Risotto with mushrooms - classic recipes. Step by step recipe with photo and video Delicious recipe for risotto with mushrooms
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 either into thin plates or into 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.
Branded viscous consistency- the business card of the dish. 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.
If this is your first time cooking a famous italian dish, then know that this is practically a philosophical process in which the taste is constructed from several products. Today it is a risotto with mushrooms, which are part of the recipe for wine, cream, chicken, cheese, vegetables. The proposed recipes are simple to execute, the main thing is to understand the principle of preparation. You can take any mushrooms, fresh or dried porcini, chanterelles, boletus. No forest gifts? Don't be discouraged, cook with mushrooms.
There are three versions of the origin of the dish, which is considered along with pizza and pasta. business card Italy. According to one of them, the soup boiled away from the absent-minded cook. An economical cook was found, and did not throw away the products. I tried it and was surprised how tasty the rice soaked in broth was.
How to make the right mushroom classic risotto
Each rice in the dish should be saturated with broth and wine - a viscous consistency - the signature zest of risotto. To get a properly cooked rice, a little hard on the inside and soft on top, read the important secrets carefully.
The main trick of making any risotto is using a special type of rice. The main requirement for the product is that rice should have a high starch content. standing out during heat treatment, starch Absorbs other components of the dish, gives a kind of "buoyancy", which the Italians call all "onda - wave. Nowadays it can be purchased at any store. Look for the variety Padano, Arborio, Maratelli, Carnaroli, Baldo, Nano.
The groats are not soaked or washed in any way, otherwise valuable starch will be lost. Placed in a saucepan only dry.
Add broth gradually, making sure not to completely cover the contents. The next portion is poured only after the previous one has been completely absorbed. It is important to keep the broth hot while stirring, keep it on the adjacent hotplate. The cold broth will prevent the starch from forming the desired creamy consistency.
Classic risotto - recipe with mushrooms, cheese and wine
The recipe contains green pea, an ingredient that is not typical for classical performance. You can safely remove it. All other components and cooking technology fully comply with the canons traditional technology cooking.
Take:
- Rice - 2 cups.
- Mushrooms (porcini, I have champignons) - 500 gr.
- Garlic cloves - 4 pcs.
- Dry wine - ½ glass.
- Frozen peas - a glass.
- Grated Parmesan cheese - glass.
- Large onion.
- Thyme - ½ small. spoons.
- Chicken broth - 1.5 liters.
- Pepper, olive oil, salt.
Step by step recipe risotto with photo:
Rinse the mushrooms, cut into pieces of any shape.
Cut the onion into small cubes.
Pour olive oil into a container with a thick bottom (stewpan, cauldron, saucepan), heat. Add onion, fry until transparent.
Add a spoonful of butter. Add mushrooms. Stir the contents. Cook until the mushrooms are full of juice.
Add thyme, press-minced garlic cloves.
Continue to simmer for 5-10 minutes. Season with salt and pepper. Stir, turn off the gas. Transfer the mushrooms to a separate bowl.
In the same saucepan, dissolve the second large spoonful of oil. Add cereal.
Pour in the wine. Stir with a spatula until the rice has completely absorbed the wine.
Start topping up in small portions chicken bouillon(better hot). Stir vigorously, waiting for the rice to absorb the broth.
Then add the next portion, stir the contents again. Take your time, add a spoonful, no more.
When the broth is over, add the mushrooms.
Then green peas. Stir the risotto again.
Without turning off the burner, pour in the cheese shavings. Stir well. Remove from the burner and start tasting.
Mushroom and Cream Risotto Recipe
Making risotto with creamy sauce is also considered a classic in Italian cuisine. You can take fresh, forest mushrooms, they will give the dish a wonderful aroma. In winter, use dried porcini or champignons.
Required:
- Mushrooms - 500 gr.
- The bow is the head.
- Rice - 500 gr.
- Chives - 4 pcs.
- Dry white wine - 200 ml.
- Chicken broth - 1.5 liters.
- Cream 20% fat - 100 ml.
- Butter - 50 gr.
- Parmesan - 50 gr.
How to make a creamy risotto:
- Chop the onion and garlic.
- Combine all of the olive and some of the butter in a saucepan.
- Fry the onion cubes until translucent and soft. Place the rice in a saucepan. Stir for a few minutes, add garlic crumbs. Stir until the rice is completely combined with the additives.
- Place the chopped mushrooms in a saucepan. Stir without turning off the heat for 2-4 minutes.
- Pour in the wine, stir again until the wine is absorbed into the cereal.
- In small doses, gradually add broth to the risotto. Do not lower the heat, the dish should be on the verge of simmering, but not boiling. It should take you about 15 minutes to add the broth. In this step, add salt to the dish.
- Make cream sauce... Pour the cream into a bowl, add the shabby, not too coarse parmesan. Stir.
- Remove the saucepan from the hotplate, add creamy mass... Stir in rice. Let stand for a few minutes with the lid closed.
Risotto with porcini mushrooms and chicken without wine
There are incredibly many varieties of the dish. Before you the most hearty option cooking with chicken meat... It is permissible to replace the chicken with a turkey; the risotto cooking technology will not change.
Required:
- Boiled chicken - 200 gr.
- Chicken broth - 0.5 liters.
- Porcini mushrooms - 150 gr.
- Bulb.
- Rice 150 gr.
- Hard cheese - 30 gr.
- Garlic cloves - a couple.
- Lemon juice - 2 large spoons.
- Butter.
- Parsley sprigs, salt, olive oil.
How to cook:
- Boil the chicken fillet. Remove and chop into small pieces.
- Heat a piece of butter in a saucepan, add diced onions and similarly minced garlic.
- Fry until transparent.
- Add mushrooms by cutting to arbitrary sizes.
- Continue frying food for a few minutes.
- Place the chicken pieces in a saucepan. Stir.
- Simultaneously, in another bowl, fry rice in olive oil.
- Start adding broth in portions, stirring actively each portion. Take your time, let the liquid saturate the cereal well.
- Pour in lemon juice, pepper and salt. Cook for 10 minutes.
- Fold into a saucepan chicken pieces with mushrooms, continue stewing for another 10 minutes, without stopping stirring the risotto.
- Sprinkle with cheese, parsley, add another piece of butter. Stir the contents well. Turn off heat, cover and hold for a few minutes. The butter can be melted a little and mixed with the cheese, then the dish will have the creamy flavor characteristic of risotto.
Risotto with shrimps and fresh mushrooms
Seafood goes well with rice and mushrooms, perfectly fitting into the preparation of a dish according to tradition Italian cuisine... They bring their own special flavoring note.
- Rice - 1.5 cups.
- Onions - 2 heads.
- Cheese hard grade- 150 gr.
- Shrimp meat - 200 gr.
- White wine is a glass.
- Chicken broth - 400 ml.
- Butter - 2 large spoons.
- Garlic - 4 cloves.
- Olive - 3 tablespoons.
Preparation:
- Take any cooking recipe as a basis, and follow all the steps indicated.
- Shrimps are placed in rice at the same time with fried mushrooms.
Video with a recipe for a magnificent mushroom risotto from Julia Vysotskaya
What could be tastier mushroom risotto? Perhaps only risotto with wild mushrooms. Unfortunately, it is not so easy now to find places where mushrooms grow in ecologically clean and safe zones, and I don’t really understand mushrooms in order to collect them myself, for this very reason I prefer to buy dried mushrooms and make such delicious dishes like risotto, for example.
We will prepare all the products according to the list and prepare a flavored risotto with mushrooms according to the classic recipe. The broth should be prepared in advance, you can prepare vegetable broth, you can beef - whichever you prefer. You can use bouillon cubes to prepare broth by dissolving them in boiling water.
First of all, let's soak the dried Forest mushrooms in warm water... Leave them to swell for at least 20-30 minutes. Although it would be better to keep them in water for a couple of hours.
Shallots or common onions cut into small cubes.
Dissolve in a frying pan butter(25 g) and fry the onion on it until soft.
Mushrooms need to be squeezed out of the liquid and chopped a little. You don't need to chop it if you prefer whole mushrooms to risotto.
Add the mushrooms to the onions in the pan and cook for 7-10 minutes, stirring occasionally.
After that, add rice to the pan. Fry rice with onions and mushrooms for 3-4 minutes so that the rice warms up and becomes transparent.
Pour in dry white wine and cook everything in a pan for a couple of minutes until the alcohol evaporates.
Add a ladle of broth to the pan and cook the risotto until the broth has evaporated. Then add another ladle of broth and cook again until the broth evaporates. Add the broth as many times as needed to cook the rice. It usually takes about 25 minutes to cook risotto from the moment you add the first ladle of broth.
When the rice is almost ready, add the remaining butter, stir the risotto and remove from heat. Let stand for 5-7 minutes.
Finished classic risotto with mushrooms we transfer to portioned plates, add grated Parmesan cheese and serve.
Bon Appetit!
With what the Italians do not cook their "little rice" - risotto. It would be surprising if, as the leader in rice cultivation in Europe, Italians did not make real rice out of rice. cooking masterpiece in different types, for example risotto with mushrooms and zucchini.
The basis of any risotto is round Italian rice, with large grains and a very high starch content. Arborio, Carnaroli, Vialone Nano, etc. There are plenty to choose from.
Distinctive feature risotto from, say, pilaf or paella, in that risotto rice is first lightly fried, and only then boiled, adding broth or water, and in small portions. Starchy rice actively "drinks" liquid, so 1 glass of broth takes up to a liter of liquid.
As for the additives. Here fantasy is largely involved, however, certain rules and canons do exist. Today we made a risotto with mushrooms and zucchini made from Italian arborio rice.
Ingredients (2 servings)
- Rice (arborio) 200 g
- Champignon mushrooms) 100 g
- Zucchini 1 pc
- Garlic 2 cloves
- Basil, parsley 5-6 branches
- Parmesan 50 g
- Olive oil to taste
- Spices: salt, black pepper taste
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Step by step mushroom risotto recipe
- Why champignons and zucchini? It's easier with zucchini, we just love them very much. In general, zucchini is healthy and easy to prepare. By the way, before the start of the beach season - a great option for a diet. I advise you to cook according to my recipe:.
- And there are champignons all year round, unlike fresh forest mushrooms, which are not yet available and will not be available soon. I just wanted mushrooms. As it turned out, the combination of zucchini and champignon is just super, you need to think about dishes with a similar combination.
Ingredients: rice (arborio), mushrooms, zucchini, garlic, herbs, spices, parmesan, olive oil
- To cook rice with zucchini, you do not need to prepare especially. If you do not have the opportunity to use chicken or vegetable broth, you can avoid causing a tragedy and pour in ordinary hot water. For that matter, you can boil chopped carrots, onions, potatoes in water. Add some herbs and roots. It will take 15 minutes. Then strain the broth and use for rice as needed. And in the remaining broth with vegetables, cook an excellent vegetable soup.
- Peel the cloves of garlic and crush a little with a knife block. Literally flatten. Then in a deep saucepan, heat 3-4 tbsp. l. olive oil and ignite it a little. As soon as a specific smell of hot oil appears, fry the flattened garlic in it. The task of the garlic is to slightly flavor the oil. Then the cloves of garlic must be thrown away.
- Wash the mushrooms and cut into 2-4 pieces. Fry the mushrooms for 5-6 minutes. It is better to do this stirring constantly.
- As soon as the mushrooms begin to brown a little, add the diced courgette immediately. If the zucchini is young, then it can be left without peeling and seeds. So even better.
- Continue to fry the zucchini and mushrooms. Salt and pepper a little. If you wish, you can add 1-2 pinches of dry, aromatic Mediterranean herbs.
- When the zucchini cubes are tender, add the dry arborio rice. Stir and fry over medium heat until the rice grains are covered with an oily film and begin to become pearly transparent around the edges.
- Further, broth should be added to the rice in portions. It is best to keep a saucepan with broth on the fire next to the saucepan, in which rice and zucchini are cooked, and make sure that the broth boils slightly. Pour the broth into the rice with a ladle - about half a glass each. Pour in the next portion of the broth only when the previous one has been absorbed by the rice.
- To prepare a glass, Arborio can "go away" from 0.5 liters of broth. The technology is simple: add a portion of broth - wait. Soaked in - added the next one. And so on, until the rice is completely cooked and your dish acquires a creamy consistency.
- Separately chop the parsley and basil leaves, grate a piece of Parmesan, and grind everything together in a blender. You should get a cheese mixture with a pleasant green color.
- Sprinkle the finished risotto with mushrooms and zucchini with Parmesan and herbs and stir immediately.