Recipe for risotto with mushrooms. Step-by-step recipe with photos and videos. With wild mushrooms

Step-by-step preparation of mushroom risotto according to the classic recipe:

In a frying pan, fry the rice in butter until translucent, about 2 minutes.
Pour in the wine and wait until it is all absorbed.
Pour in a ladleful of warm broth and cook, stirring, until it is all absorbed into the rice. Then add another ladle. Stir the rice constantly.
At the same time, fry finely chopped garlic in another frying pan in olive oil.
Wash the mushrooms, chop and add to the garlic. Fry it until cooked for 3-5 minutes.
Add the mushrooms to the rice 5 minutes before it is ready.
Bring the rice to al dente. That is, the rice should be soft on the outside and a little hard on the inside. This process will take you about 20 minutes.
When the rice reaches the desired consistency, add 25 g of butter and grated cheese.
Stir and leave the rice on the stove for another minute.
Serve the risotto immediately after cooking.

Of the many variations of risotto, the most tender and rich is the one with a creamy taste. When preparing it, you should maintain medium temperature. Because on low heat the rice will overcook, and on high heat it will burn.

Ingredients:

Arborio rice - 1 tbsp.
Champignons - 300 g
Onions - 1 pc.
Garlic - 4 cloves
Cream 10% - 150 ml
Parmesan - 90 g
Fennel seeds, caraway seeds, thyme - a pinch each
Parsley, dill, cilantro - to taste
Olive oil - for frying
Sea salt - 1 tsp. or to taste
Sugar - to taste

Step-by-step preparation of creamy mushroom risotto:

Peel the onion and chop into small half rings.
Rinse the champignons and cut into strips.
Peel the garlic and cut into strips.
Heat the oil in a frying pan and quickly fry the onion, garlic and mushrooms until soft.
In another pan, fry the rice with the fennel, thyme and cumin. Then add it to the mushrooms.
Cook the risotto, stirring vigorously until it turns golden brown.
Pour boiling water until it just covers all the ingredients and simmer over low heat.
Close the lid and simmer the rice until almost done.
Then pour in the cream, a little water, salt, sugar, spices and simmer for a few minutes until the rice is soft.
Sprinkle the dish with grated Parmesan and stir.
Serve risotto piping hot, sprinkled with herbs.

Mushroom risotto according to Jamie Oliver's recipe, complemented with champignons, is very aromatic and rich in flavor. This is a great lunch or dinner for the whole family.

Ingredients:

Carnarolli rice - 300 g
Champignons - 400 g
Dried white mushrooms - 20 g
Celery - 2 stalks
Onions - 1 pc.
Rosemary - 2-3 sprigs
White wine - 200 ml
Chicken broth - 600 ml
Vegetable oil - 3 tbsp.
Butter - 1 tbsp.
Salt - to taste
Lemon juice - 0.25 pcs.
Parmesan - 60 g
Garlic - 2 cloves
Pepper - to taste

Step-by-step preparation of mushroom risotto from Jamie Oliver:

In a blender, puree the chopped onion, celery, dried mushrooms and rosemary until finely chopped.
Pour vegetable oil into a saucepan, add the resulting mixture and fry over high heat, stirring constantly.
Pour in white wine, add dry rice and simmer for a few minutes until the rice is soaked in the wine.
Pour in 1 tbsp. hot broth and cook over moderate heat, stirring.
When the rice absorbs the liquid, add another 1 tbsp. broth.
Cut the champignons into quarters and add to the rice.
Add salt and continue cooking.
When necessary, add fluid. Total cooking time is 30 minutes.
At the end of cooking, add butter, chopped parsley and parmesan shavings.
Stir until the cheese melts and serve immediately.

Risotto with dried mushrooms is the most flavorful dish. It is dried mushrooms that give the food its amazing aroma and taste.

Ingredients:

Dried forest mushrooms - 100 g
Arborio round grain rice - 1.5 tbsp.
Chicken broth - 1 l
Olive oil - 3 tbsp.
Onions - 1 pc.
Dry white wine - 1.5 tbsp.
Green onions - 3 tbsp.
Butter - 3 tbsp.
Parmesan cheese - 100 g
Salt - 1 tsp. or to taste
Ground black pepper - to taste

Step-by-step preparation of risotto with dried mushrooms:

Heat the broth until warm.
Pour 500 ml of boiling water over the mushrooms and leave to steep for half an hour. Afterwards, take them out and cut into pieces, and strain the mushroom broth through a fine sieve.
Heat olive oil in a frying pan over medium heat and add mushrooms. Fry them for 3 minutes.
Add finely chopped onions to the mushrooms and sauté for 1 minute.
Add the rice and stir to coat with oil. Fry it until it turns pale golden brown.
Pour in the wine and stir constantly until it is completely absorbed into the rice.
Pour in half a glass of broth and stir. Again, wait until it is completely absorbed.
Continue adding broth, stirring constantly. The total cooking time for rice is about 30 minutes.
At the end of cooking, add all the herbs and spices and sprinkle with grated Parmesan cheese.

Mushroom risotto 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 piece
champignon mushrooms 300 g
garlic 2 pcs
Spicy herbs salt pepper to taste
dried porcini mushrooms to taste
vegetable oil for frying to taste
cheese to taste

You only need a few ingredients - rice, mushrooms, onions, herbs, cheese, aromatic herbs. Then everything depends on your imagination. The basis of any risotto is, of course, rice. I don’t cook it in the classic 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 glass of rice, 2 glasses of boiling water. Salt. Cover with a lid and turn on medium heat and leave for 10-15 minutes until the rice has completely absorbed the water and is cooked.

While the rice is cooking, let's take care of the mushrooms. Of course, they are a different story. You can just use 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 and brighter. This time I used a mixture of dry porcini mushrooms and champignons.

To do this, I first soaked the white ones in warm salted water for 8 hours (in the morning, they were ready by evening), and then washed them several times and chopped them; I washed the champignons, peeled them and also chopped them. With mushrooms, I often use different textures to achieve a variety of flavors. I just cut them into different sized pieces.

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

When everything is ready, let’s calmly start frying. Heat the frying pan well, pour in a little vegetable oil and add chopped porcini mushrooms. Add a little salt and pepper and fry and simmer in a frying pan for a few minutes, stirring occasionally.

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, and chopped garlic to taste. When the mushrooms are ready, turn off the heat and stir in the chopped herbs into the mushroom mixture.

Well, the finale of the whole action is to mix the cooked rice in a frying pan with mushrooms. Next is the homemade version - flatten the rice, sprinkle with grated cheese until a thick crust forms and chopped herbs, cover with a lid and leave to rest for a few minutes.

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

Recipe 2: how to cook risotto with chicken and mushrooms

chicken fillet - 2 pcs
champignons - 3 pcs
onion - 1 piece
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 into half rings. Place it in a frying pan in hot oil. It should be browned.

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

It's the champignons' turn. They can be chopped as desired as you like. When the mushrooms are slightly fried, you need to add the fillet.

The fillet is also cut into cubes, and so that they come out even, you can freeze it a little.

Simmer everything together a little in a frying pan until the meat and mushrooms release their juices.

The last thing to add to the risotto is washed rice. The contents of the pan are mixed, salted and immediately sprinkled with seasonings. The heat is reduced to low and the timer is set for 20 minutes. When the fire is already turned off, it is better to leave the dish to rest for a while under the lid so that the rice is well saturated with spices.

The finished risotto is served with herbs as a decoration.

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

Vegetable broth - 2 l,
Porcini mushrooms - 500 g,
Rice (carnaroli) - 250 g,
Butter - 50 g,
Dried porcini mushrooms - 30 g,
Olive oil - 5 tbsp,
Chopped parsley - 3 tbsp.,
White wine (dry) - 1 tbsp.,
Grated Parmesan - 1 tbsp.,
Sweet onions - 1 pc.,
Garlic (clove) - 1 pc.,
Coarse sea salt,
Freshly ground black pepper.

In order to prepare risotto with porcini mushrooms, you need to clean them, but you must remember that you cannot wash them, as they instantly absorb water! They are cleaned with a knife or a clean, damp sponge.

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. Then finely chop.

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

Pour in a small amount of broth and reduce heat. Add salt, pepper and simmer until the mushrooms acquire a soft consistency.

In a separate frying 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, fry the finely diced onion in olive oil until soft. Add rice for risotto, fry over heat with maximum intensity, stirring vigorously.

Pour in vegetable broth until 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 the diced fried mushrooms and mix well. Cook for 6-7 minutes, turn off the heat once the rice in the risotto reaches al dente. Place a small piece of butter, add Parmesan and mix everything well.

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

Recipe 4: Mushroom risotto with vegetable broth

Carnaroli or Arborio rice – 100 gr.;
a mixture of mushrooms (including porcini) fresh, frozen or dry – 50 g;
onion - half a head;
vegetable or mushroom broth – 0.5 l.;
dry white wine – 50 ml;
hard cheese such as Parmesan – 25 gr.;
extra/cold pressed olive oil – 2-3 tbsp;
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 the prepared mushrooms in another bowl.

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

Add dry rice to the frying pan/saucepan.

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

Pour the entire portion of white wine over the surface of the rice.

Evaporate the liquid/alcohol over low heat.

Pour the broth over the rice and onions so that the liquid completely covers the rice “by 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.

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

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

Serve the dish immediately to the table. Place the mushroom risotto into warm portioned plates. Rice cooked in this way has a silky consistency, each grain feels “to the tooth.”

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

Rice (round grain) - 1 Cup
Chicken broth - 4 glasses
Vegetable oil (olive) - 1 tbsp. spoon
Mushrooms (champignons) - 300 grams
Onion - 1 piece
Garlic - 2 cloves
Dry white wine - ¼ Glass
Salt, black pepper - ½ teaspoon
Butter - 4 tbsp. spoons
Hard cheese (Parmesan) - ¼ Cup
Fresh parsley - To taste

Heat the chicken broth. If you don't have a ready-made one, use a bouillon cube. Wash the mushrooms, peel them and cut them into cubes. Melt two tablespoons of butter in a saucepan and add mushrooms. Fry for a few minutes. Once the mushrooms have softened and released liquid, remove them to a bowl.

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

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

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

Add wine to the fried rice and wait until the rice absorbs it. Stir. Then gradually add warm chicken broth. Divide 4 glasses into half-cup portions and pour them in for 15 minutes. Stir after adding another portion.

Try the rice. If you think it's ready (more precisely, it's not crunchy in your teeth), leave it alone and move on 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 the butter, mushrooms, cheese and parsley. Stir and taste. If your broth was not salty enough, then the risotto needs to be salted.

Serve risotto in bowls. Bon appetit!

Recipe 6: risotto with wild mushrooms and cheese

Risotto will have the most vibrant mushroom flavor and aroma if you use a broth made from dried mushrooms to prepare it.

wild 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 piece
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 the wild mushrooms, peel, rinse with water and cut into medium pieces (defrost frozen mushrooms).

Heat 1 tablespoon of vegetable oil in a frying pan, add mushrooms, add a little salt, stir 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 the garlic clove and crush it with the flat side of the knife blade.

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

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

Pour in the wine, stir, increase 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 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 stir.

Grate the Parmesan, add a tablespoon of butter and stir (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

Not just any rice is suitable for risotto. Three Italian varieties are best suited: carnaroli, arborio, and vialone nano. The most affordable rice you can buy in Russia is arborio. They contain two types of starch: amylopectin on the outside and amylose on the inside. Therefore, for risotto, rice should not be washed.

Boletus mushrooms (boletus mushrooms)
Rice - one multicooker cup (Arborio, Vialone, Carnaroli)
One onion
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

Wash the boletus mushrooms, clean them of dirt, and cut them into slices.

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

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

Pour rice cereal into a slow cooker, add salt, chicken broth and white wine.

Turn on the “pilaf” mode and cook until the signal.

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

Recipe 8: Creamy risotto with champignons

Arborio rice - 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
Parmesan cheese - 50 grams
Salt - To taste
Pepper - To taste
Cream - To taste

Risotto with mushrooms and cheese is a stunning Italian dish. At first glance, it is difficult to imagine how mushrooms can be combined with rice, but it is in such a creamy and cheese “company” that they amazingly reveal their taste. This is a completely new, unusual sensation, very unusual accents and amazing harmony of all ingredients. The technology for preparing risotto is classic, based on processing 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.

Preparation

For risotto you will need a deep bowl with a thick bottom. Pour good olive oil into the bottom; it is better not to use extra virgin olive oil, but to use one that can be used for frying food. Cut the peeled and washed shallots into small cubes. Heat oil in a frying pan and add onion. Fry it, stirring constantly until the bitterness disappears.

Add the rice to the onion without rinsing it. If you rinse, the color of the finished dish will turn gray due to excess moisture and washed away starch. Mix rice grains with onions.

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

The rice has been fried, soaked in the aromas of olive oil, onion and wine, and now it needs to be cooked. To do this, pour a ladle of chicken broth into the pan, stir and cook until the liquid evaporates. Continue adding broth in batches until the rice is done. Do not forget to constantly stir the rice mass intensively with a wooden spoon. Risotto should definitely be tasted, and not determined by the appearance of the rice. On average, it should take about 500 ml of chicken broth.

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

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

In risotto with mushrooms, butter is an essential ingredient. Stir a small piece into the rice.

Lastly, almost before serving, add finely grated Parmesan. Stir, lightly beating the rice mixture until it becomes fluffy.

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

Serve immediately, garnish with finely chopped parsley and sprinkle with a little Parmesan.

Risotto with mushrooms and cream

If you are planning to please your family with risotto, then try to purchase a special variety 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 requires less cooking time because 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.

Preparation

Peel the onion and garlic cloves and wash. Cut the onion into small cubes. Chop the garlic using a knife or garlic press.
Place the mushrooms in a colander, rinse thoroughly from the marinade, and let them drain. If they are too large, cut them into pieces. Leave the small mushrooms whole; they will look very nice in the finished risotto. Of course, you can use dried porcini mushrooms for this recipe. You just need to soak them first so that they swell, and then fry them in butter or vegetable oil.
Take a thick-bottomed saucepan, set over medium heat, pour in olive oil, and also add a piece of butter. When the oil is hot, place the chopped onion in a bowl and fry it until golden.
Now place the rice in a saucepan and mix it with the onion. To prepare risotto, it is not recommended to rinse the rice, because the most important thing in this dish is to achieve a creamy consistency. Fry for 5-6 minutes, stirring constantly.
Add garlic to the rice, stir, fry for 1-2 minutes.
Place the mushrooms in a saucepan, stir and fry for about 3-4 minutes.
Add salt, pour in the wine, simmer a little until the aroma of alcohol evaporates.
By this time you should have hot chicken broth on the stove nearby. Gradually add broth to the rice in small portions (one ladle at a time) and stir. As soon as the liquid boils away, add a new portion and stir the risotto.
Meanwhile, grate the cheese on a fine grater, pour in the cream and, using a kitchen whisk, beat the resulting mass until smooth.
15 minutes after you start adding the broth, taste 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 cream cheese mixture, stir and let sit for another 5 minutes, covered.
Risotto with mushrooms in creamy sauce is ready. This dish is made 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; every cook can add something of his own to this dish. In Italy they even joke about this: “As many days in a year as there are, there are as many types of risotto.” It can be prepared with vegetables and seafood, but the most popular is risotto with mushrooms and chicken, the recipe for which we want to offer you. Despite the fact that the ingredients contain rice and meat, the dish is absolutely not similar to traditional pilaf either in taste or in the cooking method. 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 ground black 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.

Preparation

Wash the chicken breast, dry it, cut into large cubes. If you couldn’t buy chicken fillet, you can use meat from a chicken leg to make risotto. Place the meat pieces in a bowl and season with salt and pepper to your liking.
Wash the mushrooms thoroughly, let them dry slightly and cut into slices. In this recipe, you can use frozen ones instead of fresh champignons. Just defrost them correctly, naturally, without resorting to warm water and a microwave.
Peel the onion, wash and cut into small cubes.
Heat olive oil in a deep frying pan, add onion and fry until golden brown.
Add chicken and cook for 5 minutes until crispy.
Pour in the wine and simmer until it has evaporated by half.
Now add rice to the pan, stir and fry for 1 minute. The grains will absorb the aroma of olive oil and chicken.
Gradually add chicken broth in portions, stirring. The amount of broth specified in the recipe must be divided into approximately 4 servings. Before adding the second portion of broth, add the champignons to the pan and stir.
Rice absorbs liquid very quickly, so watch carefully and add broth in time.
During this time, grate the cheese on a fine grater. Wash the parsley, dry it and chop it not too finely.
When the rice is ready, add butter to the risotto; it will make the taste of the finished dish much softer.
Turn off the heat, sprinkle with grated cheese, stir and let stand covered for 10-15 minutes.
When serving, sprinkle the risotto with parsley.

Risotto is not fluffy rice, but it is not rice porridge either. To prepare it, you will need special varieties of rice, such as Arborio, Vialone Nano, Padano, Carnaroli. That is, varieties containing large amounts of starch. When finished, the grains of rice should stick to each other. During the cooking process you will need broth: chicken, vegetable or mushroom. A special risotto would be with wild mushrooms, but traditional oyster mushrooms or champignons would also work.

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

Interesting recipe:
1. Fry chopped onion until transparent.
2. Add lightly washed rice to the onion and fry for 5 minutes.
3. Reduce heat, pour in wine, 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, add the remaining broth a couple of times.
6. Fry the coarsely chopped mushrooms in a separate frying pan.
7. When the broth has almost completely evaporated, add the prepared mushrooms to the rice and onions and stir well.
8. At the very end of the process, pour in a little saffron tincture.
9. Add grated cheese to the prepared rice mixture. Stir.
10. Serve hot.

Five of the fastest mushroom risotto recipes:

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

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, which also has 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 is risotto - a dish of short-grain rice 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 in 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 produced 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.

But the other two myths are examples of classic Italian humor. Among the indigenous population of the country, there is a popular opinion that risotto appeared by chance. Locals joke that once the cook’s soup boiled over, but greed forced him to serve it as a signature recipe. In Milan, 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 holiday food.

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

Rules for cooking risotto with mushrooms

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

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

In the CIS, packs labeled “For preparing risotto” mainly contain Arborio. It tastes good and is quite easy to prepare. However, the remaining varieties, although less common, have a more delicate taste and give the dish a very tempting appearance.

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 is dry white, and cheese is from the Grana variety. But if the ingredients mentioned are missing, don’t 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 preparing mushroom risotto?

To follow the recipe, the most important thing is to cook the rice cereal correctly. The first stage of preparation is frying the 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.
After frying, the rice should be immediately poured with hot broth. Changes in temperature have a detrimental effect on the consistency of the cereal. Therefore, the broth must boil without stopping. An important nuance is that the broth is poured gradually, in parts. A new portion is added only after the cereal has absorbed the previous portion.
Preparing risotto takes about 40 minutes. All this time the cereal needs to be stirred. If left unattended, the rice grains will stick to the pan and the grain will burn. To diversify the cooking process, you can turn on pleasant music or a movie. Then time will fly by.
Mushrooms are added to the finished cereal. Traditionally, champignons, porcini or wild 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 throughout the world, there is a huge variety of ways to prepare mushroom risotto. To cover all the options, it's worth studying the classic recipe and several of its modern versions.

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

Classic recipe for risotto with cheese and wine

The classic recipe for risotto with mushrooms is an exquisite combination of the taste of chicken broth, spices, tender Parmesan and fried champignons. White wine in it has almost no effect on the taste, but it gives a pleasant aroma.

Components

The list is:

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

Cooking process

First prepare the broth. For it you will need two onions, two carrots, a chopped chicken carcass, black peppercorns and Provençal herbs. Place chicken parts in a large 4-5 liter pan and fill with water at room temperature. While the water is boiling, 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 the clean, clear broth. The fire is reduced to minimum. In this form, the broth simmers slowly for 1.5 hours. After a designated period of time, add a glass of dry white wine, herbs, and salt to the pan. This composition simmers for another half hour.

The finished broth is filtered and cooled. The fat is removed from it. The result 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. Next, 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 grain processing. Finely chopped onion and garlic are fried. Rice cereal is also added 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 has absorbed the oil, pour a glass of wine into the pan. And after the wine is absorbed, two ladles of hot broth are added. The broth is added periodically, as the grain absorbs the previous portion.

Cooking time for cereal is about 20 minutes. When the rice reaches the required consistency, mushrooms, butter and grated Parmesan are added to it one by one. The fire under the frying pan turns off. All ingredients are simmered under the lid for several minutes. This is where the cook’s work ends – the finished culinary masterpiece can be served!

With wild mushrooms

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

Also, for better taste of food, you can replace Parmesan with mozzarella. This will make the taste of the dish more creamy and tender.

Ingredients:

2 cups rice;
1 whole chicken;
3 onions;
2 carrots;
3 cloves of garlic;
300 grams of wild mushrooms;
200 grams of mozzarella;
2 glasses of dry white wine;
200 grams of butter;
1 teaspoon black peppercorns;
2 tablespoons of Provençal 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. Wild 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 heat is increased, and the mushrooms are browned in butter.

Chicken risotto recipe

This method of cooking also differs little from the classic one. Its peculiarity 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 ideal. If fillet is used, it is fried breaded over high heat to preserve the juiciness of the meat.

With vegetables

Ingredients:

2 cups rice;
1 onion;
1 carrot;
100 grams of green peas;
4 sweet peppers;
3 cloves of garlic;
0.5 kg 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 Provençal herbs;
paprika, saffron, cumin to taste;
salt.

Vegetables not only complement the taste of a dish, but also decorate its appearance. For risotto with vegetables, diced carrots, artichokes, green peas, zucchini, corn, and chopped bell peppers are suitable.

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

With cream sauce

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

Ingredients:

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

Peeled and chopped champignons are fried until golden brown along with chopped onion. A few spoons of flour are poured in there. Vegetables fried with flour are poured with cream and sour cream. This mixture is simmered for several minutes until it acquires a thick creamy consistency.

The finished rice cereal is poured with creamy sauce, soaked for a few minutes and served. You can decorate the dish by sprinkling it with chopped herbs.

The process of preparing risotto is simpler than in a frying pan or in a saucepan. The algorithm and recipe do not change, but the modes make it possible not to disrupt the cooking technology.

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

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

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

Recipe from Yulia Vysotskaya

This is an original take on how to cook risotto with mushrooms. She doesn't just add saffron to a dish—her recipe involves pre-soaking the spice 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 a pleasant yellow color.

Yulia's signature restaurant serves buckwheat risotto. This is called “risotting”, and Julia called the dish itself grechotto. It enjoys deserved popularity among metropolitan gourmets.

From pearl barley

Not only rice has rich taste and beneficial properties. Pearl barley risotto is an original and very tasty dish. It is not always possible to find the right type of rice in stores, and its cost makes you think about the need for this ingredient. And pearl barley is an excellent alternative to rice.

Ingredients:

1.5 cups pearl barley;
1 onion;
300 grams of wild 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 Provençal herbs;
salt.

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

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

At this time, pearl barley and onions are fried in a frying pan in butter. After the mixture has acquired a golden color, a glass of white wine is poured into the cereal. When the wine is completely absorbed into the pearl barley, you can add 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 quickly melt and the cereal will acquire the desired creamy appearance.

3 secrets of experienced cooks

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

Risotto rice should not be rinsed. Because of this, some of the starch will be washed off and the cooking technology will be disrupted.
The secret to a 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 properly seasoned.
Decorating a dish is as important as following the recipe. Herbs, vegetables, and Pesto sauce go perfectly with risotto, making it bright and festive.

Conclusion

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