How to make mushroom risotto? Tips and Secrets. TOP 4 step by step recipes with photos. Video recipe.
Creamy mushroom risotto
Of the many variations of risotto, the most delicate and rich is obtained with a creamy taste. When preparing it, you should maintain an average temperature. Because on low heat the rice will grind, and on high heat it will burn.
Ingredients:
- Arborio rice - 1 tbsp.
- Champignons - 300 g
- Bulb onions - 1 pc.
- Garlic - 4 cloves
- Cream 10% - 150 ml
- Parmesan - 90 g
- Fennel, caraway, thyme seeds - pinch each
- Parsley, dill, cilantro - to taste
- Olive oil - for frying
- Sea salt - 1 tsp or to taste
- Sugar to taste
How to prepare a creamy mushroom risotto step by step:
- Peel the onion and chop into small half rings.
- Rinse the champignons and cut into strips.
- Peel the garlic and cut into strips.
- Heat oil in a skillet and quickly fry the onions, garlic and mushrooms until soft.
- In another skillet, sauté the rice with fennel, thyme and cumin. Then add it to the mushrooms.
- Cook the risotto, stirring vigorously, until golden brown.
- Pour boiling water so that it only covers all the food and boil over low heat.
- Cover and simmer the rice until almost cooked.
- Then pour in the cream, a little water, salt, add sugar, spices and simmer for a few minutes until the rice is soft.
- Sprinkle the grated Parmesan cheese over the dish and stir.
- Serve the risotto hot with a sprinkle of herbs.
Mushroom Risotto by Jamie Oliver
Mushroom risotto according to Jamie Oliver's recipe, complemented by champignons, is very aromatic and rich in flavors. This is a great lunch or dinner for the whole family.
Ingredients:
- Carnarolli rice - 300 g
- Champignons - 400 g
- Dried porcini mushrooms - 20 g
- Celery - 2 stalks
- Bulb onions - 1 pc.
- Rosemary - 2-3 sprigs
- White wine - 200 ml
- Chicken broth - 600 ml
- Vegetable oil - 3 tablespoons
- Butter - 1 tablespoon
- Salt to taste
- Lemon juice - 0.25 pcs.
- Parmesan - 60 g
- Garlic - 2 cloves
- Pepper to taste
Step by step for Jamie Oliver's mushroom risotto:
- In a blender, grind the chopped onion, celery, dried mushrooms and rosemary until finely crumbled.
- Pour vegetable oil into a saucepan, put the resulting mixture and fry over high heat, stirring constantly.
- Pour in white wine, add dry rice and simmer for a few minutes to soak the rice with wine.
- Pour in 1 tbsp. hot broth and cook over moderate heat, stirring occasionally.
- When the rice has absorbed the liquid, add another 1 tbsp. broth.
- Cut the champignons into quarters and add to the rice.
- Season with salt and continue cooking.
- Top up fluid as needed. The total cooking time is 30 minutes.
- At the end of cooking, add butter, chopped parsley and parmesan flakes.
- Stir to melt the cheese and serve immediately.
Risotto with dried mushrooms
Risotto with dried mushrooms is the most aromatic dish. It is dried mushrooms that give the food an amazing aroma and taste.
Ingredients:
- Dried forest mushrooms - 100 g
- Arborio round-grain rice - 1, 5 tbsp.
- Chicken broth - 1 l
- Olive oil - 3 tablespoons
- Onions - 1 pc.
- Dry white wine - 1, 5 tbsp.
- Green onions - 3 tablespoons
- Butter - 3 tablespoons
- Parmesan cheese - 100 g
- Salt - 1 tsp or to taste
- Ground black pepper - to taste
Step by step preparation of risotto with dried mushrooms:
- Heat the broth to keep it warm.
- Pour 500 ml of boiling water over the mushrooms and leave to infuse for half an hour. After that, take them out and cut into pieces, and strain the mushroom broth through a fine sieve.
- In a skillet over medium heat, heat the olive oil and add the mushrooms. Cook them for 3 minutes.
- Add finely chopped onions to the mushrooms and sauté for 1 minute.
- Add rice and stir until covered with oil. Fry it until a pale golden hue is obtained.
- Pour in the wine and stirring constantly, wait until it is completely absorbed into the rice.
- Pour in half a glass of broth and stir. Wait again until it is completely absorbed.
- Continue adding broth, stirring constantly. The total cooking time for rice is about 30 minutes.
- At the end of cooking, add all the herbs and spices and sprinkle with grated Parmesan cheese.
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