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Prepare risotto with porcini mushrooms. Risotto with porcini mushrooms

For risotto, both with mushrooms and with other additives, fluidity and a special texture are important. When the edge of the plate is raised, the rice mass slowly slides, slides down. Rice should not be crushed, crumbly (like pilaf) or smudged (porridge). It is important to pour in the liquid gradually, in small portions, moving the spatula all the time until evaporation. In this progressive way, starch is released, which envelops each grain, creates the necessary and characteristic viscosity.

To make risotto with porcini mushrooms, take the products from the list.

Rinse the dried porcini mushrooms, dip in a bowl with cold water, and the next day, boil in clean water until tender. Cut into small pieces, leave the mushroom broth for the risotto.

The first in vegetable oil(preferably olive) fry the garlic and chopped onions (purple or onions).

Add the mushroom slices, stirring, and fry for a couple of minutes.

Add rice next, saturate with oil for 1-2 minutes.

Pour in the mushroom broth in portions (about 50 ml) and stir all the time until the moisture evaporates.

After 4-5 servings of liquid, the rice swells, more and more becomes covered with a viscous shell.

Season with salt and pepper to taste. If there is not enough mushroom broth, add boiling water (also in small doses), broth or dry wine. The main thing is to continuously carry out with a spoon / spatula in a circle. For risotto with porcini mushrooms, cheese and herbs are optional.

Serve the risotto with dried mushrooms to the table. Bon Appetit!

  1. Chop the onion and garlic finely. Heat the olive oil along with the butter in a deep skillet or heavy-bottomed saucepan. Saute the onion until transparent. Then add the rice and cook, stirring for a few minutes. Add garlic and stir well again.
  2. Now it's the turn of the mushrooms. Add them to the rice and cook, stirring for 2-4 minutes.
  3. Pour dry white wine into the risotto and continue stirring - this must be done continuously. After a few minutes, you can pour chicken bouillon... But it should be added in small doses: two ladles at first and one at a time as the liquid evaporates. Keep the broth very low to keep it hot, almost simmering, but not bubbling.
  4. Cook the risotto for 15 minutes - by this time the rice should be al dente. Taste cooked and season with salt to taste.
  5. Pour the cream into a separate bowl, finely grate the cheese and stir.
  6. Remove risotto from heat, add cream cheese mixture and stir well. Let it stand a little - and you can serve it to the table.

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 grain of rice 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 visitors of the institution.

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 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 also 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 must 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 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 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. On olive oil fry the mushrooms.
  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 a reason to give up delicious dish 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.

Chop the onion finely.

Fry the mushrooms in vegetable oil until tender, salt to taste and keep warm.

Pour the broth into a ladle and bring to a bubble boil. We keep it on minimal heat.

In a saucepan over medium heat, melt half the butter. Put onions and fry, stirring occasionally, until translucent, about 4-5 minutes.

Add rice and fry, stirring occasionally, for a couple of minutes, so that the fat envelopes each rice grain.

We make the fire slightly weaker than average. Add a quarter of the hot broth to the saucepan.

Cook, stirring constantly, until all the liquid is absorbed into the rice.

Pour in another quarter of the broth and cook again, stirring, until it evaporates. We repeat with the remaining liquid.

The risotto should acquire a creamy consistency, but the rice should not be overcooked. Ideal for risotto is the degree of readiness "al dente" - that is, slightly undercooked.

If the broth is over, and the rice is still too hard, add more broth in small portions. Make sure that the fire is not too strong - otherwise the liquid will evaporate faster than the rice is cooked.

Add mushrooms to the risotto and heat, stirring occasionally, for 1-2 minutes. Add the remaining butter and parmesan, salt and pepper to taste.

All hostesses are well aware that there is nothing better than feeding your beloved family with delicious and unusual dish... Risotto with porcini mushrooms is a recipe from this particular category, since its delicate aroma and exquisite taste notes will appeal to even the most picky people in food! Let's learn how to handle this traditional treat to become a true culinary ace.

Risotto recipe with dried porcini mushrooms

Photo in culinary blogs and on the windows of restaurants beckon to their appetizing view, but there is no need to deny yourself the pleasure - you can make risotto with dried porcini mushrooms with professional precision even at home, with your own hands!

Ingredients

  • Special rice for risotto (it is better to choose Arborio) - 2 cups;
  • Onions - 2 heads;
  • Dried porcini mushrooms - 60 gr.;
  • Meat broth (hot) - about 1 liter;
  • Dry white wine - 200 ml .;
  • Butter (unsalted) - a small piece;
  • Olive oil - 1.5 tablespoons;
  • Saffron - if desired (classic version of the dish);
  • Table salt - a pinch;
  • Black pepper - a pinch (preferably freshly ground);
  • Parmesan cheese.

How to cook risotto with dried porcini mushrooms

1. First, we need to soak and soften our dry white mushrooms - for this, we first wash them with warm running water to remove any debris from the caps, and then pour a glass (about 250 ml) of hot meat broth and steam under the lid for an hour.

2. When the mushrooms are swollen, strain the broth back, then heat the pot to keep the liquid warm and cool. Shake off excess moisture and chop the mushrooms.

3. If you have saffron (this is a very expensive spice, therefore, if you wish, you can do without it), then fill it with white wine in the amount of a couple of tablespoons and forget about it for a while. In the traditional recipe, this spice is included in the list necessary ingredients for risotto.

4. Peel two heads of onions and chop them into fine, thin and narrow cubes. After that, we put the dishes for cooking risotto on the fire - a voluminous stewpan is ideal. First, we drown butter in it, mixing it with olive, and then we send the chopped onions to the dish.

5. Lightly fry it so that it softens and gives its flavor, then fry the mushrooms for 3 minutes and then add rice for risotto to a saucepan. We knead the cereal for a couple of minutes so that it is thoroughly saturated with oils and held together - this will further allow us to obtain the necessary consistency of the dish.

6. Add the remains of dry white wine to the stewpan to the rice, and at the same time pour in half a glass of hot meat broth. Stirring the mass, wait until the alcohol evaporates along with the liquid, after which we again pour the broth into the rice.

7. When the rice absorbs moisture again and there is no broth in the saucepan, put saffron (or other spices) in it and fill it with a cup of broth again. Without stopping to knead the risotto, cook it over low heat for about twenty minutes.

8. At the end, turn off the heat, add salt, pepper and a little butter to the saucepan. We cover the dishes with a lid and let the risotto with porcini mushrooms brew for a couple of minutes. Then remove the lid, sprinkle the rice with grated Parmesan and arrange on plates.

Such a treat is wonderful and independent dish, which will give you a feeling of fullness for a long time, since both rice and mushrooms are nutritious and high-calorie foods. However, if it seems to you that this is for have a good lunch not enough, serve the risotto with dried porcini mushrooms along with slices of ham, beef or other meat dish.

Risotto with porcini mushrooms and cream

At the height of the mushroom season, be sure to try delicious risotto with porcini mushrooms and cream, which is distinguished by a successful combination of ingredients!

Ingredients

- Rice for risotto (but you can take the usual one) - 500 g;
- Bulb onion - 1 pc.;
- Fresh porcini mushrooms - 0.5 kg;
- Garlic - three cloves;
- Butter - 50 g;
- Olive oil - 55 ml;
- Meat broth (chicken) - 1 l;
- Fat cream (20% or 25%) - 0.5 cups;
- Salt to taste;
- Black pepper to taste.

How to make mushroom risotto at home

This step by step recipe will teach you how to cook a wonderful risotto with porcini mushrooms with your own hands. At the same time, you do not have to look for the right kind of rice - ordinary rice will do, just do not forget that you cannot rinse and wet it before cooking!

1. First, prepare the chicken broth, put it on the stove over low heat so that the liquid stays hot at all times.

2. Peel the onion, chop finely (in small cubes), cut the garlic cloves into thin slices or simply press into a paste.

3. In a large skillet, stewpan or heavy-bottomed saucepan, heat the butter, then pour in the olive oil.

4. Put onion and garlic in a bowl, frying vegetables until translucent and soft.

5. After that, add rice to the saucepan - add it and stir for 3-4 minutes to ensure the desired appearance and consistency of the future risotto with porcini mushrooms.

6. Add the mushrooms, after washing them, peeling them and cutting them into small slices. Stir and fry the food for another 5 minutes.

7. Add about one cup of broth, stirring occasionally mushroom risotto and wait for the rice to absorb all the moisture. Then stir the dish again and add a new portion of the broth.

8. In the almost finished rice, send the cream and the rest of the broth, stirring the dish thoroughly. We remove the stewpan from the heat, salt and pepper the rice, taste it.

9. Cover the dish with the risotto with a lid and let it brew for 5-10 minutes. After that, stir the dish again and serve it to the table.

Risotto with porcini mushrooms is always served hot! Properly cooked rice has a delicate, creamy mushroom flavor and a viscous consistency.

If desired, you can add a piece of butter and finely chopped parsley, grated cheese to the stewpan, when you infuse rice. Bon Appetit!

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