What is mushroom risotto? Risotto with mushrooms - classic recipes
Branded viscous consistency - business card dishes. Each rice should be saturated with broth, acquire a velvety-creamy texture, 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 starch content, so the risotto will turn out to be homogeneous and velvety in consistency, "rice to rice".
- Do not rinse the rice! It is customary to add cereals in any risotto dry, pre-frying in a pan or in thick-walled saucepan... Rice is never washed to preserve the valuable starch.
- Add the broth in portions. Add it gradually and make sure that the liquid does not completely cover the rice. The next portion can only be added when the previous one has been absorbed. It is important that the broth is always hot - place the pan on the adjacent heating plate and keep it ready. If the liquid is cold, then the starch does not form the correct creamy consistency, it will curdle and poorly extract from the grain.
Which dish is traditionally associated with Italy? Of course, pizza. However, seasoned travelers will tell you that risotto is no less popular in this country. And in order to try it, it is not at all necessary to fly to the homeland of Dolce and Gabbana. You just need to buy the right rice, study a few subtleties of the culinary process with a glass of good wine, choose a recipe to your taste - and everything will work out. We have selected for you several options for one of the simplest and at the same time the most popular types - risotto with mushrooms.
What is risotto
There are two legends explaining the appearance of risotto. First: the Milanese merchant Sforza sent a bag of large rice grains to his friend, who was very surprised to see an unprecedented culture. But he liked her so much that he invested a fortune in this product, and even introduced all his friends. Second: the cook of a tavern in Italy decided to cook rice and forgot about it, and when he returned, the cereal turned into gruel, but, it should be noted, very tasty, which was appreciated by all the visitors of the establishment.
Risotto is made from special round rice that boils well
Recorded in cookbook mention of this famous Italian dishes dates back to the 19th century, but many restaurateurs are of the opinion that risotto, or arborio fried round grain rice in meat broth, appeared much earlier. But, one way or another, this dish is inextricably linked precisely with arborio - a variety of rice, characterized by a loose core of grains.
The principles of making a classic Italian rice dish
Any risotto is based on specially prepared rice. This base itself is called "white risotto" and can be served as a side dish.
Approximate proportions of products for white risotto - table
So these are the ingredients of the base to which you can add many different mushrooms, meat and vegetable ingredients.
Rice
Italians are very gentle and patriotic about their cuisine, they value and honor traditions. As for risotto, mushrooms, meat and vegetables are added to it. But the main thing is still the cereal.
For risotto, the rice should be loose
The main thing to remember when tackling risotto is a type of rice - it should boil well... The options are:
- Arborio;
- Baldo;
- Padano;
- Roma;
- Vialone Nano;
- Maratelli;
- Carnaroli.
The rice variety should be very starchy, meaning sticky after cooking. So that the cereal does not lose these properties, it does not need to be soaked in water.
Bouillon
The next important ingredient is broth. To make it tasty, you need to add to it:
- 2-3 sprigs of thyme;
- 2-3 sprigs of parsley;
- 2-3 stalks of celery;
- 1 leaf of laurel tree.
Mushrooms
Raw materials are also suitable for the dish. Forest mushrooms(for example, boletus, chanterelles), both frozen and dried. If you use the latter, then they need to be soaked for 30 minutes in cool water and squeezed out. If the mushrooms have been frozen, then they need to be thawed, and only then added to the dish.
What else?
To make the taste of risotto unmatched, you can add during the preparation process:
- a glass of wine or sherry;
However, here every chef has his own secret ...
Australian film director George Miller said: "Italian food has only one drawback: after five or six days, you are already hungry again."
Video: risotto school from Ilya Lazerson
Step-by-step recipes for mushroom risotto
Italians say that you can only understand their country by understanding their cuisine. Let's start this thorny but tasty path from the classics.
With forest mushrooms
Garnish the finished dish with whole fried mushrooms
Ingredients:
- 250 g rice (for 4 servings);
- 200 g forest mushrooms;
- 150 g cheese hard varieties;
- 1 onion;
- 100 g butter;
- 1 liter of chicken broth;
- 100 g of white wine;
- salt, vodka saffron tincture (to taste).
Preparation:
- Put half the oil in a heated deep bowl, add finely chopped onion and fry it until transparent.
Fry the onions in half the butter
- After it becomes transparent, add rice.
Add rice to onions
- After a maximum of 1 minute, add the wine.
When pouring in wine, do not forget to reduce the heat, otherwise the ingredients may burn.
- When the wine has evaporated, gradually pour in the broth.
Pour the broth in small, even portions and wait until it is absorbed.
- When half of the broth remains, add the mushrooms fried in a pan.
To add a real Italian chic to the dish, the mushrooms should not be chopped too finely - they should be visible on the risotto plate.
- Pour in the saffron tincture, remove from heat and leave to brew for 1 minute under the lid.
Literally 1-2 minutes is enough for the components to soak in the tincture
- Add the remaining butter and grated cheese, mix well.
Pour cheese into risotto in small portions, stirring constantly
With vegetables
Want to make a taste mushroom dish even more sophisticated? Then add vegetables to the risotto.
Garnish the vegetable risotto with herbs before serving
Ingredients:
- 2 liters of broth on chicken;
- 250 g of forest mushrooms;
- ½ tbsp. dry white wine;
- 100 g butter;
- 1 white leek stalk
- 2 onion heads;
- 2 carrots;
- 1 clove of garlic;
- 1 tsp chopped saffron;
- 100 g grated cheese;
- 2 tsp chopped paprika;
- 1/3 tsp ground black pepper;
- 2 tbsp. l. dry additive "Mushroom pesto" or any other seasoning for mushroom dishes;
- 1 tbsp. l. vegetable oil;
- salt (to taste).
Preparation:
With Chiken
Rice and chicken are a classic combination that brings out even more flavor nuances in a traditional Italian dish.
If you like vegetables, then you can safely add asparagus to chicken risotto with mushrooms.
Ingredients:
- 250 g of round grain rice (for 4 servings);
- 1,5 fresh broth on chicken;
- 200 ml of dry white wine;
- 2 onion heads;
- 2 cloves of garlic;
- 350 g of forest mushrooms;
- 250 g chicken fillet;
- 150 g grated parmesan;
- 100 g butter;
- 3 tbsp. l. olive oil;
- table or sea salt, ground black pepper - to taste.
Preparation:
Lean option in a slow cooker
If you are a vegetarian or vegan, this is not at all a reason to give up a delicious dish of Italian origin, because risotto can be lean - no broth and olive oil!
You can add raw green peas to the lean mushroom risotto before serving
Ingredients:
- 2 multi-cooker glasses of rice (for 4 servings);
- 3 ordinary glasses of filtered water;
- 1 tbsp. dry white wine;
- 450 g of forest mushrooms;
- 1 onion head;
- 40 ml olive oil;
- 40 g grated cheese;
- salt, black pepper (to taste);
- greens.
Preparation:
With creamy sauce
Dairy products make the rice incredibly tender, enhancing the unique mushroom flavor.
Creamy risotto just melts in your mouth
Ingredients:
- 150 ml heavy cream;
- 150 g of round grain rice (for 2 servings);
- 100 g of grated hard cheese;
- 500 ml chicken broth;
- 30 ml of olive oil;
- 200 g of forest mushrooms;
- salt (to taste);
- basil or rosemary (for garnish).
Preparation:
Russian variation - from pearl barley
Absolutely extraordinary dishes are obtained when the traditional taste is adapted to the local cuisine. And the risotto based on barley is a Russian variation on an Italian theme.
Pearl barley risotto - the Russian answer to traditional Italian cuisine
Ingredients:
- 1 tbsp. pearl barley (for 2 servings);
- 2 tbsp. water or broth;
- 350 g fresh mushrooms;
- 1 onion head;
- 3 cloves of garlic;
- ½ tsp chopped nutmeg;
- 2 tbsp. l. soy sauce;
- 2 tbsp. l. tomato paste;
- 2 tbsp. l. butter (vegetable or butter);
- salt (to taste);
- parsley.
Preparation:
Risotto with porcini and other mushrooms from Julia Vysotskaya
The famous TV host of the cooking show is happy to share the recipes she learns from the chefs. So it is with the risotto variant - Julia learned the secrets of its preparation from the owner of the restaurant, which is located opposite her house.
Add the recipe to your favorites!
What is risotto? Nobody will answer you this question until you try this delicious dish yourself. Italian cuisine. Risotto- this is a rice dish, but this is not pilaf or porridge, this is risotto! It is prepared from starchy varieties of rice using a special technology using cheese, resulting in a delicate and viscous dish that melts in the mouth. If you've never tasted risotto, then the time has come. Cook it with me and this dish will forever settle in your home kitchen.
If you like cheese and have decided to cook risotto, then pay attention to other excellent cheese dishes: they will not leave indifferent connoisseurs of pasta, cheese and meat, but will appeal to lovers of seafood.
You will need: (4 servings)
- rice for risotto 1.5 cups (glass 200 ml)
- champignons 400 gr
- onion 1 pc
- 1 clove garlic
- dry white wine 150 ml
- chicken bouillon 700-800 ml
- Parmesan cheese 150 gr
- ground black pepper
The risotto uses round starch-rich rice varieties 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 is Arborio.
Rice risotto is often written on the packaging of this type of rice.
The presence of broth when preparing risotto is necessary, otherwise you will not get the same rich taste. It is best to use chicken stock. How to make broth see
Advice: it is not necessary to start preparing risotto by boiling broth. When preparing the broth, pour the 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 cook lunch or dinner, for example, cook risotto,, or .
Step-by-step photo recipe for cooking:
Gently clean the mushrooms from soil and debris with a brush, rinse under running water and discard 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 discard in a colander with a mesh to glass the water. It is not necessary to wash rice for risotto for a long time, it is enough to rinse it with water. Grate cheese on a fine grater.
It is best to use ready-made grated Parmesan, it happens in supermarkets, it is crushed perfectly.
Preheat in a deep frying pan vegetable oil and fry in it clove of garlic... You don't need to peel the garlic, just crush it with a knife blade.
Throw away the garlic, it has flavored oil and is no longer needed. Add to skillet and grill over low heat until soft. Stir.
Chop finely while the onion is cooking.
Add to sautéed onions and cook 15-20 minutes... Season with salt and pepper.
Add to mushrooms and sauté, stirring occasionally 2-3 minutes.
Add and fry, stirring constantly. The wine should evaporate.
Start adding hot broth... This should be done gradually, in small portions of 70-100 ml. Once the rice has absorbed the added broth, add the next portion and so on until all the broth is used up. This process usually takes 25-30 minutes.
When cooking, be sure to taste the rice, it should be completely cooked, but keep its shape. You may need slightly less or slightly more broth than indicated in the recipe. Depends on how "smeared" the risotto you want to get. If there is a shortage of 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 kind of float in a little starchy broth.
At the end of cooking, salt the risotto if your broth was not salty enough. Do not forget about the cheese that will be in the finished 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), stir well and turn off heat.
Since rice has unlimited absorbency, eat risotto immediately, while it retains its semi-liquid creamy state - stand a little, cool down and goodbye risotto, hello porridge))) (perhaps this is the only drawback of this dish - you cannot prepare it in advance). Don't forget before serving sprinkle the risotto with grated cheese.
Heat vegetable oil in a deep frying pan and fry the chive in it.
Throw away the garlic. Add the onion to the pan and fry it over low heat until soft.
Finely chop the mushrooms, add to the fried onions and cook for 15-20 minutes. Season with salt and pepper.
Add rice to mushrooms and fry, stirring for 2-3 minutes.
Add wine and fry, stirring constantly. The wine should evaporate.
Start adding hot broth. This should be done gradually, in small portions of 70-100 ml. Once the rice has absorbed the added broth, add the next portion and so on until all the broth is used up. This process usually takes 25-30 minutes.
Add butter to the risotto, stir, the butter should completely dissolve.
Add cheese (3-4 tablespoons), mix well. When serving, sprinkle the risotto with grated cheese.
Rice dishes are found in all cuisines of the world. Spanish paella, Uzbek pilaf, American jambalaya, Chinese fried rice- variations of dishes and cooking methods are countless. Vegetables, fish, poultry, meat, mushrooms and even fruits are perfectly combined with rice. This is universal groats, besides, it has a lot of useful properties.
IN European cuisine over all the recipes for cooking rice is dominated by risotto with mushrooms - fried cereals stewed in broth with mushrooms or forest gifts nature. This dish looks like butter cream... Its delicate taste has been appreciated all over the world.
Traditionally, Italian cuisine is associated with pasta and pizza. However, in Italy itself, risotto is the most popular - a dish of round-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 with many legends. Three of them are best known. The first legend tells about the events of the 14th century. This is a beautiful story about how the ruler of Milan gave bags of rice to the northern provinces. They gave a rich harvest and saved the country from hunger. And although we are talking about real historical events, this legend does not reveal the secret of the origin of a particular dish.
Two other myths are examples of classic Italian humor. There is a popular opinion among the indigenous population of the country that risotto appeared by chance. Locals joke that once the cook's soup boiled away, but greed forced it to be served as a signature recipe. There is another legend in Milan, which is considered the birthplace of risotto. It mentions an apprentice of a famous artist who made fun of the master and added saffron to the festive meal.
Whatever the history, in the modern world, risotto is an integral part of Italian cuisine. It is served in prestigious restaurants and is 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 making risotto is, of course, choosing the right type of rice. For a dish to taste authentic, it needs to be like cream, but with an easily perceptible firmness. In other words, rice should not be crumbly, but also not like porridge. This effect can be achieved using cereals with a high starch content.
Three varieties of rice are most often used for risotto: "Arborio", "Vialone nano", "Carnaroli". All of these varieties have the necessary characteristics: medium grain size, hardness, high starch content.
On the territory of the CIS in packs labeled "For the preparation of risotto" mainly contains "Arborio". It tastes good and is easy to prepare. However, at the same time, although other varieties are less common, they have more delicate taste and give the dish a very tempting look.
The choice of the rest of the ingredients is also important. Products must be fresh and of high quality. Italians believe that the ideal wine for making rice groats is dry white, and the cheese is made from Grana varieties. But in the absence of the ingredients mentioned, you shouldn't be upset. Many chefs boldly replace wine with vermouth or champagne, and hard cheeses - cream, sheep, goat and even French cheeses with mold.
What is the general algorithm for making mushroom risotto?
- To comply with the recipe, the most important thing is to properly prepare the rice groats. The first stage of cooking is frying the rice over high heat. Depending on the recipe, it is fried in butter, olive, corn or sunflower oil... Finish frying only when the rice grains begin to rustle.
- After frying, the rice should be immediately poured over with hot broth. A change in temperature has a detrimental effect on the consistency of the cereal. Therefore, the broth should boil without stopping. An important nuance - the broth is poured gradually, in parts. A new portion is added only after the cereal has absorbed the previous portion.
- The risotto lasts about 40 minutes. All this time, the cereals need to be stirred. If left unattended, the rice grains will stick to the dishes and the cereal will burn. To diversify the cooking process, you can turn on pleasant music or a movie. Then time will fly by.
- Mushrooms are added to the finished cereal. Champignons, porcini or forest mushrooms are traditionally used. As for other ingredients, their range and preparation method depend on the recipe chosen by the chef.
Mushroom risotto - the most delicious recipes
Both in Italy and around the world, there is a huge variety of ways to prepare mushroom risotto. In order to cover all the options, it is worth exploring the classic recipe and several modern versions of it.
The kitchen is a place for creativity and imagination. The main thing in the culinary art is to cook delicious, beautiful, healthy food... Even if it departs from traditional canons.
The classic recipe for cheese and wine risotto
The classic mushroom risotto recipe is exquisite combination the taste of chicken broth, spices, tender parmesan and fried mushrooms. White wine in it almost does not affect the taste, but it gives a pleasant aroma.
Components
The list is as follows:
- 2 cups rice
- 1 whole chicken;
- 3 onions;
- 2 carrots;
- 3 cloves of garlic;
- 0.5 kg of champignons;
- 200 grams of parmesan;
- 2 glasses of dry white wine;
- 200 grams of butter;
- salt.
Cooking process
The broth is prepared first. For him you will need two onions, two carrots, a chopped chicken carcass, black peppercorns and Provencal herbs... Chicken pieces are placed in a large saucepan for 4-5 liters and filled with water room temperature... While the water boils, you can have time to fry the chopped in large pieces vegetables.
After boiling, foam appears on the surface of the broth. It must be carefully removed. Vegetables and peppers are added to a clean, transparent broth. The fire is reduced to a minimum. In this form, the broth slowly boils for 1.5 hours. After a specified period of time, a glass of dry white wine, herbs, salt is added to the pan. This composition languishes for another half hour.
The finished broth is filtered and cooled. Fat is removed from it. The output is transparent rich broth with a delicate wine aroma.
The next step is to cook the mushrooms. Peeled mushrooms are cut into 2 or 4 pieces, depending on the size. Then they are fried for 2-3 minutes in olive or sunflower oil. At the end of frying, heavy cream or sour cream is poured into the mushrooms.
And, finally, the final stage is the processing of cereals. Finely chopped onion and garlic are fried on. Falls asleep there rice groats 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, a glass of wine is poured into the pan. And after the wine is absorbed, two ladles of hot broth are added. The broth is added periodically, as the cereal absorbs the previous portion.
The cooking time for cereals is about 20 minutes. When the rice has acquired the required consistency, mushrooms, butter and grated parmesan are added to it in turn. The fire under the pan turns off. For several minutes, all the ingredients languish under the lid. This concludes the cook's work - ready cooking masterpiece can be served on the table!
With forest mushrooms
This recipe is based on classic way making risotto with mushrooms. However, the use of wild mushrooms gives the dish an extraordinary richness that champignon or porcini mushrooms do not have.
You can also substitute mozzarella for parmesan for the best food taste. So the taste of the dish will become more creamy, delicate.
Ingredients:
- 2 cups rice
- 1 whole chicken;
- 3 onions;
- 2 carrots;
- 3 cloves of garlic;
- 300 grams of forest mushrooms;
- 200 grams of mozzarella;
- 2 glasses of dry white wine;
- 200 grams of butter;
- 1 teaspoon black peppercorns;
- 2 tablespoons of Provencal herbs;
- salt.
So, the cooking algorithm completely coincides with the classic recipe. The only exception is the mushroom preparation process. In this recipe, dried or frozen wild mushrooms are peeled and cut into medium sized pieces. Their cooking time is longer than that of champignons. Forest mushrooms are fried for about 10-12 minutes, covered and over low heat.
To make this topping look attractive, at the end of frying, the lid is removed, the fire increases, and the mushrooms are browned in butter.
Chicken risotto recipe
This cooking method 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.
Boned is ideal chicken thighs... If fillet is used, then it is fried in breading 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 of champignons;
- 200 grams of parmesan;
- 1 glass of dry white wine;
- 200 grams of butter;
- 100 ml heavy cream or 5 tablespoons of sour cream;
- 1 teaspoon black peppercorns;
- 2 tablespoons of Provencal herbs;
- paprika, saffron, cumin to taste;
- salt.
Vegetables are not only an addition to the taste of a dish, but also an adornment of its appearance. For risotto with vegetables, diced carrots, artichokes, green pea, zucchini, corn, chopped bell peppers.
Chopped or diced vegetables are fried over high heat and boiled for 20-30 minutes. The broth is filtered, the vegetables are dumped in a colander. They are added to ready-made cereals along with spices.
With creamy 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, champignons.
Ingredients:
- 2 cups rice
- 1 whole chicken;
- 4 onions;
- 2 carrots;
- 3 cloves of garlic;
- 0.5 kg of champignons;
- 200 grams of parmesan;
- 2 glasses of dry white wine;
- 200 grams of butter;
- 100 ml heavy cream;
- 5 tablespoons of sour cream;
- 1 teaspoon black peppercorns;
- 2 tablespoons of Provencal herbs;
- 3 tablespoons flour;
- salt.
Peeled and chopped champignons are fried until golden brown with chopped onions. Several tablespoons of flour are poured there. Vegetables fried with flour are poured with cream and sour cream. This mixture is stewed for several minutes, until it acquires a thick, creamy consistency.
Ready rice groats are poured with creamy sauce, soaked for several minutes and served on the table. You can decorate the dish by sprinkling it with chopped herbs.
The process of preparing risotto is easier than in a frying pan or in a saucepan. The algorithm and recipe do not change, but the modes allow you not to violate the cooking technology.
First, vegetables and rice are cooked in the Fry program with the lid open. As in the classic recipe, the cereal must be constantly stirred. After adding wine, the mode does not switch.
Only with the addition of broth to the dish can you switch the multicooker to the "Stew" mode. In this case, the lid does not close, and the cereals are periodically stirred.
When the cereal acquires the desired consistency, the multicooker turns off. Grated cheese is poured into it, and the dish languishes under the lid for several minutes. The taste of risotto cooked in a slow cooker is especially delicate.
Recipe from Julia Vysotskaya
Have an original take on how to make mushroom risotto. She doesn't just add saffron to the dish - in her recipe, the spice is pre-soaked in broth. This approach is absolutely justified: firstly, the taste of spices is fully revealed only in a fatty environment, and secondly, in this way saffron quickly and evenly colors the cereal in a pleasant yellow color.
Julia's signature restaurant serves buckwheat risotto. This is called "risottirovanie", and Julia called the dish itself Grechotto. It enjoys a well-deserved popularity among gourmets in the capital.
Pearl barley
Rich taste and useful properties possesses not only rice. Pearl barley risotto - original and very tasty dish... It is not always possible to find the right variety of rice in stores, and its cost makes one think about the need for this ingredient. And pearl barley - great alternative rice.
Ingredients:
- 1.5 cups of pearl barley;
- 1 onion;
- 300 grams of forest mushrooms;
- 200 grams of parmesan;
- 1 glass of dry white wine;
- 200 grams of butter;
- 100 ml heavy cream or 5 tablespoons of sour cream;
- 1 teaspoon black peppercorns;
- 2 tablespoons of Provencal herbs;
- salt.
For barley risotto, it is best to use mushroom broth.
Frozen or dried forest mushrooms are boiled for about half an hour. The broth is filtered and simmered over low heat.
At this time, pearl barley with onions is fried in a pan in butter. After acquiring a mixture of golden color, a glass of white wine is poured into the cereal. When the wine is completely absorbed into the barley, you can add broth.
At the end of the process, mushrooms, spices, grated parmesan and a few cubes of butter are added to the cereal. Under the lid of the pan, the cheese will melt quickly and the cereal will acquire the desired creamy appearance.
3 secrets of experienced chefs
As with all dishes, risotto has its own characteristics. There are not so many of them, but it is simply necessary to know these secrets.
- Risotto rice must not be rinsed. Because of this, some of the starch will be washed off and the cooking technology will be violated.
- Secret delicious risotto in a rich broth. Depending on the filling, you need to use vegetable, meat or fish broth. The main thing is that it is tasty and well seasoned.
- Decorating the dish is just as important as adhering to the recipe. Greens, vegetables, Pesto sauce go well with risotto, making it bright and festive.
Conclusion
You should choose a risotto recipe based on your own gastronomic preferences and range of products. If the shops are not happy with the choice of varieties of rice, wine and cheeses, you should not be upset. Improvisation is an integral part of the culinary art. And well-known chefs, like Yulia Vysotskaya, give a lot of alternative ideas.
Risotto with mushrooms and cheese is a terrific version of an Italian dish. At first glance, it is difficult to imagine how mushrooms can be combined with rice, but it is in such a creamy-cheese "company" that they wonderfully reveal their taste. This is a completely new, unusual feeling, very unusual accents and an amazing harmony of all ingredients. The technology for preparing risotto is classic, based on the processing of rice in several stages.
Ingredients
- champignons - 350 g;
- rice ("Arborio") - 200 g;
- cheese (Parmesan) - 45 g;
- dry white wine - 150 ml;
- chicken broth - 450 ml;
- shallots - 25 g;
- olive oil - 100 ml;
- butter - 55 g;
- table salt - 10 g;
- dried thyme - 1/2 tsp;
- fresh parsley - for decoration.
Preparation
For risotto, you need deep, thick-bottomed dishes. Pour good olive oil at the bottom, it is better not to take the first pressing, but use the one on which you can fry food. Cut the peeled and washed shallots into small cubes. Heat oil in a skillet and add onion. Fry it, stirring constantly, until the bitterness disappears.
Transfer the rice to the onion without rinsing it. If you rinse, the color of the finished dish will turn out to be gray due to excess moisture and washed off starch. Toss the rice grains with the onions.
When the rice changes color from white to transparent, pour in the wine, let the alcohol evaporate. Due to the wine, the taste of rice will become sweet and sour, pleasant and delicate.
The rice is fried, saturated with the aromas of olive oil, onions and wine, now it needs to be boiled. To do this, pour a ladle of chicken broth into the pan, stir and cook until the liquid evaporates. Continue adding broth in portions until the rice is done. Do not forget to constantly stir the rice mass intensively with a wooden spoon. Risotto must definitely be tasted "by the tooth", and not to determine the readiness of appearance rice. On average, about 500 ml of chicken broth should go away.
For filling, our recipe uses royal champignons (or Portobello, a brown mushroom). 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 legs a little, cut the caps into thin plates. Fry them in a little olive oil and butter, salt to taste, add thyme.
Salt the rice gently, starting with a small amount so as not to oversalt.
In risotto with mushrooms, butter is an obligatory component. Stir a small piece into the rice.
Last but not least, almost before serving, add the parmesan grated on a fine grater. Stir, lightly whisking the rice mixture until fluffy.
Add the mushrooms and mix, being careful not to damage or break them.
Serve immediately, garnish with finely chopped parsley and sprinkle with a little Parmesan.
Risotto with mushrooms and cream
If you are going to please your family with risotto, then try to get a special type of rice, such as "Arborio" or "Carnaroli". The second option is considered the best for risotto, but it is also more expensive, so see for yourself based on your financial capabilities. This recipe will take less time to cook as it uses pickled porcini mushrooms. You will also need cream and hard cheese(ideally "Parmesan").
Ingredients
- round rice - 250 g;
- pickled mushrooms - 250 g;
- olive oil - 25 ml;
- butter - 25 g;
- onion (large) - 1 pc .;
- cloves of garlic - 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, wash. Cut the onion into small cubes. Chop the garlic with a knife or garlic press.
- Transfer the mushrooms to a colander, rinse thoroughly from the marinade, let them drain. If they are too large, then cut into pieces. Leave the small mushrooms intact, they will look very nice in the finished risotto. You can of course use white for this recipe. dried mushrooms... Only they will first need to be soaked so that they swell, and then fry in butter or vegetable oil.
- Take a deep-bottomed saucepan, set over medium heat, pour in olive oil, also add a slice of butter. When the oil is hot, transfer the chopped onion to a bowl and fry until golden.
- Now put the rice in a saucepan, mix it with the onions. It is not recommended to rinse the rice to prepare risotto, 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.
- Transfer the mushrooms to a saucepan, stir and fry for about 3-4 minutes.
- Salt, pour in wine, simmer a little until the aroma of alcohol evaporates.
- By this time, you should have hot chicken broth next to it on the stove. Gradually add the broth to the rice in small portions (one ladle at a time) and stir. As soon as the liquid has boiled over, add a new batch and stir the risotto.
- In the meantime, grate the cheese on a fine grater, add the cream to it and use a kitchen whisk to whisk the resulting mass until smooth.
- 15 minutes after adding the broth, taste the rice. It should be in a state of aldente, that is, soft on the outside and a little hard on the inside. If the rice is ready, remove the saucepan from the heat, add the cheese-creamy mass, stir and let it brew for another 5 minutes under the lid.
- Risotto with mushrooms in creamy sauce ready. This dish is made at one time and served immediately, otherwise, solidifying, it will turn into a piece of rice porridge.
Risotto with mushrooms and chicken
There is no classic risotto recipe; every culinary specialist can add something of his own to this dish. In Italy, they even joke about this: "As many days in a year, there are so many types of risotto." It can be cooked with vegetables and seafood, but the most popular is the mushroom and chicken risotto, the recipe for which we want to offer you. Despite the fact that the ingredients contain rice and meat, the dish is absolutely different from traditional pilaf neither in taste nor in the way of cooking. And all because rice is prepared in a special way for risotto.
Ingredients
- chicken breast - 250 g;
- rice - 250 g;
- champignons - 250 g;
- onion - 1 pc .;
- salt and black 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 chicken breast, dry, cut into large cubes. If you could not buy chicken fillet, you can take meat from a chicken leg for making risotto. Transfer the meat chunks to a bowl and season with salt and pepper to taste.
- Wash the mushrooms thoroughly, let them dry slightly and cut into plates. In this recipe, instead of fresh champignons you can use frozen. Only defrost them correctly, in a natural way, without resorting to help warm water and microwave ovens.
- Peel the onion, wash and cut into small cubes.
- Heat the olive oil in a deep skillet, transfer the onions and fry until golden brown.
- Add chicken and cook for 5 minutes until crusty.
- Pour in wine and simmer until half evaporated.
- Now pour rice into the pan, stir and fry for 1 minute. The grains will absorb the aromas of olive oil and chicken.
- Gradually add chicken broth in portions, stir. The amount of broth indicated in the recipe should be divided into approximately 4 servings. Before pouring in the second portion of the broth, transfer the mushrooms to the pan and stir.
- Rice absorbs liquid very quickly, so watch carefully and add broth in time.
- During this time, rub the cheese on a fine grater. Wash the parsley, dry and cut not too finely.
- When the rice is cooked, 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 for 10-15 minutes under the lid.
- Serve with parsley over the risotto.
