Mushroom risotto with fresh and dried champignons

The main difference between risotto with mushrooms and ordinary rice with mushrooms is a peculiar viscosity of the dish, Italians call this consistency all’onda, which means “wave”. It is best to use not long grain, but round rice for making risotto, then it is easier to achieve the desired density. Well, of course, you will need fragrant seasonings to give the dish spice.

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

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 the refrigerator)

1. Rinse mushrooms, peel, finely chop.
2. Rinse the turkey meat thoroughly, boil it in slightly salted water, and cut into thin strips.
3. Peel, wash, chop, fry the onion in vegetable oil along with chopped garlic and lemon zest.
4. In a saucepan, boil the rice until cooked, then pour in the wine and let it boil.
5. Add the broth to the rice in portions so that it is flooded.
6. After 20 minutes add mushrooms and turkey to the rice, pan-fried onions, garlic and lemon zest.
7. Cook the risotto with turkey and mushrooms in white wine for another 10 minutes, then sprinkle the dish 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.Heat the oil in a roasting pan, toss the diced onions and chopped garlic to fry. After 2 minutes add rice to the sauté, fry for 1 minute. After that, pour the mixture of onion and garlic rice with 1 cup of broth, simmer until the rice has absorbed all the liquid, then add another 1 cup of broth and do this until the cereal is completely ready. During the preparation of the risotto, stir it regularly, sprinkle the rice with grated cheese at the very end of the preparation.

Cut ham into small cubes, mushrooms into thin plates. Fry these ingredients in a pan, combine with risotto. Risotto with mushrooms, parmesan and ham can be supplemented with chopped mint, lemon zest or peas, this will make its 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 onion
• ground black pepper, salt

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

Risotto with chicken and mushrooms in a creamy garlic 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 a creamy garlic sauce, the fillet must be thoroughly washed under a strong stream of cold water, put in a saucepan, add water, salt and boil until cooked. In water, put onion cut into two parts and carrots cut into thin strips. Remove the finished meat from the pan, allow to cool. Strain the remaining broth, finely chop the meat.

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

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

Separately, boil rice in salted water until half cooked.

Rinse the mushrooms, cut into thin plates, fry in vegetable or olive oil, add chicken, mushrooms, chopped garlic, salt, pepper to the mushrooms. Mix all components, fry for 5 minutes. After this time, add rice to the pan, mix with the rest of the ingredients, pour all the previously prepared creamy sauce, cook until all the liquid has come out. Remove the risotto with chicken and mushrooms in a creamy garlic sauce from the heat, close the lid tightly 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. To prepare this dish, you can use fresh or frozen champignons, without thawing them, put them 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. Mushrooms cool and cut is not very finely.
3. On the “brown” in 3-4 tbsp. l vegetable oil fry finely chopped onions for 10 minutes (not paying attention to the signal) with the lid closed.
4. Add mushrooms, mix, close and fry together for another 10 minutes.
5. Then fill in the washed rice thoroughly (until clean water), mix and fry together for about 10 minutes too. The rice should become translucent and soak in the 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 dish. You can sprinkle with grated parmesan.
9. P.S. mushrooms can also be boiled on the stove, the main thing is not to pour the broth.

Risotto with champignons and porcini mushrooms in a 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, let it brew, 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, allow it 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 the alcohol has evaporated. Pour in chicken stock and close the lid, pressure is 0. 11. Cooking time under the lid is 20 minutes. At the end, pour the dish with olive oil and mix thoroughly. Sprinkle with parmesan and parsley. Salt and pepper.

At the end of the risotto with mushrooms, cooked in a slow cooker, it is permissible to pour not butter, but olive oil. To prepare the broth, you can use a 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 the classic recipe for mushroom risotto with champignons, washed and peeled mushrooms should be cut into thin slices. In a pan with a thick bottom, heat olive oil, lightly fry the onions and mushrooms, sprinkle with parsley and fry for another 1 min, stirring. Add butter, pour in washed rice, fry, stirring, 3-4 minutes. Pour wine and 1 cup boiling broth, mix well. Simmer for 5–7 minutes until rice has absorbed the liquid. Pour in the remaining broth, add tomato paste, salt, pepper and simmer for 15 minutes, stirring occasionally. Serve sprinkled with parmesan.

The following are other step-by-step recipes and photos of making 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 oil, add chopped onion and fry for 5 minutes. Pour ordinary or brown rice, add chopped garlic, fry, stirring constantly, 2 minutes. Pour 450 ml of hot water, add salt and bring to a boil. Cover and simmer over low heat for 35–40 minutes, until water is absorbed and rice becomes soft. Heat the 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 warm up.

Place the mushroom risotto cooked according to this recipe with 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 pour 400 ml of boiling water, leave for 10 minutes, then save the water. Meanwhile, heat the oil in a thick-walled pan, fry the onion in it for 2 minutes. Add chopped garlic, fry for another 1 min. Preheat the oven to 170 ° C. Add mushrooms, thyme and rice to the onion, mix. Pour in mushroom infusion, broth and wine, bring to a boil, salt, pepper. Place the pan in the oven for approximately 30 minutes until all the liquid has absorbed. Mix the prepared risotto with mushrooms champignons with grated Parmesan cheese and the 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 risotto with mushrooms, you need to fry the mushrooms in olive oil, then fry the onions with them. Add rice, sauté a few minutes. Pour in cognac, let it evaporate. When all the alcohol has evaporated, gradually add the hot mushroom broth, bringing the risotto to readiness. At the end of cooking, add butter and grated cheese.

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