Source: Nelea Reazanteva, AdobeStockTender and aromatic mushroom risotto is very different from ordinary boiled or fried rice with additions. The whole essence lies in a special cooking technology, so we have already collected 10 of the best recipes for you. Keep in mind that for risotto, it is advisable to use special rice specifically for this dish (for example, Arborio)!
1. Mushroom and Chicken Risotto
Source: sloosh.ruIf using wild mushrooms, parboil them for 10-15 minutes first.
You will need: 150g risotto rice, 250g chicken fillet, 200g mushrooms, 800ml chicken broth, 1 onion, 30g butter and olive oil each, 50ml dry white wine, spices.
Preparation: Chop and fry the mushrooms until golden. Separately, sauté the chopped onion in olive oil until soft, add the finely diced chicken and continue to fry until browned, stirring occasionally. Pour in the wine, reduce for a couple of minutes, add the rinsed rice and stir.
Cook the risotto over low heat for about 15-17 minutes, gradually adding broth one ladle at a time as the rice absorbs it. When the rice is almost cooked, add the mushrooms, spices, and butter. Stir and heat for another 1 minute.
2. Mushroom and Vegetable Risotto
Source: ohotamyasa.ruIf you use a ready-made vegetable mix, the risotto will take literally half an hour to prepare.
You will need: 1 cup risotto rice, 300g vegetable mix, 2 cups broth, 300g mushrooms, 1/2 cup dry white wine, 1 carrot, 1 onion, 30g butter, 4 tbsp vegetable oil, 3 cloves garlic, spices.
Preparation: Chop and fry the mushrooms until cooked. Mince the onion and garlic, grate the carrot and sauté them until soft in a mix of the two oils. Add the rinsed rice, spices, wine, and a ladle of hot broth. Cook until the liquid is absorbed.
Continue cooking the risotto, gradually adding broth as needed. When the rice is cooked, add the mushrooms and vegetable mix. Heat everything together for another couple of minutes and remove from heat.
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3. Risotto with Dried Wild Mushrooms
Source: yesofcorsa.comDried wild mushrooms need a little preparation first, so there are some nuances here.
You will need: 2 cups risotto rice, 150g dried wild mushrooms, 2 onions, 150ml dry white wine, 30ml olive oil, 50g butter, spices, 50g Parmesan.
Preparation: Soak the mushrooms for 20 minutes in 1 liter of hot water and rinse. Strain this water through cheesecloth, bring to a boil, add the mushrooms, salt, and cook for 10 minutes. Chop the mushrooms, and save the broth for the risotto.
Mince and sauté the onion until translucent in a mix of oils. Add the rice, stir, pour in the wine and 100ml of broth. Simmer over low heat until the liquid is absorbed.
Stirring constantly, add the mushrooms and spices and continue cooking the risotto using the same method, adding broth in portions (this will take about 20-25 minutes). At the end, add grated Parmesan and a little more butter if desired. Stir the risotto and let it rest for a couple of minutes with the lid on.
4. Risotto with Porcini Mushrooms and Cream
Source: delgarda.ruFresh porcini mushrooms are best for this recipe.
You will need: 1 onion, 500g porcini mushrooms, 500g risotto rice, 200ml dry white wine, 50ml olive oil, 50g butter, 1.5l chicken broth, 100ml 20% cream, 50g Parmesan, spices, 5 cloves garlic.
Preparation: Mince the onion and garlic, sauté them in a mix of oils until soft, and add the rinsed rice. Stir, add the chopped porcini mushrooms and fry for another 3-5 minutes, stirring. Pour in the wine and, after a couple more minutes, 1 cup of broth.
Cook the risotto over low heat for 15-20 minutes, continuing to add hot broth in portions as it is absorbed. At the very end, pour in the cream, add grated Parmesan, stir the risotto, and let it stand for a couple more minutes.
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5. Risotto with Mushrooms and Shrimp
Source: truffle-cooking.ruInstead of shrimp, you can use a frozen seafood mix.
You will need: 1.5 cups risotto rice, 200g peeled shrimp, 150g mushrooms, 1 cup dry white wine, 150g hard cheese, 2 cups chicken broth, 3 tbsp butter and olive oil each, 2 onions, 4 cloves garlic.
Preparation: Mince the onion and garlic and sauté them in olive oil until soft. Add the rice and fry for 5-7 minutes, stirring. Pour in the wine, reduce for a couple of minutes, and then add a ladle of broth. Cook the risotto for about 15 minutes over low heat, stirring and adding broth as it evaporates.
Add the chopped and pre-fried mushrooms with the peeled shrimp. Cook everything together for another 7 minutes, then add the butter and grated cheese. Stir and let the risotto rest with the lid on.
6. Mushroom Risotto in a Multicooker
Source: bye-bye-calories.ruA very convenient way to make delicious homemade risotto with fresh or frozen mushrooms.
You will need: 2 multicooker cups risotto rice, 3 multicooker cups water or broth, 1 multicooker cup dry white wine, 500g mushrooms, 1 onion, 30g Parmesan, spices, 100g butter.
Preparation: Chop the mushrooms and onion, and sauté them together until lightly golden. Transfer the sautéed mushrooms to the multicooker bowl, add the rinsed rice, and pour in the wine and water. Stir and select the pilaf mode. At the end of cooking, add the butter, grated Parmesan, and spices, stir, and turn on the “Keep Warm” mode for another 10 minutes.
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7. Mushroom Risotto without Wine
Source: lobsterhouse.ruIf you want to prepare risotto for children, or simply don't have wine on hand – here's the solution.
You will need: 130g risotto rice, 150g mushrooms, 80g onion, 50g butter, 500ml broth, 25ml lemon juice, 50g hard cheese.
Preparation: Mince the onion and mushrooms and sauté them in butter until the moisture evaporates. Add the rice and fry for another couple of minutes. Pour in the lemon juice and after 1 minute, add a cup of broth. Cook the risotto over low heat, gradually adding broth as it evaporates. At the end, add grated cheese and stir.
8. Risotto with Mushrooms, Parmesan, and Dorblu Cheese
Source: attuale.ruFor variety, let's combine two types of cheese at once.
You will need: 100g risotto rice, 5 champignons, 30ml dry white wine, 200ml chicken broth, 50g Parmesan, 20g Dorblu cheese, 1 onion, 20g butter, spices.
Preparation: Finely chop the onion, sauté it in butter until soft, and add the chopped mushrooms. Fry until the moisture evaporates, add the rice and stir. Pour in the wine, reduce, then add spices and part of the broth.
Simmer the risotto over low heat, periodically adding broth as it evaporates. At the end, add all the grated cheese, stir, and let the risotto rest with the lid on. You can add a little thyme or basil.
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9. Risotto with Mushrooms and Bacon
Source: tabris.ruFor a richer aroma, we recommend using smoked bacon.
You will need: 1.2l chicken broth, 220g mushrooms, 480g risotto rice, 1 shallot, 1 leek, 1 tbsp olive oil, 2 cloves garlic, 50ml dry white wine, 2 tbsp butter, 1 sprig thyme, 4 slices bacon, spices.
Preparation: Chop and fry the mushrooms until golden in olive oil. Set them aside and in the same pan, fry the chopped bacon until crispy. Also set aside, and in the same pan, sauté both chopped types of onion, garlic, and thyme for 3-4 minutes.
Add the rinsed rice, cook for another 3 minutes, stirring, and pour in the wine. Once it has reduced, pour in the first portion of broth. Cook the risotto over low heat, adding hot broth as it evaporates. Closer to the end of cooking, add the mushrooms, spices, and butter. Serve the risotto with fried bacon.
10. Risotto with Mushrooms and Spinach
Source: goodhouse.ruIf you have frozen spinach, first thaw and pat it dry to avoid excess water.
You will need: 1.2l chicken broth, 225g mushrooms, 1 onion, 3 cloves garlic, 3 tbsp butter, 180ml dry white wine, 240ml cream, 350g risotto rice, 2 tbsp olive oil, 225g spinach, 100g Parmesan, spices.
Preparation: Mince the onion, garlic, and mushrooms, and sauté them in butter until cooked. Pour in the wine, reduce for a couple of minutes, add the cream, and bring to a boil. Separately, sauté the rice in olive oil, pour in a little broth, and cook until it evaporates.
Continue cooking the risotto over low heat, adding hot broth. When the rice is cooked, add the mushrooms with cream, chopped spinach, grated Parmesan, and spices. Cook everything together for another 2-4 minutes.