How to make mushroom risotto. Risotto with mushrooms: original recipes in the best Italian traditions

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 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.

Recorded in cookbook the mention of this famous Italian dish dates back to the 19th century, but many restaurateurs are of the opinion that risotto, or fried round-grain arborio 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.

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 forest mushrooms (for example, boletus, chanterelles), both frozen and dried, are suitable for the dish. 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 risotto taste incomparable, 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

Ingredients:

• 250 g rice (for 4 servings);
• 200 g forest mushrooms;
• 150 g of hard cheese;
• 1 onion;
• 100 g butter;
• 1 liter of chicken broth;
• 100 g of white wine;
• salt, vodka saffron tincture (to taste).

Preparation:

1. Put half the oil in a heated deep bowl, add finely chopped onion and fry it until transparent.
2. After it becomes transparent, add rice.
3. After a maximum of 1 minute, add the wine.
4. When the wine has evaporated, gradually pour in the broth.
5. When half of the broth remains, add the mushrooms fried in a pan.
6. Pour in the saffron tincture, remove from heat and leave to brew for 1 minute under the lid.
7. Add the remaining butter and grated cheese, mix well.

With vegetables

Want to make a taste mushroom dish even more sophisticated? Then add vegetables to the risotto.

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.

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 salt or sea salt, ground black pepper - to taste.

Preparation:

1. Chop vegetables finely. Fry them for 1 tbsp. l. butter.
2. When the onion becomes transparent, add rice. Stir constantly.
3. We pour in the wine. When the alcohol has evaporated, add some salt and broth.
4. In a frying pan in the remaining oil, lightly fry the chicken pieces, season with salt and pepper.
5. Fry mushrooms in olive oil.
6. Pour rice into the mixture of mushrooms and chicken, add wine.
7. We begin to add broth in portions. When the broth is completely absorbed, remove the pan from the stove, insist under the lid for 1 minute, and then sprinkle with grated cheese and stir.

Lean option in a slow cooker

If you are a vegetarian or vegan, this is not at all a reason to give up delicious food Italian origin, because risotto can be lean - no broth and olive oil!

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.

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 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.

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.

Ingredients:

• 350 g of round rice (for 6 servings);
• 70 g dry mushrooms (white can be used);
• 600 g fresh forest;
• 800 ml chicken broth;
• 5 tbsp. l. vegetable oil;
• 1 onion head;
• 200 g butter;
• 250 g grated cheese;
• salt, black pepper, herbs (to taste).

Preparation:

Video: the secret of the creamy consistency of risotto from Julia Vysotskaya

Jamie Oliver's recipe with a mix of fresh and dried mushrooms

This charming chef also loves risotto. But his recipe will be, as always, unusual.

Risotto with mushrooms is not vegetable pilaf, porridge and not just cooked rice. This is an incredibly tasty, full-bodied, hearty and enchanting dish. You can't walk past him and you can't tear yourself away from the plate.

Risotto is the Italian way of cooking rice. The rice, which is gradually added with broth, absorbs the hot liquid and releases its natural starch, which makes the consistency of the dish creamy and velvety.

Prepare the products necessary for making risotto.

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

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

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

Peel the onion, wash and cut into small cubes.

Return the pan to the fire and put the rest in it. vegetable oil... Lay out the prepared onion.

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

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

Reduce heat and add 1 ladle of broth to the pan.

Add chopped garlic clove. Continue cooking risotto until rice is cooked through. It should not be completely boiled, it should remain a little hard inside, al dente (by the tooth). As the liquid evaporates, continue adding 1 ladle of broth.

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

Add chopped herbs. And sprinkle with finely grated cheese.

Mix everything again and cover with a lid. After 3-5 minutes, arrange the delicious and incredibly aromatic risotto with mushrooms on plates and serve.

Bon Appetit. Cook with love.

Step by step preparation of risotto with mushrooms according to the classic recipe:

1. In a skillet in butter, fry the rice until translucent, about 2 minutes.
2. Pour in the wine and wait until it is all absorbed.
3. Pour over a ladle of warm broth and cook, stirring occasionally, until it is completely absorbed into the rice. Then add another ladle. Stir the rice constantly.
4. Simultaneously fry finely chopped garlic in another frying pan in olive oil.
5. Wash the mushrooms, chop and add to the garlic. Fry it until tender for 3-5 minutes.
6. Send the mushrooms to the rice 5 minutes before cooking.
7. 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.
8. When the rice reaches the desired consistency, add 25 g of butter and grated cheese.
9. Stir and leave the rice on the stove for another minute.
10. Serve the risotto immediately after cooking.

Of the many variations of risotto, the most tender and rich is obtained with creamy taste... When preparing it, you should maintain an average temperature. Because on low heat the rice will grind, and on high heat it will burn.

Ingredients:

• Arborio rice - 1 tbsp.
• Champignons - 300 g
• Bulb onion - 1 pc.
• Garlic - 4 cloves
• Cream 10% - 150 ml
• Parmesan - 90 g
• Fennel, caraway, thyme seeds - 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 a creamy mushroom risotto:

1. Peel the onion and chop into small half rings.
2. Rinse the champignons and cut into strips.
3. Peel the garlic and cut into strips.
4. Heat oil in a skillet and quickly fry the onions, garlic and mushrooms until soft.
5. In another skillet, sauté the rice with fennel, thyme and caraway seeds. Then add it to the mushrooms.
6. Cook the risotto, stirring vigorously, until golden brown.
7. Pour boiling water so that it only covers all the food and boil over low heat.
8. Cover and simmer the rice until almost cooked.
9. Then pour in the cream, a little water, salt, add sugar, spices and simmer for a few minutes until the rice is soft.
10. Sprinkle the grated Parmesan cheese over the dish and stir.
11. Serve the risotto hot with a sprinkle of herbs.

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

Ingredients:

• Carnaroli rice - 300 g
• Champignons - 400 g
• White dried mushrooms- 20 g
• Celery - 2 stalks
• Bulb onion - 1 pc.
• Rosemary - 2-3 sprigs
• White wine - 200 ml
• Chicken broth - 600 ml
• Vegetable oil - 3 tablespoons
• Butter - 1 tablespoon
• 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:

1. In a blender, grind the chopped onion, celery, dried mushrooms and rosemary until finely crumbled.
2. Pour vegetable oil into a saucepan, put the resulting mixture and fry over high heat, stirring constantly.
3. Pour in white wine, add dry rice and simmer for a few minutes to soak the rice with wine.
4. Pour in 1 tbsp. hot broth and cook over moderate heat, stirring occasionally.
5. When the rice has absorbed the liquid, add another 1 tbsp. broth.
6. Cut the champignons into quarters and add to the rice.
7. Season with salt and continue cooking.
8. Top up fluid as needed. The total cooking time is 30 minutes.
9. At the end of cooking, add butter, chopped parsley and parmesan flakes.
10. Stir to melt the cheese and serve immediately.

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

Ingredients:

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

Step by step preparation of risotto with dried mushrooms:

1. Heat the broth to keep it warm.
2. Pour 500 ml of boiling water over the mushrooms and leave to infuse for half an hour. After that, take them out and cut into pieces, and strain the mushroom broth through a fine sieve.
3. In a skillet over medium heat, heat the olive oil and add the mushrooms. Cook them for 3 minutes.
4. Add finely chopped to the mushrooms onion and sauté it for 1 minute.
5. Add rice and stir until covered with oil. Fry it until a pale golden hue is obtained.
6. Pour in the wine and stirring constantly, wait until it is completely absorbed into the rice.
7. Pour in half a glass of broth and stir. Wait again until it is completely absorbed.
8. Continue adding broth, stirring constantly. The total cooking time for rice is about 30 minutes.
9. At the end of cooking, add all the herbs and spices and sprinkle with grated Parmesan cheese.

Risotto is not loose rice but also not rice porrige... To prepare it, you will need special types of rice, such as Arborio, Vialone Nano, Padano, Carnaroli. That is, varieties containing a large amount of starch. IN finished form the rice should stick to each other. In the cooking process, you will need broth: chicken, vegetable or mushroom. Especially risotto will be with forest mushrooms, but traditional oyster mushrooms or champignons will do the same.

The five most commonly used ingredients in mushroom risotto recipes:

Interesting recipe:
1. Fry the chopped onion until transparent.
2. Pour lightly washed rice to the onion and fry for 5 minutes.
3. Reduce heat, add 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 in portions.
6. Fry the coarsely chopped mushrooms in a separate frying pan.
7. When the broth is almost completely evaporated, put the ready-made mushrooms with rice and onions, stir well.
8. At the very end of the process, pour in a little saffron liqueur.
9. Pour grated cheese into the finished rice mass. Stir.
10. Serve hot.

The five fastest mushroom risotto recipes:

Helpful hints:
... It is advisable to choose cheeses for risotto from hard varieties: Parmesan, Grana Padano, Trentiegrana, etc.
... If you first fry the rice in butter, then the dish will turn out to be especially tender and tasty.
... It is advisable to use thick-walled dishes for cooking. It can be a wok, a saucepan, a cauldron, a deep cast-iron frying pan.

Have you ever tried chicken and mushroom risotto? No? Then rather correct this annoying oversight. The dish with the most delicate creamy consistency and excellent aroma will certainly please you. The delicacy will be liked by both adults and little gourmets who are sophisticated in food. You don't have to worry about adding a little wine to the dish. The drink is completely evaporated during cooking, and the finished treat is completely safe for children. So dare to embark on a culinary experiment!

Cooking time - 1 hour.

Servings Per Container - 5.

Ingredients

To cook an appetizing, satisfying, infinitely aromatic risotto, like everything else in Italian cuisine, we need:

• rice for risotto (special grade) - 1.5 tbsp.;
• butter - 30 g;
• broth - 2 l;
• dry white wine - ½ tbsp.;
• medium onion - 1 head;
• olive oil - 2 tablespoons l .;
• mushrooms - 300 g;
• salt - 2/3 tsp;
• chicken fillet - 400 g;
• parmesan - 40 g;
• pepper and rosemary to taste.

How to make chicken and mushroom risotto

If you are not already familiar with Italian cuisine, then it's time to correct this misunderstanding during cooking delicious risotto with mushrooms.

1. To begin with, it is worth sending a deep frying pan or saucepan with thick sides and bottom to moderate heat. First, a piece of butter should be sent to the selected container. When the product melts a little, add olive oil to it.

1. While the oil mixture is heating up, you will need to work on the onions. Vegetables must be peeled and rinsed in running water. Then the onions need to be dried a little and finely chopped, after which the onion crumbs will need to be sent to the heated mixture of oils.

1. Stirring systematically with a cooking spatula, you will need to fry the onions for about 5 minutes. The product should take on a pleasant golden hue.

1. Next, add special rice to the fried onions, which is intended for cooking risotto. Among these varieties, it is worth noting the most popular options - these are "Arborio", "Carnaroli", "Vialone nano" and others. It is noteworthy that before adding rice to the container, it is not required to rinse the cereal itself or soak it for a long time in water. That is, we, following the proposed recipe with a photo, step by step, add rice absolutely dry. This is important rule, which will allow you to achieve the right consistency of risotto, like in Italy. After all, thanks to this, we simply will not be able to wash off the necessary starch.

1. Now everything needs to be mixed well. The mixture should be calcined over medium heat for 2-3 minutes.

1. Then the mass must be diluted with dry white wine. Only half a glass will be enough. With systematic stirring, it is necessary to continue to simmer the mixture so that the alcohol can evaporate.

1. It should be borne in mind that the liquid leaves the risotto preparation quickly enough. So don't stray too far from the stove.

1. You need to add salt. But do not overdo it, as then cheese will be added to the composition. It gives the dish its salty flavor.

1. Then you need to pour broth into the risotto. Rice must be stirred all the time until the cereal absorbs all the liquid.

On a note! Do not add all of the broth at once. Add 1 ladle at a time and wait with constant stirring to absorb the liquid. Do not worry. This will not take long, as the broth is quickly absorbed by the cereal. As a result, the rice will reach the al dente state. That is, the cereal will be quite soft on the outside, but somewhat hard on the inside.

1. Now you need to prepare the auxiliary ingredients. In that step by step recipe from the photo it is suggested to use chicken fillet and mushrooms. The champignons need to be sorted out, rinsed, dried and cut into plates. Cut the meat into small cubes.

1. We need to take another frying pan and send it to the fire. Pour some olive oil into the container. When it is warmed up, pieces of chicken fillet are sent to it. They need to be fried.