Fresh, Dried and Risotto Recipes frozen porcini mushrooms

Risotto with porcini mushrooms – an independent dish, which prepared from rice and other ingredients. It is worth noting that the food is very different from the usual rice dishes and not at all resembles pilaf, as well as milk rice porridge.

How to cook risotto with porcini mushrooms, will tell recipes with a step-by-step description. In addition, familiarization with tips experienced culinary experts will help make the mushroom dish amazing on taste.

The classic recipe for risotto with porcini mushrooms and chicken

For the classic version of cooking risotto with white mushrooms and chicken, the ideal varieties of rice are arborio, marateli, as well as carnaroles and padano. They are quite starchy, and after cooking grains will stick together.

  • Chicken meat, rice and fresh mushrooms – 300 g each;
  • Hard cheese – 50 g;
  • Chicken broth – 800 ml;
  • Dry white wine – 150 ml;
  • Onions – 1 pc.;
  • Butter and olive – 3 tbsp each. l .;
  • Salt to taste;
  • Parsley – 1 bunch.

The classic recipe for risotto with porcini mushrooms described in stages.

Chicken (any part of the chicken) cut into slices, onions and cut mushrooms after preliminary cleaning into cubes.

Fry the onions in olive oil until soft, then put meat and fry over medium heat for 10 minutes.

Pour unwashed rice and fry everything together for 5-7 minutes., Constantly mixing the contents of the pan.

Pour dry wine, mix and leave for 5 minutes, so that it evaporated a little.

Add half of the broth and simmer until rice swell a little.

Introduce chopped mushrooms, pour in the broth again, add salt to taste and mix.

Cook over low heat until rice is cooked.

Add butter, grated cheese, mix thoroughly and after 2 minutes turn off the fire.

Sprinkle with chopped greens on top and cover, leaving infuse for 10 minutes.

Recipe for risotto with dried porcini mushrooms

Making risotto with dried porcini mushrooms according to the recipe, described below does not provide for soaking the rice in water. Besides Moreover, the rice must be whole, without chopped grains, so that the consistency necessary for the dish was obtained.

  • Arborio rice – 1.5 tbsp .;
  • Onion – 3 heads;
  • Dried mushrooms – 100 g;
  • Hot meat broth – 800 ml;
  • Dry white wine – 150 ml;
  • Butter – 2 tbsp. l .;
  • Olive oil – 3 tbsp. l .;
  • Salt and ground black pepper – to taste;
  • Hard cheese – 100 g;
  • Saffron – a pinch.

Suggested recipe for dry white risotto mushrooms will appeal to all your household for their refined taste and the aroma.

  1. Rinse the dried mushrooms well, soak in water for 2 hours.
  2. Then drain the water, pour a glass of boiling meat broth and steam under the lid for 60 minutes
  3. Shake off the mushrooms, cut into small pieces.
  4. Saffron pour 2 tbsp. l wine and leave for some time.
  5. Peel the onion, chop finely and put in a preheated stewpan for frying in a mixture of butter and olive oils.
  6. Fry lightly, about 5 minutes, pour rice and stir 2-3 min., so that the cereal is well saturated with oil.
  7. Pour in wine and 1 tbsp. meat broth, stir and wait a few minutes, until almost all of the alcohol evaporates.
  8. Pour in the whole broth, mix and watch until the rice has absorbed all the fluid.
  9. Enter saffron, salt, ground pepper, mix constantly until rice is cooked for about 20-25 minutes.
  10. Turn off the heat, add a small piece of butter, mix, cover the saucepan and let the dish stand for 5-7 min
  11. Sprinkle with grated cheese on top, mix again and serve to to the table.

Risotto with porcini mushrooms and cream: how to cook a dish in cream sauce

Nothing tastes better than risotto cooked with porcini mushrooms and cream.

  • Rice – 400 g;
  • Onion – 1 head;
  • Fresh mushrooms – 500 g;
  • Butter and olive – 3 tbsp each. l .;
  • Slices of garlic – 3 pcs.;
  • Hot broth (any) – 800 ml;
  • Cream – 1 tbsp .;
  • Salt and ground black pepper to taste.

Creamy risotto recipe cooked in creamy sauce, be sure to be recorded in your cookbook.

  1. Onion and garlic, peel, wash and chop in cubes.
  2. Melt the butter in a stewpan and pour in the olive, add onion and garlic, fry until soft.
  3. Pour rice, mix and fry for 7 minutes. over medium heat.
  4. Add sliced ​​fruit bodies, mix with rice and fry for 10 minutes.
  5. Pour 2 tbsp. stir the broth and wait for the rice to start swell.
  6. Mix again and pour 2 more tbsp. hot broth.
  7. Pour the rest of the broth and cream into a well-swollen rice, stir, salt and pepper.
  8. Let stand for 10 minutes, turn off the stove and leave the dish for another 10 minutes.

Risotto with porcini mushrooms, cooked without wine on chicken broth

Risotto with porcini mushrooms, cooked without wine on chicken broth is a great option for a family dinner.

  • Rice – 200 g;
  • Mushrooms – 300 g;
  • Onion – 2 heads;
  • Hard cheese – 3 tbsp. l .;
  • Olive oil and butter – 3 tbsp each. l .;
  • Chicken broth – 700 ml;
  • Parsley – 4 branches;
  • Cognac – 3 tbsp. l .;
  • Salt.

Risotto with porcini mushrooms and chicken stock stages.

  1. Pre-prepared mushrooms cut into slices and fry in olive oil 10 min.
  2. Add diced onions and continue frying for another 5 minutes.
  3. Pour rice, mix and fry all together for 10 minutes.
  4. Pour cognac in 5-7 minutes. add chicken stock and simmer rice until cooked.
  5. Introduce butter, grated cheese, mix and leave on low heat 5 min.
  6. Salt, stir, turn off the heat and decorate the dish on top green sprigs of parsley.

Italian recipe for risotto with porcini mushrooms, truffle oil and parmesan

Italian recipe for risotto with porcini mushrooms – quite exquisite and very tasty.

  • Rice for risotto – 1.5 tbsp .;
  • Mushrooms – 300 g;
  • Chicken broth – 800 ml;
  • Truffle oil -1.5 tsp;
  • Parmesan cheese – 150 g;
  • Dry white wine – 100 ml;
  • Garlic – 3 cloves;
  • Salt to taste;
  • Olive oil – 50 ml.

Risotto with porcini mushrooms and truffle oil – amazing a gourmet recipe that is easy to prepare even for a beginner mistress, if you follow the detailed description.

  1. Peel the garlic, chop into cubes and fry in olive oil 1-2 min.
  2. Select garlic and discard, and add chopped mushrooms and fry for 15 minutes.
  3. Pour rice, fry with mushrooms until it becomes transparent.
  4. Pour in the wine, mix and let the alcohol evaporate.
  5. Pour in the broth, mix and cook the rice to a state aldente.
  6. Pour in truffle oil, add grated cheese, add salt to taste, mix well and leave in a hot pan (on off stove) for another 15 minutes.

Risotto made from pearl barley with porcini mushrooms in slow cooker

Risotto made from pearl barley with porcini mushrooms in slow cooker – a tasty and satisfying dish for all family members. The “home helper” will help to prepare the dish much faster.

  • Pearl barley – 1 tbsp .;
  • Chicken broth – 1.5 l;
  • Butter – 3 tbsp. l .;
  • Onion – 2 heads;
  • Olive oil – 2 tbsp. l .;
  • Mushrooms – 500 g;
  • Garlic – 3 cloves;
  • Fresh parsley (chopped) – 3 tbsp. l .;
  • Salt to taste.

The preparation of risotto with porcini mushrooms in a slow cooker is described in recipe step by step.

  1. Melt the butter in a multicooker bowl by setting equipment in the “Frying” mode.
  2. Pour diced onions and fry 5-7 min
  3. Pour pearl barley and pour 2 tbsp. hot broth.
  4. Let the mass boil, turn on the “Extinguishing” mode and cook 15 min., stirring barley from time to time.
  5. Add broth, turn the multicooker into the “Extinguishing” mode by 40 min
  6. Separately, fry chopped olive oil in a pan. sliced ​​mushrooms.
  7. Pour in the chopped garlic and fry for another 5 minutes.
  8. Enter the contents of the pan into the multicooker bowl in 20 minutes. before ready risotto.
  9. Salt to taste, mix and continue stewing.
  10. After the beep, open the lid, pour in the greens, mix and close again for 15 minutes.
  11. The finished dish is best served hot.

Risotto with frozen porcini mushrooms and garlic recipe from Beloniki

Risotto cooked with frozen porcini mushrooms a prescription from Belonika is an excellent substitute if there are no fresh fruit tel. The broth must be at hand in the hot condition.

  • Frozen mushrooms – 500 g;
  • Broth (chicken or meat) – 1.5 l;
  • Rice – 400 g;
  • Dry white wine – 300 ml;
  • White onion – 3 heads;
  • Parmesan – 150 g;
  • Garlic – 4 cloves;
  • Butter and olive oil – to taste;
  • Salt and ground black pepper – to taste;
  • Parsley – 1 bunch.

According to the proposed recipe from Belonika, the risotto is cooked with white mushrooms in stages, which will help everyone to cope with the process to the hostesses.

  1. Melt butter in a deep saucepan, about 3 tbsp. l and pour 2 tbsp. l olive oil.
  2. Fry 2 pcs. onions and diced garlic until golden colors.
  3. Pour rice and fry further, stirring every 2-3 minutes.
  4. Once the rice is completely saturated with oil, pour in the wine, stirring for a few minutes over high heat to enable alcohol evaporate.
  5. Make the fire quieter, start pouring in 2 tbsp. broth constantly stirring.
  6. In 10 minutes until ready to salt and pepper the rice to taste.
  7. Add 2 tbsp. l butter and grated parmesan.
  8. Cover, leave for 5-7 minutes to cheese and butter melted.
  9. Peel, wash and cut mushrooms, fry in a pan in olive oil first chopped onion in half rings (1 pc.), then add mushrooms and fry until golden brown.
  10. Preheat oven to 200 ° C and put mushrooms to bake until golden brown (about 10 minutes).
  11. Stir with risotto, sprinkle with chopped herbs and sprinkle on the plates.

Risotto with porcini mushrooms and blue cheese

Although almost always risotto is made with porcini mushrooms and cheese, in this embodiment, we suggest using blue cheese mold that will give the dish a special piquancy.

  • Rice – 2 tbsp .;
  • Mushrooms – 500 g;
  • Canned peas – 2 tbsp .;
  • Blue cheese – 150 g;
  • Butter and olive oil – 3 tbsp each. l .;
  • Onions – 2 heads;
  • Garlic – 2 cloves;
  • Dry white wine – 1 tbsp .;
  • Bouillon (any) – 1 l;
  • Shredded parsley – 3 tbsp. l .;
  • Salt and ground black pepper to taste.

Use the recipe from the photo to make risotto with porcini mushrooms and cheese.

  1. Melt butter in a deep frying pan or saucepan, pour in the olive.
  2. Dice the onion and fry until soft.
  3. Pour chopped garlic and pour rice, mix.
  4. Add after 10 min. wine and simmer 5 min
  5. Separately fry the diced mushrooms in butter until golden brown and enter in fig.
  6. Stir, pour in the broth portionwise, giving each time liquids soak into rice.
  7. Add peas, previously draining the liquid, salt with taste and pepper.
  8. Add chopped greens, diced cheese and mix.
  9. Leave on the cooker for another 10 minutes, until the cheese will melt.

Risotto with porcini mushrooms, shrimp and basil

Perhaps one of the most delicious dishes in the restaurant menu is a risotto cooked with porcini mushrooms and shrimp. Seafood will only enhance the taste of the dish and give it originality. and piquancy.

  • Rice, mushrooms and shrimps – 500 g each;
  • Onion – 2 heads;
  • Butter – 100 g;
  • Olive oil – 4 tbsp. l .;
  • Garlic – 3 cloves;
  • Bouillon – 1 l;
  • Wine (dry white) – 300 ml;
  • Basil – 4 branches;
  • Salt to taste.

Make your own risotto with porcini mushrooms video prescription.

  1. Fry in hot olive oil until soft chopped onions.
  2. Add half the butter and enter the chopped diced porcini mushrooms, as well as crushed garlic.
  3. Sauté 10 minutes. over medium heat, add rice, mix.
  4. Fry the contents of the pan for 10 minutes, pour the wine and switch the fire to minimum.
  5. Constantly mix the mass with a wooden spatula to exclude burning.
  6. Separately, fry the shrimp in butter for 5-7 minutes.
  7. Pour the broth into the rice in small portions to make the rice swell evenly.
  8. Add salt to taste, add seafood and leaves the basilica.
  9. Stir and leave on the cooker off for another 10 minutes.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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