in our latitudes we can afford it.

Recipe for risotto with porcini mushrooms

Kitchen tools:

Products

rice carnaroli	1 stack
mushroom broth	0.5 l
Fresh white mushrooms	100 g
Dry porcini mushrooms	1 plate
Fresh champignons	100 g
Shallot	1 goal
Dry white wine	0.5 stack.
Parmesan	50 g
Butter	50 g
fresh thyme	2 branches
truffle paste	2 tbsp. l.
Salt, ground pepper	taste

Products for the right risotto

The exquisite taste of this dish is provided by 2 main components: rice and broth. Depending on their quantity and preparation technology, risotto can be crumbly, fluid or rather liquid. An important role is played by other ingredients that give the dish a zest, nutritional value and nutritional value.

Rice

Highly starchy rice varieties with small rounded grains are used: Arborio, Carnaroli, Nano, Padano, Baldo, Maratelli, Vialone, Roma. Such a cereal does not mucilage when cooked, cooks well on the outside and remains a little hard on the inside. It turns out rice "al dente". And the correct cooking technology ensures almost complete safety of all its useful properties.

Rice is 80% complex carbohydrates: these are the substances that are good for the body. They are digested for a long time, and therefore the feeling of satiety lasts longer than when consumed. simple sugars. Rice garnish(in reasonable amounts) does not harm the figure and can be used in various diets.
The cereal is rich in B vitamins and potassium, which strengthen the nervous and cardiovascular systems.
Rice is able to remove excess sodium from the tissues of the body, and with it water, helping to reduce swelling.
It does not contain gluten, so it is not dangerous for allergy sufferers.
It has an enveloping and fixing effect, which has a beneficial effect on digestion. But with a tendency to constipation, it is still not worth getting carried away with rice dishes.

When preparing risotto, lay dry rice, wait until it is saturated with fat and becomes translucent, and then add the liquid provided for in the recipe.

Bouillon

Freshly brewed broth is ideal. forest mushrooms, especially "thoroughbreds". But in the absence of it, champignons or oyster mushrooms are also suitable, though do not expect a bright mushroom taste and smell.
In the absence of these ingredients, bouillon cubes, seasonings or jelly-like concentrated broths are used.

Mushrooms

We have a worthy replacement for the famous and very expensive truffles: mushrooms, boletus, boletus, chanterelles. They are also included in the recipe. classic risotto with mushrooms. A more economical option is mushrooms, champignons, oyster mushrooms, butternut squash. But russula and deer horns are undesirable: they will crumble and the risotto will turn into mushroom rice porridge.

Cheese

AT original recipes only 3 types of cheeses appear: parmesan, trentingrana or grana padano. With their granular structure and rich taste, they harmoniously enter the bouquet of ingredients. But if they don't, it doesn't matter either. Use other people's cheeses durum varieties, but the more substitutions you make, the further the taste of the risotto will move away from the real one.

Wine

Surrogate or powder wines should not be introduced into homemade dishes. Suitable white dry or semi-sweet, but natural. And alcohol during heat treatment evaporates, leaving only refined taste guilt.

Step by step cooking classic mushroom risotto

Arrange on portioned plates, sprinkle with dry porcini mushrooms grated on a fine grater.

Classic risotto video

Cook with a pro. He will reveal some of his secrets to you.

The chef of the restaurant Gusto will tell us how to cook "Risotto with porcini mushrooms"

https://i.ytimg.com/vi/oRma-OLnbUA/sddefault.jpg

https://youtu.be/oRma-OLnbUA

2013-07-18T11:08:18.000Z

Other classic Italian dish from rice is .

mushroom risotto recipe

Time for preparing: up to half an hour.
Servings: 2.
Kitchen tools: a frying pan with a thick bottom, a spatula, a cutting board, a knife, a grater.

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Step by step cooking

Video of making mushroom risotto

Learn how to use Jelly Broth Concentrate in your recipe.

Risotto with mushrooms

Have you ever made real risotto? Get started with this easy and delicious recipe.

https://youtu.be/9sxHkdcmdoE

2012-09-04T11:08:13.000Z

Based ready seasonings You can also make chicken risotto.

Recipe for risotto with mushrooms in a slow cooker

Time for preparing: up to an hour.
Servings: 4.
Kitchen tools: multicooker, spatula, cutting board, knife, grater.

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Step by step cooking mushroom risotto in a slow cooker

Mushrooms with rice in a slow cooker. Step one
First, fry the onions in a slow cooker for 5 minutes. And then add chopped mushrooms.
Mushrooms with rice in a slow cooker. step two
And cook for another 20 minutes in the same “baking” mode.
Mushrooms with rice in a slow cooker. Step Three
falling asleep rice groats in a slow cooker, add salt, chicken bouillon and white wine.
Mushrooms with rice in a slow cooker. Step Four
We turn on the "pilaf" mode and cook until the signal.
Mushrooms with rice in a slow cooker. Step Five
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!
Mushrooms with rice in a slow cooker. Step Six
You can take any mushrooms you want: porcini, chanterelles, champignons, etc. But 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.

https://i.ytimg.com/vi/EwgpOQQtCdE/sddefault.jpg

https://youtu.be/EwgpOQQtCdE

2015-10-16T06:23:43.000Z

There is an even simpler risotto recipe - with vegetables, which can also be successfully prepared in a slow cooker.

How do you make mushroom risotto? Tell us in the comments.

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. Preheat 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 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 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 thick frying pan olive oil Saute diced onion 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.

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. Enjoy your meal!

Recipe 8: Creamy Mushroom Risotto

Rice "Arborio" - 320 Grams
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

We heat the butter in a saucepan, fry the chopped onion on it.

risotto recipe

The best mushroom risotto recipe. How to choose the right ingredients helpful tips and cooking secrets. What is the best way to serve risotto?

1 h 5 min

250 kcal

5/5 (1)

My husband is very fond of Italian cuisine. Therefore, I had to learn how to cook risotto with various additives. But most of all I liked the mushroom risotto. I used to think that this dish is very difficult to prepare.

After several experiments (not always successful), I managed to find several recipes that are prepared simply and tasty.

Classic mushroom risotto recipe

Required inventory: pan.

Required Ingredients

How to choose ingredients

The olive oil must be Extra Virgin.
Risotto requires Arborio rice.

Mushrooms cut into cubes or slices.
Finely chop the onion. Crush the garlic with a knife.
Put the onion in a heated pan and fry it in butter.
Put the mushrooms in the frying pan and fry. Add salt and ground pepper mixture.
Cooking 4-6 minutes over medium heat.
Lay out the rice and cook for 3-4 minutes.
We add wine. Let the alcohol evaporate (about 3-4 minutes).
Reduce the fire to a minimum. Add a ladle of hot broth.
Cook until the liquid is completely absorbed, stirring constantly.
When the liquid is absorbed, add the broth again. Repeat until the broth runs out.
4 minutes before full readiness, add mushrooms and a ladle of broth.
Stir and wait until the rice completely absorbs the liquid.
Add grated parmesan and butter (1 tablespoon). We mix.
We give the dish brew for 5-6 minutes.