Have you ever tried a risotto with chicken and mushrooms? Not? Then rather correct this annoying oversight. A dish with a gentle cream consistency and a magnificent aroma will certainly have to do you like. I will like the delicacy and adults, and a little sophisticated gourmet sophisticated. You may not worry about the fact that some wine is added to the dish. The drink is completely evaporated during the cooking, and the finished delicacy is completely safe for children. So get bolder for a culinary experiment!

Cooking time - 1 hour.

The number of portions - 5.

Ingredients

To prepare an appetizing, satisfying, infinitely fragrant, like everything else in Italian cuisine, risotto, we will need:

• rice for risotto (special grade) - 1.5 tbsp.;
• creamy oil - 30 g;
• broth - 2 l;
• white dry wine - ½ tbsp.;
• the average bulb is 1 head;
• olive oil - 2 tbsp. l.;
• mushrooms - 300 g;
• salt - 2/3 h.;
• chicken fillet - 400 g;
• parmesan - 40 g;
• pepper and rosemary - to taste.

How to cook risotto with chicken and mushrooms

If you are not familiar with Italian cuisine, then it's time to fix this misunderstanding during the preparation of delicious risotto with mushrooms.

1. To begin with, it is worth sending a deep frying pan or a saucepan with thick walls on a temperate fire. In the selected capacity, one piece of butter should be sent first. When the product is mocked a little, it is necessary to pour olive oil to it.

1. While the mixture of oils is heated, it takes onions. Vegetables need to be cleaned and rinsed in running water. Then the onions should be cut a little and finely chopping, after which the onion crumb will be sent to the heated mixture of oils.

1. By systematically stirring with a culinary spatula, you will need to fry onions for about 5 minutes. The product must acquire a pleasant golden shade.

1. Next to the fried onion it is necessary to pour special rice, which is intended for cooking risotto. Among these varieties should be noted the most popular options - this is "Arborio", "Carnaroli", "Viaon Nano" and others. Which is noteworthy, before adding rice to the tank, the grain itself rinse or long soak in water is not required. That is, we, following the proposed recipe with the photo step by step, supper is absolutely dry. This is an important rule that will allow you to achieve proper consistency of risotto, as in Italy. After all, thanks to this, we just can't wash away the necessary starch.

1. Now everything will need to mix well. On medium fire, the mixture must be rolled 2-3 minutes.

1. Then the mass must be diluted with white dry wine. Sufficient will be just half a glass. With systematic stirring, it is necessary to continue to tomorrow the mixture so that the alcohol can evaporate.

1. It should be borne in mind that the liquid leaves the billet risotto fast enough. So do not go far from the stove.

1. You need to pour salt. But do not overdo it, since then cheese will be added. He gives the dish of his salt-carrying notes.

1. Then it will be necessary to pour broth in risotto. Figure must be interfered all the time until the cereal elevates the whole fluid.

On a note! Do not pour all the broth immediately. Add 1 to half and wait for a constant stirring absorption of the fluid. Do not worry. It will not take much time, as the cellax quickly absorbs broth. As a result, rice will come to the state of Al Dente. That is, the cose will be soft outside, but somewhat hard inside.

1. Now you need to prepare auxiliary ingredients. In this step-by-step recipe with the photo it is proposed to use chicken fillet and mushrooms. Champignons need to go through, rinse, dry and cut plates. Meat should be cut into small cubes.

1. We need to take another pan and send it to fire. In the container should be pouring a bit of olive oil. When it is warm up, pieces of chicken fillets are sent to it. They need to fry.

With which the Italians do not prepare their "small rice" - risotto. It would be surprising if, being a leader in growing rice in Europe, the Italians did not make a real culinary masterpiece from rice, such as risotto with mushrooms and zucchi.

The basis of any risotto is a round Italian rice, with large grains and a very high starch content. Variety Arbrio, Carnaroli, Viaon Nano, etc. there is from what to choose.

A distinctive feature of risotto from, say Plov or Paella, in the fact that rice for risotto is first slightly roasted, and only then boiled, adding broth or water, and in small portions. The starchy rice is actively "drinking" liquid, so on 1 cup of broth leaves to a liter of liquid.

As for additives. The fantasy is largely included in many ways, however, certain rules and canons are still, exist. Today they prepared risotto with champignons and zucchini from Italian rice arbrio.

Step-by-step recipe risotto with mushrooms

Ingredients (2 servings)

• Rice (Arborio) 200 g
• Champignon mushrooms) 100 g
• Zucchini 1 pcs
• Garlic 2 teeth
• Basil, parsley 5-6 twigs
• Parmesan 50 g
• Olive oil to taste
• Spices: Salt, Black Pepper taste

1. Why exactly champignons and zucchini? With zucchi - easier, we just love them very much. And generally zucchini and useful and preparing easy. By the way, before the start of the beach season is a great option for a diet. I advise you to prepare in my recipe :.
2. And champignons are all year round, unlike fresh forest mushrooms, which are not yet, and will not soon. That just wanted mushrooms. As it turned out, a combination of zucchini and champignon is just super, you need to think about dishes with a similar combination.

   Ingredients: Rice (Arbrio), Champignons, Zucchini, Garlic, Greens, Spices, Parmesan, Olive Oil

3. To prepare rice with zucchini, it is not necessary to prepare. If you do not have the ability to use chicken or vegetable broth, you can not arrange the tragedy, and pour ordinary hot water. If it goes, you can boil chopped carrots in water, bulb, potato. Add a bit of greenery and root. It will take 15 minutes of time. Then the broth strain and use for rice as needed. And on the remaining broth with vegetables, welcome a great vegetable soup.
4. Garlic cloves clean and crush a knife block slightly. Literally flatten. Next, in a deep saucepan, heat 3-4 tbsp. l. Olive oil and rolling it some. As soon as the specific smell of hot oil appears, frying a flattened garlic on it. The task of garlic is a bit aromatic oil. Spend garlic cloves need to be thrown away.
5. Mushrooms wash and cut into 2-4 parts. Fry mushrooms for 5-6 minutes. It is better to do it constantly stirring.
6. As soon as the mushrooms begin to rummage a little, immediately add a zucchini sliced \u200b\u200bcubes. If the zucchini is young, then you can not clean it from the peel and seeds. So even better.
7. Continue to fry zucchini and mushrooms. Salted a little and pepper. If there is a big desire, you can add 1-2 chopping of dry fragrant Mediterranean herbs.
8. When the zucchini cubes become soft, fall asleep dry Arborio rice. Mix and fry on medium heat, while rice grains do not cover with oil film and start to get along the edges of pearl-transparent.
9. Next, in rice, it is necessary to add broth. Best of all next to the scenery, in which rice with zucchini is preparing, keep a saucepan with broth on fire, and to watch the broth be slightly boiling. Head pouring broth in rice - approximately half a glass. The next portion of the broth is poured only when the previous one has absorbed rice.
10. For the preparation of a glass of arborio can "leave" from 0.5 liter of broth. The technology is simple: added a broth of broth - wait. Paid - added the following. And so, while rice is not completely ready, and your dish does not acquire a cream consistency.

    

Risotto with mushrooms can be easily prepared at home, if you take advantage of the recipes that we collected for you!

• figure 300 g
• water - steep boiling water 600 g
• parsley 1 beam
• big bulb 1 pcs
• champignon mushrooms 300 g
• garlic 2 pcs
• spicy herbs salt pepper to taste
• white dried mushrooms
• vegetable oil for frying to taste
• cheese to taste

Ingredients will need anything - rice, mushrooms, onions, greens, cheese, fragrant herbs. Further all depends on your imagination. The basis of any risotto is of course rice. I do not prepare it with a classic way, but just boiling separately and mixed with a stuffing. Therefore, if you are ready to blaspheme like me) first, I pour 1 cup of rice, 2 glasses of boiling water. Solim. We cover with a lid and turning on the middle fire. We leave for 10-15 minutes until the rice completely does not absorb water and does not prepare.

While preparing rice will take mushrooms. Of course a separate story with them. You can use just champignons and in the presence of other ingredients, greenery and spices will definitely be delicious, but you can take a mixture of mushrooms and taste will become richer, brighter. This time I used a mixture of dry white mushrooms and champignons.

For this, the White I was tested in the warm salted water of the clock at 8 (in the morning, in the evening were ready), and then washed several times and crushed, the champignons washed, cleaned and also shredded. With mushrooms, I often use the difference in textures to achieve a variety of taste shades. I just cut out of different slices from different.

So this time I had baby champignons, part of I cut on the quarter, and the part, the smallest left integers. Also shredding 1 large bulb, 1-2 cloves of garlic and parsley cracker.

When everything is ready calmly make frying. We warmly warm up the pan, naples some vegetable oil and add chopped white mushrooms. Slightly puts up and pepper and stirring a few minutes in a frying fry.

Then add onion to the pan and continue to fry for a few more minutes before adding champignons.

Add to taste even salt, pepper, a few pinch of a mixture of dried herbs, crushed garlic. When mushrooms are ready to turn off the fire and intervene in a mushroom mixture of chopped greens.

Well, the final of the entire act - mix the prepared rice in a pan with mushrooms. Further, the home option - spill rice, sprinkle with grated cheese until the formation of a dense crust and crushed greenery, cover with a lid and leave for a few minutes to relax.

Under the influence of heat, the cheese melts, during the time, even the brief instead of aromas and tastes are mixed and finally come to harmony. Or guest portion depending on your sophisticated fantasy and time availability. Dish is simple, but cozy, homemade and tasty. Bon Appetit!

Recipe 2: how to cook risotto with chicken and mushrooms

• chicken fillet - 2 pcs
• champignons - 3 pcs
• onion - 1 pc
• carrot - 1 pc
• vegetable oil - 4 tbsp.
• water - 0.5 glasses
• salt - 1 tsp.
• spices - 1 tsp.

Vegetables need to be cleaned, wash and cut. Onions are better crushed by half rings. We send it to the pan in hot oil. He must be twisted.

Following the onions when he will take the desired appearance, put the carrots. It is better to cut it in sectors or cubes.

The champignon turn came. They can be crushed arbitrarily, as you like more. When the mushrooms snapped a little, you need to add fillet.

The fillet also cut into cubes, and so that they come out even, it is possible to freeze it.

All together are moving a little in the pan, while meat and mushrooms will not be allowed.

The last risotto need to pour out the washed rice. The contents of the frying pan are mixed, salted and immediately need to be sprinkled with seasonings. The fire decreases to a minimum, and the timer is placed for 20 minutes. When the fire is already turned off, it is better to leave a dish a little rest under the lid so that rice is well appropriate with spices.

Ready risotto is served with greens as decoration.

Recipe 3: Risotto with white mushrooms (step by step with photos)

• Vegetable broth - 2 l,
• White mushrooms - 500 g,
• Rice (carnaroli) - 250 g,
• Butter creamy - 50 g,
• Dried white mushrooms - 30 g,
• Olive oil - 5 tbsp,
• Ground parsley - 3 tbsp,
• White wine (dry) - 1 tbsp.,
• Parmesan grated - 1 tbsp.,
• Loose onion - 1 pc.,
• Garlic (teeth) - 1 pc.,
• Sea salt coarse-grained,
• Freshly ground black pepper.

In order to prepare a risotto with white mushrooms, they need to be cleaned, and it is necessary to remember that it is impossible to wash them, since they instantly absorb water! They are cleaned with a knife or pure wet sponge for washing dishes.

Mushrooms go through, large - cut into quarters and postpone for serving, the rest are cut into medium-sized cubes.

Dry fungi soak in warm water for 1 hour. After finely crushed.

Finely cut onions, garlic and parsley greens. Preheat a frying pan with a large number of olive oil and on a strong fire to fry onions, garlic and finely crushed dry mushrooms. After the mixture begins to emit a pleasant aroma to add fresh mushrooms sliced \u200b\u200bby cubes. Fry actively stirring.

Pour a small amount of broth and reduce fire. Salt, pepper and stew until mushrooms get a soft consistency.

In a separate frying pan heat the olive oil with garlic, add a small amount of wine and mushrooms chopped by quarters. Fry before the formation of a blush crust.

In a thick-walled frying pan on olive oil, fry the onions sliced \u200b\u200bin small cubes until soft. Add rice for risotto, fry on fire with the greatest intensity actively stirring.

Pour vegetable broth, so that it covers rice more than ½ centimeter. To gently mix until the liquid is completely absorbed (this process will take 8-10 minutes).

Add fried mushrooms and mix well. Prepare within 6-7 minutes, turn off the fire after risotto reaches the state of the al-Dente. Place a small piece of creamy oil, add parmesan and mix well.

Serve risotto to the table with white mushrooms, decorated with fried quarters of mushrooms and fresh greens. Bon Appetit!

Recipe 4: Mushroom risotto on vegetable broth

• rice of carnaroli variety or arborio - 100 gr.;
• mixture of mushrooms (including white) fresh, frozen or dry - 50 gr.;
• the onion is the half of the head;
• vegetable or mushroom broth - 0.5 l.;
• wine white dry - 50 ml.;
• cheese solid type parmesan - 25 gr.;
• olive oil olive oil - 2-3 tbsp.;
• creamy butter - 1 tbsp.;
• clove of garlic;
• ground Pepper + Sea Salt:
• fresh greenery - dill or parsley.

Fry finely chopped mushrooms with naked garlic in a mixture of creamy and olive oil. The time of this step is 5-6 minutes. Share ready mushrooms into another dishes.

In olive oil, pass on the onion white or yellow, pre-cleaned and sliced, to a transparent state.

On the pan / in the Schillika add dry rice.

Very important: Arborio is not washed! Fry the ingredients on a strong fire, stirring so that the arbrio is soaked with oil, but not more than 5 minutes.

Pour the entire portion of white wine on the surface of rice.

Eat liquid / alcohol on "slow heat".

Pour rice with bow broth so that the liquid completely covers rice "one finger". Prepare on medium fire without stirring.

Prepare Parmesan type cheese: rub on a large grater.

After 10-15 minutes, rice completely absorbed broth. Add fried mushrooms fried with garlic, gently mix, cook for another 2-3 minutes.

In a ready-made risotto (but still in a pan / in a scenery) add a naked greens, grated cheese, salting if necessary and pepper. All ingredients quickly mix.

In order for the risotto to be brilliant, immediately after removing from the plate to pour a small portion of olive oil with a thin jet.

Dish right away to the table. Risotto with mushrooms decompose into warm portion plates. The rice cooked in this way has a silk consistency, each grain is felt "on the teeth."

Recipe 5, step-by-step: risotto with white wine and mushrooms

• Rice (round) - 1 cup
• Chicken broth - 4 glasses
• Vegetable oil (olive) - 1 tbsp. the spoon
• Mushrooms (champignons) - 300 grams
• Bulb - 1 piece
• Garlic - 2 teeth
• Wine white dry - ¼ cup
• Salt, black pepper - ½ teaspoons
• Creamy butter - 4 tbsp. Spoons
• Solid Cheese (Parmesan) - ¼ cup
• Fresh parsley - to taste

Chicken broth warm out. If you do not have ready, use a bouillon cube. Rinse mushrooms, clean, cut into cubes. In the scenery, melt two tablespoons of butter and lay the mushrooms. Fry for a few minutes. As soon as the mushrooms become softer and empty fluid, choose them in a bowl.

In the sill, pour a spoonful of vegetable oil, better - olive. Heat on medium heat and add purified and finely chopped onions and garlic. Fry, stirring, until soft.

Add to the scenery rice. Fry it with bow and garlic, constantly stirring, for 5-6 minutes.

While the rice is roasted, prepare the remaining ingredients for risotto. They should be at hand, because The next stage of cooking will be quite intense. So, rinse and distort the parsley, prepare two tablespoons of butter, on the grater, soda cheese (parmesan!), Put the bowl with mushrooms.

In the roasted rice, add wine, wait until the rice is absorbed. Stir. Then gradually enter the warm chicken broth. 4 glasses Spread on portions by half a cup and pour them within 15 minutes. After adding another portion, stirre.

Try rice. If in your opinion it is ready (more precisely - does not crunch on the teeth), leave it alone and go to the next step. If you feel that inside the rice still raw, add half a cup of boiled warm water and interfere before absorption. Turn off the stove and add oil, mushrooms, cheese and parsley. Stir and try. If your broth was not salty enough, then risotto should be salted.

Serve risotto in bowls. Bon Appetit!

Recipe 6: Risotto with forest mushrooms, with cheese

Risotto will be the most bright mushroom taste and aroma, if it is used to use broth prepared on the basis of dried mushrooms.

• forest mushrooms (fresh or frozen) 300 g
• rice for risotto (arborio or carnaroli) 200-250 g
• broth (chicken, mushroom or vegetable) 1-1.2 l
• onion 1 pc
• garlic 1 teeth
• white dry wine (optional) 50-70 ml
• solid cheese (parmesan, grain Padano, etc.) 50 g
• creamy oil 4 tbsp.
• vegetable oil 2 tbsp.
• green Parsushki
• freshly ground pepper

Forest mushrooms go through, clean, rinse with water and cut into medium pieces (frozen mushrooms - defrost).

In the pan, heat the 1 tablespoon of vegetable oil, put the mushrooms, salt slightly, mix and fry on slow heat, under the lid, until readiness, about 10-15 minutes.

Once all the liquid evaporates, increase the fire, add 1 tablespoon of cream oil to mushrooms 1 tablespoon and fry to easy shut.

Clot of garlic clean and crush the knife blade with a flat side.

In the pan, heat 2 tablespoons of cream oil with 1 tablespoon of vegetable, lay onions, crushed cloves of garlic, salute a little, pepper and fry 4 minutes on medium fire, stirring.

Pour rice (risotto rice is usually not washed), mix and cook, stirring, 2-3 minutes.

Pour wine, mix, enlarge fire and give alcohol to evaporate, about 2-3 minutes.

Fire to reduce to the minimum and pour 1 lane of hot broth.

Prepare risotto, stirring until the broth is completely absorbed in Fig.

As fluid evaporates, continue adding broth for 1 to half.

5 minutes before readiness, add roasted mushrooms and pour the laxer of broth.

Mix risotto and give broth to absorb in Fig.

At the end of the preparation add a chopped green parsley and mix.

Grate parmesan, add a tablespoon of cream oil and mix (if necessary, thicker to taste).

Let it be under the lid of 3-5 minutes and immediately serve to the table.

Recipe 7: Risotto with Mushrooms in the Multicooker

Rice for risotto is not suitable. Three Italian varieties are best suited: Carnaroli, Arborio, Vialon Nano. The most affordable rice that can be bought in Russia - Arborio. They contain two types of starch: outside - amylopectin, inside - amyloza. Therefore, it is impossible to rinse for risotto rice.

• Mushrooms Painbezoviki (Obabqi)
• Rice - one multicooker cup (arborio, vialon, carnaroli)
• One bulbs
• Chicken broth or water - one multicooker cup
• Sunflower oil - two tablespoons
• Salt to taste
• Dry white wine - one multi glass
• Parmesan grated cheese or other.

Podbrazoviki wash and clean from dirt, cut the plates.

Fry first in a multicooker onions for 5 minutes. And then add chopped mushrooms.

And we cook for another 20 minutes in the same "Baking".

We fall asleep rice cereals in a slow cooker, add salt, chicken broth and white wine.

Turn on the "Pilaf" mode and cook before the signal.

Rice with mushrooms or different risotto in a slow cooker is ready! We put the dish in the plates, sprinkle with grated cheese and apply to the table. Bon Appetit!

Recipe 8: Creamy risotto with champignons

• Rice "Arborio" - 320 grams
• Champignons - 400 grams
• Garlic - 1 teeth
• Vegetable Broth - 1 liter
• Creamy butter - 60 grams
• Olive oil - 2 tbsp. Spoons
• Onion - 70 grams
• Parsley - 10 grams
• Cheese "Parmesan" - 50 grams
• Salt to taste
• Pepper - to taste
• Cream - to taste

What dish is the traditional Association with Italy? Of course, pizza. However, the experienced travelers will tell you that the risotto is considered to be no less popular in this country. And to try it, it is not necessary to fly Dolce and Gabbana at all. You just need to buy the right rice, learn over a glass of good wine a few subtleties of the culinary process, choose a recipe for your taste - and everything will turn out. We picked up for you several options for one of the simplest and at the same time popular species - risotto with mushrooms.

What is risotto

There are two legends explaining the appearance of risotto. The first: Milan merchant Sforza sent a bag of major rice grain to his friend who was very surprised to see the unprecedented culture. But she liked him so much that he had a fortune in this product, and he also joined all his acquaintances. Second: a cook of one tavern in Italy decided to weld the rice and forgot about him, and when he returned, the croup turned into Cashitz, but it should be noted, very tasty, which is advocating and appreciated by all visitors to the institution.

The mention of this famous Italian dish recorded in the culinary book refers to the XIX century, but many restaurants adhere to the opinions that risotto, or roasted round-plated rice Arborio in meat broth, appeared much earlier. But, one way or another, this dish is inextricably linked precisely with the arborio variety of rice, characterized by a loose core grain.

Principles of preparation of a classic Italian rice dish

The basis of any risotto lies with a specially cooked rice. This basis itself is called "white risotto", it can be served as a side dish.

Sample Product Proportions for White Risotto - Table

So, these are the components of the base to which many different fungi, meat and vegetable ingredients can be added.

Fig

Italians are very gentle and patriotically relate to their kitchen, appreciate and honor traditions. As for risotto, both mushrooms and meat and vegetables are added to it. But the main thing is still the cereal remains.

The main thing is that you need to remember when I take care of risotto, this is a variety of rice - he must be well welded. Options:

• Arborio;
• Baldo;
• Padano;
• Roma;
• Valon Nano;
• Maratelli;
• Carnaroli.

Rice variety should be very starchy, that is, stick after cooking. So that these properties do not lose these properties, it does not need to be mashed in water.

Bouillon

The next important component is broth. To get tasty, you need to add to it:

• 2-3 twigs of thyme;
• 2-3 parsley twigs;
• 2-3 celery stem;
• 1 leaf of laurel tree.

Mushrooms

Raw forest mushrooms are suitable for dishes (for example, oil, chanterelles), and frozen, and dried. If you use the latter, then you need to soak up for 30 minutes in cool water and squeeze. If mushrooms were frozen, then they need to defrost, and then add to the dish.

What else?

To the taste of risotto turned out to be unmatched, you can add during the cooking process:

• a glass of wine or sherry;

However, here each chef has its secret ...

Australian film director George Miller said: "Italian food has only one drawback: after five to six days you are already hungry again."

Video: School Risotto from Ilya Laserson

Step-by-step mushroom risotto recipes

Italians say that you can understand their country only to realize their kitchen. Let's start this thorny, but a delicious way from the classics.

With forest mushrooms

Ingredients:

• 250 g rice (for 4 servings);
• 200 g of forest mushrooms;
• 150 g of solid grade cheese;
• 1 bulb;
• 100 g of butter;
• 1 l chicken broth;
• 100 g of white wine;
• salt, saffron tincture on vodka (to taste).

Cooking:

1. In a preheated deep vessel, put half of the oil, add finely chopped onions and fry it to transparency.
2. After it becomes transparent, Suck Fig.
3. Maximum in 1 minute add wine.
4. When the wine evaporates, gradually pour broth.
5. When the broth is half, add fried mushrooms roasted in the pan.
6. We pour saffron tincture, remove from the fire and leave for 1 minute it is broken under the lid.
7. Add the remaining oil and grated cheese, mix well.

With vegetables

Want to make the taste of a mushroom dish even more sophisticated? Then add vegetables into risotto.

Ingredients:

• 2 l broth on a chicken;
• 250 g of forest mushrooms;
• ½ st. White dry wine;
• 100 g of butter;
• 1 white stem-row;
• 2 outer heads;
• 2 carrots;
• 1 garlic teeth;
• 1 tsp. chopped saffron;
• 100 g of trash cheese;
• 2 h. L. crushed paprika;
• 1/3 h. L. black hammer pepper;
• 2 tbsp. l. Dry supplements "Mushroom Peso" or any other seasoning for mushroom dishes;
• 1 tbsp. l. vegetable oils;
• salt (to taste).

Cooking:

With chicken

Rice and chicken - a classic combination that reveals even more nuances of taste in a traditional Italian dish.

Ingredients:

• 250 g of round rice (for 4 servings);
• 1.5 fresh chicken broth;
• 200 ml of white dry wine;
• 2 outer heads;
• 2 garlic teeth;
• 350 g of forest mushrooms;
• 250 g of chicken fillet;
• 150 g of vigorous parmesan;
• 100 g of butter;
• 3 tbsp. l. olive oil;
• salt cook or sea, black ground pepper - to taste.

Cooking:

1. Finely cut vegetables. Fry them on 1 tbsp. l. Butter.
2. When the bow becomes transparent, add rice. Constantly stirring.
3. We pour wine. When alcohol evaporates, we put on and add broth.
4. In a frying pan on the remaining oil, slightly fry pieces of chicken, spilling and more.
5. Fry mushrooms on olive oil.
6. Sucking in a mixture of mushrooms and chicken rice, add wine.
7. We begin to pour browsing broth. When the broth is all absorbed, remove the pan from the plate, insist under the lid of 1 minute, and then sprinkled with grated cheese and stir.

Lean version in a slow cooker

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

Ingredients:

• 2 multicooker rice glasses (for 4 servings);
• 3 ordinary glasses of filtered water;
• 1 tbsp. White dry wine;
• 450 g of forest mushrooms;
• 1 Owka head;
• 40 ml of olive oil;
• 40 g of trample cheese;
• salt, black ground pepper (to taste);
• greens.

Cooking:

With creamy sauce

Dairy products make rice amazingly gentle, reinforcing unique mushroom fragrance.

Ingredients:

• 150 ml of oily cream;
• 150 g of round rice (for 2 servings);
• 100 g of finished solid cheese;
• 500 ml of chicken broth;
• 30 ml of olive oil;
• 200 g of forest mushrooms;
• salt (to taste);
• basil or rosemary (for decoration).

Cooking:

Russian Variation - from Perlovka

Complete extraordinary dishes are obtained when traditional taste adapts to local cuisine. Here and the barn-based risotto is a Russian variation on the Italian theme.

Ingredients:

• 1 tbsp. Perlovki (for 2 servings);
• 2 tbsp. water or broth;
• 350 g of fresh mushrooms;
• 1 Owka head;
• 3 cloves of garlic;
• ½ h. L. chopped nutmeg nut;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. oils (vegetable or cream);
• salt (to taste);
• parsley.

Cooking:

Risotto with white and other mushrooms from Julia Vysotsky

The famous television leading culinary show with pleasure sharing the recipes, which will find out from chefs. So with the version of Risotto - the secrets of his cooking, Julia found out the restaurant from the owner, which is located opposite her at home.

Ingredients:

• 350 g of round rice (for 6 servings);
• 70 g of dry mushrooms (white);
• 600 g of fresh forest;
• 800 ml of chicken broth;
• 5 tbsp. l. vegetable oil;
• 1 Owka head;
• 200 g of butter;
• 250 g of squeezed cheese;
• salt, black ground pepper, greens (to taste).

Cooking:

Video: The secret of cream consistency risotto from Julia Vysotskaya

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

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

What can be tastier mushroom risotto? Perhaps only risotto with forest mushrooms. Unfortunately, it is not so easy to find places where the mushrooms grow in environmentally friendly and safe zones, and not particularly I understand the mushrooms to collect them yourself, it is for this reason that I prefer to buy dried mushrooms and prepare such delicious Dishes, like risotto, for example.

Prepare all products on the list and prepare fragrant risotto with mushrooms on a classic recipe. Broth should be prepared in advance, you can cook vegetable broth, can be beef - what you prefer. Can be used to prepare broth broth cubes, dissolving them in boiling water.

First of all, you key dried forest mushrooms in warm water. Let's leave them for at least 20-30 minutes. Although it will be better to hold them in the water for a couple of hours.

Shalot bow or regular cut into a small cube.

In the pan dissolve the butter (25 g) and fry the onions on it until soft.

Mushrooms must be squeezed from the liquid and grind a little. You can not chop if you prefer whole mushrooms in risotto.

We add mushrooms to the onions in the pan and cook for about 7-10 minutes, stirring.

After that, add rice to the pan. Fry rice with onions and mushrooms 3-4 minutes so that Rice warms up and become transparent.

We pour white dry wine and prepare everything in a frying pan a couple of minutes until alcohol is evaporated.

We add a baffle to the frying pan and prepare risotto until the broth evaporates. After that, add a baulon's half-line and cook again until the broth evaporates. We pour the broth so many times as it is necessary to prepare rice. On the preparation of risotto from the moment of adding the first half of the broth usually goes 25 minutes.

When the rice is almost ready, add the remaining butter, mix the risotto and remove from the fire. Let's stand in 5-7 minutes.

Ready classic risotto with mushrooms shift into portion plates, add parmesan cheese grated and apply to the table.

Bon Appetit!