Fresh, dried and frozen porcini mushroom risotto recipes

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

How to cook risotto with porcini mushrooms, tell recipes with a step by step description. In addition, acquaintance with the tips of experienced chefs will help make the mushroom dish taste amazing.

The classic recipe for risotto with porcini mushrooms and chicken

For the classic version of the preparation of risotto with porcini mushrooms and chicken, the ideal varieties of rice are arborio, squash, carnaroli and padano. They are quite starchy, and after cooking, the grains will stick to each other.

• 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 is described in stages.

Recipe for risotto with dried porcini mushrooms

Cooking risotto with dried porcini mushrooms according to the recipe described below does not involve soaking the rice in water. In addition, the rice must be whole, without chopped grains, so that the consistency necessary for the dish is 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.

The offered recipe for making risotto with dried porcini mushrooms will appeal to all your household for their refined taste and 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 from the liquid, cut into small pieces.
4. Saffron pour 2 tbsp. l wine and leave for a while.
5. Peel the onions, chop finely and put in a preheated stewpan for frying in a mixture of butter and olive oils.
6. Slightly fry, about 5 minutes, pour rice and stir for 2-3 minutes, 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 has evaporated.
8. Pour in the whole broth, mix and watch until the rice has absorbed all the liquid.
9. Enter saffron, salt, ground pepper, constantly mix until rice is fully cooked, 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 minutes.
11. Sprinkle with grated cheese on top, mix again and serve.

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

There is nothing tastier 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.

A recipe for porcini risotto cooked in a creamy sauce will definitely be written in your cookbook.

1. Peel and wash onion and garlic into cubes.
2. Melt the butter in a stewpan and add olive oil, 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 until the rice begins to 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. Allow to stand on low heat for 10 minutes, turn off the stove and leave the dish for another 10 minutes.

Risotto with porcini mushrooms, cooked without wine in chicken stock

Risotto with porcini mushrooms, cooked without wine in chicken broth - 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 broth is prepared in stages.

1. Cut pre-prepared mushrooms into slices and fry in olive oil for 10 minutes.
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 tender.
5. Introduce butter, grated cheese, mix and leave over low heat for 5 minutes.
6. Salt, mix, turn off the heat and decorate the dish with green sprigs of parsley on top.

Italian Risotto Recipe with Porcini Mushrooms, Truffle Oil and Parmesan

The Italian recipe for risotto with porcini mushrooms is quite refined 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 is an amazing recipe for haute cuisine, which is not difficult to prepare even for a novice hostess, if you follow the detailed description.

1. Peel the garlic, chop into cubes and fry in olive oil for 1-2 minutes.
2. Select the garlic and discard, and add the mushrooms cut into slices in the oil 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 an aldente state.
6. Pour in truffle oil, add grated cheese, salt to taste, mix well and leave in a hot pan (on the stove turned off) for another 15 minutes.

Risotto made from pearl barley with porcini mushrooms in a slow cooker

Risotto made from pearl barley with porcini mushrooms in a slow cooker is a tasty and satisfying dish for all family members. “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.

Cooking risotto with porcini mushrooms in a slow cooker is described in the recipe step by step.

1. Melt the butter in the multicooker bowl by setting the equipment in the "Frying" mode.
2. Pour the onion into cubes and fry for 5-7 minutes.
3. Pour the pearl barley and pour 2 tbsp. hot broth.
4. Let the mass boil, turn on the "Extinguishing" mode and cook for 15 minutes, stirring the barley from time to time.
5. Add broth, turn on the multicooker in the "Extinguishing" mode for 40 minutes.
6. Separately, fry the mushrooms in pieces in a frying pan in olive oil.
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. until the risotto is ready.
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 Belonika

Risotto cooked with frozen porcini mushrooms according to a recipe from Belonica is an excellent substitute if there are no fresh fruiting bodies. The broth must be on hand in a hot state.

• 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 Belonica, the risotto is prepared with porcini mushrooms in stages, which will help all housewives to cope with the process.

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 brown.
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 several minutes over high heat to allow the alcohol to 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, so that the cheese and butter melt.
9. Peel, wash and cut the mushrooms, fry in a pan in olive oil, first chopped onion in half rings (1 pc.), Then pour the mushrooms and fry until golden.
10. Preheat the oven to 200 ° C and put the mushrooms to bake until golden brown (about 10 minutes).
11. Stir with risotto, sprinkle with chopped herbs and scatter on 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, which 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;
• Chopped parsley - 3 tbsp. l .;
• Salt and ground black pepper to taste.

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

1. Melt the 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 for 5 minutes.
5. Separately, fry the diced mushrooms in butter until golden brown and add to rice.
6. Stir, pour the broth portionwise into the rice, each time allowing the liquid to soak into the rice.
7. Add peas, previously draining the liquid, salt to taste and pepper.
8. Add chopped greens, diced cheese and mix.
9. Leave on the cooker off for another 10 minutes, until the cheese melts.

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 according to the video recipe.

1. In hot olive oil, fry chopped onion until soft.
2. Add half the butter and add the cubed mushrooms, as well as crushed garlic.
3. Sauté 10 minutes. over medium heat, add rice, stir.
4. Fry the contents of the pan for 10 minutes, pour the wine and set the fire to minimum.
5. Constantly mix the mass with a wooden spatula to prevent burning.
6. Separately, fry the shrimp in butter for 5-7 minutes.
7. Pour the broth into the rice, making it in small portions, so that the rice swells evenly.
8. Add salt to taste, add seafood and basil leaves.
9. Stir and leave on the cooker off for another 10 minutes.