Mushroom risotto - 7 homemade recipes

01/16/2019 Anna Letova 0 comments

Rice dishes exist in all cuisines of the world. Spanish paella, Uzbek pilaf, American jambalaya, Chinese fried rice - there are countless variations of dishes and cooking methods. Vegetables, fish, poultry, meat, mushrooms and even fruits go well with rice. This is a universal cereal, which also has a lot of useful properties.

In European cuisine, all recipes for cooking rice are dominated by risotto with mushrooms - fried cereals stewed in broth with champignons or forest gifts of nature. This dish is similar to buttercream. Its delicate taste is appreciated all over the world.

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.

Risotto a la Teriyaki

A beautiful and tasty dish will replace the already boring culinary assortment.

Ingredients:

Chicken fillet - 600 gr.
Marinade sauce - 6 tbsp.
Garlic - 2-3 teeth.
Olive oil - 6 tbsp.
Rice - 400 gr.
Carrots - 1 pc.
Broccoli - 150 gr.
Green beans - 150 gr.
Dry white wine - 50 gr.
Broth - 1 l.
Mushrooms - 100 gr.
Canned corn - 300 gr.
Grated Parmesan - 3 tbsp.
Butter - 2 tbsp.
Soy sauce - 3 tbsp.
Black pepper

Preparation:

Cut the fillet into slices and marinate for half an hour in Teriyaki marinade sauce. Add chopped garlic to the heated olive oil and pour in the rice. Fry for a few minutes. Cook for another minute, adding chopped carrots. Pour in the wine, adding a little broth with each absorption of the liquid. In another frying pan, fry the fillet in olive oil, add broccoli, beans, mushrooms and corn. Pour in the marinade left over from the chicken and cook over medium heat until done. Mix rice with chicken, add Parmesan, butter, soy sauce and pepper.

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.

Description of preparation:

This dish captivated me with its versatility - absolutely everyone likes it, even my vegetarian friends appreciated the risotto.
I also really like the fact that you can change the mushrooms (depending on what you have on hand). I'm sure you'll love this recipe for champignon risotto. Read the recipe for risotto with champignons with photos! Purpose: For lunch / For dinner / Quick lunch / Romantic dinner / Light dinner Main ingredient: Mushrooms / Cereals / Rice / Champignons / Long grain rice Dish: Hot dishes / Risotto Geography of cuisine: Italian / European Diet: Diet food / Lenten dishes / Vegetarian food

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.

Source -

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.

Source -

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.

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 crop. But he liked it so much that he invested a fortune in this product, and even introduced all his friends to it. Second: the cook of one tavern in Italy decided to cook rice and forgot about it, and when he returned, the cereal had turned into mush, but, it should be noted, very tasty, which was appreciated by all visitors to the establishment.

Risotto is made from special round rice that cooks well

The mention of this famous Italian dish recorded in the cookbook dates back to the 19th century, but many restaurateurs are of the opinion that risotto, or fried short-grain arborio rice in meat broth, appeared much earlier. But, one way or another, this dish is inextricably linked with arborio, a variety of rice characterized by a loose core of grains.

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.

Source -

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.

Delicate dish with cream

Required Products:

2 cloves of garlic;
a glass of rice;
spices;
0.4 kg of mushrooms;
0.1 liters of cream;
one onion;
liter of broth;
two tablespoons of butter;
60 grams of cheese.

Preparation:

Fry chopped garlic, chopped onions and mushrooms in well-heated butter until golden brown.
Add rice, fry it lightly and start adding broth in portions. The rice should be completely absorbed but still slightly firm.
Pour cream into the ingredients, add spices and mix with grated cheese.

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.

Selection and preparation of ingredients

To prepare the right risotto, you need to use special varieties of rice grains that are rich in starch, for example, “carnaroli”, “arborio”, “vialone nano”. For a dish with seafood, it is preferable to take carnaroli rice or vialone nano; the latter is also recommended for beginner cooks, because it is difficult to boil and is difficult to digest, turning the dish into porridge.

The broth is recommended to be used in combination with additional risotto fillings. A decoction of chicken or vegetables is basic and is suitable for a dish with any filling, but for mushroom risotto mushroom broth is more suitable, for a dish with seafood - fish or plain water, with meat - beef, etc. The broth will be more rich if you cook it by adding onion and carrots. The recommended ratio of cereal to liquid is 1:4.

Did you know? According to one version of the appearance of risotto, a certain cook forgot rice soup while the stove was on, the water evaporated, and the rice acquired the rich taste characteristic of modern risotto.

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.