A dish of risotto with mushrooms at home. Risotto with mushrooms: original recipes in the best Italian traditions

15.05.2020

Risotto with mushrooms and cheese is an amazing option Italian dishes... At first glance, it is difficult to imagine how mushrooms can be combined with rice, but it is in such a creamy-cheese "company" that they wonderfully reveal their taste. This is a completely new, unusual feeling, very unusual accents and an amazing harmony of all ingredients. The technology for preparing risotto is classic, based on the processing of rice in several stages.

Ingredients

champignons - 350 g;
rice ("Arborio") - 200 g;
cheese (Parmesan) - 45 g;
dry white wine - 150 ml;
chicken bouillon- 450 ml;
shallots - 25 g;
olive oil - 100 ml;
butter - 55 g;
table salt - 10 g;
dried thyme - 1/2 tsp;
fresh parsley - for decoration.

Preparation

For risotto, you will need a deep dish with a thick bottom. Pour good on the bottom olive oil, it is better not to take the first spin, but to use the one on which you can fry food. Cut the peeled and washed shallots into small cubes. Heat oil in a skillet and add onion. Fry it, stirring constantly, until the bitterness disappears.

Transfer the rice to the onion without rinsing it. If you rinse, the color of the finished dish will turn out to be gray due to excess moisture and washed off starch. Toss the rice grains with the onions.

When the rice changes color from white to transparent, pour in the wine, let the alcohol evaporate. Due to the wine, the taste of rice will become sweet and sour, pleasant and delicate.

The rice is fried, saturated with the aromas of olive oil, onions and wine, now it needs to be boiled. To do this, pour a ladle of chicken broth into the pan, stir and cook until the liquid evaporates. Continue adding broth in portions until the rice is done. Do not forget to constantly stir the rice mass intensively with a wooden spoon. Risotto must be tasted "by the mouth", and not to determine readiness by the appearance of the rice. On average, about 500 ml of chicken broth should go away.

For filling, our recipe uses royal mushrooms(or Portobello, brown mushroom). You can take any Forest mushrooms, they will add even more flavor to the risotto. Remove dirt and soil from the mushrooms with a damp cloth, cut off the legs a little, cut the caps into thin plates. Fry them in a little olive oil and butter, salt to taste, add thyme.

Salt the rice gently, starting with a small amount so as not to oversalt.

In risotto with mushrooms, an obligatory component goes butter... Stir a small piece into the rice.

Last but not least, almost before serving, add the parmesan grated on a fine grater. Stir, lightly whisking the rice mixture until fluffy.

Add the mushrooms and mix, being careful not to damage or break them.

Serve immediately, garnish with finely chopped parsley and sprinkle with a little Parmesan.

Risotto with mushrooms and cream

If you are going to please your family with risotto, then try to get a special type of rice, such as "Arborio" or "Carnaroli". The second option is considered the best for risotto, but it is also more expensive, so see for yourself based on your financial capabilities. This recipe will take less time to cook as it uses pickled porcini mushrooms. You will also need cream and hard cheese(ideally Parmesan).

Ingredients

round rice - 250 g;
pickled mushrooms - 250 g;
olive oil - 25 ml;
butter - 25 g;
onion (large) - 1 pc .;
cloves of garlic - 2 pcs.;
salt - to your taste;
white dry wine- 100 ml;
chicken broth - 500-600 ml;
cheese hard varieties- 25 g;
cream (fat content 20-33%) - 50 ml.

Preparation

Peel the onion and garlic cloves, wash. Cut the onion into small cubes. Chop the garlic with a knife or garlic press.
Transfer the mushrooms to a colander, rinse thoroughly from the marinade, let them drain. If they are too large, then cut into pieces. Leave the small mushrooms intact, they will look very nice in the finished risotto. You can of course use white for this recipe. dried mushrooms... Only they will first need to be soaked so that they swell, and then fry in butter or vegetable oil.
Take a deep-bottomed saucepan, set over medium heat, pour in olive oil, also add a slice of butter. When the oil is hot, transfer the chopped onion to a bowl and fry until golden brown.
Now put the rice in a saucepan, mix it with the onions. It is not recommended to rinse the rice to make risotto, because the most important thing in this dish is to achieve a creamy consistency. Fry for 5-6 minutes, stirring constantly.
Add garlic to the rice, stir, fry for 1-2 minutes.
Transfer the mushrooms to a saucepan, stir and fry for about 3-4 minutes.
Salt, pour in wine, simmer a little until the aroma of alcohol evaporates.
By this time, you should have hot chicken broth next to it on the stove. Gradually add the broth to the rice in small portions (one ladle at a time) and stir. As soon as the liquid has boiled over, add another batch and stir the risotto.
In the meantime, grate the cheese on a fine grater, add the cream to it and beat the resulting mass with a kitchen whisk until smooth.
15 minutes after adding the broth, taste the rice. It should be in a state of aldente, that is, soft on the outside and a little hard on the inside. If the rice is ready, remove the saucepan from the heat, add the cheese-creamy mass, stir and let it brew for another 5 minutes under the lid.
Risotto with mushrooms in creamy sauce ready. This dish is made at one time and served immediately, otherwise, solidifying, it will turn into a piece of rice porridge.

Risotto with mushrooms and chicken

There is no classic risotto recipe; every culinary specialist can add something of his own to this dish. In Italy, they even joke about this: "As many days in a year, there are so many types of risotto." It can be cooked with vegetables and seafood, but the most popular is the mushroom and chicken risotto, the recipe for which we want to offer you. Despite the fact that the ingredients contain rice and meat, the dish is absolutely different from traditional pilaf neither in taste nor in the way of cooking. And all because rice is prepared in a special way for risotto.

Ingredients

chicken breast - 250 g;
rice - 250 g;
champignons - 250 g;
onion - 1 pc .;
salt and black pepper - to your taste;
olive oil - 25-30 ml;
dry white wine - 4 tbsp. l .;
chicken broth - 500-600 ml;
semi-hard cheese - 100 g;
butter - 25-30 g;
parsley - 1 small bunch.

Preparation

Wash chicken breast, dry, cut into large cubes. If you could not buy chicken fillet, you can take meat from a chicken leg for making risotto. Transfer the meat chunks to a bowl and season with salt and pepper to taste.
Wash the mushrooms thoroughly, let them dry slightly and cut into plates. In this recipe, instead of fresh champignons you can use frozen. Only defrost them correctly, in a natural way, without resorting to help warm water and microwave ovens.
Peel the onion, wash and cut into small cubes.
Heat the olive oil in a deep skillet, transfer the onions and fry until golden brown.
Add chicken and cook for 5 minutes until crusty.
Pour in wine and simmer until half evaporated.
Now pour the rice into the pan, stir and fry for 1 minute. The grains will absorb the aromas of olive oil and chicken.
Gradually add chicken broth in portions, stirring occasionally. The amount of broth indicated in the recipe should be divided into approximately 4 servings. Before pouring in the second portion of the broth, transfer the mushrooms to the pan and stir.
Rice absorbs liquid very quickly, so watch carefully and add broth in time.
During this time, rub the cheese on a fine grater. Wash the parsley, dry it and cut it not too finely.
When the rice is cooked, add butter to the risotto, it will make the taste of the finished dish much softer.
Turn off the heat, sprinkle with grated cheese, stir and let stand for 10-15 minutes under the lid.
Serve with parsley over the risotto.

With what the Italians do not cook their "little rice" - risotto. It would be surprising if, as the leader in rice cultivation in Europe, Italians did not make real rice out of rice. cooking masterpiece v different types, for example risotto with mushrooms and zucchini.

The basis of any risotto is round Italian rice, with large grains and a very high starch content. Arborio, Carnaroli, Vialone Nano, etc. There are plenty to choose from.

A distinctive feature of risotto from, say, pilaf or paella, is that rice for risotto is first lightly fried, and only then boiled, adding broth or water, and in small portions. Starchy rice actively "drinks" liquid, so 1 glass of broth takes up to a liter of liquid.

As for the additives. Here fantasy is largely involved, however, certain rules and canons do exist. Today we made a risotto with mushrooms and zucchini made from Italian arborio rice.

Ingredients (2 servings)

Rice (arborio) 200 g
Champignon mushrooms) 100 g
Zucchini 1 pc
Garlic 2 cloves
Basil, parsley 5-6 branches
Parmesan 50 g
Olive oil to taste
Spices: salt, black pepper taste

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Step by step mushroom risotto recipe

Why champignons and zucchini? It's easier with zucchini, we just love them very much. And in general, zucchini and healthy and easy to prepare. By the way, before the start of the beach season - great option for a diet. I advise you to cook according to my recipe:.
And there are champignons all year round, unlike fresh forest mushrooms, which are not yet, and will not be soon. I just wanted mushrooms. As it turned out, the combination of zucchini and champignon is just super, you need to think about dishes with a similar combination.
Ingredients: rice (arborio), mushrooms, zucchini, garlic, herbs, spices, parmesan, olive oil
To cook rice with zucchini, you do not need to prepare especially. If you do not have the opportunity to use chicken or vegetable broth, you can avoid causing a tragedy and pour in ordinary hot water. For that matter, you can boil chopped carrots, onions, potatoes in water. Add some herbs and roots. It will take 15 minutes. Then strain the broth and use for rice as needed. And in the remaining broth with vegetables, cook an excellent vegetable soup.
Peel the cloves of garlic and crush a little with a knife block. Literally flatten. Then in a deep saucepan, heat 3-4 tbsp. l. olive oil and heat it a little. As soon as a specific smell of hot oil appears, fry the flattened garlic in it. The task of the garlic is to slightly flavor the oil. Then the cloves of garlic must be thrown away.
Wash the mushrooms and cut into 2-4 pieces. Fry the mushrooms for 5-6 minutes. It is better to do this stirring constantly.
As soon as the mushrooms begin to brown a little, add the diced courgette immediately. If the zucchini is young, then you need not peel it from the peel and seeds. So even better.
Continue to fry the zucchini and mushrooms. Salt and pepper a little. If desired, you can add 1-2 pinches of dry, aromatic Mediterranean herbs.
When the zucchini cubes are tender, add the dry arborio rice. Stir and fry over medium heat until the rice grains are covered with an oily film and begin to become pearly transparent around the edges.
Further, broth should be added to the rice in portions. It is best to keep a saucepan with broth on the fire next to a saucepan, in which rice and zucchini are cooked, and make sure that the broth boils slightly. Pour the broth into the rice with a ladle - about half a glass each. Pour in the next portion of the broth only when the previous one has been absorbed by the rice.
For the preparation of a glass, Arborio can "go away" from 0.5 liters of broth. The technology is simple: add a portion of broth - wait. Soaked in - added the next one. And so on, until the rice is completely cooked and your dish acquires a creamy consistency.
Grind parsley and basil leaves separately, grate a piece of Parmesan, and grind everything together in a blender. You should get a cheese mixture with a pleasant green color.
Sprinkle the finished risotto with mushrooms and zucchini with Parmesan and herbs and stir immediately.

Which dish is traditionally associated with Italy? Of course, pizza. However, seasoned travelers will tell you that risotto is no less popular in this country. And in order to try it, it is not at all necessary to fly to the homeland of Dolce and Gabbana. You just need to buy correct rice explore with a glass good wine a few subtleties culinary process, choose a recipe to your taste - and everything will work out. We have selected for you several options for one of the simplest and at the same time most popular types - risotto with mushrooms.

What is risotto

There are two legends explaining the appearance of risotto. First: the Milanese merchant Sforza sent a bag of large grain of rice to his friend, who was very surprised to see an unprecedented culture. But he liked her so much that he invested a fortune in this product, and even introduced all his friends. Second: the cook of a tavern in Italy decided to cook rice and forgot about it, and when he returned, the cereal turned into gruel, but, it should be noted, very tasty, which was appreciated by all visitors of the institution.

Risotto is made from special round rice that boils well

The mention of this famous Italian dish recorded in the cookbook refers to XIX century, but many restaurateurs are of the opinion that risotto, or fried round grain arborio rice in meat broth, appeared much earlier. But, one way or another, this dish is inextricably linked precisely with arborio - a variety of rice characterized by a loose core of grains.

The principles of making a classic Italian rice dish

Any risotto is based on specially prepared rice. This base itself is called "white risotto" and can be served as a side dish.

Approximate proportions of products for white risotto - table

So these are the components of the framework to which you can add many various mushrooms, meat and vegetable ingredients.

Rice

Italians are very gentle and patriotic about their cuisine, they value and honor traditions. As for risotto, mushrooms, meat and vegetables are also added to it. But the main thing is still the cereal.

For risotto, the rice should be loose

The main thing to remember when tackling risotto is a type of rice - it should boil well... The options are:

Arborio;
Baldo;
Padano;
Roma;
Vialone Nano;
Maratelli;
Carnaroli.

The rice variety must be very starchy, meaning sticky after cooking. So that the cereal does not lose these properties, it does not need to be soaked in water.

Bouillon

The next important ingredient is broth. To make it tasty, you need to add to it:

2-3 sprigs of thyme;
2-3 sprigs of parsley;
2-3 stalks of celery;
1 leaf of laurel tree.

Mushrooms

Raw forest mushrooms (for example, boletus, chanterelles), both frozen and dried, are suitable for the dish. If you use the latter, then they need to be soaked for 30 minutes in cool water and squeezed out. If the mushrooms have been frozen, then they need to be thawed, and only then added to the dish.

What else?

To make the taste of risotto unmatched, you can add during the preparation process:

a glass of wine or sherry;

However, here every chef has his own secret ...

Australian film director George Miller said: "Italian food has only one drawback: after five or six days, you're already hungry again."

Video: risotto school from Ilya Lazerson

Step-by-step recipes for mushroom risotto

Italians say that you can only understand their country by understanding their cuisine. Let's start this thorny but tasty path from the classics.

With forest mushrooms

Garnish the finished dish with whole fried mushrooms.

Ingredients:

250 g rice (for 4 servings);
200 g of forest mushrooms;
150 g of hard cheese;
1 onion;
100 g butter;
1 liter of chicken broth;
100 g of white wine;
salt, vodka saffron tincture (to taste).

Preparation:

Put half the oil in a heated deep bowl, add finely chopped onion and fry it until transparent.
Fry the onions in half the butter
After it becomes transparent, add rice.
Add rice to onions
After a maximum of 1 minute, add the wine.
When pouring in wine, do not forget to reduce the heat, otherwise the ingredients may burn.
When the wine has evaporated, gradually pour in the broth.
Pour the broth in small, even portions and wait until it is absorbed.
When half of the broth remains, add the mushrooms fried in a pan.
To add a real Italian chic to the dish, don't cut the mushrooms too finely - they should be visible on the risotto plate.
Pour in the saffron tincture, remove from heat and leave to infuse for 1 minute under the lid.
Literally 1-2 minutes is enough for the components to soak in the tincture
Add the remaining oil and grated cheese, mix the mass well.
Pour cheese into risotto in small portions, stirring constantly

With vegetables

Want to make a taste mushroom dish even more sophisticated? Then add vegetables to the risotto.

Garnish the vegetable risotto with herbs before serving

Ingredients:

2 liters of broth on chicken;
250 g of forest mushrooms;
½ tbsp. dry white wine;
100 g butter;
1 white leek stalk
2 onion heads;
2 carrots;
1 clove of garlic;
1 tsp chopped saffron;
100 g grated cheese;
2 tsp chopped paprika;
1/3 tsp ground black pepper;
2 tbsp. l. dry additive "Mushroom pesto" or any other seasoning for mushroom dishes;
1 tbsp. l. vegetable oil;
salt (to taste).

Preparation:

With Chiken

Rice and chicken are a classic combination that brings out even more flavor nuances in a traditional Italian dish.

If you like vegetables, then you can safely add asparagus to chicken risotto with mushrooms.

Ingredients:

250 g round grain rice(for 4 servings);
1,5 fresh broth on chicken;
200 ml of dry white wine;
2 onion heads;
2 cloves of garlic;
350 g of forest mushrooms;
250 g chicken fillet;
150 g grated parmesan;
100 g butter;
3 tbsp. l. olive oil;
table salt or sea salt, ground black pepper - to taste.

Preparation:

Lean option in a slow cooker

If you are a vegetarian or vegan, this is not at all a reason to give up a delicious dish of Italian origin, because risotto can be lean - no broth and olive oil!

You can add raw green peas to the lean mushroom risotto before serving.

Ingredients:

2 multi-cooker glasses of rice (for 4 servings);
3 ordinary glasses of filtered water;
1 tbsp. dry white wine;
450 g of forest mushrooms;
1 onion;
40 ml olive oil;
40 g grated cheese;
salt, black pepper (to taste);
greenery.

Preparation:

With creamy sauce

Dairy products make the rice incredibly tender, enhancing the unique mushroom flavor.

Creamy risotto just melts in your mouth

Ingredients:

150 ml heavy cream;
150 g of round grain rice (for 2 servings);
100 g of grated hard cheese;
500 ml chicken broth;
30 ml olive oil;
200 g of forest mushrooms;
salt (to taste);
basil or rosemary (for garnish).

Preparation:

Russian variation - from pearl barley

Quite extraordinary dishes are created when traditional flavors are adapted to the local cuisine. And the risotto based on barley is a Russian variation on an Italian theme.

Pearl barley risotto - the Russian answer to traditional Italian cuisine

Ingredients:

1 tbsp. pearl barley (for 2 servings);
2 tbsp. water or broth;
350 g fresh mushrooms;
1 onion;
3 cloves of garlic;
½ tsp chopped nutmeg;
2 tbsp. l. soy sauce;
2 tbsp. l. tomato paste;
2 tbsp. l. butter (vegetable or butter);
salt (to taste);
parsley.

Preparation:

Risotto with porcini and other mushrooms from Julia Vysotskaya

The famous TV host of the cooking show is happy to share the recipes she learns from the chefs. So it is with the risotto variant - Julia learned the secrets of its preparation from the owner of the restaurant, which is located opposite her house.

Risotto is a dish Italian cuisine, which has an unusual taste and high nutritional value. Rice is considered its main component, but after cooking it turns out not the same as in pilaf, but on the contrary, even more tender and light.

In addition, this dish can be supplemented with other ingredients, such as chicken, vegetables, shrimps and mushrooms. Especially delicious risotto is obtained with mushrooms. Today we will talk about recipes for making risotto with mushrooms.

Classic risotto with mushrooms

Ingredients	Quantity
Arborio rice -	350 grams
White mushrooms -	350 grams
Champignon -	170 gram
onion -	1 middle head
garlic -	4 cloves
Parmesan cheese -	100g
rosemary -	2 twigs
butter -	80 gram
olive oil -	4 small spoons
water -	4 glasses
salt and pepper -	taste
Cooking time: 80 minutes	Calorie content per 100 grams: 245 Kcal

Let's move on to cooking:

We wash the porcini mushrooms, put in a saucepan, pour half a liter hot water and boil for 40 minutes. We take out the mushrooms from the water, save the mushroom broth;

Remove the skin from the onion and cut into cubes;

Rinse the rosemary sprigs and cut into small pieces;

Peel and chop the garlic cloves into small pieces or plates;

Pour olive oil into a frying pan, put 40 grams of butter and heat;

Throw chopped rosemary into boiling oil, fry for a couple of minutes;

After 5 minutes, spread the rice. Attention, we do not wash the rice! Stir everything and leave to cook until the rice is transparent;

Then add the mushroom slices, mix and fry. Add salt and black pepper;

After that, pour a glass of broth in which the mushrooms were cooked;

Stir everything and cook until all the broth is absorbed into the rice;

As soon as the broth is absorbed, pour in another glass of broth. We continue to simmer all the ingredients for about 20 minutes. And we also continue to pour in the broth over and over again;

After 20 minutes, put the remaining butter there, sprinkle everything with parmesan cheese shavings;

Stir everything well, cover with a lid and leave to infuse for no more than a minute;

After that, put the finished risotto on a plate and serve.

Cooking risotto with porcini mushrooms in a slow cooker

We will need:

200 grams of champignons;
200 grams of round grain rice;
100 ml cream 20%;
100 grams of parmesan cheese;
One medium onion;
3 garlic cloves;
Butter - 30 grams;
Olive oil;
Half a liter of water;
Small piece hot pepper Chile;
5-6 stalks of parsley;

How much is cooked - 1 hour.

Nutritional value - 250 kcal.

Let's start cooking:

Before starting cooking, you need to prepare all the ingredients - the mushrooms are washed and cleaned, the onion is peeled off, the skin is removed from the cloves of garlic, the parsley sprigs are rinsed, the rice is washed;
Cut the onion into small pieces;
Cut a piece of hot pepper into thin circles;
Cut the garlic cloves into small pieces;
Pour a little olive into the container of the multicooker, add all the chopped ingredients there, select the "Fry" program for half an hour. We fry for a couple of minutes;
In the meantime, we cut the mushrooms into arbitrary pieces;
5 minutes after the start of frying, put mushroom slices into a multicooker, sauté with the onion and leave to fry for 15 minutes;
Then put rice there, stir everything. Salt, pepper and leave to cook until you hear a beep;
After that, pour all the ingredients with water, select the "Soup" mode and leave to cook for 30 minutes;
About 5-7 minutes before cooking, pour cream there, stir and leave to cook until the end;
Put a piece of butter in the risotto at the last minute of cooking;
Rub the parmesan cheese with a grater with small cloves, cut the parsley sprigs into small pieces. Put cheese shavings, herbs in a bowl and mix;
As soon as the risotto is ready, pour the mixture of cheese and herbs into it, mix well. Close with a lid and leave for a minute to melt the cheese;
Put the finished risotto on plates and proceed to tasting.

Diet Risotto with Corn and Bell Pepper

Component components:

Rice - 300 grams;
Oyster mushrooms - 350 grams;
Sweet canned corn- half a can;
100 grams of sweet pepper;
Onion - 1 head;
Vegetable oil;
Water - half a liter;
A little basil and black pepper;
A pinch of salt;
70 grams of ketchup or tomato paste.

The cooking period is 1 hour.

How many calories - 210.

How to prepare:

Rice should be well washed and dried;
Pour vegetable oil into a saucepan with thick walls, heat it up;
Pour rice onto hot oil, add some salt, add water and cook until tender;
My mushrooms, cut into small slices;
Pour oil into a separate frying pan, heat up and add mushrooms there, fry until tender;
Peel and cut the onion into half rings. Put the onion in the mushroom slices and cook until tender;
We wash the pepper, clean the seeds and cut into strips. We put them in mushroom slices with onions and sauté for 5 minutes;
After that, we pour everything into ready-made rice, add corn, sprinkle with spices;
Season everything with ketchup or tomato paste and simmer for 10-15 minutes.

Mushroom Italian risotto with spinach

Component components:

Arborio rice - 180 grams;
Forest mushrooms - 100 grams;
Broth - half a liter;
Onions - 1 piece;
Celery - 1 petiole;
Garlic cloves - 4 pieces;
A glass of dry white wine;
Olive oil;
Spinach - a handful;
80 grams of parmesan cheese;
Butter - 50 grams;
5-6 stalks of parsley and thyme;
Half a lemon;
A little salt and black pepper.

Cooking time - 1 hour.

Caloric content - 240.

How to prepare:

We wash the mushrooms and cut into medium slices;
Peel 2 cloves of garlic and cut into small pieces;
Rinse the thyme sprigs and cut into small pieces;
Pour olive oil into a frying pan, add chopped thyme and garlic pieces. Fry;
Then put the mushroom pieces there and cook until golden brown, a couple of minutes;
We spread the mushroom pieces without thyme and garlic, add salt and black ground pepper;
Peel the onion and 2 garlic cloves and cut into medium-sized pieces;
Put butter in a container with thick walls, put on the stove and pour onion and garlic pieces there and fry for 10 minutes;
We spread the rice, add some salt, season with pepper, fry for a minute. Fill with wine and cook until the wine is completely evaporated;
Then pour a glass of broth or water and cook until the liquid is completely absorbed;
As a liquid to evaporate, pour another glass of water and cook until the water evaporates;
Then put a piece of butter, chopped parsley, grated cheese, grated lemon zest and chopped spinach to the rice;
We simmer everything for 3-4 minutes and the risotto is ready.

Spicy and filling is a great addition to any side dish, or it can serve an independent dish that is easy to prepare.

Hedgehogs made with rice and gravy are something that both adults and children will like.

Cooking Tips

For risotto, use round grain rice. For example, arborio or carnaroli;
Mushrooms must be forest or white. Champignons, chanterelles, oyster mushrooms, honey mushrooms are perfect;
Be sure to pour white wine into it while cooking rice, it will give a pleasant aroma and unusual taste.

Mushroom risotto is a great treat to use for breakfast, lunch and dinner. The mushrooms and spices will give the rice an unusual flavor and aroma that will spread throughout your home. Be sure to do it, it's so easy!

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What is risotto? Nobody will answer you this question until you try it yourself. delicious dish Italian cuisine. Risotto- this is a rice dish, but this is not pilaf or porridge, this is risotto! It is prepared from starchy varieties of rice using a special technology using cheese, resulting in a delicate and viscous dish that melts in your mouth. If you've never tasted risotto, then the time is now. Cook it with me and this dish will forever settle in your home kitchen.

If you like cheese and decide to make a risotto, then check out the other great cheese dishes: will not leave indifferent connoisseurs of pasta, cheese and meat, but will appeal to lovers of seafood.

You will need: (4 servings)

rice for risotto 1.5 cups (glass 200 ml)
champignons 400 gr
onion 1 pc
1 clove garlic
dry white wine 150 ml
chicken broth 700-800 ml
Parmesan cheese 150 gr
ground black pepper

The risotto uses round starch-rich rice varieties Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli or Carnaroli... The last three varieties are considered the best, but they are the most expensive and rare in Russia. The most affordable variety in terms of price and availability on the shelves of our stores is Arborio.

Rice risotto is often written on the packaging of this type of rice.

The presence of broth when preparing risotto is necessary, otherwise you will not get the same rich taste. It is best to use chicken stock. How to make broth see

Advice: it is not necessary to start preparing risotto by boiling broth. When preparing the broth, pour the required amount into a plastic container and place in freezer... If necessary, it can be quickly defrosted in microwave oven and use.

You can do the same with mushrooms. Fry a lot of mushrooms at once and put some in the freezer - they will help you out when you need to quickly cook lunch or dinner, for example, cook risotto,, or .

Step-by-step photo recipe for cooking:

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and discard in a colander to dry. Never put mushrooms in water- they have a loose structure and are instantly saturated with moisture, which will worsen their taste.

Wash the rice and discard in a colander with a mesh to glass the water. It is not necessary to wash rice for risotto for a long time, it is enough to rinse it with water. Grate cheese on a fine grater.

It is best to use ready-made grated Parmesan, it happens in supermarkets, it is crushed perfectly.

Heat vegetable oil in a deep frying pan and fry in it clove of garlic... You don't need to peel the garlic, just crush it with a knife blade.

Throw away the garlic, it has scented the oil and you won't need it anymore. Add to skillet and grill over low heat until soft. Stir.

Chop finely while onion is cooking.

Add to sautéed onions and cook 15-20 minutes... Season with salt and pepper.

Add to mushrooms and sauté, stirring occasionally 2-3 minutes.

Add and cook, stirring constantly. The wine should evaporate.

Start adding hot broth... This should be done gradually, in small portions of 70-100 ml. Once the rice has absorbed the added broth, add the next portion and so on until all the broth is used up. This process usually takes 25-30 minutes.

When cooking, be sure to taste the rice, it should be fully cooked but retain its shape. You may need slightly less or slightly more broth than indicated in the recipe. Depends on how "smeared" the risotto you want to get. If there is a shortage of broth, you can add hot water, but do not get carried away too much so as not to turn the risotto into porridge. The rice in this dish should be whole and kind of float in a little starchy broth.

At the end of cooking, salt the risotto if your broth was not salty enough. Do not forget about the cheese that will be in ready dish, consider its salinity. Add to risotto butter, stir, the oil should completely dissolve - this will add elasticity to the dish.

Add (3-4 tablespoons), stir well and turn off heat.

Since rice has unlimited absorbency, eat risotto immediately, while it retains its semi-liquid creamy state - stand a little, cool down and goodbye risotto, hello porridge))) (perhaps this is the only drawback of this dish - you cannot cook it in advance). Don't forget before serving sprinkle the risotto with grated cheese.

onion 1 pc

1 clove garlic

vegetable oil for frying 100 ml

dry white wine 150 ml

chicken broth 700-800 ml

Parmesan cheese 150 gr

ground black pepper

Heat vegetable oil in a deep frying pan and fry the clove in it.
Throw away the garlic. Add the onion to the pan and fry it over low heat until soft.
Finely chop the mushrooms, add to the fried onions and cook for 15-20 minutes. Season with salt and pepper.
Add rice to mushrooms and fry, stirring for 2-3 minutes.
Add wine and fry, stirring constantly. The wine should evaporate.
Start adding hot broth. This should be done gradually, in small portions of 70-100 ml. Once the rice has absorbed the added broth, add the next portion and so on until all the broth is used up. This process usually takes 25-30 minutes.
Add butter to the risotto, stir, the butter should completely dissolve.
Add cheese (3-4 tablespoons), mix well. When serving, sprinkle the risotto with grated cheese.