Risotto with mushrooms - 8 step-by-step recipes

The traditional Italian rice dish is one of the most loved in the world. It is important for him to choose the right type of rice. In addition, it is necessary to ensure that the cereal acquired a creamy texture, but not overcooked. In combination with mushrooms, you get a dish worthy of being on the table at a festive moment.

The classic recipe for risotto with porcini mushrooms

Porcini mushrooms give risotto incredible aroma and taste. When adding white wine and parmesan, the dish turns out to be very tender, mouth-watering and truly Italian.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 4.

• 
  Chop the onion and garlic very finely.
• 
  In a saucepan, mix the butter, which must first be softened, add olive oil to it, and cook the onion and garlic in the resulting mixture until they become transparent.
• 
  Pour rice into a saucepan and, stirring constantly, keep on low heat for one or two minutes so that the grains are saturated with aromatic oil.
• 
  Cut the mushrooms into small cubes, add to the groats. Fry for 2-4 minutes, and then pour the contents of the saucepan with white wine. It is important to stir the rice constantly so that it does not burn.
• 
  When the wine has evaporated, you need to pour in the broth in small doses so that it only covers the rice. Stir and add the next portion of the broth only after the rice grains have completely absorbed the previous one. At this stage, it is required to bring the dish to taste, adding salt, and keep on low heat for about 15 minutes, periodically checking that the grains are not completely boiled, but keep in the middle of the al-dente state.
• 
  In a separate bowl, mix the cream and grated Parmesan, put the finished dish there, let it brew for a few minutes, and serve, garnished with oregano and basil.

How to make homemade chicken and mushroom risotto?

Chicken and mushrooms are the perfect addition to risotto. For the preparation of this dish, loved not only by Italians, arborio rice is used: round and well boiled. It is important to add broth to rice in small portions so that it has time to be absorbed into the rice grains and fill them with taste.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Chicken broth - 500 ml
• Fresh or dried mushrooms (boletus) - 150 gr.
• Lemon juice - 2 tablespoons
• Boiled chicken - 200 gr.
• Bulb onions - 1 pc.
• Garlic - 2 teeth
• Arborio rice - 150 gr.
• Hard cheese - 30 gr.
• Salt to taste.
• Parsley to taste.
• Butter - 2 tablespoons
• Olive oil - for frying.
• Ground black pepper - to taste.

Cooking process:

1. Cut the onion into very small cubes, mix with crushed garlic and fry everything together in softened butter.
2. Mushrooms need to be chopped into small pieces and put on the onion with garlic, so that everything is cooked together for about 5-7 minutes.
3. Grind chicken fillet, pre-boiled, in proportion to the mushrooms and add to them, keep on fire for a few more minutes.
4. Pour a small portion of olive oil into a separate heat-resistant dish, add rice there and heat it for a couple of minutes so that it is saturated with heated vegetable fat, then, in small portions, we will pour broth into the cereal and stir constantly. As soon as the broth is absorbed, you need to pour in the next part.
5. After 20 minutes, add lemon juice to the risotto, then season it with salt and pepper, add the fried onion with mushrooms and chicken, mix the cereals and keep on fire for about 5 minutes more.
6. Serve when the rice is tender but retains the slightly hard core in the grains. Before serving, add grated cheese and chopped parsley to it, and then pour with melted butter, cover and wait a couple of minutes before serving. Enjoy!

Delicious mushroom risotto in creamy sauce

Creamy cheese sauce perfectly complements the taste of risotto. Italians usually use grated parmesan for it: it has a very pronounced taste, but in some cases the creamy sauce is mixed with blue cheeses, which adds spice to the risotto.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Arborio rice - 100 gr.
• Chicken broth - 350 ml
• Fresh champignons - 200 gr.
• Bulb onions - 1 pc.
• Garlic - 2 teeth
• Butter - 1 tablespoon
• Cream - 200 ml
• Wheat flour - 1 tablespoon
• Salt to taste.
• Hard cheese - 50 gr.
• A mixture of Provencal herbs to taste.

Cooking process:

1. In a saucepan or deep skillet, melt the butter and sauté the finely chopped garlic and onions in it until they acquire a pleasant golden hue.
2. Add the diced or sliced ​​mushrooms to the roast and cook for a few more minutes.
3. Pour rice with mushrooms and onions and fry for about one to two minutes, remembering to stir constantly to more evenly saturate the grains with oil. Continuing to stir, pour in the chicken broth in small portions, adding it each time only when the previous batch has completely evaporated. While cooking, bring the dish to taste by adding salt and seasoning.
4. In a separate heat-resistant container, combine the grated cheese, cream and flour, whisk well and bring the sauce to a boil.
5. Combine the risotto with the sauce, remove from heat, let stand for a couple of minutes. Serve garnished with herbs.

Step-by-step recipe for making lean risotto with mushrooms

This recipe is suitable for fasting or non-meat eaters with only herbal ingredients and vegetable broth. For those who do not strictly fast, the dish can be supplemented with grated cheese.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 3.

Ingredients:

• Arborio rice - 2/3 tbsp.
• Dry white wine - 0.5 tbsp.
• Vegetable broth - 600 ml
• Bulb onions - 1 pc.
• Vegetable oil - for frying.
• Fresh or dried mushrooms (oyster mushrooms, champignons, porcini) - 1 tbsp.
• Salt to taste.
• Hard cheese (parmesan) - to taste.

Cooking process:

1. Soak dry mushrooms for an hour in warm water, fresh ones - peel. Cut the prepared mushrooms into small cubes.
2. Chop the onion and fry with the addition of oil in a deep frying pan or saucepan.
3. Add mushrooms to the onion, lightly salt and cook for a couple of minutes.
4. In another deep frying pan, combine the heated oil with the rice and lightly fry it until it becomes transparent, and then, in small portions, pour in the vegetable broth, stir until the liquid evaporates, and add a new portion.
5. In rice, when it acquires a creamy consistency, add mushrooms and onions, add grated cheese and mix everything well. Leave covered for a couple of minutes to melt the cheese and serve, garnish with herbs. Bon Appetit!

Risotto with mushrooms and vegetables at home

This dish is prepared in a soft vegetable broth. The risotto is lean, contains no animal ingredients, and is suitable for both non-meat and fasting people.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Round grain rice - 500 gr.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Celery (stem) - 1 pc.
• Sweet pepper - 2 pcs.
• Tomato - 3 pcs.
• Mushrooms - 300 gr.
• Spices (oregano, basil) - to taste.
• Parsley - 1 bunch.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. First, prepare the vegetable broth: in 1.5 liters of water, boil the coarsely chopped onion, celery and carrots. Simmer for about 20 minutes and then strain.
2. Cut the rest of the carrots and onions into small enough cubes, and then fry the vegetables in a deep frying pan or saucepan.
3. Chop the tomatoes and peppers, add to the carrot and onion frying.
4. Pour the diced mushrooms over the vegetables and continue cooking, stirring occasionally.
5. In another heat-resistant container, heat the rice in a little oil, let it soak in vegetable fat, and remember to stir all the time.
6. Rice should be carefully transferred to vegetables and add portionwise the vegetable broth, stirring until the liquid is absorbed, and then add a new part of the broth.
7. A couple of minutes before the cereal is cooked (and the rice should be tender in consistency, but al dente in the very middle of the grains), add pepper, salt and chopped parsley to the risotto. Stir and serve hot.

A simple and delicious recipe for risotto with cheese and mushrooms

Real risotto should be a creamy rice mass with various additives. In this case, with mushrooms and parmesan. A mixture of herbs will add a touch of true Italian flavor to the dish.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Arborio rice - 100 gr.
• Champignons - 300 gr.
• Parmesan cheese - 100 gr.
• Bulb onions - 30 gr.
• Garlic - 30 gr.
• Butter - 30 gr.
• Cream - 50 gr.
• Dry white wine - 30 gr.
• A mixture of herbs (oregano, basil, sage, mint) - to taste.
• Salt to taste.
• Vegetable oil - for frying.
• Chicken or vegetable broth - 2 tbsp.

Cooking process:

1. Peel the onion, garlic and champignons and cut them into very small cubes.
2. Fry the onion and garlic in oil in a deep frying pan for a few minutes, then add the mushrooms, and then the rice. Cook until vegetables are browned and rice is translucent.
3. In a saucepan, combine wine, cream and grated Parmesan.
4. Dilute rice with mushrooms in small portions of broth, stirring in it gradually so that the previous portion has time to evaporate. Finally, when the rice is tender and melting, salt the risotto and add the herbal mixture.
5. Mix risotto with cream cheese sauce and let it brew for a couple of minutes, and then serve. Bon Appetit!

Delicious recipe for Italian mushroom risotto

Thanks to the saffron, the risotto of this recipe is golden and delicious. Dry wine gives rice a pleasant sourness, and oil makes its taste rich and creamy. Real jam!

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 1.

Ingredients:

• Arborio rice - 300 gr.
• Butter - 100 gr.
• Bulb onions - 1 pc.
• Dry white wine - 200 ml
• Chicken broth - 1 l
• Champignons - 300 gr.
• Salt to taste.
• Saffron - ¼ tsp
• Greens to taste.
• Grated hard cheese - to taste.

Cooking process:

1. Finely chop the onion, melt the butter in a saucepan and cook until the characteristic pleasant smell of fried onions appears.
2. Chop the champignons into cubes and add to the onion, keep in oil until the liquid that will stand out from the fresh mushrooms evaporates.
3. Pour rice to the mushrooms with onions, mix well so that the grains are saturated with oil and become transparent. Pour wine into a saucepan and evaporate it completely, stirring occasionally rice with mushrooms.
4. After that, pour in the broth in small portions so that it is completely absorbed into the rice, and then add a new part of the liquid. Salt if necessary.
5. At the end of cooking, you should get a tender, melting in your mouth rice, with a slightly dense center of the grains - al dente. Serve in portions, garnished with herbs and grated cheese.

How to quickly and deliciously cook risotto with mushrooms in a slow cooker?

Risotto is a dish that requires special skill, because you need to constantly stir the rice while it is soaked in broth, wine or water. However, for those who want to try this exquisite dish, but do not have the time or the necessary skills, the recipe for cooking in a multicooker is suitable - quickly and easily.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Round grain rice - 2 tbsp.
• Water - 3 tbsp.
• Dry white wine - 1 tbsp.
• Fresh mushrooms - 500 gr.
• Bulb onions - 1 pc.
• Butter - 100 gr.
• Vegetable oil - for frying.
• Parmesan cheese - 30 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Chopped greens - for decoration.

Cooking process:

1. Put finely chopped onions and mushrooms in hot vegetable oil in a saucepan and lightly brown.
2. Transfer the frying to a slow cooker.
3. Rice arborio or other round grain, rinse and pour into the onion-mushroom mixture.
4. Put the required amount of salt in the bowl, add wine and water, mix everything well and cook in the "pilaf" mode for 20-30 minutes.
5. When the appliance beeps, add the butter to the rice and continue cooking in the "Heat" mode for about 10 minutes.
6. Add grated cheese to the risotto, stir quickly and serve immediately, garnishing with herbs.