Porridge and mushroom risotto: recipes

Cereals and mushrooms are a great combination for those who care about their stomach. Such dishes have high nutritional value and perfectly activate digestive processes. But if you think recipes of cereals with mushrooms are too ordinary, make a dish with an Italian note. We are talking about how to cook risotto with mushrooms - an excellent dish of rice and boletus.

Recipes how to cook buckwheat porridge with mushrooms

Buckwheat Mushrooms

Ingredients:

50 g dried mushrooms, 1 onion, 2 tbsp. tablespoons butter, 2 cups buckwheat, 2 1/2 cups of water, salt to taste.

Cooking:

Soak dried mushrooms, boil, rinse, finely chop and fry in oil. Add finely chopped sautéed onions, fry everything for several minutes.

Sort buckwheat, rinse, dry, and then fry in oil, stirring occasionally.

In the boiling salted water, put the roasted cereals and cook the loose porridge. Add the remaining oil, mix and combine with sauteed mushrooms.

Serve cooked according to this recipe buckwheat porridge with hot mushrooms.

Buckwheat porridge with mushrooms

Ingredients:

2 1/2 cups of buckwheat, 3 1/2 cups of mushroom broth, 2 tbsp. tablespoons butter, 75 g dried or 150 g fresh mushrooms, salt, onions.

Cooking:

To cook buckwheat porridge with mushrooms, you first need to cook the mushroom broth. Remove the mushrooms, rinse with cold water, chop and fry. Fry onions separately. Fry the prepared cereals, salt, pour hot mushroom broth. Cook the loose porridge and mix it with mushrooms and onions before serving.

Pearl barley and rice porridge recipes with mushrooms

Barley porridge with mushrooms

Ingredients:

250 g pearl barley, 100 g champignons100 g oyster mushroom, 1 red onion, 1 carrot, 20 g tomato paste, 600 ml of water, salt and freshly ground black pepper - to taste, 30 ml of vegetable oil

Cooking:

Before cooking porridge with mushrooms, mushrooms should be washed, dried, and cut into cubes.

Peel vegetables. Dice the onion, grate the carrots on a coarse grater.

Heat vegetable oil in a thick-bottomed stewpan, add mushrooms and vegetables. Fry over low heat for 10 minutes.

Pour washed cereal to the fried vegetables, add tomato paste, pour water. Salt and pepper.

Cook over low heat until completely absorbed and the cereal is ready (about 1 hour).

Rice porridge with mushrooms

Ingredients:

1 kg of mushrooms, 200 g of fat, 1-2 onions, 2-3 tomatoes, 1 glass of rice, salt, black pepper, 3 soup ladles of water, parsley.

Cooking:

To cook porridge with mushrooms, first you need to fry the onion in fat. When it becomes soft, mix it with fresh, peeled, washed and chopped not particularly large pieces of mushrooms. To softened mushrooms add chopped tomatoes, salt, black pepper and rice, pour hot water and cook over low heat for 20-30 minutes.

Sprinkle the finished dish with parsley.

Rice with mushrooms "Ring"

Ingredients:

300 g champignon, 1 cup rice, 6 tbsp. tablespoons butter, 1/2 tsp salt, black pepper.

Cooking:

Fry rice with 3 tbsp.tablespoons of butter, pour 3 cups of boiling water over it and cook over low heat. Peel the mushrooms (preferably small ones), rinse and boil in slightly salted water, and then drop them into a colander. Put them in the middle of a shallow plate. Around the curb, lay the rice in the form of a ring, lightly sprinkle it with black pepper, in 4-6 places, stick in the mushroom in the rice. Melt the remaining oil and pour mushrooms on it.

How to cook risotto with porcini mushrooms

Porcini Risotto

Ingredients:

• To make risotto with mushrooms, you need 400 g of mushrooms, 320 g of Arborio rice, 1 onion, 1 clove of garlic, 150 ml of dry white wine, 50 g of grated Parmesan, a bunch of parsley, salt and freshly ground black pepper — to taste, 60 g of creamy and 4 Art. l olive oil for frying.
• Vegetable broth: 1 liter of water, 1 carrot, 1 onion, 1 stalk of celery.

Cooking:

Before cooking risotto with mushrooms, you need to cook the broth from these ingredients. To do this, peel onions and carrots, cut into several parts, pour water. Add celery. Boil until soft vegetables for about 30 minutes.

Chopped peeled onions in half rings. Heat the butter and half the olive oil. Sauté the onion until golden brown for 5 minutes.

Rinse the rice in cold water, pour into the pan to the onion, fry for 3 minutes, stirring constantly to absorb the oil. Pour in wine, evaporate for 2-3 minutes over high heat, stirring constantly. Add vegetable broth (in 4 divided doses).

Wash, dry and peel the mushrooms, cut into plates. Fry the remaining clove of garlic in the remaining olive oil for 2 minutes until golden brown, then remove. Put mushrooms, salt, pepper, fry over moderate heat for 15 minutes.

Put the mushrooms in a pan with rice. Add grated parmesan and mix.

As you can see in the photo, risotto with mushrooms should be sprinkled with finely chopped parsley before serving:

Risotto with saffron and porcini mushrooms

Ingredients:

200 g of Arborio rice, 500 ml of vegetable broth, 160 g of porcini mushrooms, 100 g of parmesan, 1/4 onion, 1 pinch of saffron, 50 ml of dry white wine, 30 g of butter, salt - to taste, olive oil for frying

Cooking:

For this risotto recipe, mushrooms need to be washed, dried and peeled, cut if necessary.

Finely chop the peeled onions.

Fry onion and mushrooms in a saucepan in a small amount of olive oil 15 min.

Add rice, fry until all the oil has been absorbed. Pour in dry white wine.

When the liquid has completely evaporated, add the vegetable broth in several stages and saffron.

Cook rice in salted water until al dente. When the whole broth is absorbed, add butter, mix.

Remove from heat, sprinkle with grated Parmesan, mix again.

Look at the photo of the risotto with mushrooms according to this recipe - the dish looks very appetizing: