Risotto with porcini mushrooms: recipes with photos

Risotto with porcini mushrooms is one of the most tender and creamy Italian dish recipes, whose roots go back to the XNUMXth century. Porcini mushrooms and rice, the main components of the described Italian cuisine dish, go well with a variety of products, which is why talented culinary specialists have created a large number of different variations of this dish.

How to cook porcini mushroom risotto

For the preparation of risotto, special fine-grained or medium-grained varieties of rice are used, which contain a large amount of starch, which gives this grain its viscosity and stickiness during heat treatment. These varieties include: Arborio, Kuban, Baldo, Carnaroli, Padano, Roma, Vialone Nano and Maratalli.

Before creating an Italian dish, it is not recommended to wash the grain crop, as this treatment of the cereal can wash off the starch, which plays a key role in the preparation of risotto.

Italian culinary specialists use exclusively dry white wine to prepare risotto. If the recipe contains broth, then it should be added while cooking the porcini mushroom risotto hot in order to maintain the delicate and soft structure of the Italian dish.

The main rule to follow when choosing products for Italian cuisine is that they must be of good quality, fresh, free of rotten spots, dents and mold.

In addition, not every type of cheese is used in Italian cuisine. To create a rice dish, it is customary to use cheeses with crispy granules, such as Grana Padano, Parmesan or Parmigiano Reggiano and Trentingrana.

Recipes for risotto with porcini mushrooms

A tender and hearty rice cereal dish will appeal not only to lovers of Italian cuisine. A variety of risotto recipes will help in his cooking, among which everyone will find something that he likes.

Italian mushroom risotto recipe

For risotto with fresh porcini mushrooms according to a classic recipe from Italy for 5 servings, you need to prepare:

• rice – 400 g;
• porcini mushrooms – 400 g;
• Parmesan – 250 g;
• onion – 1 onion;
• vegetable oil – 150 g;
• Garlic – 4 cloves;
• pepper, salt, saffron, herbs – to taste.

Method of preparation:

1. Sliced ​​porcini mushrooms with spices and herbs are fried in a preheated pan. It is important to stir the products with a wooden spoon so that they are fried evenly.

   

2. Simultaneously with porcini mushrooms in a separate pan, you need to fry the onion so that it becomes only slightly golden, without a brown crust.

   

3. As soon as the onion has acquired a golden hue, unwashed grits are added to it and fried for 1-3 minutes. In this case, it is worth remembering to stir.

   

4. Then wine is poured into a pan with cereals and cooked until the alcohol has evaporated.

   

5. Next, you need to add water or chicken broth as the liquid evaporates.

   

6. When the cereal reaches the state of readiness, and the mass in the pan becomes sticky and viscous, add already cooked mushrooms and butter. The resulting mass is stirred.

   

7. After a minute, you need to sprinkle with grated cheese and herbs to taste.

   

8. At the end, the finished dish is salted, peppered, seasoned with saffron to taste, and then the food is allowed to rest for 10-15 minutes.

This recipe is shown in the video:

Quick recipe for risotto with porcini mushrooms

The following recipe with a photo will help you quickly prepare risotto with porcini mushrooms. For this dish you will need:

• rice – 0,6 kg;
• onions – 1,5 onions;
• pine nuts – 8 pcs.;
• cream 20-35% – 0,15 l;
• butter – 0,15 kg;
• wine – 0,15 l;
• cheese – 0,18 kg;
• olive oil – for frying;
• salt and pepper to taste.

Method of preparation:

1. Onions and mushrooms must be fried in a preheated pan until slightly golden brown. In the process of cooking, do not forget about stirring.

   

2. Then rice grains are added and fried for 1-2 minutes.

   

3. Next, pour the wine and evaporate the alcohol, after which the contents of the pan are salted and peppered.

   

4. In the process of cooking, it is necessary to add water in small portions as the liquid evaporates in the pan. This action must be repeated until the moment when the grain crop reaches readiness.

   

5. Then butter and cream are added, and then the cheese is rubbed. When serving, you can also sprinkle with shavings of cheese to taste.

   

This recipe is simply and clearly shown in this video:

Recipe for risotto with dried porcini mushrooms

According to the following recipe for risotto with dry porcini mushrooms, you need to have:

• rice – 200 g;
• wine – 160 ml;
• butter – 40 g;
• onions – 0,5 onions;
• dried mushrooms – 20 g;
• olive oil – 30 g;
• cheese – 40 g;
• broth (vegetable or meat) – 0,6 l;
• Garlic – 2 cloves;
• rosemary – 1,5 tbsp. L.;
• salt and pepper to taste.

Method of preparation:

1. Before starting cooking, pour mushrooms with 400 ml of hot water and leave for an hour.

   

2. After an hour, porcini mushrooms are squeezed and cut. Then, for 2 minutes, the garlic is calcined in a pan, and then mushrooms, salt, pepper and rosemary are added to it, the resulting mass is fried until tender.
   Important! The liquid after squeezing should be saved, as it will be needed during cooking.

   

3. Next, you need to remove the garlic, add wine and cook until the alcohol has evaporated.

   

4. In a separate pan, fry the onion until softened. After that, grits are poured and calcined for 3 minutes. Then wine is added, then during the cooking process, hot broth is poured in portions as the liquid in the pan evaporates.

   

5. When the grain of rice is half ready, porcini mushrooms are added to it, and some time later, the liquid obtained after squeezing them.

   

6. During the cooking period, you need to add hot broth in portions until the rice cereal is completely ready. Then the pan is removed from the heat, 30 g of butter and parmesan are added and mixed. Let the risotto rest for 5 minutes.

   .

This recipe can be studied in detail in the following video:

Risotto with porcini mushrooms and cream

During the preparation of Italian food according to this recipe, you will need:

• rice – 500 g;
• boletus – 500 g;
• chicken broth – 1,5 l;
• onions – 2 onions;
• Garlic – 4 cloves;
• cream – 100 ml;
• olive oil – for frying;
• butter – 50 g;
• dry white wine – 0,2 l;
• cheese – 50 g;
• salt and pepper to taste.

Method of preparation:

1. Finely chopped onions are fried until golden brown in a frying pan or saucepan.

   

2. Next, add rice groats and fry it for 3 minutes, constantly stirring.

   

3. Then garlic is added to the rice, and some time later, mushrooms. After that, mix well and cook for 3-5 minutes.

   

4. Next, you need to pour the wine and evaporate the alcohol.

   

5. During cooking, add chicken broth as the liquid evaporates in the pan.

   

6. Meanwhile, grated cheese and cream are mixed in a bowl.

   

7. When the rice reaches the state of readiness, it is removed from the stove and mixed with the creamy cheese mass. Then she is allowed to stand for 5 minutes.

   

This dish can be prepared according to the video:

Risotto with porcini mushrooms and truffle

A delicious Italian dish of rice cereal with mushrooms can also be prepared with truffles. This will require the following set of products:

• rice – 400 g;
• porcini mushrooms – 4 large pieces;
• cheese – 0,1 kg;
• butter – 45 g;
• dried mushrooms – 30 g;
• truffle – 2 pcs.;
• onion – 2 pcs .;
• vegetable oil – 30 g;
• truffle oil – 10 g;
• cream, herbs, spices and salt – to taste.

Method of preparation:

1. In a saucepan, fry the onion until golden brown.

   

2. Next, rice grains are poured to the onion and fried, mixing well. At this stage, the food must be salted to taste.

   

3. Next, mushroom broth is cooked from dry mushrooms, which is poured hot into rice with onions.

   

4. After that, chopped parsley and butter are added, then the products are mixed.

   

5. After some time, cheese is rubbed into the saucepan and pepper is added. After the resulting mass is allowed to rest for 2 minutes.

   

6. In a separate frying pan, fresh mushrooms are fried with salt until golden brown.

   

7. The contents of the two pans are mixed. When serving, grated truffle, a tablespoon of truffle oil, cheese shavings, cream and parsley are added to taste.

   

An interesting variation of this recipe is demonstrated in this video:

Risotto with mushrooms and chicken

For this recipe you will need:

• rice – 0,4 kg;
• mushrooms – 0,25 kg;
• cheese – 0,15 kg;
• dry white wine – 0,15 l;
• broth – 1,4 l;
• onion – 2 pcs .;
• animal oil (butter) – 48 g;
• chicken fillet – 0,4 kg;
• vegetable oil – 28 g;
• greens, spices and salt – at the request of the cook.

Method of preparation:

1. Porcini mushrooms should be cut and fried in a saucepan until golden.

   

2. The chicken fillet is cut into small pieces and placed on the mushrooms. Together, the products cook for about 3-5 minutes.

   

3. Diced onion must be fried in another pan.

   

4. Pour rice over the golden onion and fry for 3 minutes.

   

5. After rice should be salted to taste, and then pour wine into it.

   

6. Once the alcohol has evaporated, add half a glass of broth to the saucepan. As the liquid evaporates, it is necessary to pour in a new portion of the broth until the rice reaches the state of readiness.

   

7. The contents of the stewpans are mixed and then the cheese is rubbed, parsley is poured to taste. The resulting mass is cooked for another 3-5 minutes, then the dish will be ready.

   

Italian dish with mushrooms and chicken:

Dried porcini mushroom risotto in a slow cooker

Owners of slow cookers can cook mushroom risotto with their kitchen appliances. For this you need to prepare:

• rice – 0,2 kg;
• vegetable broth – 0,4 l;
• mushrooms – 0,1 kg;
• garlic shallot – 50 g;
• animal oil (butter) – 45 g;
• cheese – 30 g;
• wine – 30 ml;
• vegetable oil – 80 g;
• greens, lemon juice, spices and salt – to taste.

Method of preparation:

1. Finely chopped shallots, butter and vegetable oil are placed in a slow cooker. For this set of products, set the frying mode for 5 minutes.
   Attention! It is not necessary to close the lid of the multicooker, as the onion must be stirred during frying.

   

2. Next, rice grains are added to the onion.

   

3. After that, pour the wine and give the rice a couple of minutes so that the alcohol evaporates.

   

4. Then mushrooms are added to the rice with onions, previously scalded with boiling water, dried and lightly fried.

   

5. The broth is poured, salted, the lid of the multicooker is closed, the Multicooker mode is set at a temperature of 105ºC and cooked for 15 minutes.

   

6. 3 minutes before the end of cooking, finely chop the parsley, open the multicooker lid, add cheese, salt, pepper and half a teaspoon of lemon juice. Then you need to mix the dish well and arrange on plates.

   

A master class from the chef of a famous restaurant can be seen here:

Calorie risotto with porcini mushrooms

Mushroom risotto can be called a high-calorie food due to the fact that high-calorie foods such as rice, cream, cheese and others are used in its preparation. The Italian food contains 200-300 kilocalories per 100 g, most of the energy is carbohydrates and fats.

Conclusion

Risotto with porcini mushrooms is a time-consuming dish that requires constant attention during cooking. However, the time spent at the stove is worth the incredible taste of risotto, which is obtained at the end of cooking.