Recipe for Risotto with vegetables and mushrooms. Calorie, chemical composition and nutritional value.

Risotto with mushrooms - classic recipes

If this is your first time cooking the famous Italian dish, then know that it is an almost philosophical process in which the taste is constructed from several ingredients.

Today it is risotto with mushrooms, and the recipe includes wine, cream, chicken, cheese, and vegetables. The proposed recipes are easy to follow, the main thing is to understand the principle of preparation.

You can take any mushrooms, fresh or dried porcini, chanterelles, boletus. No forest gifts? Don't be discouraged, cook with champignons.

There are three known versions of the origin of the dish, which, along with pizza and pasta, is considered the hallmark of Italy. According to one of them, the absent-minded cook's soup boiled over. A thrifty cook was found and did not throw away the food. I tried it and was surprised how tasty the rice soaked in broth turned out to be.

How to cook the right classic mushroom risotto

Each grain of rice in the dish should be saturated with broth and wine - the viscous consistency is the signature highlight of risotto. To get properly cooked rice, slightly hard on the inside and soft on top, carefully read the important secrets.

The main trick to preparing any risotto is using a special type of rice. The main requirement for the product is that rice must have a high starch content.

released during heat treatment, starch absorbs other components of the dish, giving it a certain “buoyancy”, which the Italians call all’onda - wave. Nowadays it can be purchased at any store.

Look for the variety Padano, Arborio, Maratelli, Carnaroli, Baldo, Nano.

The cereal should never be soaked or washed, otherwise valuable starch will be lost. Place in a saucepan only when dry.

Add the broth gradually, making sure that it does not completely cover the contents. The next portion is poured only after the previous one has been completely absorbed. During the stirring process, it is important that the broth is hot; keep it on a nearby burner. Cold broth will not give the starch the opportunity to form the desired creamy consistency.

Classic risotto - recipe with mushrooms, cheese and wine

The recipe contains green peas, an ingredient not typical for the classic version. Feel free to remove it. All other components and cooking technology fully comply with the canons of traditional cooking technology.

Take:

• Rice – 2 cups.
• Mushrooms (white, I have champignons) – 500 gr.
• Garlic cloves – 4 pcs.
• Dry wine – ½ glass.
• Frozen peas - a glass.
• Grated Parmesan cheese - a glass.
• Large onion.
• Thyme – ½ small. spoons.
• Chicken broth – 1.5 liters.
• Pepper, olive oil, salt.
• Butter – 2 large spoons.

Step-by-step risotto recipe with photos:

Wash the mushrooms, cut into pieces of any shape.

Cut the onion into small cubes.

Pour olive oil into a thick-bottomed container (saucepan, cauldron, saucepan) and heat. Add onion, fry until transparent.

Add a spoonful of butter. Add champignons. Stir the contents. Cook until the mushrooms release a lot of juice.

Add thyme and crushed garlic cloves.

Continue simmering for 5-10 minutes. Salt and sprinkle with pepper. Stir, turn off the gas. Transfer the mushrooms to a separate bowl.

In the same pan, add a second large spoonful of oil. Add cereal.

Pour in the wine. Stir with a spatula until the rice has completely absorbed the wine.

Start adding chicken broth (preferably hot) in small portions. Stir vigorously, waiting for the rice to “absorb” the broth.

Then add the next portion and stir the contents again. Take your time, add a scoop at a time, no more.

When the broth is finished, add the mushrooms.

Then green peas. Stir the risotto again.

With the burner running, pour in the cheese shavings. Stir well. Remove from the burner and start tasting.

Recipe for risotto with mushrooms and cream

Cooking risotto with a creamy sauce is also considered a classic in Italian cuisine. You can take fresh wild mushrooms; they will add a wonderful aroma to the dish. In winter, use dried porcini mushrooms or champignons.

Required:

• Mushrooms – 500 gr.
• Onion - head.
• Rice – 500 gr.
• Garlic cloves – 4 pcs.
• Dry white wine – 200 ml.
• Chicken broth – 1.5 liters.
• Cream 20% fat – 100 ml.
• Butter – 50 gr.
• Parmesan – 50 gr.

How to make creamy risotto:

1. Chop the onion and garlic.
2. Combine all the olive oil and some of the butter in a saucepan.
3. Fry the onion cubes until translucent and soft. Place rice in a saucepan. Stir for a few minutes, add garlic crumbs. Stir until the rice is completely combined with the ingredients.
4. Place the chopped mushrooms in a saucepan. Stir without turning off the heat for 2-4 minutes.
5. Pour in the wine, stir again until the wine is absorbed into the cereal.
6. In small doses, gradually add the broth into the risotto. Do not reduce the heat; the dish should be on the verge of boiling, but not boiling. It should take you about 15 minutes to introduce the broth. At this step, salt the dish.
7. Make a creamy sauce. Pour the cream into a bowl, add grated parmesan, not too coarse. Stir.
8. Remove the saucepan from the burner and add the creamy mixture. Stir into rice. Let stand for a few minutes with the lid closed.

Risotto with porcini mushrooms and chicken without wine

There are incredibly many varieties of the dish. Here is the most satisfying cooking option with chicken. It is permissible to replace chicken with turkey; the technology for preparing risotto will not change.

Required:

• Boiled chicken – 200 gr.
• Chicken broth – 0.5 liters.
• Porcini mushrooms – 150 gr.
• Bulb.
• Rice 150 gr.
• Hard cheese – 30 gr.
• Garlic cloves - a couple.
• Lemon juice – 2 large spoons.
• Butter.
• Parsley sprigs, salt, olive oil.

How to cook:

1. Boil the chicken fillet. Remove and chop into small pieces.
2. Heat a piece of oil in a saucepan, add diced onion and similarly chopped garlic.
3. Fry until transparent.
4. Add mushrooms, cutting into desired sizes.
5. Continue frying the food for a few minutes.
6. Place the chicken pieces into the pan. Stir.
7. At the same time, in another bowl, fry the rice in olive oil.
8. Start adding broth in portions, vigorously stirring each portion. Take your time, let the liquid soak the cereal well.
9. Pour in lemon juice, pepper and add salt. Cook for 10 minutes.
10. Place the chicken pieces with mushrooms in the pan, continue simmering for another 10 minutes, without stopping stirring the risotto.
11. Sprinkle with cheese, parsley, throw in another piece of butter. Stir the contents thoroughly. Turn off the heat, cover and let sit for a few minutes. The butter can be melted a little and mixed with the cheese, then the dish will have a creamy taste, characteristic of risotto.

Risotto with shrimp and fresh mushrooms

Seafood goes well with rice and mushrooms, fitting perfectly into the preparation of a dish according to the traditions of Italian cuisine. They bring their own special flavor note.

We take:

• Rice – 1.5 cups.
• Onion – 2 heads.
• Hard cheese – 150 gr.
• Shrimp meat – 200 gr.
• White wine - glass.
• Chicken broth – 400 ml.
• Butter – 2 large spoons.
• Garlic – 4 cloves.
• Olive – 3 spoons.

Preparation:

1. Take any cooking recipe as a basis and follow all the steps indicated.
2. Shrimp are placed in rice at the same time as fried mushrooms.

with a recipe for excellent mushroom risotto from Yulia Vysotskaya

Source: https://KulinarnayaMozaika.ru/rizotto-s-gribami-retsepty.html

Cooking features

The main feature of risotto, which distinguishes it from other rice dishes, is that it is cooked in a frying pan from start to finish, that is, the rice is not boiled, but fried. Pilaf has a similar cooking technology, but there are still significant differences. Therefore, if you want to cook risotto with mushrooms, identical to the original, you should know and take into account several important points.

• As already mentioned, to prepare risotto you need a frying pan, always deep and with a thick bottom. A cast iron frying pan is best suited for this role. However, if desired, risotto can also be prepared in a slow cooker. This will be a departure from traditional technology, but the finished dish will be so tasty and similar to real risotto that no one will guess about a slight violation of technology.
• It is very important to choose the right rice for risotto. Italians use one of three varieties for it: Vialone Nano, Arborio or Carnaroli. They all have similar characteristics, the main one being their high starch content. Almost any round grain rice has these properties, so if desired, varieties that are rare for us can be replaced with any other varieties of rice with round grains.
• Cook risotto over low heat so that the liquid is absorbed rather than evaporated. Thanks to this, the vegetables will also remain tender and soft, so they will not spoil the delicate taste of the mushroom risotto.
• Onions for risotto should be cut very finely, as large pieces will spoil both the appearance of the dish and its delicate taste.
• To prepare risotto, wine and broth are most often used. They need to be poured in gradually, in small portions. Only after the rice has absorbed the first portion can you add the second.
• Using butter instead of vegetable oil will give the risotto a unique creamy taste. Often both butter and vegetable oil are used for risotto. If you want risotto to have a truly Italian taste, it is better to give preference to olive oil among vegetable oils.
• Mushroom risotto often includes cheese. You don’t need to take too much of it so that it doesn’t interrupt, but only highlights the taste of the rice. However, you need high-quality cheese. This is usually Parmesan or a similar hard cheese. Before adding to the risotto, grate it finely.

Risotto in Italy began to be prepared back in the Middle Ages, so today there are a huge number of recipes for this dish. For this reason, the technology for preparing risotto is sometimes slightly different from the traditional one. In case of discrepancies, it is better to rely on the instructions in the recipe itself.

How to cook risotto with mushrooms according to a step-by-step recipe with photos

5

1 h 5 min

250 kcal

5/5 (1)

My husband really loves Italian cuisine. So I had to learn how to cook risotto at home with various additives. You can make risotto step by step with vegetables, mushrooms, seafood, and chicken. But what I liked the most was the mushroom risotto. I used to think that this dish was very difficult to prepare.

After several experiments (not always successful), I managed to find several recipes that are simple and tasty.

Classic mushroom risotto recipe

Required equipment: frying pan.

Required Ingredients

How to choose ingredients

• Olive oil should be Extra Virgin.
• For risotto you need Arborio rice.

Cooking sequence

1. Cut the mushrooms into cubes or slices.
2. Finely chop the onion. Crush the garlic with a knife.
3. Place the onion in a heated frying pan and fry it in butter.
4. Place the mushrooms in a frying pan and fry. Add salt and ground pepper mixture.
5. Cook for 4-6 minutes over medium heat.
6. Add rice and cook for 3-4 minutes.
7. Add wine. Let the alcohol evaporate (about 3-4 minutes).
8. Reduce the heat to low. Add a ladle of hot broth.
9. Cook until the liquid is completely absorbed, stirring constantly.
10. When the liquid is absorbed, add the broth again.
    Repeat until the broth runs out.
11. 4 minutes before complete readiness, add mushrooms and a ladle of broth.
12. Stir and wait until the rice completely absorbs the liquid.
13. Add grated Parmesan and butter (1 tablespoon). Mix.
14. Let the dish brew for 5-6 minutes.

Risotto can be served with vegetable salads. Drinks include white wine and lemonade.

recipe

To see the entire process of preparing mushroom risotto, watch the video.

Risotto with champignons

Cooking time: 40 minutes. Kitchen equipment: frying pan with high sides. Number of servings: 4.

Risotto with porcini mushrooms

Cooking time: 35 minutes. Kitchen equipment: frying pan with high sides. Number of servings: 3.

Mushroom risotto with nuts

Cooking time: 40 minutes. Kitchen equipment: frying pan with high sides. Number of servings: 4.

Risotto with mushrooms in a slow cooker

Cooking time: 40 minutes. Kitchen equipment: frying pan and multicooker. Number of servings: 4.

Good advice

• For risotto, be sure to choose short-grain rice.
• Risotto rice is never washed.
• The risotto pan should have a thick bottom and high and thick sides.

If you love seafood, be sure to try the Seafood Risotto. During Lent, you can prepare risotto without meat. Rice with vegetables.

A meat version of risotto is prepared with chicken. Chicken pilaf.

Source: https://www.svoimirykami.club/gotovim-bistro/vtorye-blyuda/blyuda-iz-risa/recept-rizotto/s-gribami-6.html

Classic risotto with white wine

Ingredients:

• 220 g rice for risotto;

• 450 ml meat broth;

• 100 ml dry white wine;

• 10 ml olive oil;

• salt.

Cooking method:

1. Sort the rice and rinse it lightly.

2. Add oil to the pan, followed by rice. Fry the rice grains for 3 minutes. If you like crumbly risotto, then you need to stir the grains all the time so that as a result each of them is coated with oil and roasted evenly

. Then the rice in the dish will be exactly like this.

3. After this, add wine to the rice and simmer until the liquid in the pan has completely evaporated.

4. Once the wine has evaporated, add the meat stock. It is better to take the broth from beef or chicken

. Pour it in while hot.

5. Add salt to the risotto to taste.

6. When the broth has evaporated, the dish will be ready to eat.

7. Risotto can be served slightly cooled with squid, fresh herbs, vegetables, fish or chicken. Green peas or canned corn are suitable for decoration.

Risotto with mushrooms

Mushroom risotto can be eaten in different ways, depending on what mushrooms you used and when you started cooking them: at the very beginning of cooking or added at the end, as Jamie does this time.

The inspiration for this recipe came when he was in Japan and saw mushrooms being cooked completely dry on a barbecue or grill pan.

This cooking method gives a very fresh, nutty flavor; Suitable for serving with olive oil, salt and lemon juice, the risotto can be added at the last minute before serving.

You can watch the video recipe for this dish here.

1Make chicken or vegetable broth; if you don’t have time, just add a bouillon cube to the water and cook. Heat the broth in a saucepan and keep it over low heat.

Place porcini mushrooms (dried, if possible) in a plate and pour hot broth over them until they are covered with liquid. Leave for a couple of minutes until they soften.

Remove the mushrooms from the broth and chop them; do not throw away the remaining liquid, we will need it later.

2Let's make risotto. Heat some olive oil in a large frying pan and add finely chopped onion and celery. Sauté over low heat for at least 10 minutes to avoid coloring the vegetables, then increase the temperature and add the rice. Mix well.

3Add vermouth or white wine, the smell will be fantastic! Continue stirring until the liquid is absorbed into the rice.

4Now pour the remaining broth in which the mushrooms were in the pan through a sieve and add chopped porcini mushrooms and a good pinch of salt. Pour a ladle of hot broth here.

Reduce heat from high to simmer and continue adding broth, stirring the vegetables and rice constantly, allowing each portion of broth to be fully absorbed before adding to the next.

Continue adding broth until the rice is tender but just a little raw. This will take about 30 minutes.

5Meanwhile, heat a dry grill pan and fry the peeled wild mushrooms until soft. Place them in a deep bowl and add finely chopped herbs, a pinch of salt, a couple of drops of vegetable oil and lemon juice. Using your hands, mix everything together.

6Remove the risotto from the heat and check for salt, adding more to your taste if necessary. Stir in butter and grated Parmesan cheese. We want our risotto to be semi-liquid, so add a little more broth here. Cover with a lid and let sit for approximately 3 minutes.

7 Divide the risotto into bowls, add a couple of tablespoons of fried mushrooms, grate the cheese on top and add some herbs. For a more juicy taste, add a small piece of butter and a few drops of olive oil.

Today's recipe isn't particularly high in calories, so you probably won't need plus size clothing. In any case, take care of your health and eat only wholesome and healthy foods.

Jamie Oliver, thanks to his professionalism and unusual approach to cooking, has gained a huge number of fans around the world.

He has sold millions of cookbooks, opened a restaurant, appeared in several television shows and revolutionized school lunches in the UK.

His constant use of the word “pukka” (read as “pakka”), which can be translated into Russian as “first-class”, has become part of the everyday life of many housewives. Thanks to his show of the same name, Jamie earned the nickname "The Naked Chef."

Biography

Jamie or James Trevor Oliver was born on May 27, 1975 in the southeast of England in the village of Clavering.

He learned his first cooking skills in the kitchen of a pub called The Cricketers, owned by his parents Trevor and Sally. At the age of 11, Jamie was no longer much different in professionalism from other employees of this establishment.

He began to constantly participate in various culinary fights, for which he received several prizes.

As a young man, Jamie got a job in a restaurant as a pastry chef. Here he first gained experience in cooking Italian cuisine. Gennaro Contaldo became his mentor. Oliver then moved to the River Cafe as sous chef.

It was in this place, according to Jamie, that he learned to cook tasty, wholesome and healthy food.

Here he was noticed by the BBC in 1997, who made a film about this cafe, after which he appeared in the documentary Christmas at the River Cafe.

At the age of 16 he entered Westminster Catering College. He later worked in France, where he became immersed in the local culture and gained good experience. Then James will return to London.

“I'm very happy - it's amazing. Does this mean I will no longer receive parking tickets? No, seriously, I’m very happy.”

Jamie Oliver / At the time of being awarded an MBE (Member of the Order of the British Empire)

In 1999, Jamie Oliver debuted his show The Naked Chef . He later wrote a cookbook that became a bestseller in the UK. That same year, Oliver was invited to cook dinner for then Prime Minister Tony Blair at No. 10 Downing Street!

Jamie Oliver TV show

In 2000, Jamie became the face of the Sainsbury's supermarket chain with a salary of $2 million a year. This partnership lasted 11 years. The last TV advert was shown at Christmas 2011.

In 2002, Jamie Oliver opened the charity restaurant “Fifteen”, which hired fifteen young people with no culinary skills as workers. Among these personnel, some had a criminal record, while others were simply difficult teenagers. This idea was a great success and then Jamie decided to open several more such restaurants in other countries of the world.

In 2005, he launched a campaign called “Feed Me Better” to encourage British schoolchildren to eat healthy food. As a result, the UK government also became involved in this issue.

Then Jamie delved into politics to promote healthy eating to the masses.

These actions led to people calling him "the most inspiring political figure of 2005," according to Channel 4 News.

Oliver then launched an official campaign to ban junk food from British schools. The chef's efforts led to dramatic changes in the school nutrition system.

Jamie currently has a contract with Manchester City for a period of 5 years.

In Russia, Jamie Oliver also has his own restaurants: one in St. Petersburg, the other in Moscow.

Personal life

In July 2000, Oliver married former model Juliet Norton. The couple met in 1993. They now have four children, three of them girls: Poppy Honey Rosie Oliver (born March 18, 2002), Daisy Boo Pamela Oliver (born April 10, 2003), Petal Blossom Rainbow Oliver (born April 3, 2009) and one boy : Buddy Beer Maurice Oliver (born September 15, 2010).

Jamie Oliver family

Source: https://jaymi-oliver.ru/vtorye-blyuda/581-rizotto-s-gribami

You will need: (4 servings)

• risotto rice 1.5 cups (200 ml cup)
• champignons 400 gr
• onion 1 piece
• garlic 1 clove
• vegetable oil for frying 100 ml
• dry white wine 150 ml
• chicken broth 700-800 ml
• Parmesan cheese 150 gr
• salt
• ground black pepper

For risotto, round starch-rich rice of the varieties Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli or Carnaroli is used. The last three varieties are considered the best, but they are the most expensive and rare in Russia. The most affordable variety in terms of price and availability on the shelves of our stores is Arborio .

Packages of this type of rice are often labeled “Risotto Rice.”

The presence of broth when preparing risotto is necessary, otherwise you will not get that rich taste. It is best to use chicken broth. How to make broth, see HERE

Tip: It is not necessary to start preparing risotto by boiling the broth. When preparing broth, pour the required amount into a plastic container and put it in the freezer. If necessary, it can be quickly defrosted in the microwave and used.

You can do the same with mushrooms. Fry a lot of mushrooms at once and put some in the freezer - they will help you out when you need to quickly prepare lunch or dinner, for example, cook risotto, pasta with mushrooms in a creamy sauce, mushroom noodles, sauce or julienne.

Step-by-step photo recipe:

Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water - they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.

Wash the rice and place in a colander with a mesh to drain the water. There is no need to wash rice for risotto for a long time, just rinse it with water. Grate the cheese on a fine grater .

It is best to use ready-made grated Parmesan, which is available in supermarkets and is perfectly chopped.

Finely chop the onion .

a clove of garlic in it . You don't have to peel the garlic, just crush it with the blade of a knife.

Throw away the garlic; it has flavored the oil and is no longer needed.
Add the onion and fry it over low heat until soft.
Stir. While the onion is frying, finely chop the mushrooms .

Add mushrooms to the fried onions and cook for 15-20 minutes . Season with salt and pepper.

Add rice to mushrooms and fry, stirring for 2-3 minutes .

Add wine and fry, stirring constantly. The wine should evaporate.

Start adding hot broth . This should be done gradually, in small portions of 70-100 ml. As soon as the rice has absorbed the added broth, add the next portion until you have used all the broth. Typically this process takes 25-30 minutes .

During cooking, be sure to taste the rice, it should be completely cooked, but retain its shape. You may need a little less or a little more broth than indicated in the recipe.

Depends on how “smeared” you want the risotto to be. If there is not enough broth, you can add hot water, but do not get too carried away so as not to turn the risotto into porridge.

The grains of rice in this dish should be intact and seem to float in a small amount of starchy broth.

At the end of cooking, add salt to the risotto if your broth was not salty enough.
Don’t forget about the cheese that will be in the finished dish, consider its saltiness. Add butter , stir until the butter has completely dissolved - this will add elasticity to the dish.
Add cheese (3-4 tbsp), mix well and turn off the heat.

Since rice has unlimited absorption capacity, eat risotto immediately while it retains its semi-liquid creamy state - let it sit a little, cool down and goodbye risotto, hello porridge))) (perhaps this is the only drawback of this dish - you can’t prepare it in advance). Before serving, do not forget to sprinkle the risotto with grated cheese .

If you have truffle oil, pour it on top of the risotto, but even without this “luxury” the risotto is great.

Bon appetit!

You will need:

• risotto rice 1.5 cups (200 ml cup)
• champignons 400 gr
• onion 1 piece
• garlic 1 clove
• vegetable oil for frying 100 ml
• dry white wine 150 ml
• chicken broth 700-800 ml
• Parmesan cheese 150 gr
• salt
• ground black pepper

Heat vegetable oil in a deep frying pan and fry a clove of garlic in it. Discard the garlic. Add the onion to the pan and fry it over low heat until soft. Finely chop the mushrooms, add to the fried onion and cook for 15-20 minutes. Season with salt and pepper.

Add rice to the mushrooms and fry, stirring for 2-3 minutes. Add wine and fry, stirring constantly. The wine should evaporate. Start adding hot broth. This should be done gradually, in small portions of 70-100 ml.

As soon as the rice has absorbed the added broth, add the next portion until you have used all the broth. This process usually takes 25-30 minutes. Add butter to the risotto, stir until the butter has completely dissolved.

Add cheese (3-4 tbsp.

), mix well. When serving, sprinkle the risotto with grated cheese.

Source: https://maminapechka.ru/2014-rizotto-s-gribami

Classic risotto with chicken and vegetables

Ingredients:

• 280 g rice for risotto;

• 300 g chicken breast;

• 650 ml chicken broth;

• 25 g butter;

• 10 ml olive oil;

• 1 carrot;

• 1 onion;

• 2 tomatoes;

• salt.

Cooking method:

1. Rinse the chicken breast and dry with paper towels. Then cut into even small squares.

2. Melt the butter in a frying pan and fry the chicken in it. It will be nice if the pieces become a little brown.

3. Peel the carrots and onions. Cut the carrots into strips and the onion into small cubes.

4. You need to remove the skin from the tomato. To do this, scald them with boiling water, remove the peel and cut into slices.

5. Place the vegetables in a thick-bottomed frying pan, separate from the chicken, and fry in olive oil until softened.

6. Add broth to vegetables.

7. Rinse the rice and add to the vegetables. Add salt and simmer until done.

8. Mix the finished rice with vegetables with chicken. Let the dish brew.

9. Risotto can be decorated with fresh herbs and served.

Classic risotto with shrimp and cheese

Ingredients:

• 240 g arborio rice;

• 500 g peeled shrimp;

• 2 cloves of garlic;

• 1 onion;

• 50 g Parmesan cheese;

• 100 ml white wine;

• 12 parts of a bunch of fresh basil;

• 12 parts of a bunch of parsley;

• 10 ml olive oil;

• salt;

• 5 g of ground pepper (white and black).

Cooking method:

1. Rinse the shrimp and boil in salted water until half cooked. Do not drain the broth - leave 150 ml for preparing the risotto.

2. Pour oil into the pan.

3. Peel the garlic and chop finely. Fry the garlic along with the shrimp for 1-1.5 minutes.

4. In another frying pan, fry finely chopped onion in oil.

5. Add washed rice to the onion, fry, stirring constantly.

6. First pour white wine into the pan with rice and simmer until it evaporates.

7. Then pour in the broth, add salt and spices, simmer until done.

8. Add shrimp with garlic to the finished rice, stir.

9. Chop the greens.

10. Finely grate the cheese. Then add it to hot risotto

.
Stir
. The cheese should melt slightly.

11. Serve the finished dish to the table, arranging it into portioned plates and sprinkling with chopped fresh herbs.

Ingredients:

• Carnaroli rice – 300 grams
• Chicken broth - 2 Liters
• Champignons – 300 grams
• Butter – 110 grams
• Dry white wine – 100 Milliliters
• Leek – 1 piece (stem)
• Onion – 1 piece
• Carrots – 1 piece
• Garlic – 1 clove
• Parmesan cheese – 80 grams
• Ground paprika - To taste
• Pepper - To taste
• Salt - To taste
• Olive oil - 1 tbsp. spoon

Number of servings: 3-4