Risotto is a dish based on round or medium grain rice, which is very common in Italy. For the first time such a dish was described in cookbooks of the early XIX century. It is made with spices, vegetables, herbs and other ingredients, including broth and dry white wine. There are many variations, and in this section we will consider risotto recipes with porcini mushrooms.

Classic mushroom risotto recipe

It’s hard to say which of the Italian risotto recipes is classic. As mentioned above, it is prepared in various ways, only the main ingredient remains unchanged - rice. Moreover, his choice must be approached with special attention, since not every grain variety is suitable.

Rice for risotto must contain a large amount of starch, and Italian brands such as "Baldo", "Padano", "Carnaroli" and "Maratelli" are considered the best.

To create a dish you need such components:

  • 1.5 cups of rice;
  • 280-350 g of porcini mushrooms;
  • onion head;
  • 1/2 briquette butter;
  • 0.8-0.9 l of chicken broth;
  • a small piece of cheese;
  • a few tablespoons of saffron alcohol tincture (if it could not be found, it is permissible to replace it with white wine);
  • salt to taste.

How to cook Italian food:

  1. Put half the amount of oil in a deep frying pan and melt.
  2. We send to it a finely chopped onion, we pass until transparent.
  3. In another pan, fry the chopped mushrooms.
  4. We fall asleep washed rice, allow for a few minutes.
  5. Reduce the heat, heat the contents of the pan for a few more minutes, and then add the broth in a thin stream.
  6. Put mushrooms in a dish, pour saffron tincture or wine, simmer under a tightly closed lid, until rice is cooked.
  7. Remove the container from the stove, put the rest of the butter and cheese chips into the dish. We mix the composition, let it brew a little, and then serve it hot to the table.

On a note. If you replace chicken broth with mushroom, and butter with vegetable, you get lean risotto. This dish option also found a lot of fans.

Cooking in a slow cooker

When using a slow cooker, it is easier to prepare a dish, moreover, it will turn out to be more tender and rich.

The following ingredients will be needed:

  • a glass of rice;
  • 250 g of mushrooms;
  • one carrot;
  • 2 small onions;
  • cloves of garlic;
  • 50 g of butter and vegetable oil;
  • 120 g of Parmesan;
  • 480-550 ml of water;
  • greens, salt, spices to taste.

Making a dish in a slow cooker:

  1. Cut mushrooms and onions, crush garlic cloves, three carrots.
  2. We send the components to the bowl of the device with warmed vegetable fat, fry a quarter of an hour.
  3. Pour the washed rice into the bowl of the device, allow for 10 minutes.
  4. Pour water, put salt and spices, close the lid of the unit, set the program for cooking pilaf or cooking porridge for 25 minutes.
  5. After that, open the lid, pour crushed Parmesan, chopped greens, add butter, mix the dish thoroughly.

After completing the fifth point, you will need to close the slow cooker again so that the risotto is a little insisted.

Creamy Flavor

Risotto with mushrooms and cream is incredibly tasty and rich.

To create it, you will need such components:

  • 0.22 kg of rice;
  • 0.38-0.45 kg of mushrooms;
  • 2-3 onions;
  • a small piece of Parmesan;
  • 0.5 l of cream;
  • two tablespoons of butter and olive;
  • several branches of greenery;
  • seasonings and salt.

Stages of cooking:

  1. Fry the mushrooms with onions in olive oil, in another skillet, add the rice in creamy fat.
  2. We combine the components, add spices, salt and cream, simmer until the grains are ready.
  3. Remove the container from the fire, pour the crushed Parmesan, mix.
  4. We lay out the short-lived risotto on plates and sprinkle with chopped herbs.

On a note. If there is less cream in the refrigerator than is required, you can additionally add mushroom or meat broth, as well as boiled water, into the dish.

Risotto with dried porcini mushrooms

This is a risotto with dried porcini mushrooms and shrimp. This option is also very common in Italy, where they love seafood.

The following components will be required:

  • a glass of rice;
  • 50-70 g of dried mushrooms;
  • 200 g peeled shrimp;
  • a teaspoon of lemon juice;
  • 0.4 l of mushroom broth or boiled water;
  • 80-90 ml of white wine;
  • a small piece of Parmesan;
  • olive oil.

Cooking sequence:

  1. Soak dried mushrooms in a spacious bowl, as they will gradually increase in size.
  2. Boil the shrimp, drain the liquid, spray the product with lemon juice.
  3. Put the swollen mushrooms in a pan, fry, and then pour rice.
  4. Let the grains go for a few minutes, then pour the wine.
  5. After a quarter of an hour we introduce the broth, close the lid, wait until all the liquid has practically evaporated.
  6. Add the shrimp, mix the composition, remove the dishes with food from the fire.
  7. Pour the crushed Parmesan, again stir the dish with a spatula.

In about ten minutes, the risotto will be ready to eat.

With chicken

Chicken meat will help to increase the satiety of food. It is better to take poultry fillet to eat risotto more convenient.

The following components will be required:

  • 0.21-0.22 kg of rice;
  • 0.3 kg of mushrooms;
  • a couple of pieces of chicken;
  • large onion;
  • carrot;
  • a piece of hard cheese;
  • one and a half glasses of broth or boiled water;
  • 3 tablespoons of white wine;
  • a pinch of saffron and Provence herbs;
  • salt and pepper powder.

How to cook a dish:

  1. Throw saffron into wine, stir with a teaspoon and let stand.
  2. Fry the onion with carrot until soft, previously chopped in the desired shape
  3. We introduce the mushrooms and continue to keep the mixture on fire.
  4. Cut the fillet into strips and put in a pan, fry until color changes.
  5. Pour wine, pour rice, keep on fire for a few more minutes.
  6. Add broth or water in an amount that covers the contents of the dishes about a centimeter. Close the lid.

When the rice is ready, it remains only to remove the pan from the burner, sprinkle the dish with chopped cheese and mix thoroughly.

Gourmet Option with Truffle Oil

Truffle oil is a composition that is added to various dishes to give them a unique flavor. It is noteworthy that it does not have a gram of truffles. They make a similar seasoning based on olive oil, adding special flavors and flavor enhancers. Such a product is not cheap, but risotto requires very little.

To make a dish with this component, you will need such components:

  • 0.21-0.23 kg of rice;
  • 0.2 kg of mushrooms;
  • a few cloves of garlic;
  • hard cheese (about 110-120 g);
  • 3-4 tablespoons of dry wine;
  • 5-7 ml of truffle oil;
  • chicken or mushroom broth;
  • spices and salt.

The procedure for creating risotto:

  1. Heat the chopped garlic in a pan, then add the mushrooms and fry.
  2. Enter the rice, allow for a few minutes, then add the wine.
  3. Keep the dish on fire, constantly stirring, until the alcohol evaporates.
  4. Add broth, salt and spices, cover the dishes with a lid.
  5. After softening the rice, remove the pan from the stove, add chopped cheese, truffle oil, mix everything.

Tip. It is better to let the dish brew a little before serving so that it is saturated with the unique aroma of the last ingredient.

Risotto with porcini mushrooms from Julia Vysotskaya

To execute this recipe, it will take a little more time than in previous cases. However, the result is impressive, so it’s worth a try.

You will need these ingredients:

  • 0.2 kg of rice;
  • 0.2 kg of mushrooms, fresh or frozen;
  • 25-30 g of dried mushrooms;
  • 2 onions;
  • carrot;
  • a few stalks of celery;
  • 3-4 garlic cloves;
  • a tablespoon of butter;
  • 50 ml of white wine;
  • a piece of Parmesan weighing 90-110 g;
  • salt, powder pepper, Provencal herbs.

How to cook risotto:

  1. We put vegetables in a pan (we take only one onion), add dried mushrooms there, pour in water and boil the broth for half an hour.
  2. Heat the vegetable fat in a pan, throw the peeled garlic cloves there, fry them until they are dark brown, and then remove. They are no longer needed, for the next stages of cooking you will need only this aromatic oil.
  3. Shred the onion, transfer to a pan, fry until transparent, then add the mushrooms.
  4. We keep the dish on the fire for 10 minutes, fall asleep rice, pour white wine.
  5. Let the grains stand for a few minutes, then add the strained broth, salt and seasonings.
  6. Stir the dish regularly until the liquid is absorbed into the grits, then remove from the burner.
  7. Sprinkle with grated cheese risotto, put butter, mix and insist briefly under the lid.

Serving on the table, you can sprinkle the dish with chopped rosemary or any other herbs, as well as a little sprinkle with saffron tincture.

As is clear from the above recipes, it’s not difficult to cook risotto. And if some ingredient was not found in the nearest store. It is quite acceptable to replace it with a more affordable analogue, because usually housewives cook food not to participate in the competition, but to create a delicious meal, even if its recipe was not strictly observed.

Read also:shrimp risotto - recipe

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