Content
- 1 How to make mushroom risotto
- 2 Mushroom risotto recipes with champignons
- 2.1 The classic recipe for mushroom risotto
- 2.2 Risotto with mushrooms and cream
- 2.3 Risotto with mushrooms and chicken
- 2.4 Risotto with mushrooms in a slow cooker
- 2.5 Risotto with mushrooms without wine
- 2.6 Risotto with mushrooms and vegetables
- 2.7 Risotto with mushrooms and red pepper
- 2.8 Risotto with mushrooms and shrimps
- 2.9 Risotto with mushrooms and turkey
- 2.10 Champignon risotto with tuna
- 2.11 Recipe for risotto with mushrooms, champignons and cheese
- 3 Calorie risotto with mushrooms
- 4 Conclusion
Risotto with mushrooms is not pilaf or rice porridge. The dish turns out to be special. When used in the right way, rice has a light creamy taste, velvety texture and exquisite aroma.
How to make mushroom risotto
The key to success is choosing the right rice. It should be large and solid. The Arborio variety is best suited. The grains should be very starchy so that they don't stick to each other after boiling. Unlike other risotto dishes, rice is not soaked.
Grits are prepared in vegetable, chicken or mushroom broth. Ordinary water is also used, but first it is boiled with the addition of parsley, celery root, thyme and bay leaves.
The second required component is mushrooms. Fresh, dried and frozen fruits are added. Especially delicious risotto is obtained with mushrooms. Their advantage is not only in taste, but also in the speed of preparation. They are not pre-soaked and boiled for a long time. You can also buy them in stores all year round.
If you need to use cheese in the recipe, then only hard varieties are purchased. Parmigiano Rigiano, Dutch and Grana Padano work best.
For a richer taste, add various vegetables, meat, poultry or seafood. A variety of spices help make the risotto more flavorful and rich.
Mushroom risotto recipes with champignons
Below are the best and simplest step-by-step photo recipes for mushroom risotto. Garlic, cilantro, parsley, and dill can be added to any dish for flavor. Chefs recommend using sour cream or mayonnaise as a dressing.
The classic recipe for mushroom risotto
This option is distinguished by its simplicity of preparation and excellent taste.
You will need:
- rice - 1 mug;
- saffron vodka tincture - 60 ml;
- champignons - 180 g;
- salt - 5 g;
- chicken broth - 1 l;
- Dutch cheese - 180 g;
- onions - 230 g;
- dry white wine - 180 ml;
- butter - 30 g.
Cooking steps:
- Chop the onion. Melt butter in a saucepan. Add the prepared vegetable. Cook over low heat until beautiful golden brown.
- Rinse the rice grains. Drain the liquid, and pour the cereal into a saucepan. Fry for five minutes.
- Pour in wine and mix thoroughly.
- When the alcohol has evaporated, pour in the broth.
- Fry coarsely chopped, pre-washed mushrooms in a pan.
- When the broth has practically evaporated in the saucepan, add the mushrooms. Mix.
- Fill with tincture. Close the lid and simmer for seven minutes. The fire should be minimal.
- Add grated cheese. Stir. Serve the parsley risotto.
Risotto with mushrooms and cream
The dish turns out to be hearty, tender and incredibly tasty.
Required products:
- rice - 1 mug;
- cream - 130 ml;
- champignons - 430 g;
- dry white wine - 170 ml;
- butter - 40 g;
- onions - 280 g;
- olive oil - 60 g;
- garlic - 2 cloves.
For broth:
- water - 1.7 l;
- salt - 10 g;
- carrots - 180 g;
- black pepper - 7 peas;
- onions - 180 g;
- allspice - 3 pcs.;
- celery - 2 stalks.
Step by step process:
- Combine all components for the broth. Peel the carrots and onions and add whole. Cook for half an hour.
- Chop the onion and garlic cloves. Cut the mushrooms into slices.
- Heat two types of oil in a saucepan. Add vegetables. Fry until transparent. Throw in the champignons.
- Simmer until the liquid has completely evaporated. The process will take about seven minutes. Salt.
- Add rice grains. Fry for three minutes.
- Pour in wine. Stir constantly until boiling.
- Without ceasing to interfere, pour the broth in a scoop, giving it time to evaporate. The rice should be almost cooked.
- Sprinkle with salt. Add pepper and cream. Stir. Cover with a lid.
- Leave on low heat for 11 minutes. Serve the risotto with chopped parsley.
Risotto with mushrooms and chicken
Risotto with mushrooms and cream and chicken is ideal for the cold season. The dish turns out to be hearty and has a pleasant creamy aftertaste.
Required components:
- chicken fillet - 600 g;
- black pepper;
- champignons - 300 g;
- salt;
- dry white wine - 120 ml;
- Arborio rice - 3 cups;
- Parmesan cheese - 350 g;
- olive oil - 110 ml;
- cream - 120 ml;
- garlic - 3 cloves;
- chicken broth - 2 l;
- shallots - 1 pc.
Cooking steps:
- Cut off excess fat from fillets. Rinse, then dry with a paper towel. Cut thick pieces in half for better browning. Rub with a mixture of salt and pepper.
- Heat 60 ml olive oil in a saucepan. Lay out the fillet. Fry until golden brown. Remove from heat and cool slightly.
- Cut the fillets into cubes and the mushrooms into thin slices. Send the mushrooms to the stewpan, where the meat was fried. Turn on maximum heat and stir constantly until tender.
- Add rice. Stir. Warm up for three minutes.
- Pour in wine. Pour the broth in portions, giving the rice time to completely absorb the liquid.
- When the rice grains are completely cooked, add the mushrooms and chicken. Sprinkle with pepper and pepper.
- Stir and cook the risotto for two minutes. Mix cream with grated cheese and pour over the rest of the ingredients. Serve after two minutes.
Risotto with mushrooms in a slow cooker
Fresh mushrooms are used for cooking, but a frozen product is also suitable.
Required components:
- rice - 300 g;
- tomatoes - 130 g;
- broth - 1.8 l;
- olive oil - 50 ml;
- butter - 120 g;
- paprika - 10 g;
- white wine - 120 ml;
- garlic - 2 cloves;
- champignons - 320 g;
- carrots - 130 g;
- parmesan - 70 g;
- Bulgarian pepper - 230 g;
- onions - 280 g.
Cooking steps:
- Cut the mushrooms into slices. Send to the bowl. Pour in oil. Set the "Baking" mode. Time - 17 minutes. The moisture should evaporate.
- Add chopped carrots and chopped onions. Darken for 10 minutes.
- Toss in chopped garlic and chopped pepper.
- Pour rice, washed once. Pour in wine. Warm up until the alcohol is completely evaporated.
- Add butter. Mix.
- Pour in hot broth. Close the bowl with a lid. Switch on the timer for 20 minutes. Buckwheat program.
- After the signal, add the Parmesan and stir. Set the timer for a quarter of an hour.
Risotto with mushrooms without wine
The rice dish turns out to be healthy, tasty and gives strength for a long time. If the mushrooms are frozen, then they must first be thawed.
Product set:
- champignons - 600 g;
- cheese - 170 g;
- onions - 160 g;
- round grain rice - 320 g;
- butter - 110 g;
- black pepper - 3 g;
- fresh parsley - 30 g;
- bacon - 250 g;
- olive oil - 80 ml;
- salt - 5 g;
- water - 750 ml;
- garlic - 4 cloves.
Cooking steps:
- Warm up the water. Grate the cheese. Cut bacon into thin strips and brown.
- Pour 60 ml of olive oil into a saucepan and add the chopped mushrooms. Fry for five minutes.
- Sprinkle in chopped garlic. Salt. Add pepper. Darken for seven minutes. Remove from heat.
- Heat 80 g butter and the remaining olive oil in a skillet. Add chopped onions. Fry until transparent.
- Add rice grains. Fry for three minutes. Add water gradually with a ladle. Add the next portion only when the previous one is absorbed.
- When the grains are soft, add salt. Pepper and stir.
- Add cheese shavings, chopped parsley, mushrooms and remaining butter. Mix. Put the bacon on top of the risotto.
Risotto with mushrooms and vegetables
A healthy and nutritious dish will not only saturate, but also cheer up with bright colors.
Required products:
- rice - 300 g;
- olive oil - 20 ml;
- chicken - 170 g;
- garlic - 2 cloves;
- water - 2 l;
- yellow pepper - 180 g;
- spice;
- dry white wine - 120 ml;
- carrots - 360 g;
- green beans - 70 g;
- champignons - 320 g;
- butter - 80 g;
- onions - 130 g;
- cheese - 80 g.
Cooking steps:
- Pour water over the chicken. Add diced carrots and mushroom legs. Add spices and salt. Cook for an hour and a half.
- Grind and fry the hats with the addition of oil and spices.
- Grate the cheese. Fry chopped onions in butter with diced bell peppers. Grate the remaining carrots and send to the onion along with chopped garlic. Simmer until soft.
- Pour rice. Mix. Pour in wine, then hot broth.
- Add mushrooms and green beans. Darken for a quarter of an hour. Sprinkle with cheese. Mix.
Risotto with mushrooms and red pepper
Wonderful vegetarian dish suitable for daily meals.
Required components:
- rice - 250 g;
- sunflower oil;
- champignons - 250 g;
- salt;
- pepper;
- bell pepper - 1 red;
- onions - 160 g;
- thyme - 3 branches;
- garlic - 3 cloves.
Step by step process:
- Mushrooms will be needed in slices, and pepper - in cubes. Chop the garlic and onion. Chop the thyme.
- Fry the onion until golden brown. Add garlic, then mushrooms. Fry for seven minutes.
- Top with thyme and pepper. Season with pepper and salt. Distribute the cereals on top with an even layer. Pour with water so that it covers the grains by 1.5 cm.
- Close the lid. The fire should be minimal. Cook for 20 minutes. Mix.
- Darken until fully cooked.
Risotto with mushrooms and shrimps
Real Italian risotto can be made easily at home if you follow simple guidelines.
You will need:
- rice - 300 g;
- black pepper;
- olive oil - 80 ml;
- salt;
- onions - 160 g;
- cream - 170 ml;
- dry white wine - 120 ml;
- champignons - 250 g;
- chicken broth - 1 l;
- peeled shrimp - 270 ml;
- parmesan - 60 g.
Step by step process:
- Chop the onion. Fry until golden brown.
- Add rice grains. Stir without removing from heat until the cereal becomes transparent.
- Pour in wine. Cook until completely evaporated. Pour the broth in portions, while constantly stirring. Add the next portion when the previous one has absorbed the rice.
- When the grains are ready, add the grated cheese.
- Fry shrimps with chopped mushrooms. Pour in the cream. Sprinkle with salt and pepper. Cook until the cream thickens.
- Place the risotto on a plate. Top with mushroom sauce. Decorate with herbs.
Risotto with mushrooms and turkey
This option is ideal for those who don't like the taste of alcohol in a rice dish.
You will need:
- rice - 350 g;
- olive oil - 60 ml;
- turkey breast - 270 g;
- water - 2 l;
- arugula - 30 g;
- celery - 2 stalks;
- cheese - 60 g;
- a mixture of peppers;
- red onion - 180 g;
- carrots - 120 g;
- salt;
- champignons - 250 g;
- garlic - 3 cloves.
Cooking process:
- Boil the turkey in water. Cut vegetables into cubes and mushrooms into plates. Fry in oil until soft.
- Add rice. Stirring to cook for half a minute. Season with salt and pepper.
- Take out the meat, cut into cubes and send it to the vegetables. Gradually pouring in the broth, fry until the grains are tender.
- Add cheese shavings. Mix.Serve with arugula.
Champignon risotto with tuna
This variation will appeal to lovers of fish dishes.
You will need:
- olive oil - 40 ml;
- hot chicken broth - 1 l;
- leeks - 1 feather;
- green peas - 240 g;
- rice - 400 g;
- carrots - 280 g;
- canned tuna - 430 g;
- champignons - 400 g.
Cooking process:
- You will need carrots in stripes. Chop the onion thinly. Grind the mushrooms. Send to a frying pan with butter. Fry until soft.
- Pour rice. Pour in broth. Boil and cover. The fire should be at a minimum.
- Darken for a quarter of an hour. Add peas, then tuna. Insist covered for 10 minutes.
Recipe for risotto with mushrooms, champignons and cheese
The tenderness of the rice is ideally combined with the aroma of mushrooms, and the spicy cheese adds a special touch to the dish.
You will need:
- rice - 400 g;
- spice;
- champignons - 200 g;
- salt;
- hard cheese - 120 g;
- onions - 260 g;
- chicken broth - 1 l;
- white wine - 230 ml;
- butter - 60 g.
Cooking steps:
- Chop the onion and mushrooms. Fry in oil.
- Pour in broth. Season with salt and sprinkle. Pour in wine, then add rice.
- Cook over low heat until the cereal absorbs the liquid.
- Sprinkle with grated cheese.
Calorie risotto with mushrooms
The proposed dishes are classified as very nutritious food, since they use high-calorie foods for cooking: cream, broth, cheese. Risotto, depending on the added components, contains 200-300 kcal per 100 g.
Conclusion
Risotto with mushrooms requires constant attention during the preparation process, but the result is worth it. You can add nuts, favorite spices, vegetables and herbs to the composition. Every time you experiment, you can add new flavors to your favorite dish.
