Mushroom risotto - the secrets and subtleties of cooking Italian dishes. Recipes for delicious risotto with mushrooms

Mushroom risotto - the secrets and subtleties of cooking Italian dishes. Recipes for delicious risotto with mushrooms

Contrary to popular belief that risotto is something between a pilaf and milk rice porridge, it is not.

Risotto - an independent dish of rice and other components of the dish is different from the rice dishes we are used to, and this is what we will learn to cook by learning the secrets and subtleties of cooking.

Mushroom risotto - general principles of cooking

Before cooking risotto with mushrooms, you must take care of the availability of all products. Moreover, it is important that the components are not only fresh and tasty, but also meet all the specified parameters.

Regardless of what risotto is cooked with, the main ingredient of the dish is rice. The grits used for cooking should be large, whole.

Ideal rice varieties for risotto:

• Vialone Nano;

• Arborio;

• Maratelli;

• Padano;

• Carnaroli.

Rice should be strongly starchy, after cooking grains should stick to each other, therefore, when cooking risotto, the stage of soaking rice in water should be skipped.

Traditionally, risotto with mushrooms is cooked in a broth: vegetable, mushroom or chicken. You can also use plain water, but then it is recommended to boil it with sprigs of parsley and thyme, celery roots, and laurel.

Another important component of the dish is mushrooms. Especially tasty is a dish with fresh, frozen or dried forest mushrooms: boletus, boletus, chanterelles and others. But in the absence of this component, you can use the greenhouse “brothers”: mushrooms, oyster mushrooms.

If cheese is added to a dish, then it is better to use a product of durum varieties: Grana Padano, Parmigiano Riggiano, Trentiegrana.

Additionally, you can put in the dish:

• Vegetables (tomatoes, broccoli, carrots, pumpkin, etc.);

• Meat (chicken, pork, turkey);

• Seafood (squid, fish, shrimp, etc.).

Such ingredients as white wine or sherry, saffron tincture, butter will help to add a risotto.

1. Risotto with mushrooms: a classic recipe


• rice - 1 glass;

• 5 medium boletus;

• Dutch cheese - a small piece;

• onion head;

• tablespoon butter;

• chicken broth - 1 liter;

• dry white wine - incomplete glass;

• salt - half a teaspoon;

• Saffron tincture on vodka - 3 tbsp. spoons.


1. Chop the onion with a knife and fry in a frying pan in a small amount of butter over low heat.

2. To the onion, pour the washed rice cereal and fry for 5 minutes.

3. After a few minutes, reduce the heat, pour in the wine, mix well.

4. After the wine has completely evaporated, pour the chicken broth in several tricks.

5. Washed and peeled mushrooms coarsely chopped, fry in a separate pan with sunflower oil.

6. When the broth is almost completely evaporated, put the mushrooms to the rice and onion, mix well.

7. At the very end, pour the saffron tincture, cover with the lid and leave for a few minutes.

8. Slowly add grated cheese to the rice mass, mix.

9. Serve the risotto on a serving plate, garnished with parsley leaves.

2. Mushroom Risotto: Recipe with Vegetables


• rice - 1 glass;

• chicken broth - 2 liter jars;

• 6 small boletus or chanterelles;

• wine - half a glass;

• butter - 50 g;

• 2 onions;

• 1 stalk of leek;

• 2 carrots;

• 2 cloves of garlic;

• Saffron - 10 g;

• a piece of Dutch cheese;

• seasoning paprika - 20 g;

• ground allspice - 30 g;

• seasoning for mushrooms - half a pack;

• salt - 10 g.


1. Cut the cleaned and washed mushrooms into large pieces and fry in a pan with butter.

2. Soak the saffron in dry wine for 30 minutes.

3. Chop onions and leeks with a knife, carrots - in circles.

4. In a separate pan in the oil, fry the onion and leek until transparent.

5. Add chopped carrot and whole garlic cloves to the onion, fry for a few more minutes and turn off the heat. 6. Remove the chives from the vegetables and add the washed rice.

7. Pour in a few tablespoons of white wine and sweat until the wine evaporates.

8. Gradually pour in chicken broth (can be from chicken drumsticks or wings).

9. Add saffron soaked in wine, paprika and mushroom seasoning, lightly salted, then 4 minutes and remove from heat.

10. Sprinkle with chopped cheese, add a little butter, stir and fold into plates.

3. Risotto with mushrooms and chicken meat


• rice - 1 glass without a hill;

• chicken broth - a little more than a liter;

• wine - 1 incomplete glass;

• 2 bulbs;

• garlic - 2 cloves;

• mushrooms - 8 pcs. (chanterelles or boletus);

• chicken meat - a small piece;

• some Parmesan cheese;

• butter - a small piece;

• olive oil for frying;

• salt and sea salt - 10 g;

• black allspice - 2 tsp.


1. Chop the onion into small pieces, place in a frying pan with a small piece of butter and fry until transparent.

2. Rinse the rice and put it in the onion, fry for a few minutes with frequent stirring.

3. Pour in the dry wine and simmer until it evaporates.

4. Add some salt and pour into chicken broth.

5. In a separate pan with a small piece of butter, fry the chicken meat to a semi-mild state. After a few minutes of frying, sprinkle the meat with pepper and salt.

6. In a second skillet, fry the prepared mushrooms with olive oil for 5 minutes.

7. Combine the fried mushrooms with chicken meat and add the rice and onion to them, pour in the wine, stew until it is partially evaporated.

8. Slowly pour in the broth, mix well, so that it is absorbed in all products, turn off the heat and leave for 3 minutes.

9. Sprinkle with chopped parmesan, stir well and serve.

4. Dietary risotto with mushrooms in a slow cooker


• 400 g of rice cereal;

• 250 ml of dry white wine;

• 7 medium boletus mushrooms;

• 1 onion; • some olive oil;

• Dutch cheese - 50 g;

• salt - 20 g;

• black pepper - at will;

• parsley leaves - 1 bunch.


1. Separately, fry the peeled, washed and coarsely chopped mushrooms with a chopped onion in a skillet.

2. Put the mushrooms and onions in a multicooker container, pour out the washed rice grits, salt and pepper, pour in dry white wine and stew on the “pilaf” mode until the grits soften.

3. After the rice is ready, add a piece of oil and leave on the “heated” mode for 10 minutes with the lid closed.

4. Sprinkle with Dutch cheese, mix thoroughly.

5. Arrange in portions, sprinkle with chopped parsley.

5. Gentle mushroom risotto with cream sauce


• cream of high fat content - 1 small can;

• round grain rice groats - slightly more than half a glass;

• Dutch cheese - a small piece;

• chicken broth - half a liter;

• olive oil for frying;

• 4 medium boletus mushrooms;

• salt - 10 g;

• fresh basil - a few leaves.


1. In a frying pan with a piece of butter, fry the rice grits to a light brown color.

2. Pour chicken broth into several meals.

3. Prepare the cream sauce using the following technology: fry the clean, large sliced ​​mushrooms, pour in the cream, add half of the chopped cheese, mix, season with salt and leave to stand for 10 minutes.

4. After the broth has evaporated in the rice, add the cream sauce, sprinkle with the remaining half of the cheese, stir well.

5. When serving, place in a batch dish, sprinkle with herbs.

6. Risotto with mushrooms and barley “According to Russian”


• 200 g of pearl barley;

• 250 ml of chicken broth (can be plain water);

• 5 medium boletus;

• 1 onion;

• garlic - 3 cloves;

• nutmeg in powder - half a teaspoon;

• ready soy sauce - 50 ml;

• tomato puree - 50 g;

• 50 ml cooking oil;

• salt - at will; • a bunch of parsley.


1. Soak pearl barley for half a day.

2. Peel the mushrooms, rinse, cut into large plastics and fry with chopped onion in a frying pan with oil for 5 minutes.

3. Add swollen pearl barley, squeezed garlic, mashed potatoes, soy sauce, salt, pepper, pour in broth or water, stir well and simmer for 5 minutes.

4. At the end of the quenching, add a piece of butter, sprinkle with cheese, stir thoroughly and fold into plates.

Mushroom risotto - tips and secrets

• When choosing rice for risotto, pay attention to the integrity of the grains. Split rice quickly boiled soft, because of this, it is impossible to obtain the desired consistency, and instead of a properly prepared risotto, you will get porridge with mushrooms.

• If you need to stir the dish while cooking, add water or broth - make it bolder. Mushroom risotto is not pilaf, so this approach will not affect the final result.

• If before cooking the pre-fry rice in butter, the risotto will be especially tender and tasty.

• Do not be afraid to add various spices, but you should not be too zealous either. For a pinch of paprika, Italian herbs, dried garlic, a mixture of peppers, greens, it will ennoble and complement the taste of mushroom risotto.

• Use a good thick-walled utensil for cooking, it can be a cauldron, a cast-iron pan, a stewpan. Good risotto is obtained in the slow cooker.

• Served risotto hot, traditionally complementing the salad of fresh vegetables, herbs and herbs, wine or tomato juice.

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