Mushroom Risotto: Step By Step Recipes And Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Risotto with mushrooms: original recipes in the best Italian traditions

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 to try it, it is not at all necessary to fly to the homeland of Dolce and Gabbana. You just need to buy the right rice, study a few subtleties of the culinary process with a glass of good wine, 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 the most popular types - risotto with mushrooms.

Content

• 1 What is risotto

• 2 How to prepare a classic Italian rice dish

  • 2.1 Approximate proportions of products for white risotto - table
  • 2.2 Rice
  • 2.3 Broth
  • 2.4 Mushrooms
  • 2.5 What else?
  • 2.6 Video: risotto school from Ilya Lazerson

• 3 Step by Step Mushroom Risotto Recipes

  • 3.1 With forest mushrooms
  • 3.2 With vegetables
  • 3.3 With chicken
  • 3.4 Lean option in a slow cooker
  • 3.5 With cream sauce
  • 3.6 Russian variation - from pearl barley

  • 3.7 Risotto with porcini and other mushrooms from Julia Vysotskaya

    3.7.1 Video: the secret of the creamy consistency of risotto from Julia Vysotskaya

  • 3.8 Recipe from Jamie Oliver with a mix of fresh and dried mushrooms

    3.8.1 Video: how Jamie Oliver makes risotto

• 4 Video: risotto with frozen mushrooms

What is risotto

There are two legends explaining the appearance of risotto. First, a Milanese merchant Sforza sent a bag of large rice grains 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 a 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 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

Product	number
Bouillon	1 l
Rice	300 g
White wine	100 g
Onion	1-2 pcs.
Cheese	50–70 g
Butter	100-150 g

So these are the ingredients of the base to which you can add many different mushrooms, meat and vegetable ingredients.

Rice

Italians are very tender and patriotic about their cuisine, they value and honor traditions. As for risotto, mushrooms, meat and vegetables are 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. Options:

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

The rice variety should 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 you need to soak them for 30 minutes in cool water and squeeze. 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

• fatty butter (ideally homemade);
• saffron tincture;

• creamy egg mixture.

  

  To achieve a creamy risotto, many Italian chefs add a mixture of egg yolk and 2 tablespoons of heavy cream to the dish.

However, here each chef has his own secret …

Video: risotto school from Ilya Lazerson

Mushroom risotto step by step recipes

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:

1. 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

2. After it becomes transparent, add rice.

   

   Add rice to onions

3. After a maximum of 1 minute, add the wine.

   

   When pouring in wine, remember to reduce heat, otherwise the ingredients may burn

4. When the wine has evaporated, gradually pour in the broth.

   

   Pour the broth in small, even portions and wait until it is absorbed

5. When half of the broth remains, add the mushrooms fried in a pan.

   

   To give the dish real Italian chic, the mushrooms should not be chopped too finely - they should be visible on the plate of risotto

6. 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

7. Add the remaining butter and grated cheese, mix well.

   

   Pour cheese into risotto in small portions, stirring constantly

With vegetables

Want to make your mushroom dish taste even more delicious? Then add vegetables to the risotto.

Garnish the vegetable risotto with herbs before serving

Ingredients:

• 250 g of round grain rice (for 4 servings);
• 2 liters of chicken broth;
• 250 g of forest mushrooms;
• ½ tbsp. dry white wine;
• 100 g butter;
• 1 white stalk of leeks
• 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:

1. Fry the mushrooms in a frying pan for 5 minutes.
2. Soak saffron in wine.
3. Shred all vegetables except garlic.
4. Fry leeks and onions in a preheated pan.

5. When they become transparent, add the carrots and whole garlic, remove the garlic after 5 minutes.

   

   Fry the vegetables until soft, remove the garlic before adding the rice

6. Pour in rice, pour in wine.
7. When the wine has evaporated, pour in the broth in portions.
8. Add saffron, mushrooms, spices.
9. Add some salt and turn it off after 3-4 minutes.
10. It remains to add butter, grated cheese and stir the risotto well. The dish is ready.

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

Preparation:

1. Chop vegetables finely. Fry them for 1 tbsp. l. butter.

2. When the onion becomes transparent, add rice. Stir constantly.

   

   When adding rice to onions, do not forget to mix everything thoroughly.

3. We pour in the wine. When the alcohol has evaporated, add some salt and broth.

4. In a frying pan in the remaining oil, lightly fry the chicken pieces, season with salt and pepper.

   

   Fry the chicken until half cooked

5. Fry mushrooms in olive oil.

   

   Mushrooms are fried over medium heat for about 4-5 minutes

6. Pour rice into the mixture of mushrooms and chicken, add wine.
7. We begin to add broth in portions. When the broth is completely absorbed, remove the pan from the stove, insist under the lid for 1 minute, and then sprinkle with grated cheese and stir.

Lean option in a slow cooker

If you are a vegetarian or vegan, this is not at all an excuse 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);
• greens.

Preparation:

1. Fry mushrooms, onion and half oil in a pan.

2. Put the fried vegetables into a multicooker bowl, add rice.

   

   Cooking risotto in a slow cooker is not only very convenient, but also fast

3. Salt, pepper, pour in wine, water and set the "Pilaf" mode.
4. After the end of the cycle, add the remaining oil and turn on the "Heating" mode for 10 minutes.
5. Sprinkle the finished dish with grated cheese, mix.
6. Serve hot, garnished with chopped herbs.

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:

1. Fry the rice in hot oil until beige.
2. Pour the broth in portions.

3. Let's start with the sauce. Fry mushrooms in a pan, add cream, a little more than half of the cheese, add some salt and let thicken.

   

   Lightly fry the mushrooms, add cream and cheese, let them thicken

4. When all the broth has evaporated, mix the mushroom sauce with the rice.
5. Pour the remaining cheese into the risotto, mix.
6. Serve to the table, garnished with herbs.

Russian variation - from pearl barley

Quite extraordinary dishes are obtained 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:

1. Soak the groats in cold water for 12 hours.

2. Pour half of the oil into the pan and brown the mushrooms and onions.

   

   Chop the mushrooms and fry with onions

3. We fall asleep barley.
4. Add garlic, tomato paste, soy sauce and salt, pour in all the water or broth at once.
5. We are waiting for the cereal to absorb the liquid and cook. You can add more if necessary.
6. Finish cooking by seasoning the dish with butter and grated cheese and stirring it well.

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.

Julia Vysotskaya advises serving risotto in deep bowls

Ingredients:

• 350 g round rice (for 6 servings);
• 70 g dry mushrooms (white can be used);
• 600 g fresh forest;
• 800 ml chicken broth;
• 5 tbsp. l. vegetable oil;
• 1 onion;
• 200 g butter;
• 250 g grated cheese;
• salt, black pepper, herbs (to taste).

Preparation:

1. We wash well fresh mushrooms.
2. Chop the onion and garlic finely.
3. Pour dry mushrooms with water.
4. Pour oil into the pan, add mushrooms.
5. Add half of the prepared garlic, salt and pepper.
6. Fry for about 5-7 minutes.
7. Fry the onion and garlic in another pan.
8. When they become transparent, add rice.
9. Pour in broth gradually.
10. Add water from the dry mushrooms.
11. When the rice is ready, add the mushrooms with garlic, herbs.

12. Sprinkle with grated cheese and herbs before serving.

    

    You can add cilantro to the risotto - this way the dish will acquire a special piquancy.

Video: the secret of the creamy consistency of risotto from Julia Vysotskaya

Jamie Oliver's recipe with a mix of fresh and dried mushrooms

This charming chef also loves risotto. But his recipe will be, as always, unusual.

Jamie Oliver advises adding as many different mushrooms as possible to risotto

Ingredients:

• 200 g rice (for 3 servings);
• 15 g dried mushrooms;
• 100 g of forest mushrooms;
• 800 ml chicken broth;
• 1 celery feather
• 1 clove of garlic;
• 1 lettuce onion;
• 80 ml of wine;
• 30 hard cheese;
• lemon;
• 10 g butter;
• olive oil.

If you do not have forest and dried mushrooms, you can replace them with champignons

Preparation:

1. Pour the dried mushrooms with boiling water.
2. Finely chop the vegetables.
3. Pour oil into a deep thick-walled saucepan and lightly fry fresh mushrooms in it.
4. Add garlic to them.
5. Salt, pepper and squeeze lemon juice.
6. Pour the water from under the dry mushrooms into the chicken broth. Saute them in a pan with onions and celery.
7. We fall asleep in the same groats, fried fresh mushrooms, vegetables. We pour in the wine.
8. After 5 minutes, we begin to mix the broth. And so on until the rice starts to stick together.
9. It remains to season the risotto with butter and grated cheese.

Video: how Jamie Oliver makes risotto

Video: risotto with frozen mushrooms

Italian cuisine is rich in masterpieces that are eaten and cooked with pleasure all over the world. Risotto with mushrooms is a hearty and tasty dish that even an inexperienced chef can cook. The main thing is to take hard cheese and the right rice, do not spare mushrooms and wine, boil a rich broth and mix it in without haste, and at the end, be sure to mix the risotto well.