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Mushroom risotto: original recipes in the best Italian tradition. Step-by-step recipe with photos and videos How to cook mushroom risotto

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. V finished form the rice should stick to each other. In the cooking process, you will need broth: chicken, vegetable or mushroom. A special 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 prepared 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.

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.

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 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 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 of forest mushrooms;
  • 150 g of hard cheese;
  • 1 onion;
  • 100 g butter;
  • 1 l 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.

    Fry the onions in half the butter

  2. After it becomes transparent, add rice.

    Add rice to onions

  3. 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.

  4. When the wine has evaporated, gradually pour in the broth.

    Pour the broth in small, even portions and wait until it is absorbed.

  5. 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.

  6. 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

  7. 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!

Into lean mushroom risotto you can add raw green peas 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 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.

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. it universal groats, besides, it has a lot of useful properties.

V 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 Italian cuisine... It is served in prestigious restaurants and is prepared at home. Eminent chefs compete to invent original recipes and carefully keep the secrets of their preparation.

Rules for making 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 the listed 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- creamy, sheep, goat and even French cheeses with mold.

What is the general algorithm for preparing mushroom risotto?

  1. 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.
  2. After frying, the rice should be immediately poured 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.
  3. 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.
  4. Mushrooms are added to the finished cereal. Champignons, porcini or forest mushrooms are traditionally used. As for other ingredients, their assortment 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 acquires the required consistency, mushrooms are added to it one by one, butter and grated parmesan. 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 decorate it 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 supplemented with tender 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 classic recipe, the cereals need to 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 "risotting", 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.

  1. Risotto rice must not be rinsed. Because of this, some of the starch will be washed off and the cooking technology will be violated.
  2. The secret of delicious risotto is 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.
  3. 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 is an Italian dish that has an unusual taste and high nutritional value. Rice is considered its main component, but after cooking it turns out not the same as in pilaf, but on the contrary, even more tender and light.

In addition, this dish can be supplemented with other ingredients, such as chicken, vegetables, shrimps and mushrooms. Especially delicious risotto obtained with mushrooms. Today we will talk about recipes for making risotto with mushrooms.

Classic risotto with mushrooms

Ingredients Quantity
Arborio rice - 350 grams
White mushrooms - 350 grams
Champignon - 170 gram
onion - 1 middle head
garlic - 4 cloves
Parmesan cheese - 100g
rosemary - 2 twigs
butter - 80 gram
olive oil - 4 small spoons
water - 4 glasses
salt and pepper - taste
Cooking time: 80 minutes Calorie content per 100 grams: 245 Kcal

Let's move on to cooking:

We wash the porcini mushrooms, put them in a saucepan, pour half a liter of hot water and boil for 40 minutes. We take out the mushrooms from the water, save the mushroom broth;

Remove the skin from the onion and cut into cubes;

Rinse the rosemary sprigs and cut into small pieces;

Peel and chop the garlic cloves into small pieces or plates;

Pour olive oil into a frying pan, put 40 grams of butter and heat;

Throw chopped rosemary into boiling oil, fry for a couple of minutes;

After 5 minutes, spread the rice. Attention, we do not wash the rice! Stir everything and leave to cook until the rice is transparent;

Then add mushroom slices, mix and fry. Add salt and black pepper;

After that, pour a glass of broth in which the mushrooms were cooked;

Stir everything and cook until all the broth is absorbed into the rice;

As soon as the broth is absorbed, pour in another glass of broth. We continue to simmer all the ingredients for about 20 minutes. And we also continue to pour in the broth over and over again;

After 20 minutes, put the remaining butter there, sprinkle everything with parmesan cheese shavings;

Stir everything well, cover with a lid and leave to infuse for no more than a minute;

After that, put the finished risotto on a plate and serve.

Cooking risotto with porcini mushrooms in a slow cooker

We will need:

  • 200 grams of champignons;
  • 200 grams of round grain rice;
  • 100 ml cream 20%;
  • 100 grams of parmesan cheese;
  • One medium onion;
  • 3 garlic cloves;
  • Butter - 30 grams;
  • Olive oil;
  • Half a liter of water;
  • A small piece of hot chili;
  • 5-6 stalks of parsley;

How much is cooked - 1 hour.

Nutritional value - 250 kcal.

Let's start cooking:

  1. Before starting cooking, you need to prepare all the ingredients - the mushrooms are washed and cleaned, the onion is peeled from the husk, the skin is removed from the cloves of garlic, rinse the parsley sprigs, rinse the rice;
  2. Cut the onion into small pieces;
  3. Cut a piece of hot pepper into thin circles;
  4. Cut the garlic cloves into small pieces;
  5. Pour a little olive into the container of the multicooker, add all the chopped ingredients there, select the "Fry" program for half an hour. We fry for a couple of minutes;
  6. In the meantime, we cut the mushrooms into arbitrary pieces;
  7. 5 minutes after the start of frying, put mushroom slices into a multicooker, sauté with the onion and leave to fry for 15 minutes;
  8. Then put rice there, stir everything. Salt, pepper and leave to cook until you hear a beep;
  9. After that, fill all the ingredients with water, select the "Soup" mode and leave to cook for 30 minutes;
  10. About 5-7 minutes before cooking, pour cream there, stir and leave to cook until the end;
  11. Put a piece of butter in the risotto at the last minute of cooking;
  12. Rub the parmesan cheese with a grater with small cloves, cut the parsley sprigs into small pieces. Put cheese shavings, herbs in a bowl and mix;
  13. As soon as the risotto is ready, pour the mixture of cheese and herbs into it, mix well. Close with a lid and leave for a minute to melt the cheese;
  14. Put the finished risotto on plates and proceed to tasting.

Diet Risotto with Corn and Bell Pepper

Component components:

  • Rice - 300 grams;
  • Oyster mushrooms - 350 grams;
  • Sweet canned corn- half a can;
  • 100 grams of sweet pepper;
  • Onion - 1 head;
  • Vegetable oil;
  • Water - half a liter;
  • A little basil and black pepper;
  • A pinch of salt;
  • 70 grams of ketchup or tomato paste.

The cooking period is 1 hour.

How many calories - 210.

How to prepare:

  1. Rice should be well washed and dried;
  2. Pour into a saucepan with thick walls vegetable oil, we warm up;
  3. Pour rice onto hot oil, add some salt, add water and cook until tender;
  4. My mushrooms, cut into small slices;
  5. Pour oil into a separate frying pan, heat up and add mushrooms there, fry until tender;
  6. Peel and cut the onion into half rings. Put the onion in the mushroom slices and cook until tender;
  7. We wash the pepper, clean the seeds and cut into strips. We spread them in mushroom slices with onions and sauté for 5 minutes;
  8. After that, we pour everything into ready-made rice, add corn, sprinkle with spices;
  9. Season everything with ketchup or tomato paste and simmer for 10-15 minutes.

Mushroom Italian risotto with spinach

Component components:

  • Arborio rice - 180 grams;
  • Forest mushrooms - 100 grams;
  • Broth - half a liter;
  • Onions - 1 piece;
  • Celery - 1 petiole;
  • Garlic cloves - 4 pieces;
  • A glass of dry white wine;
  • Olive oil;
  • Spinach - a handful;
  • 80 grams of parmesan cheese;
  • Butter - 50 grams;
  • 5-6 stalks of parsley and thyme;
  • Half a lemon;
  • A little salt and black pepper.

Cooking time - 1 hour.

Caloric content - 240.

How to prepare:

  1. We wash the mushrooms and cut into medium slices;
  2. Peel 2 cloves of garlic and cut into small pieces;
  3. Rinse the thyme sprigs and cut into small pieces;
  4. Pour olive oil into a frying pan, add chopped thyme and garlic pieces there. Fry;
  5. Then put the mushroom pieces there and cook until golden crust, a few minutes;
  6. We spread the mushroom pieces without thyme and garlic, add salt and black pepper;
  7. Peel the onion and 2 garlic cloves and cut into medium-sized pieces;
  8. Put butter in a container with thick walls, put on the stove and pour onion and garlic pieces there and fry for 10 minutes;
  9. We spread the rice, add some salt, season with pepper, fry for a minute. Fill with wine and cook until the wine is completely evaporated;
  10. Then pour a glass of broth or water and cook until the liquid is completely absorbed;
  11. As a liquid to evaporate, pour another glass of water and cook until the water evaporates;
  12. Then put a piece of butter, chopped parsley, grated cheese, grated lemon zest and chopped spinach to the rice;
  13. We simmer everything for 3-4 minutes and the risotto is ready.

Spicy and filling is a great addition to any side dish, or it can serve an independent dish that is easy to cook.

Hedgehogs made with rice and gravy - this is, which will appeal to both adults and children.

Cooking Tips

  • For risotto, use round grain rice. For example, arborio or carnaroli;
  • Mushrooms must be forest or white. Champignons, chanterelles, oyster mushrooms, honey mushrooms are perfect;
  • Be sure to pour white wine into it while cooking rice, it will give a pleasant aroma and unusual taste.

Mushroom risotto is a great treat to use for breakfast, lunch and dinner. Mushrooms and spices will give the rice an unusual flavor and aroma that will spread throughout the home. Be sure to do it, it's so easy!

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

  1. Use special types 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 uniform and velvety in consistency, "rice to rice".
  2. 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.
  3. 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 pot on an adjacent heating plate and keep it ready. If the liquid is cold, then the starch does not form the correct creamy consistency, it will curl up and poorly extract from the grain.