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The main difference between risotto with mushrooms and ordinary rice with mushrooms is the peculiar viscosity of the dish, the 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. And, of course, you will need aromatic seasonings to add spice to the dish.

Risotto with meat, mushrooms and vegetables

Ingredients

• 200 g roasted duck breast
• 200 g champignons
• 300 g arborio rice
• 1 onion
• 2 carrots
• 2 celery stalks
• 3 cloves of garlic
• a handful of chopped parsley
• a few sprigs of thyme
• 50 g grated parmesan cheese
• 300 ml red wine
• 1½ l chicken stock
• 3 tbsp. l. vegetable oil
• pepper, salt

To prepare risotto with meat, mushrooms and vegetables, you need to heat 1 tbsp. l. butter in a saucepan, fry chopped celery, carrots and onions for 10 minutes.

Add chopped garlic, increase heat.

Add rice, add thyme, stir.

After a few minutes, pour in the wine and cook, stirring constantly.

Add broth as the liquid evaporates. The fire should be moderately high so that the rice does not boil over and the broth evaporates.

When the rice is half cooked, add the sliced ​​duck fillets. Close the lid for 5 minutes.

Fry mushrooms in another pan, season with salt and pepper.

Put the mushrooms in the risotto, add the parsley and parmesan, stir.

Risotto with turkey and mushrooms 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
• zest of half a lemon
• 300g round grain rice
• 100 ml white wine
• 5l chicken broth
• 3 tbsp. l. Parmesan cheese (can be substituted with any cheese in the refrigerator)

1. Rinse the champignons, peel, chop finely.
2. Rinse the turkey meat thoroughly, boil in slightly salted water, cut into thin strips.
3. Peel the onion, wash, chop, fry in vegetable oil along with chopped garlic and lemon zest.
4. Boil the rice in a saucepan until cooked, then pour in the wine, let it boil.
5. Add broth to the rice in portions so that it is poured over.
6. After 20 minutes, add mushrooms and turkey, onion, garlic and lemon zest fried in a pan to the rice.
7. Cook the risotto with turkey and mushrooms in white wine for another 10 minutes, then sprinkle the dish with cheese.

Risotto with mushrooms, 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 broth - 1 l
• grated parmesan - 25 g
• onions - 1 pc.
• garlic - 2 cloves
• ham - 250 g
• grated lemon zest - 1 tsp
• champignons - 200 g

Pour a glass of wine into the chicken broth, bring to a boil. Heat oil in a brazier, toss the diced onion and chopped garlic to fry. After 2 minutes, add rice to the sautéer, fry for 1 minute. After that, pour the mixture of rice, onion and garlic with 1 cup of broth, simmer until the rice absorbs all the liquid, then add another 1 cup of broth and do this until the cereal is completely cooked. During the preparation of risotto, stir regularly, at the very end of cooking, sprinkle the rice with grated cheese.

Cut the ham into small cubes, the mushrooms into thin slices. Fry the indicated ingredients in a pan, combine with risotto. Risotto with mushrooms, parmesan and ham can be supplemented with chopped mint, lemon zest or peas for a brighter taste.

Risotto with mushrooms, cream, cheese and garlic

Ingredients

• 1 incomplete glass of rice
• 250 g champignons
• 3 tbsp. l. grated parmesan
• 1 clove of garlic
• 1 onion
• 60 ml dry white wine
• 300 ml vegetable stock from cubes
• ¼ glasses of cream
• 1 tbsp. l. butter
• 1 stalk of green onions
• ground black pepper, salt

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

Risotto with chicken and mushrooms in a creamy garlic sauce

Ingredients

• champignons - 600 g
• chicken fillet - 400 g
• parboiled 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 prepare risotto with chicken and mushrooms in a creamy garlic sauce, the fillets must be thoroughly rinsed under a strong stream of cold water, put in a saucepan, pour over with water, salt, and boil until tender. Put onion cut into two parts and carrots cut into thin strips into water. Remove the cooked meat from the pan, let cool. Strain the remaining broth, chop the meat thinly.

Cut the remaining two onions into rings or half rings, fry in olive oil 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.

Boil rice separately in salted water until half cooked.

Rinse the mushrooms, cut into thin slices, fry in vegetable or olive oil, add chicken, already fried onions, chopped garlic, salt and 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 everything in the prepared cream sauce, cook until all the liquid comes 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 mushrooms, cooked in a slow cooker

Risotto with mushrooms 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 mushrooms without defrosting 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. Cool mushrooms and cut not very finely.
3. On "brown" in 3-4 tbsp. l. vegetable oil fry finely chopped onion for 10 minutes (ignoring the signal) with the lid closed.
4. Add mushrooms, stir, cover and fry together for another 10 minutes.
5. Then pour the washed rice thoroughly (to clean water), stir and fry together for about 10 minutes too. The rice should become translucent and soaked in the onion-mushroom aroma.
6. Pour in 5 multi-cups of mushroom broth, season with salt and pepper to taste, stir, turn off “brown” and turn on “fast”.
7. Cook until beep.
8. Very tasty - both as a side dish and as an independent dish. You can sprinkle with grated Parmesan.
9. P.S. mushrooms can be boiled on the stove, the main thing is not to pour out the broth.

Risotto with champignons and porcini mushrooms in a slow cooker.

Ingredients

• 1 tbsp. rice
• 130 g fresh champignons
• 15 g dry 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 the rice and pat dry. Pour mushrooms with water, let it brew, remove excess moisture. Chop porcini mushrooms and garlic. Cut fresh mushrooms into 0.7 cm pieces. Heat chicken broth.

Select the program "Porridge" in the menu, set the time to 50 minutes. Preheat the multicooker for 5 minutes with the lid open. Put some butter in a cooking container and let it melt. Add onion and garlic and sauté for 5 minutes. Add mushrooms and thyme and simmer for another 5 minutes. Add rice, white wine. Leave to simmer for 10 minutes until all alcohol has evaporated. Pour in chicken broth and close the lid, pressure - 0. 11. Cooking time under the lid - 20 minutes. When finished, pour the olive oil over the dish and mix thoroughly. Sprinkle with Parmesan cheese and parsley. Season with salt and pepper.

At the end of the risotto with mushrooms, cooked in a slow cooker, it is permissible to pour not olive oil, but butter. You can use a chicken cube to prepare the broth.

The classic recipe for mushroom risotto with champignons

Ingredients

• 1 cup round grain rice
• 300 g fresh champignons
• 1 large onion
• 2-3 st. l. grated parmesan
• 100 ml dry white wine
• 3 cups vegetable broth
• 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 must be cut into thin slices. In a saucepan with a thick bottom, heat the olive oil, lightly fry the onions and mushrooms, sprinkle with parsley and fry for another 1 minute, stirring. Add butter, add washed rice, fry, stirring, for 3-4 minutes. Pour in wine and 1 glass of boiling broth, mix well. Cook over medium heat for 5-7 minutes until the rice absorbs the liquid. Pour in the remaining broth, add tomato paste, salt, pepper and simmer for 15 minutes, stirring occasionally. Serve sprinkled with Parmesan.

Below are other step-by-step recipes and photos of making risotto with mushrooms.

Other recipes for mushroom risotto

Risotto with vegetables and mushrooms.

Ingredients

• 180 g rice
• 250 g champignons
• 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 sprigs of parsley
• 1 tsp salt

Heat 2 tbsp. l. butter, add chopped onion and fry for 5 minutes. Pour in plain or brown rice, add chopped garlic, fry, stirring constantly, for 2 minutes. Pour in 450 ml hot water, add salt and bring to a boil. Cover and simmer over low heat for 35-40 minutes, until the water is absorbed and the rice is tender. Heat the remaining oil, add the diced bell pepper, fry for 2 minutes. Add the mushrooms, cut into slices, cook for 5 minutes. Add boiled rice, dried canned beans, some greens, soy sauce and nuts. Continue to fry, stirring constantly, until the beans are warm.

Decorate the mushroom risotto prepared according to this recipe with chopped herbs.

Risotto with mushrooms and thyme.

Ingredients

• 350 g arborio rice
• 25 g dried mushrooms
• 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
• a handful of grated parmesan cheese
• pepper, salt

To prepare mushroom risotto champignons, pour 400 ml of boiling water, leave for 10 minutes, then save the water. Meanwhile, heat the oil in a thick-walled saucepan, fry the onion in it for 2 minutes. Add chopped garlic, fry for another 1 minute. Preheat the oven to 170 ° C. Put mushrooms, thyme and rice to the onion, mix. Pour in the mushroom infusion, broth and wine, bring to a boil, salt and pepper. Place the pot in the oven for about 30 minutes, until all the liquid has been absorbed. Mix the finished mushroom risotto with grated Parmesan cheese and the remaining thyme leaves.

Risotto with mushrooms.

• 100 g rice for risotto
• 15 g onions
• 30 g grated parmesan cheese
• 1 tbsp. a spoonful of olive oil
• 10 g butter
• mushroom broth
• 100 g champignons
• 3-4 sprigs of parsley
• 50 ml brandy
• pepper

Before preparing risotto with mushrooms, the mushrooms must be fried in olive oil, then the onions must be fried with them. Add rice, sauté for a few minutes. Pour in brandy, let it evaporate. When all the alcohol has evaporated, gradually add the hot mushroom broth until the risotto is cooked through. At the end of cooking add butter and grated cheese.

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