/ / Risotto Recipe with Mushrooms

Risotto Recipe with Mushrooms

Another of the many varieties of risottoRice dishes occupy a place of honor in many world cuisines, because they are useful, tasty and give strength for a long time. In Italy, they did not spread immediately. Initially, the Italians used rice only as a medicinal plant and used in cosmetology. But then they tried, and even began to grow this culture in the northern part of the country. Over time, there were also traditional dishes from rice, one of which was risotto, recipes of which, depending on the additives used, there are more than one dozen. Despite the fact that the main component of any risotto is rice, this dish can not be compared either with rice porridge or with pilaf. Because the taste of risotto is special, and it is achieved by using only special varieties of rice and the original cooking technology. Of course, as in many recipes of Italian origin, here the risotto with mushrooms was not without wine. Many recipes include cheese. We'll prepare a risotto with mushrooms today. It is best for the risotto with mushrooms suitable for white mushrooms, but if they are not, then with the mushrooms will get very tasty. Just do not get distracted until the dish is completely ready: the risotto does not tolerate disrespect and negligence.

  • Mushrooms, white 600 g
  • Round-grain rice 300 g
  • Broth chicken 750 ml
  • Onions 1 pc.
  • Garlic 4 denticles
  • Butter 100 g
  • Olive oil 4 tbsp. L.
  • Cheese Parmesan 150 g
  • Parsley fresh 0.5 bunch
  • Pepper black ground 1 pinch
  • Salt 2 pinch
  • Step 1 For cooking risotto mushrooms you can takeBoth fresh and frozen (before cooking to unfreeze). The rice should be round, you will need the same butter, parmesan, garlic, broth and greens.
  • Step 2 700-800 ml of chicken broth put on a slow fire so that it is well warmed.
  • Step 3 Peel and chop the garlic.
  • Step 4 In a frying pan warm up well 3 tablespoons of olive oil and add the mushrooms (if the mushrooms are large, then cut them first), fry for 4-5 minutes.
  • Step 5 Add garlic, salt and black ground pepper - fry another 6-8 minutes, then remove from heat.
  • Step 6 Finely chop onion.
  • Step 7 Parmesan rubbed on a fine grater.
  • Step 8 In a large frying pan heat 80 grams of butter and 1-2 tablespoons of olive oil, add the onion and fry it until it is transparent.
  • Step 9 Then add the rice and fry for 2-3 minutes, stirring constantly.
  • Step 10 Gradually add a heated broth to the saucer.
  • Step 11 Stir constantly and wait for each portion of the broth to be absorbed into the rice.
  • Step 12 Cook, pouring broth, 20-30 minutes - the rice should become soft, add salt and pepper to taste.
  • Step 13 A small bunch of parsley to wash and finely chop.
  • Step 14 Once the rice is ready, add cooked mushrooms, parmesan, parsley and the remaining piece of butter to it.
  • Step 15 Mix everything, let stand under the lid for 3-5 minutes, and immediately serve risotto with mushrooms on the table.
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