Risotto with champignons: recipes with photos

Mushroom risotto is not pilaf or rice porridge. The dish is special. When used correctly, rice has a light creamy taste, velvety texture and exquisite aroma.

How to cook mushroom risotto

The key to success is the right rice. It should be large and solid. Arborio is the best. The grains should be very starchy so that after cooking they do not stick to each other. Unlike other risotto dishes, rice is not soaked.

Prepare cereals in vegetable, chicken or mushroom broth. Ordinary water is also used, but it is first boiled with the addition of parsley, celery root, thyme and bay leaves.

The second essential ingredient is mushrooms. Add fresh, dried and frozen fruits. Especially tasty risotto is obtained with champignons. Their advantage is not only in taste, but also in the speed of preparation. They are not pre-soaked and do not boil for a long time. In addition, they can be purchased in stores all year round.

If cheese is to be used in the recipe, then only hard varieties are purchased. Best suited are Parmigiano-Rigiano, Dutch and Grana Padano.

For a richer taste, various vegetables, meat, poultry or seafood are added. A variety of spices help make risotto more aromatic and rich.

Recipes for mushroom risotto with champignons

Below are the best and simple step by step recipes with photos of risotto with champignons. Garlic, cilantro, parsley and dill can be added to any dish for flavor. Chefs recommend using sour cream or mayonnaise as a dressing.

Classic mushroom risotto recipe

This option is easy to prepare and excellent taste.

Required:

• rice – 1 cup;
• saffron tincture on vodka – 60 ml;
• champignons – 180 g;
• salt – 5 g;
• chicken broth – 1 l;
• Dutch cheese – 180 g;
• onion – 230 g;
• white dry wine – 180 ml;
• Butter – 30

Cooking steps:

1. Chop the onion. Melt butter in a saucepan. Add prepared vegetable. Cook over low heat until nicely golden.
2. Rinse rice grains. Drain the liquid, and pour the cereal into a saucepan. Fry five minutes.
3. Pour in the wine and mix thoroughly.
4. When the alcohol has evaporated, pour in the broth.
5. Coarsely chopped, pre-washed champignons fry in a pan.
6. When all the broth has almost evaporated in the saucepan, add the mushrooms. Mix.
7. Pour in the tincture. Close the lid and simmer for seven minutes. Fire must be kept to a minimum.
8. Sprinkle grated cheese. Stir. Serve risotto with parsley.

Risotto with mushrooms and cream

The dish turns out hearty, tender and incredibly tasty.

Ingredients:

• rice – 1 cup;
• cream – 130 ml;
• champignons – 430 g;
• white dry wine – 170 ml;
• butter – 40 g;
• onion – 280 g;
• olive oil – 60 g;
• garlic – 2 cloves.

For the broth:

• water – 1,7 l;
• salt – 10 g;
• carrots – 180 g;
• black pepper – 7 peas;
• onion – 180 g;
• allspice – 3 pc.;
• celery – 2 stalks.

Step-by-step process:

1. Combine all ingredients for the broth. Carrots and onions are pre-peeled and added whole. Boil for half an hour.
2. Chop the onion and garlic cloves. Slice the mushrooms.
3. Heat two types of oil in a saucepan. Add vegetables. Fry until transparent. Throw in the mushrooms.
4. Simmer until the liquid has completely evaporated. The process will take about seven minutes. Salt.
5. Throw in rice grains. Fry for three minutes.
6. Pour in the wine. Stirring constantly, cook until evaporated.
7. Without ceasing to interfere, pour in the broth in a ladle, giving it time to evaporate. Rice should be almost cooked.
8. Sprinkle with salt. Add pepper, and pour cream. Stir. Cover with a lid.
9. Leave on low heat for 11 minutes. Risotto is delicious served with chopped parsley.

Risotto with champignons and chicken

Risotto with champignons and cream, and chicken is ideal for the cold season. The dish is hearty and has a pleasant creamy aftertaste.

Required components:

• chicken fillet – 600 g;
• black pepper;
• champignons – 300 g;
• salt;
• white dry wine – 120 ml;
• Arborio rice – 3 cups;
• Parmesan cheese – 350 g;
• olive oil – 110 ml;
• cream – 120 ml;
• garlic – 3 lobules;
• chicken broth – 2 l;
• garlic shallot – 1 pc.

Cooking steps:

1. Trim excess fat from fillets. Rinse, then dry with a paper towel. Cut thick pieces in half for better frying. Rub with a mixture of salt and pepper.
2. Heat 60 ml of olive oil in a saucepan. Lay out the fillet. Fry until golden brown. Remove from fire and cool slightly.
3. Cut the fillet into cubes, and the mushrooms into thin plates. Send the mushrooms to the saucepan where the meat was fried. Turn on the maximum fire and constantly stirring to darken until cooked.
4. Throw in rice. Stir. Warm up for three minutes.
5. Pour in the wine. Pour the broth in parts, giving the rice time to completely absorb the liquid.
6. When the rice grains are fully cooked, add the mushrooms and chicken. Sprinkle with pepper and pepper.
7. Stir and cook the risotto for two minutes. Mix cream with grated cheese and pour over the rest of the products. Serve after two minutes.

Risotto with champignons in a slow cooker

Fresh mushrooms are used for cooking, but a frozen product is also suitable.

Required components:

• rice – 300 g;
• tomatoes – 130 g;
• broth – 1,8 l;
• olive oil – 50 ml;
• butter – 120 g;
• paprika – 10 g;
• white wine – 120 ml;
• garlic – 2 lobules;
• champignons – 320 g;
• carrots – 130 g;
• Parmesan – 70 g;
• Bulgarian pepper – 230 g;
• onions – 280 g.

Cooking steps:

1. Slice the mushrooms. Send to the bowl. Pour in oil. Set the “Baking” mode. Time – 17 minutes. The moisture should evaporate.
2. Add chopped carrots and chopped onions. Darken 10 minutes.
3. Throw in chopped garlic and chopped peppers.
4. Sprinkle once washed rice. Fill with wine. Heat until the alcohol has completely evaporated.
5. Add butter. Mix.
6. Pour in hot broth. Close the bowl with a lid. Turn on the timer for 20 minutes. Buckwheat program.
7. After the beep, add Parmesan and stir. Set a timer for a quarter of an hour.

Mushroom risotto without wine

The rice dish turns out to be healthy, tasty and gives strength for a long time. If the mushrooms are frozen, then you must first thaw them.

Grocery set:

• champignons – 600 g;
• cheese – 170 g;
• onion – 160 g;
• round-grain rice – 320 g;
• butter – 110 g;
• black pepper – 3 g;
• fresh parsley – 30 g;
• bacon – 250 g;
• olive oil – 80 ml;
• salt – 5 g;
• water – 750 ml;
• garlic – 4 cloves.

Cooking steps:

1. Warm up the water. Grate cheese. Cut the bacon into thin strips and fry.
2. Pour 60 ml of olive oil into a saucepan and add chopped mushrooms. Fry five minutes.
3. Sprinkle chopped garlic. Salt. Add pepper. Darken seven minutes. Remove from fire.
4. Heat 80 g of butter and the remaining olive oil in a frying pan. Throw in the chopped onion. Fry until transparent.
5. Throw in rice grains. Fry for three minutes. Gradually add water with a ladle. Add the next portion only when the previous one is absorbed.
6. When the grains become soft, sprinkle with salt. Pepper and mix.
7. Add cheese chips, chopped parsley, mushrooms and remaining butter. Mix. Spread bacon on top of the risotto.

Risotto with mushrooms and vegetables

A healthy and nutritious dish will not only saturate, but also cheer you up with bright colors.

Ingredients:

• rice – 300 g;
• olive oil – 20 ml;
• chicken – 170 g;
• garlic – 2 tooth;
• water – 2 l;
• yellow pepper – 180 g;
• spice;
• white dry wine – 120 ml;
• carrots – 360 g;
• string beans – 70 g;
• champignons – 320 g;
• butter – 80 g;
• onion – 130 g;
• cheese – 80 g.

Cooking steps:

1. Pour water over the chicken. Add diced carrots and mushroom stalks. Pour spices and salt. Boil for an hour and a half.
2. Grind the caps and fry with the addition of oil and spices.
3. Grate cheese. Fry chopped onion in butter with diced bell pepper. Grate the remaining carrots and send to the onion along with chopped garlic. Simmer until soft.
4. Sprinkle rice. Mix. Pour in wine, then hot broth.
5. Add mushrooms and green beans. Darken a quarter of an hour. Sprinkle with cheese. Mix.

Risotto with champignons and red pepper

A wonderful vegetarian dish that is suitable for daily meals.

Required components:

• rice – 250 g;
• sunflower oil;
• champignons – 250 g;
• salt;
• pepper;
• bell pepper – 1 red;
• onion – 160 g;
• thyme – 3 branches;
• garlic – 3 cloves.

Step-by-step process:

1. Mushrooms will be needed in slices, and peppers in cubes. Chop garlic and onion. Chop thyme.
2. Fry the onion until golden brown. Add garlic, then mushrooms. Fry seven minutes.
3. Sprinkle pepper with thyme. Pepper and salt. Spread the cereal in an even layer on top. Pour in water so that it covers the grains by 1,5 cm.
4. Close the lid. Fire must be kept to a minimum. Cook 20 minutes. Mix.
5. Darken until fully cooked.

Risotto with mushrooms and shrimps

Authentic Italian risotto can be easily made at home if you follow these simple guidelines.

Required:

• rice – 300 g;
• black pepper;
• olive oil – 80 ml;
• salt;
• onion – 160 g;
• cream – 170 ml;
• dry white wine – 120 ml;
• champignons – 250 g;
• chicken broth – 1 l;
• peeled shrimp – 270 ml;
• parmesan – 60 g.

Step-by-step process:

1. Chop the onion. Fry until golden brown.
2. Throw in rice grains. Stir, without removing from heat, until the grits become transparent.
3. Pour in wine. Cook until completely evaporated. Gradually pour in the broth, stirring constantly. Add the next portion when the previous one absorbs the rice.
4. When the grains are ready, pour in the grated cheese.
5. Fried shrimp with chopped mushrooms. Pour in the cream. Sprinkle with salt and pepper. Cook until cream thickens.
6. Lay the risotto on a plate. Top with mushroom sauce. Decorate with greenery.

Risotto with champignons and turkey

This option is ideal for those who do not like the taste of alcohol in a rice dish.

Required:

• rice – 350 g;
• olive oil – 60 ml;
• turkey breast – 270 g;
• water – 2 l;
• arugula – 30 g;
• celery – 2 stem;
• cheese – 60 g;
• a mixture of peppers;
• red onions – 180 g;
• carrots – 120 g;
• salt;
• champignons – 250 g;
• garlic – 3 cloves.

Cooking process:

1. Boil the turkey in water. Cut vegetables into cubes, and mushrooms into plates. Fry in oil until soft.
2. Add pic. Cook while stirring for half a minute. Salt and sprinkle with pepper.
3. Get the meat, cut into cubes and send to the vegetables. Gradually pouring in the broth, fry until the grains are ready.
4. Add cheese shavings. Mix. Serve with arugula.

Mushroom risotto with tuna

The variation will appeal to lovers of fish dishes.

Required:

• olive oil – 40 ml;
• hot chicken broth – 1 l;
• leek – 1 feather;
• green peas – 240 g;
• rice – 400 g;
• carrots – 280 g;
• canned tuna – 430 g;
• champignons – 400 g.

Cooking process:

1. Carrots will be needed in strips. Finely chop the onion. Chop the mushrooms. Send to a frying pan with oil. Fry until soft.
2. Sprinkle rice. Pour in the broth. Boil and close the lid. Fire must be kept to a minimum.
3. Darken a quarter of an hour. Add peas, then tuna. Leave covered for 10 minutes.

Recipe for risotto with mushrooms and cheese

The tenderness of rice is ideally combined with the aroma of mushrooms, and spicy cheese gives a special touch to the dish.

Required:

• rice – 400 g;
• spice;
• champignons – 200 g;
• salt;
• hard cheese – 120 g;
• onion – 260 g;
• chicken broth – 1 l;
• white wine – 230 ml;
• Butter – 60

Cooking steps:

1. Chop the onion and mushrooms. Fry in oil.
2. Pour in the broth. Salt and sprinkle with spices. Pour in the wine, then pour in the rice.
3. Cook over low heat until the cereal has absorbed the liquid.
4. Sprinkle with grated cheese.

Calorie risotto with champignons

The proposed dishes are classified as very nutritious food, as high-calorie foods are used for cooking: cream, broth, cheese. Risotto, depending on the added components, contains 200-300 kcal per 100 g.

Conclusion

Risotto with champignons requires constant attention in the cooking process, but the result is worth it. You can add nuts, favorite spices, vegetables and herbs to the composition. By experimenting, you can give your favorite dish new taste sensations every time.