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Risotto with porcini mushrooms is an independent dish made from rice and other ingredients. It is worth noting that the food is very different from the usual rice dishes and does not at all resemble pilaf, as well as milk rice porridge.

How to properly cook risotto with porcini mushrooms, they will tell you recipes with step-by-step descriptions. Plus, reading the tips from experienced chefs will help you make your mushroom dish delicious.

The classic recipe for risotto with porcini mushrooms and chicken

For the classic version of making risotto with porcini mushrooms and chicken, the ideal rice varieties are arborio, marateli, as well as carnaroli and padano. They are quite starchy, and after cooking, the grains will stick to each other.

• Chicken, rice and fresh mushrooms - 300 g each;
• Hard cheese - 50 g;
• Chicken broth - 800 ml;
• Dry white wine - 150 ml;
• Onion - 1 pc.;
• Butter and olive oil - 3 tbsp each l .;
• Salt to taste;
• Parsley greens - 1 bunch.

The classic recipe for making risotto with porcini mushrooms is described in stages.

Cut the chicken meat (any part of the chicken) into pieces, cut the onion and mushrooms into cubes after preliminary cleaning.

Fry the onion in olive oil until soft, then put the meat and fry over medium heat for 10 minutes.

Add unwashed rice and fry everything together for 5-7 minutes, constantly stirring the contents of the pan.

Pour in dry wine, stir and leave for 5 minutes to evaporate a little.

Add half of the broth and simmer until the rice swells slightly.

Add chopped mushrooms, add broth again, salt to taste and mix.

Cook over low heat until rice is cooked through.

Add butter, grated cheese, mix thoroughly and after 2 minutes. turn off the fire.

Sprinkle with chopped herbs on top and cover, leaving to infuse for 10 minutes.

Recipe for making risotto with dry porcini mushrooms

Cooking risotto with dried porcini mushrooms according to the recipe described below does not involve soaking the rice in water. In addition, the rice should be whole, without chipped grains, so that the consistency required for the dish is obtained.

• Arborio rice - 1.5 tbsp.;
• Onions - 3 heads;
• Dried mushrooms - 100 g;
• Hot meat broth - 800 ml;
• Dry white wine - 150 ml;
• Butter - 2 tablespoons l .;
• Olive oil - 3 tbsp. l .;
• Salt and ground black pepper to taste;
• Hard cheese - 100 g;
• Saffron is a pinch.

The proposed recipe for making risotto with dry porcini mushrooms will please all your household for its exquisite taste and aroma.

1. Rinse dried mushrooms well, soak in water for 2 hours.
2. Then drain the water, pour a glass of boiling meat broth and steam under the lid for 60 minutes.
3. Shake the mushrooms from the liquid, cut into small pieces.
4. Pour saffron with 2 tbsp. l. wine and leave for a while.
5. Peel the onion, chop finely and place in a heated saucepan for frying in a mixture of butter and olive oil.
6. Fry lightly, about 5 minutes, add rice and stir for 2-3 minutes so that the cereal is well saturated with oil.
7. Pour in wine and 1 tbsp. broth, stir and wait a few minutes until almost all of the alcohol has evaporated.
8. Pour in all the broth, stir and watch until the rice has absorbed all the liquid.
9. Add saffron, salt, ground pepper, stir constantly until the rice is fully cooked, about 20-25 minutes.
10. Turn off the heat, add a small piece of butter, stir, cover the saucepan with a lid and let the dish stand for 5-7 minutes.
11. Sprinkle with grated cheese on top, stir again and serve.

Risotto with porcini mushrooms and cream: how to cook a dish in a creamy sauce

There is nothing tastier than risotto made with porcini mushrooms and cream.

• Rice - 400 g;
• Bow - 1 head;
• Fresh mushrooms - 500 g;
• Butter and olive oil - 3 tbsp each l .;
• Cloves of garlic - 3 pcs.;
• Hot broth (any) - 800 ml;
• Cream - 1 tbsp.;
• Salt and ground black pepper to taste.

The recipe for risotto with porcini mushrooms, cooked in a creamy sauce, will definitely be written down in your cookbook.

1. Peel, wash and chop the onion and garlic.
2. In a saucepan, melt the butter and pour in the olive, add the onion and garlic, fry until soft.
3. Add rice, stir and fry for 7 minutes. over medium heat.
4. Add the fruit bodies cut into pieces, mix with rice and fry for 10 minutes.
5. Pour in 2 tbsp. broth, stir and wait until the rice begins to swell.
6. Stir again and pour in 2 more tbsp. hot broth.
7. Pour the rest of the broth and cream into the well-swollen rice, stir, salt and pepper.
8. Let stand on low heat for 10 minutes, turn off the stove and leave the dish for another 10 minutes.

Risotto with porcini mushrooms cooked without wine in chicken broth

Risotto with porcini mushrooms cooked without wine in chicken broth is a great option for a family dinner.

• Rice - 200 g;
• Mushrooms - 300 g;
• Onion - 2 heads;
• Grated hard cheese - 3 tbsp. l .;
• Olive oil and butter - 3 tbsp each l .;
• Chicken broth - 700 ml;
• Parsley greens - 4 sprigs;
• Cognac - 3 tbsp. l .;
• Salt.

Risotto with porcini mushrooms and chicken broth is prepared in stages.

1. Cut the pre-prepared mushrooms into pieces and fry in olive oil for 10 minutes.
2. Add the diced onions and continue frying for another 5 minutes.
3. Add rice, stir and fry everything together for 10 minutes.
4. Pour in brandy, after 5-7 minutes. add chicken broth and simmer rice until tender.
5. Add butter, grated cheese, mix and leave on low heat for 5 minutes.
6. Season with salt, stir, turn off the heat and top with green parsley sprigs.

Italian recipe for risotto with porcini mushrooms, truffle oil and parmesan

The Italian recipe for making risotto with porcini mushrooms is quite refined and very tasty.

• Rice for risotto - 1.5 tbsp.;
• Mushrooms - 300 g;
• Chicken broth - 800 ml;
• Truffle oil -1.5 tsp;
• Parmesan cheese - 150 g;
• Dry white wine - 100 ml;
• Garlic - 3 cloves;
• Salt to taste;
• Olive oil - 50 ml.

Risotto with porcini mushrooms and truffle oil is an amazing haute cuisine recipe that is easy to prepare even for a novice housewife, if you follow the detailed description.

1. Peel the garlic, chop into cubes and fry in olive oil for 1-2 minutes.
2. Select the garlic and discard, add the sliced ​​mushrooms to the oil and fry for 15 minutes.
3. Pour in the rice, fry with the mushrooms until it becomes transparent.
4. Pour in the wine, stir and let the alcohol evaporate.
5. Pour in the broth, stir and cook the rice until aldente.
6. Pour in truffle oil, add grated cheese, salt to taste, mix well and leave in a hot frying pan (on the switched off stove) for another 15 minutes.

Risotto made from barley with porcini mushrooms in a slow cooker

Risotto made from barley with porcini mushrooms in a slow cooker is a tasty and satisfying dish for all family members. The “home helper” will help you prepare the dish much faster.

• Pearl barley - 1 tbsp.;
• Chicken broth - 1.5 l;
• Butter - 3 tbsp. l .;
• Onion - 2 heads;
• Olive oil - 2 tbsp. l .;
• Mushrooms - 500 g;
• Garlic - 3 cloves;
• Fresh parsley (chopped) - 3 tbsp. l .;
• Salt to taste.

Cooking risotto with porcini mushrooms in a slow cooker is described in the recipe step by step.

1. Melt the butter in the multicooker bowl by setting the equipment to the "Fry" mode.
2. Add the diced onion and fry for 5-7 minutes.
3. Pour in the pearl barley, and pour in 2 tbsp. hot broth.
4. Let the mass boil, turn on the "Stew" mode and cook for 15 minutes, stirring the barley from time to time.
5. Add broth, turn on the multicooker in the "Stew" mode for 40 minutes.
6. Fry the sliced ​​mushrooms in olive oil separately in a skillet.
7. Add garlic, chopped with a knife, and fry for another 5 minutes.
8. Put the contents of the pan into the multicooker bowl for 20 minutes. until the risotto is ready.
9. Season with salt to taste, stir and continue stewing.
10. After the beep, open the lid, add the herbs, stir and close again for 15 minutes.
11. The finished dish is best served hot.

Risotto with frozen porcini mushrooms and garlic recipe from Belonica

Risotto made with frozen porcini mushrooms according to Belonica's recipe is an excellent substitute if there are no fresh fruit bodies. The broth must be handy and hot.

• Frozen mushrooms - 500 g;
• Broth (chicken or meat) - 1.5 l;
• Rice - 400 g;
• Dry white wine - 300 ml;
• White onions - 3 heads;
• Parmesan - 150 g;
• Garlic - 4 cloves;
• Butter and olive oil to taste;
• Salt and ground black pepper to taste;
• Parsley greens - 1 bunch.

According to the proposed recipe from Belonica, risotto is prepared with porcini mushrooms in stages, which will help all housewives cope with the process.

1. Melt butter in a deep saucepan, about 3 tbsp. l. and pour in 2 tbsp. l. olive oil.
2. Fry 2 pcs. onions and diced garlic until golden brown.
3. Add rice and fry further, stirring every 2-3 minutes.
4. Once the rice is completely saturated with oil, pour in the wine, stirring for a few minutes over high heat to allow the alcohol to evaporate.
5. Make the fire quieter, start pouring in 2 tbsp. broth, stirring constantly.
6. In 10 min. until tender, salt and pepper the rice to taste.
7. Add 2 tbsp. l. butter and grated parmesan.
8. Cover with a lid and leave for 5-7 minutes to melt the cheese and butter.
9. Peel the mushrooms, wash and chop, fry in a pan in olive oil, first the onion, cut into half rings (1 pc.), Then add the mushrooms and fry until golden brown.
10. Preheat the oven to 200 ° C and place the mushrooms to bake until golden brown (about 10 minutes).
11. Stir in risotto, sprinkle with chopped herbs and sprinkle on bowls.

Risotto with porcini mushrooms and blue cheese

Although risotto is almost always made with porcini mushrooms and cheese, in this version we suggest using cheese with blue mold, which will add a special piquancy to the dish.

• Rice - 2 tbsp.;
• Mushrooms - 500 g;
• Canned peas - 2 tbsp.;
• Blue cheese - 150 g;
• Butter and olive oil - 3 tbsp each l .;
• Onions - 2 heads;
• Garlic - 2 cloves;
• Dry white wine - 1 tbsp.;
• Broth (any) - 1 l;
• Chopped parsley - 3 tbsp l .;
• Salt and black pepper to taste.

Use the photo recipe to make a porcini mushroom and cheese risotto.

1. Melt the butter in a deep frying pan or saucepan, pour in the olive.
2. Dice the onion and fry until soft.
3. Add chopped garlic and rice, stir.
4. Add after 10 min. wine and simmer for 5 minutes.
5. Separately fry the diced mushrooms in butter until golden brown and add to the rice.
6. Stir, pour the broth into the rice in portions, letting the liquid soak into the rice each time.
7. Add the peas, after draining the liquid, season with salt and pepper.
8. Add chopped herbs, diced cheese and stir.
9. Leave on the switched off stove for another 10 minutes, until the cheese melts.

Risotto with porcini mushrooms, shrimps and basil

Perhaps one of the most exquisite dishes on the restaurant menu is risotto cooked with porcini mushrooms and shrimps. Seafood will only enhance the taste of the dish and give it originality and piquancy.

• Rice, mushrooms and shrimps - 500 g each;
• Onion - 2 heads;
• Butter - 100 g;
• Olive oil - 4 tbsp. l .;
• Garlic - 3 cloves;
• Broth - 1 l;
• Wine (dry white) - 300 ml;
• Basil - 4 branches;
• Salt to taste.

Make your own porcini mushroom risotto according to the video recipe.

1. Fry chopped onions in hot olive oil until soft.
2. Add half the butter and add the diced porcini mushrooms and crushed garlic.
3. Fry for 10 minutes. over medium heat, add rice, stir.
4. Fry the contents of the pan for 10 minutes, pour in the wine and turn the heat to low.
5. Stir the mixture constantly with a wooden spatula to prevent burning.
6. Fry the shrimps separately in butter for 5-7 minutes.
7. Pour the broth into the rice in small portions so that the rice swells evenly.
8. Season to taste, add seafood and basil leaves.
9. Stir and leave on the off stove for another 10 minutes.