Mushroom risotto with fresh and dried champignons

The main difference between mushroom risotto and ordinary rice with mushrooms – a kind of viscous dishes, Italians call this the consistency of all’onda, which means “wave” in translation. The best thing to make risotto use not long grain, but round rice, then it’s easier to get the right density. Well and of course You will need aromatic seasonings to spice up the dish.

Risotto with meat, mushrooms and vegetables

Ingredients

• 200 g roasted duck breast
• 200 g champignon
• 300 g Arborio Rice
• 1 onion
• 2 carrots
• 2 petiole celery
• 3 cloves of garlic
• a handful of chopped parsley
• a few twigs of thyme
• 50 g grated Parmesan cheese
• 300 ml red wine
• 1½ L chicken stock
• 3 tbsp. l vegetable oil
• pepper, salt

To make risotto with meat, mushrooms and vegetables heat 1 tbsp. l oil in a saucepan, fry chopped celery, carrots and onions for 10 minutes.

Add chopped garlic, increase heat.

Pour rice, put thyme, mix.

After a few minutes, pour in the wine and cook, constantly stirring.

As the liquid evaporates, add the broth. Fire must be moderately large so that the rice does not boil, and the broth evaporated.

When the rice is half ready, add the duck fillet, chopped records. Close the lid for 5 minutes.

In another pan, fry the mushrooms, salt and pepper.

Put the mushrooms in risotto, add parsley and parmesan, mix.

Risotto with turkey and champignons in white wine

Ingredients

• 200g chopped champignons
• 300g chopped boiled turkey meat
• 60 g butter
• 1 onion, finely chopped
• 2-3 cloves of garlic, finely chopped
• lemon zest
• 300g round grain rice
• 100 ml white wine
• 5l chicken stock
• 3 tbsp. l parmesan (can be replaced with any cheese available in fridge)

1. Rinse mushrooms, peel, finely chop.
2. Rinse turkey meat thoroughly, boil in slightly salted water, cut into thin strips.
3. Peel, wash, chop, fry the onion on a vegetable oil with chopped garlic and lemon zest.
4. In a pan, boil the rice until cooked, then pour wine, let it boil.
5. Add broth to the rice in portions so that it is flooded.
6. After 20 minutes add to the rice the mushrooms and turkey, fried on pan onion, garlic and lemon zest.
7. Cooking risotto with turkey and mushrooms in white wine 10 more minutes, then sprinkle with cheese.

Risotto with champignons, parmesan and ham

Ingredients

• dry white wine – 1 tbsp.
• Arborio rice – 400 g
• chopped mint – 2 tbsp. spoons
• frozen green peas – 2/3 tbsp.
• chicken stock – 1 l
• grated parmesan – 25 g
• onions – 1 pc.
• garlic – 2 cloves
• ham – 250 g
• grated lemon zest – 1 teaspoon
• champignons – 200 g

Pour a glass of wine into the chicken stock, bring to a boil. IN fry oil in a roasting pan, quit frying diced onions and minced garlic. After 2 minutes add rice to the sauté, fry for 1 min. After that, pour the mixture of rice onion and garlic 1 a glass of broth, simmer until the rice has absorbed all the liquid, then add another 1 cup of broth and do so until the cereal will not be completely ready. In the process of making risotto stir regularly, at the very end of cooking sprinkle rice with grated cheese.

Cut ham into small cubes, thin mushrooms plates. Fry these components in a pan, combine with risotto. Risotto with champignons, parmesan and ham can add chopped mint, lemon zest or peas, from This will make his taste brighter.

Risotto with mushrooms, cream, cheese and garlic

Ingredients

• 1 incomplete glass of rice
• 250 g champignon
• 3 tbsp. l grated parmesan
• 1 clove of garlic
• 1 onion
• 60 ml dry white wine
• 300 ml cubed vegetable broth
• ¼ cup cream
• 1 tbsp. l butter
• 1 stalk of green onions
• ground black pepper, salt

Peel the mushrooms, rinse, cut into slices, skip the garlic through the press. Heat butter in a pan, sauté mushrooms, onions and garlic. Pour rice, simmer until transparent. Pour in wine, bring to a boil. Gradually adding hot broth cook risotto for 20 minutes over low heat. Shortly before graduation preparations add cream, parmesan and chopped green onions. IN at the end of cooking risotto with mushrooms and cream, salt and Spice up.

Creamy Garlic Risotto with Chicken and Mushrooms sauce

Ingredients

• champignons – 600 g
• chicken fillet – 400 g
• steamed rice -1 tbsp.
• carrots – 1 pc.
• onions – 3 pcs.
• butter – 3 tbsp. l
• cream – 50 ml
• garlic to taste
• dried basil
• ground black pepper
• salt

To cook risotto with chicken and mushrooms in creamy garlic sauce, fillet must be thoroughly washed under strong a stream of cold water, put in a pan, pour water, salt, boil until cooked. Put in water cut in two onions and carrots cut into thin strips. Remove the finished meat from pan, let cool. Strain the remaining broth, thin meat to cut.

Cut the remaining two onions into rings or half rings, fry in olive or vegetable oil until golden colors.

In a separate container, mix 50 ml of broth and cream, add basil, 1 tsp butter. The resulting mixture thoroughly whip.

Separately, boil rice in salted water until half cooked.

Rinse mushrooms, cut into thin plates, fry in vegetable or olive oil, add chicken to mushrooms, already fried onions, chopped garlic, salt, pepper. All components mix, fry for 5 minutes After this time in add rice to the pan, mix with other components, pour everything with pre-cooked creamy sauce, cook until until all the fluid comes out. Remove the risotto with chicken and mushrooms in a creamy garlic sauce with heat, close tightly with a lid and let it brew for 10 minutes.

Risotto with champignons cooked in a slow cooker

Risotto with champignons in a slow cooker.

Ingredients

• fresh mushrooms 300-400 g
• round rice 2 multi-cups
• mushroom broth 5 multi-glasses
• onions 2 pcs
• salt pepper

1. You can use fresh or put frozen champignons, without thawing them, put in a bowl, pour 7 multi-glasses of water and turn on the “soup” mode for 30 minutes.
2. Drain through a sieve, at the same time strain the broth. Cool mushrooms and cut not very finely.
3. On the “brown” in 3-4 tbsp. l vegetable oil finely fry chopped onion 10 minutes (ignoring the signal) with the closed the lid.
4. Add mushrooms, mix, close and fry together another 10 minutes.
5. Then fall asleep thoroughly (until clean water) washed rice, mix and fry together for about 10 minutes too. Rice should become translucent and soak onion-mushroom aroma.
6. Pour in 5 multi-glasses of mushroom broth, salt and pepper to taste, mix, turn off “brown” and turn on “quick”.
7. Cook before the signal.
8. Very tasty – both as a side dish and as an independent dishes. You can sprinkle with grated parmesan.
9. P.S. mushrooms can also be boiled on the stove, the main thing is not to pour bouillon.

Risotto with champignons and porcini mushrooms in slow cooker.

Ingredients

• 1 tbsp. rice
• 130 g fresh champignons
• 15 g dried porcini mushrooms
• 1 clove of garlic
• 3 tbsp. chicken broth
• 50 g chopped onion
• 1 tsp dry thyme
• 30 ml white wine
• 1 tbsp. l olive oil
• 40 g grated Parmesan cheese
• parsley
• butter
• salt and pepper to taste

Rinse and dry rice. Pour mushrooms with water, give infuse, remove excess moisture. Grind porcini mushrooms and garlic. Cut fresh mushrooms into 0.7 cm slices. Heat chicken stock.

Select the program “Porridge” in the menu, set the time to 50 minutes. Preheat the slow cooker for 5 minutes with the lid open. Put a little butter in the cooking container, give him to melt. Add onion and garlic and sauté for 5 minutes. Add mushrooms and thyme and simmer another 5 minutes. Add rice, white wine. Leave to simmer for 10 minutes until all alcohol has evaporated. Pour in chicken stock and close the lid, pressure is 0. 11. Time cooking under the lid – 20 minutes. When finished pour the dish olive oil and mix thoroughly. Sprinkle with Parmesan and parsley. Salt and pepper.

At the end of a mushroom risotto cooked in a slow cooker, it is permissible to pour not with olive but with butter. For cooking broth you can use chicken cube.

The classic recipe for mushroom risotto with champignons

Ingredients

• 1 cup round grain rice
• 300 g fresh champignons
• 1 large onion
• 2-3 tbsp. l grated parmesan
• 100 ml dry white wine
• 3 cups vegetable stock
• 2 tbsp. l olive oil
• 2 tbsp. l butter
• 1 tbsp. l tomato paste
• 2 tbsp. l finely chopped parsley,
• salt, ground black pepper

For a classic recipe for mushroom risotto with washed and peeled mushrooms should be cut thin slices. Heat olive oil in a thick pan lightly fry onions and mushrooms, sprinkle with parsley and fry 1 more min, stirring. Add butter, pour in washed rice, stir fry for 3-4 minutes. Pour in wine and 1 cup boiling broth, mix well. Simmer for 5-7 minutes, until rice does not absorb liquid. Pour in the remaining broth, add tomato paste, salt, pepper and simmer for 15 minutes, stirring occasionally. Serve on the table, sprinkled with parmesan.

The following are other step-by-step recipes and cooking photos risotto with mushrooms.

Other mushroom risotto recipes

Risotto with vegetables and mushrooms.

Ingredients

• 180 g rice
• 250 g champignon
• 400 g canned beans
• 1 bell pepper
• 1 onion
• 3 cloves of garlic
• 25 g pine nuts
• 3 tbsp. l soy sauce
• 4 tbsp. l olive oil
• a few twigs of parsley
• 1 tsp salt

Heat 2 tbsp. l butter, add chopped onion and fry in within 5 minutes Pour plain or brown rice, add chopped garlic, fry, stirring constantly, 2 min. Pour in 450 ml of hot water, add salt and bring to a boil. Cover cover and simmer over low heat for 35-40 minutes, until the water is absorbed, and the rice will not become soft. Heat remaining oil, add diced bell pepper, fry for 2 minutes. Add sliced ​​champignons, cook for 5 minutes. Add boiled rice, dried canned beans, some greens, soy sauce and nuts. Continue to fry, stirring constantly, until the beans warms up.

Make a mushroom risotto cooked according to this recipe chopped herbs.

Risotto with champignons and thyme.

Ingredients

• 350 g Arborio Rice
• 25 g dried champignons
• 1 onion
• 2 cloves of garlic
• 2 tbsp. l olive oil
• 2 tbsp. l fresh thyme leaves
• 750 ml hot vegetable stock
• 100 ml white wine
• handful of grated parmesan cheese
• pepper, salt

To prepare mushroom risotto, champignons need to be poured 400 ml of boiling water, leave for 10 minutes, then save the water. By time to heat the oil in a thick-walled pan, fry the onion in it 2 minutes. Add chopped garlic, fry for another 1 min. To warm oven to a temperature of 170 ° C. Put mushrooms, thyme and rice onion, mix. Pour mushroom infusion, broth and wine, bring to boil, salt, pepper. Put the pan in the oven for about 30 minutes, until all the liquid is absorbed. Ready stir the risotto with mushrooms champignons with grated Parmesan cheese and remaining thyme leaves.

Risotto with champignons.

• 100 g rice for risotto
• 15 g onion
• 30 g grated Parmesan cheese
• 1 tbsp. spoon of olive oil
• 10 g butter
• mushroom broth
• 100 g champignon
• 3-4 sprigs of parsley
• 50 ml cognac
• pepper

Before you make mushroom risotto, you need to mushrooms fry in olive oil, then fry the onions with them. Add rice, pass a few minutes. Pour cognac, give it to evaporate. When all the alcohol has evaporated, gradually add hot mushroom broth, bringing risotto to readiness. In the end preparations add butter and grated cheese.

When serving risotto with champignon mushrooms, cooked by this recipe, put the risotto on a dish, sprinkle with grated Parmesan, garnish with chopped herbs.