Recipe for Risotto with dried porcini mushrooms. Calorie, chemical composition and nutritional value.

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Updated: Kurzyupa

07/01/2014 Cooking time: 1 hour 0 min

Risotto with porcini mushrooms is a magnificent dish that will not put to shame the most exquisite holiday table! A traditional dish of Italian cuisine, which in Italy is considered almost a delicacy.

Risotto with mushrooms according to a classic Italian recipe

The preparation of this dish consists of two parts - first the mushroom sauté is prepared, then the rice. At the end, everything is mixed and infused for 5 minutes under the lid. A pat of butter and some Parmesan shavings complete the creamy texture.

Source - laurainthekitchen.com

Ingredients:

For the base:

• 1 small onion
• 60 g diced celery
• 2 cloves garlic
• 240 g Arborio rice
• 180 ml white wine (can be replaced with broth in a 1:1 ratio)
• 4.5-5 tbsp. beef or vegetable broth
• 2 tbsp. olive oil
• 120 g grated Parmesan cheese
• 3 tbsp. butter
• salt, pepper to taste
• bunch of fresh parsley

For sauté:

• 300 g fresh + 30 g dried porcini mushrooms
• 2 tbsp. olive oil
• 2 cloves garlic
• pinch of hot pepper flakes
• 2 tsp fresh thyme
• 2 tbsp. fresh parsley
• salt, ground pepper to taste

1. Pour a glass of water into a saucepan, bring to a boil, turn off the heat. Pour in the dried porcini mushrooms and leave in boiling water for 10 minutes. Then squeeze them out and reserve the water for cooking rice.

2. Heat oil in a frying pan over medium heat. Fry chopped garlic in it until light golden brown.

3. Place fresh mushrooms and porcini mushrooms, soaked in boiling water, cut into small pieces into a frying pan. Season with salt, add ground black and hot pepper flakes. Simmer for about 10 minutes until nicely browned. At the end add parsley and thyme. Transfer the finished filling to a plate.

4. Pour broth and water from porcini mushrooms into a saucepan, place over medium heat and heat.

5. Place a deep frying pan over medium heat and fry the onion, celery and garlic in olive oil for 5-7 minutes until translucent. Add rice, stir. Simmer for about a minute.

6. Then pour in the wine and simmer for another 1 minute. Add a ladleful of hot broth to the rice. When the cereal absorbs it, pour in the next one. Continue cooking the risotto in this manner for about 18 minutes.

Arborio is very starchy, which makes it more likely to burn. Therefore, stir it constantly with a spatula.

7. When the cereal is almost ready (5 minutes before the end), add another ladleful of broth and cooked mushrooms. Salt and pepper to taste, sprinkle with grated Parmesan, add butter.

Turn off the heat and cover the pan with a lid. Leave for 5 minutes. Sprinkle with chopped parsley and serve immediately.

With added chicken

Chicken meat will help increase the satiety of the food. It is better to take poultry fillet to make eating risotto more convenient.

The following components will be required:

• 0.21-0.22 kg of rice;
• 0.3 kg of mushrooms;
• a couple of pieces of chicken fillet;
• large onion;
• carrot;
• a piece of hard cheese;
• one and a half glasses of broth or boiled water;
• 3 tablespoons white wine;
• a pinch of saffron and Provençal herbs;
• salt and pepper powder.

How to prepare the dish:

1. Throw the saffron into the wine, stir with a teaspoon and let sit.
2. Fry the onion and carrot until soft, after chopping it into the desired shape
3. Add the mushrooms and continue to keep the mixture on the fire.
4. Cut the fillet into strips and place in a frying pan, fry until the color changes.
5. Pour in the wine, add the rice, and keep on the fire for a few more minutes.
6. Add broth or water in an amount to cover the contents of the dish by about a centimeter. Close the lid.

When the rice is ready, all that remains is to remove the pan from the burner, sprinkle the dish with chopped cheese and mix the mixture thoroughly.

Mushroom risotto with cheese in creamy sauce

This recipe is topped with lots of good cheese. It's added at the very end, infusing the dish with a rich, creamy flavor, creating the perfect gooey texture. Its taste goes well with mushrooms and fresh thyme.

Source – inspiredtaste.net

Compound:

• 1 + 3/4 tbsp. Arborio rice
• 3/4 tbsp. dry white wine
• 1/3 tbsp. Mascarpone or other cream cheese
• 1/3 tbsp. fresh grated Parmesan
• 1 tbsp. olive oil
• 2 tbsp. fresh peeled mushrooms
• 8 tbsp. chicken or vegetable broth*
• 4 tbsp. butter
• salt, fresh ground black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp. soy sauce
• 1 medium onion
• 12 sage leaves, Parmesan shavings (for garnish)

Glass capacity 250 ml.

1. Peel and rinse the mushrooms, pat dry with a dry paper towel. Remove the stems and cut the caps into small pieces.

2. Pour the broth into a 3-liter saucepan. Add sliced ​​mushroom stems, thyme, bay leaf, soy sauce. Bring to a boil, then reduce heat. Cook over low heat, uncovered, for 30 minutes. Strain the broth, you should have about 6 cups of liquid. If not, add water.

3. Melt butter in a frying pan over medium heat. Fry pieces of mushrooms and onions in it for 5 minutes. Add raw rice, stir and simmer for 1 minute. Pour in dry white wine and cook until reduced by half.

4. Then enter 0.5 tbsp. cooked broth. Cook over medium heat, stirring constantly until the grains absorb the liquid. Repeat this until 5 to 5.5 tbsp is added. broth.

5. 5 minutes before the rice is fully cooked, add cream cheese and grated Parmesan. Season to taste with salt and pepper and cover with a lid. Leave for 5 minutes.

Serve in individual shallow bowls. Top with Parmesan shavings and a few fried sage leaves.

To prepare them, place the leaves in one layer in a heated frying pan with olive oil and hold for 15 seconds. Then transfer to a paper towel and sprinkle with a pinch of salt.

History of risotto

There is one very interesting legend associated with risotto. We won’t retell it in full here; if you’re interested, you can find it on the Internet. In 1547, work was being done on the main cathedral of the city in Italy. One of the invited specialists knew how to perfectly mix paints using saffron, which is why the teacher constantly made fun of him. The student got bored and decided to make a joke: add saffron to the wedding rice dish.

Of course, the rice immediately took on a strange hue for that time. But one of the guests decided to try this dish, and he was delighted. Gradually all the guests tried the new risotto and everyone liked it. Since then, classic risotto has been prepared according to this recipe. And the name of the dyer was lost in time. If you read it in full, the story is very beautiful. Here we have tried to retell it briefly.

How to cook delicious risotto with mushrooms and chicken

You will definitely feed your entire large family with this dish. It does not contain wine, so it is also suitable for children. The dish turns out to be very satisfying, tasty and aromatic.

First, the breast with mushrooms is fried, then combined with cooked rice. The result is a thick, creamy risotto seasoned with Parmesan.

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Required Products:

• 600 ml broth (vegetable or chicken)
• 200 g Arborio rice
• 2 chicken breasts
• 1 small leek
• 100 g fresh mushrooms
• 50 grams Parmesan cheese
• 1 clove of garlic
• 6 tsp olive oil
• 2 tsp butter
• 1 tsp thyme
• salt, pepper (to taste)

1. Cut the chicken breast into small pieces, fry in a frying pan with 4 tsp. olive oil for 5 minutes. Then add diced fresh mushrooms and chopped garlic - cook for another 1 minute. Then turn off the heat and set aside.

2. Pour the broth into a saucepan and bring it to a boil. In a frying pan, heat the butter with 2 tsp. olive Fry thinly sliced ​​leeks over medium heat for 5 minutes.

3. Add raw rice grains, fry with onions for another 1 minute.

4. Pour half a glass of boiling broth into the pan. Stirring the cereal constantly, simmer until all the liquid is absorbed. Add all the broth in this manner until it runs out. The consistency should be creamy and the rice should be cooked but slightly hard.

5. Combine the fried chicken with rice, add thyme and Parmesan, season with salt and pepper.

Mix well and serve in portions on plates.

Culinary secrets: how to cook risotto correctly

The main components of risotto are rice, broth and onions, fried until transparent in butter or olive oil. These ingredients are enough to create a traditional Italian rice dish. However, its composition is usually expanded to include mushrooms, vegetables, poultry or seafood. We have already talked about vegetable risotto in detail, today we will focus on mushroom risotto.

• The main difference between risotto with mushrooms and boiled rice with fried champignons is the cooking technology. Rice for risotto is fried for a couple of minutes, then broth is added to it in small portions. Between adding portions of the broth, cook the rice by stirring with a spatula until almost all the liquid is absorbed into the cereal. The result should be a dish that has a creamy consistency, but with grains that are not completely boiled.
• A creamy consistency can only be achieved by choosing the right variety of rice. It should contain a lot of starch. Usually, special Italian varieties are used for risotto (Arborio, Padano, Baldo and others), but in fact, ordinary Krasnodar round rice is quite suitable for creating this culinary masterpiece.
• One of the secrets of Italian chefs is not to rinse the rice before preparing risotto. This allows you to keep all the starch on the surface of the grains. However, inexpensive Krasnodar rice goes on sale not very clean, so we still advise you not to refuse to wash it.
• The broth is introduced into the rice mass gradually, and this is actually important. It is equally important that the injected liquid is hot.
• Classic risotto recipes include dry white wine. It is added to the rice before introducing the broth to balance out its starchy flavor. Sometimes this ingredient is abandoned or replaced with lemon juice.
• Before serving, it is customary to mix risotto with finely grated hard cheese and butter (or cream). Instead of cream, you can add sour cream to mushroom risotto - it will be no less tasty.
• The richer the broth, the tastier the risotto comes out. Typically, chicken or mushroom broth is chosen for this dish, prepared with mushrooms, but vegetable broth will also work. Sometimes, instead of broth, they simply use hot water, having previously dissolved salt in it and added spices to it.
• In total, it takes about 40 minutes to prepare mushroom risotto. In this case, mushrooms are often prepared separately from rice and combined with it at one of the last stages of cooking or even when serving.

Risotto, even cooked with mushrooms without adding oil, is not a Lenten dish, but if desired, its recipe can be adapted to a Lenten table. Then, to prepare it, you will have to use vegetable oil (olive or refined) instead of butter, and exclude cheese from the recipe.

Recipe for risotto with champignons and vegetables

Try changing up a classic recipe by adding some seasonal vegetables. It could be zucchini, tomatoes, corn. The main thing is to maintain the creamy texture of the dish and not overcook the vegetables. Therefore, introduce them sequentially, taking into account the speed of their preparation.

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Components:

• 1 liter vegetable broth
• 1 tbsp. Arborio rice
• 0.5 tbsp. dry white wine
• 2 medium tomatoes
• 200 grams of champignons (or any other)
• 1 zucchini
• 1 tbsp. fresh or frozen corn
• 2 cloves of garlic
• 0.5 large onion
• 2 tbsp. butter
• 1 tbsp. olive oil
• 3-4 tbsp. grated parmesan
• 4-5 fresh basil leaves
• salt, ground black pepper

1. Place the broth over medium heat until warm.

2. Cut the vegetables: mushrooms with legs into small pieces, zucchini and tomatoes into cubes, finely chop the onion, garlic, basil.

3. In a thick-bottomed saucepan, melt a piece of butter and a little olive oil. Lightly fry the onion until transparent. Then add the garlic and mushrooms, fry over medium heat until done. Season with a pinch of salt and pepper to taste. All liquid should evaporate.

4. Add rice to the prepared mushrooms and stir. Simmer for 1 minute over medium heat, stirring constantly with a spatula.

5. Pour in dry white wine and continue stirring. Once the grains have completely absorbed it, add half a ladle of hot broth. After it is absorbed, add the same amount of liquid again. Continue cooking like this for the next 10 minutes.

As a result, the grain should be almost ready, but still remain a little hard inside.

6. Now add the zucchini cubes and half a ladle of broth. Stir until completely absorbed.

7. Add the tomatoes, and when their juice is absorbed, add the corn along with the broth. Taste the risotto; you may want to add more salt or pepper.

8. Continue cooking the rice, adding liquid, until it is completely cooked. Finally add chopped fresh basil. Ready-made grains should not be overcooked, so taste them periodically.

Grate the Parmesan, stir, then cover the pan with a lid. Leave for 5 minutes, then serve.

Gourmet version with truffle oil

Truffle oil is a compound that is added to various dishes to give them a unique aroma. It is noteworthy that there is not an ounce of truffles in it. A similar seasoning is made from olive oil, adding special flavorings and flavor enhancers. This product is not cheap, but for risotto you need very little of it.

To make a dish with this component, you will need the following components:

• 0.21-0.23 kg of rice;
• 0.2 kg of mushrooms;
• several cloves of garlic;
• hard cheese (approximately 110-120 g);
• 3-4 tablespoons of dry wine;
• 5-7 ml truffle oil;
• chicken or mushroom broth;
• spices and salt.

How to make risotto:

1. Heat the chopped garlic in a frying pan, then add the mushrooms and fry.
2. Add the rice, simmer for a few minutes, then add the wine.
3. Keep the dish on the fire, stirring constantly until the alcohol evaporates.
4. Add broth, salt and spices, close the dish with a lid.
5. After the rice has softened, remove the pan from the stove, add chopped cheese, truffle oil, and mix everything.

Advice. It is better to let the dish sit a little before serving so that it is saturated with the unique aroma of the last ingredient.

A simple and quick recipe for making risotto in a slow cooker

Cooking rice in a slow cooker simplifies the tedious process of gradually adding broth. But the consistency of the dish is not so ideal, but still very tasty. You will need a special attachment with a spatula, as well as an auto-mixing mode. This recipe shows the modes for the Tefal multicooker.

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Components:

• 300 g mushrooms
• 300 gr Arborio
• 640 ml chicken (or vegetable) broth
• 25 grams Parmesan cheese
• 25 g butter
• 2 cloves of garlic
• 1 medium onion
• 5 tbsp. olive oil
• 1-3 sprigs thyme
• salt, ground pepper

1. Place a mixing attachment with a spatula in the multicooker bowl.

2. Place olive oil, sliced ​​mushrooms, chopped onions and garlic inside.

Set the “Frying” menu, timer for 10 minutes, “Auto stirring” mode, press the “Start” button.

3. Then open the lid, add rice, salt, black pepper. Pour in all the broth, add a sprig of thyme.

Select the “Pilaf/Risotto” menu, timer for 30 minutes, “Auto stir” mode, press the “Start” button.

Season the cooked rice with a piece of butter and grated Parmesan. Serve hot.

Description of preparation:

Noble porcini mushrooms in combination with elite Arborio rice will give the risotto a unique delicate taste and delicate creamy consistency. The dish turns out fantastically tasty, and is quite easy to prepare - anyone who has tried cooking risotto will confirm. In addition to the fact that this dish is tasty and easy to prepare, it is also quite light and dietary. In a word, a fairy tale, not a dish . So, a classic recipe for risotto with porcini mushrooms - for your holiday or everyday table!
Purpose: For lunch / For dinner / For a holiday table / Festive lunch / Romantic dinner Main ingredient: Mushrooms / Cereals / Rice / Porcini mushrooms Dish: Hot dishes / Risotto Geography of cuisine: Italian Diet: Vegetarian food

Video on how to cook risotto with mushrooms and shrimp, just like in a restaurant

An additional ingredient in this dish is shrimp. They need to be added at the very end, when the rice is almost ready. I offer an excellent recipe from Italian chef Matteo Lai. In his video, he reveals the main secrets of making the perfect risotto.

Ingredients (for 1 serving):

• 80 g Carnaroli rice
• 60 g peeled shrimp
• 40 g oyster mushrooms
• 55 g dried mushrooms
• 40 g champignons (2 pcs.)
• 40 g butter
• 40 g Parmesan (2.5 tbsp)
• 30 ml dry white wine
• 300 ml vegetable broth
• 30 grams of onions (1/4 medium onion)
• 2 g black pepper
• 8 grams of salt (1 full tsp without a slide)
• 8 g fresh garlic
• 5 g thyme
• 10 g rosemary
• olive oil (for frying)

1. Cut champignons and oyster mushrooms into thin slices. Pour the broth into a saucepan, pour dry mushrooms into it. Place it on the stove to heat up.

2. Heat a little olive oil in a heavy-bottomed saucepan. Set the heat to just above medium. Add a sprig of rosemary and thyme. Add oyster mushrooms with champignons, chopped garlic. Fry lightly, then immediately remove the spices. Add chopped onion.

3. Once the onions become translucent, add the uncooked rice. Stirring constantly with a spatula, fry the grains for a minute. Pour in the dry wine and wait a bit for it to evaporate.

4. Now pour in a ladle of hot broth. Constantly stirring the rice, simmer until the liquid is completely absorbed. Then add the same amount of broth again. Cook in this way for 15-17 minutes. During the stewing process, add salt and pepper to taste.

5. 5 minutes before the end, add peeled shrimp (without shell). Continue cooking until fully cooked.

6. Turn off the heat, add butter and grated Parmesan to the hot risotto. Stir thoroughly until the cheese is completely dissolved.

Place on a plate, garnish with a thyme leaf and cheese shavings.

How to make creamy risotto with porcini mushrooms and cream

An even richer creamy consistency is obtained with the addition of cream. However, this recipe is suitable for you if you do not count calories, since the dish contains fatty dairy products.

Source -

Ingredients (for one serving):

• 150 g Arborio rice
• 150 ml cream 20% fat
• 100 g cream cheese
• 50 grams of porcini mushrooms
• 600 ml chicken broth
• 1/3 tsp. salt
• a pinch of ground pepper
• olive oil (for frying)
• 20 g butter

1. Place the broth on the stove to heat up.

2. Pour a small amount of olive oil into a frying pan and lightly fry the raw Arborio beans in it over medium heat until golden brown.

3. Pour 1/4 of the broth into the rice to cover. When the liquid is completely absorbed, add the same amount. Continue simmering in this manner for about 15-20 minutes until the broth is gone.

The grains should remain slightly elastic and not overcooked.

4. Fry diced porcini mushrooms in a frying pan in olive oil, add 20 grams of butter for flavor.

5. As soon as they become golden brown, pour cream over them. Salt and pepper to taste, add grated cheese. Stir until the mixture begins to thicken.

6. Combine the finished sauce with rice and simmer over medium heat for another 5 minutes until fully cooked.

Serve hot with grated cheese and a fresh basil leaf.

Selection and preparation of ingredients

Mushrooms should be selected with a dense structure, aromatic, without signs of rot or damage. They must first be cleaned, washed and dried on a paper towel, and then follow the recipe.

Important! Rice intended for preparing risotto should never be washed before using for its intended purpose. Otherwise, the starch located on the surface of the grains will be washed off, and it will not be possible to achieve a creamy consistency of the dish.

To recreate the Italian recipe for the dish in question, you need to use round rice with a high starch content of the following varieties:

• arborio;
• carnaroli;
• vialone nano.