Mushroom risotto from Jamie Oliver

Encyclopedia "Mushroom-Info" Mushroom dishes Dishes from porcini mushrooms Recipes for risotto from fresh, dried and frozen porcini mushrooms

Risotto with porcini mushrooms is an independent dish that is prepared 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, or milk rice porridge.

Recipes with step-by-step descriptions will tell you how to properly prepare risotto with porcini mushrooms. In addition, familiarizing yourself with the tips of experienced chefs will help you make a mushroom dish taste amazing.

Classic recipe for risotto with porcini mushrooms and chicken

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

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

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

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

Fry the onion in olive oil until soft, then add 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 the dry wine, stir and leave for 5 minutes until it evaporates a little.

Add half the broth and simmer over low heat until the rice swells a little.

Add the chopped mushrooms, pour in the broth again, add salt to taste and stir.

Cook over low heat until the rice is completely cooked.

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

Sprinkle chopped herbs on top and cover with a lid, leaving to steep for 10 minutes.

Recipe 8: Creamy risotto with champignons

Arborio rice – 320 grams
Champignons – 400 grams
Garlic – 1 clove
Vegetable broth - 1 liter
Butter – 60 grams
Olive oil - 2 tbsp. spoons
Onion – 70 grams
Parsley – 10 Grams
Parmesan cheese – 50 grams
Salt - To taste
Pepper - To taste
Cream - To taste

Risotto is not fluffy rice, but it is not rice porridge either. To prepare it, you will need special varieties of rice, such as Arborio, Vialone Nano, Padano, Carnaroli. That is, varieties containing large amounts of starch. When finished, the grains of rice should stick to each other. During the cooking process you will need broth: chicken, vegetable or mushroom. A special risotto would be with wild mushrooms, but traditional oyster mushrooms or champignons would also work.

The five most commonly used ingredients in mushroom risotto recipes are:

Interesting recipe: 1. Fry chopped onion until transparent. 2. Add lightly washed rice to the onion and fry for 5 minutes. 3. Reduce heat, pour in wine, mix well. 4. After the rice has absorbed the wine, pour in a little broth. Mix. 5. As the liquid is absorbed into the rice, add the remaining broth a couple of times. 6. Fry the coarsely chopped mushrooms in a separate frying pan. 7. When the broth has almost completely evaporated, add the prepared mushrooms to the rice and onions and stir well. 8. At the very end of the process, pour in a little saffron tincture. 9. Add grated cheese to the prepared rice mixture. Stir. 10. Serve hot.

Recipe for risotto with dry porcini mushrooms

Preparing risotto with dried porcini mushrooms according to the recipe described below does not involve soaking the rice in water. In addition, the rice must be whole, without broken grains, in order to obtain the consistency required for the dish.

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

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

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

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.

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.

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

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

Rice – 400 g;
Onion – 1 head;
Fresh mushrooms – 500 g;
Butter and olive oil - 3 tbsp each. l.;
Garlic cloves – 3 pcs.;
Hot broth (any) – 800 ml;
Cream – 1 tbsp;
Salt and ground black pepper - to taste.

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

Peel the onion and garlic, wash and chop into cubes.
Melt butter in a saucepan and pour in olive oil, add onion and garlic, fry until soft.
Add rice, stir and fry for 7 minutes. over medium heat.
Add the fruit bodies cut into pieces, mix with rice and fry for 10 minutes.
Pour in 2 tbsp. broth, stir and wait until the rice begins to swell.
Mix again and pour in another 2 tbsp. hot broth.
Pour the rest of the broth and cream into the well-swollen rice, stir, add salt and pepper.
Let stand over 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 an excellent 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 – 4 sprigs;
Cognac – 3 tbsp. l.;
Salt.

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

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

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

The Italian recipe for 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.

Peel the garlic, chop into cubes and fry in olive oil for 1-2 minutes.
Select the garlic and discard, and add the mushrooms cut into pieces into the oil and fry for 15 minutes.
Add rice and fry with mushrooms until it becomes translucent.
Pour in the wine, stir and let the alcohol evaporate.
Pour in the broth, stir and cook the rice until al dente.
Pour in truffle oil, add grated cheese, salt to taste, mix well and leave in a hot frying pan (on the stove off) for another 15 minutes.

Risotto made from pearl barley with porcini mushrooms in a slow cooker

Risotto made from pearl barley with porcini mushrooms in a slow cooker is a tasty and satisfying dish for all family members. A “home assistant” will help you prepare a 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.

Melt the butter in the multicooker bowl, setting the equipment to the “Frying” mode.
Add the diced onion and fry for 5-7 minutes.
Add pearl barley and 2 tbsp. hot broth.
Let the mixture boil, turn on the “Stew” mode and cook for 15 minutes, stirring the barley from time to time.
Add broth, turn on the multicooker in the “Stew” mode for 40 minutes.
Separately, fry the mushrooms cut into pieces in a frying pan in olive oil.
Add the garlic, chopped with a knife, and fry for another 5 minutes.
Add the contents of the frying pan into the multicooker bowl in 20 minutes. until the risotto is ready.
Add salt to taste, stir and continue simmering.
After the beep, open the lid, add the greens, stir and close again for 15 minutes.
The finished dish is best served hot.

Risotto with frozen porcini mushrooms and garlic according to a recipe from Belonika

Risotto prepared with frozen porcini mushrooms according to a recipe from Belonika is an excellent substitute if there are no fresh fruiting bodies. The broth must be hot on hand.

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

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

Melt butter in a deep saucepan, about 3 tbsp. l. and pour in 2 tbsp. l. olive oil.
Fry 2 pcs. onion and diced garlic until golden brown.
Add rice and fry further, stirring every 2-3 minutes.
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.
Make the fire quieter, start pouring in 2 tbsp. broth, stirring constantly.
In 10 min. until cooked, salt and pepper the rice to taste.
Add 2 tbsp. l. butter and grated parmesan.
Cover with a lid and leave for 5-7 minutes until the cheese and butter melt.
Peel, wash and cut the mushrooms, fry in a frying pan in olive oil, first onion cut into half rings (1 piece), then add the mushrooms and fry until golden brown.
Preheat the oven to 200°C and place the mushrooms until golden brown (about 10 minutes).
Stir into risotto, sprinkle with chopped herbs and scatter on plates.

Step-by-step mushroom risotto recipes

Italians say that you can understand their country only by understanding its cuisine.

Let's start this thorny but tasty path with the classics.

With wild mushrooms

Ingredients:

250 g rice (for 4 servings);
200 g wild mushrooms;
150 g hard cheese;
1 onion;
100 g butter;
1 liter of chicken broth;
100 g white wine;
salt, saffron tincture with vodka (to taste).

Preparation:

Place half the oil in a heated deep bowl, add finely chopped onion and fry it until transparent.
After it becomes transparent, add rice.
After a maximum of 1 minute, add wine.
When the wine has evaporated, gradually add the broth.
When half of the broth remains, add the mushrooms fried in a frying pan.
Pour in the saffron tincture, remove from heat and leave to brew for 1 minute, covered.
Add the remaining butter and grated cheese, mix the mass well.

With vegetables

Do you want to make the taste of a mushroom dish even more refined? Then add vegetables to the risotto.

Ingredients:

2 liters of chicken broth;
250 g wild mushrooms;
½ tbsp. dry white wine;
100 g butter;
1 white leek;
2 onions;
2 carrots;
1 clove of garlic;
1 tsp. chopped saffron;
100 g grated cheese;
2 tsp. chopped paprika;
1/3 tsp. ground black pepper;
2 tbsp. l. dry additive “Mushroom pesto” or any other seasoning for mushroom dishes;
1 tbsp. l. vegetable oil;
salt (to taste).

Preparation:

With Chiken

Rice and chicken are a classic combination that brings out even more nuances of flavor in a traditional Italian dish.

Ingredients:

250 g round grain rice (for 4 servings);
1.5 fresh chicken broth;
200 ml dry white wine;
2 onions;
2 cloves of garlic;
350 g wild mushrooms;
250 g chicken fillet;
150 g grated parmesan;
100 g butter;
3 tbsp. l. olive oil;
table or sea salt, ground black pepper - to taste.

Preparation:

Finely chop the vegetables. Fry them for 1 tbsp. l. butter.
When the onion becomes transparent, add rice. Stir constantly.
Pour in the wine. When the alcohol has evaporated, add some salt and broth.
In a frying pan in the remaining oil, lightly fry the chicken pieces, adding salt and pepper.
Fry mushrooms in olive oil.
Pour rice into the mixture of mushrooms and chicken, add wine.
We begin to add broth in portions. When the broth is all absorbed, remove the pan from the stove, leave covered for 1 minute, then sprinkle with grated cheese and stir.

Lenten option in a slow cooker

If you are a vegetarian or vegan, this is not a reason to refuse a delicious dish of Italian origin, because risotto can be lean - without broth and with olive oil!

Ingredients:

2 multi-cooker cups of rice (serves 4);
3 regular glasses of filtered water;
1 tbsp. dry white wine;
450 g wild mushrooms;
1 onion;
40 ml olive oil;
40 g grated cheese;
salt, ground black pepper (to taste);
greenery.

Preparation:

With cream sauce

Dairy products make the rice incredibly tender, enhancing the unique mushroom flavor.

Ingredients:

150 ml heavy cream;
150 g round grain rice (for 2 servings);
100 g grated hard cheese;
500 ml chicken broth;
30 ml olive oil;
200 g wild mushrooms;
salt (to taste);
basil or rosemary (for decoration).

Preparation:

Russian variation - made from pearl barley

Absolutely extraordinary dishes are obtained when traditional tastes are adapted to local cuisine. So risotto based on pearl barley is a Russian variation on an Italian theme.

Ingredients:

1 tbsp. pearl barley (for 2 servings);
2 tbsp. water or broth;
350 g fresh mushrooms;
1 onion;
3 cloves of garlic;
½ tsp. chopped nutmeg;
2 tbsp. l. soy sauce;
2 tbsp. l. tomato paste;
2 tbsp. l. oil (vegetable or butter);
salt (to taste);
parsley.

Preparation:

Risotto with porcini and other mushrooms from Yulia Vysotskaya

The famous television cooking show host is happy to share recipes that she learns from chefs. That’s how it is with the risotto variant—Yulia learned the secrets of its preparation from the owner of the restaurant located opposite her house.

Ingredients:

350 g round rice (for 6 servings);
70 g dried mushrooms (porcini can be used);
600 g fresh forest;
800 ml chicken broth;
5 tbsp. l. vegetable oil;
1 onion;
200 g butter;
250 g grated cheese;
salt, ground black pepper, herbs (to taste).

Preparation:

Video: the secret of the creamy consistency of risotto from Yulia Vysotskaya

Recipe from Jamie Oliver with a mix of fresh and dried mushrooms

This charming chef also loves risotto. But his recipe will, as always, be unusual.

Italian cuisine has given the world many delicious dishes, one of them is risotto. It is unlike any other rice dish, as it is prepared using a unique technology. You can use chicken, vegetables, and mushrooms as additional ingredients. Risotto with mushrooms is especially popular among our compatriots, since dishes with mushrooms make up a significant part of Russian cuisine and are close to our taste. However, it is unlikely that anyone will be able to cook this dish correctly without knowing some subtleties.

Risotto with porcini mushrooms and blue cheese

Although risotto is almost always made with porcini mushrooms and cheese, in this version we suggest using blue cheese, 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 ground black pepper - to taste.

Use the recipe with photo to prepare risotto with porcini mushrooms and cheese.

Melt butter in a deep frying pan or saucepan, pour in olive oil.
Dice the onion and fry until soft.
Add chopped garlic and rice, stir.
Add after 10 minutes. wine and evaporate over low heat for 5 minutes.
Separately, fry the diced mushrooms in butter until golden brown and add to the rice.
Stir, pour the broth into the rice in portions, allowing the liquid to be absorbed into the rice each time.
Add peas, after draining the liquid, add salt and pepper to taste.
Add chopped herbs, diced cheese and stir.
Leave on the turned off stove for another 10 minutes until the cheese melts.

Video with a recipe for excellent mushroom risotto from Yulia Vysotskaya

Italians cook their “little rice” with everything – risotto. It would be surprising if, being the leader in rice cultivation in Europe, the Italians did not make a real culinary masterpiece out of rice in different forms, for example, risotto with mushrooms and zucchini.

The basis of any risotto is round Italian rice, with large grains and a very high starch content. Varieties of Arborio, Carnaroli, Vialone Nano, etc. There are plenty to choose from.

A distinctive feature of risotto from, say, pilaf or paella is that the rice for risotto is first lightly fried, and only then boiled, adding broth or water, and in small portions. Starchy rice actively “drinks” liquid, so 1 glass of broth takes up to a liter of liquid.

As for additives. This involves a lot of fantasy, however, certain rules and canons still exist. Today we prepared risotto with champignons and zucchini using Italian arborio rice.

Ingredients (2 servings)

Rice (arborio) 200 g
Mushrooms (Champignons) 100 g
Zucchini 1 piece
Garlic 2 cloves
Basil, parsley 5-6 sprigs
Parmesan 50 g
Olive oil to taste
Spices: salt, black pepper to taste

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