About how to prepare the risotto we talked more than once, and this recipe will complement the moneybox of lovers of Italian cuisine. In this article, we'll talk about how to make risotto with champignons - the most affordable mushrooms in the modern market.
Recipe for risotto with mushrooms
Ingredients:
- champignons - 350 g;
- white mushrooms (dried) - 1 tbsp. a spoon;
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- rice for risotto (arborio) - 350 g;
- vegetable broth - 1.2 liters;
- dry white wine - 150 ml;
- fresh parsley;
- butter - 1 tbsp. a spoon;
- salt, pepper - to taste;
- grated Parmesan.
Preparation
Dried white mushrooms fill with hot water and leave to swell for 10-15 minutes. We swell the swollen mushrooms from excess moisture. Garlic and onion grind. In the pan, heat up the olive oil and fry the sliced vegetables on it. Once the onion is clear, add the chopped mushrooms and cepes. We prepare the dish, stirring, until the surface of the frying pan evaporates excess moisture.
To fried mushroom onions, we fall asleep rice, then we pour the wine and wait for the croup to absorb the liquid. As soon as the rice becomes dry again, pour it with a ladle of vegetable broth and mix it. Again, wait until the fluid is absorbed and repeat the procedure until the broth is finished. Before serving, fill the risotto with butter, sprinkle with chopped parsley and grated Parmesan cheese.
If you want to prepare a risotto with mushrooms in a multivark, then following the directions of the recipe above, we use the "Frying" mode during cooking.
Risotto with champignons and cream
Ingredients:
- olive oil - 1 tbsp. a spoon;
- onions - 1 pc .;
- garlic - 1 clove;
- fresh parsley;
- celery - 1/2 stalk;
- salt, pepper - to taste;
- fresh mushrooms - 150 g;
- milk - 250 ml;
- cream - 4 tbsp. spoons;
- rice - 190 g;
- vegetable broth - 1 l;
- butter - 1 tbsp. a spoon;
- grated Parmesan - 80 g.
Preparation
Garlic and onions finely chopped and fried in olive oil. Next, we place the sliced celery, add greens, salt and pepper. Fry all together for a couple of minutes and add the mushrooms. As soon as the excess moisture from the mushrooms evaporates, fall asleep rice and fill it with a mixture of cream and milk. Cook rice, stirring until the milk is absorbed, and then start to add vegetable broth in portions, adding each subsequent portion only after the previous one has absorbed. Finished dish sprinkled with grated Parmesan cheese and served with butter.
Risotto with champignons and vegetables
Ingredients:
- olive oil - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- onions - 1 pc .;
- champignons - 150 g;
- garlic - 1 clove;
- Arborio rice - 150 g;
- dry white wine - 150 g;
- Dried tomatoes - 4-5 pieces;
- vegetable broth - 500 ml;
- fresh parsley;
- grated "Parmesan" - 40 g;
- spinach - 100 g.
Preparation
Cream and olive oil is heated in a frying pan. Fry finely chopped onions for about 5 minutes, then add to it garlic and chopped mushrooms. After 2-3 minutes we fall asleep to mushrooms and onions rice, add wine and cook all together 3 minutes
Tomatoes are sliced and sent to the rest of the ingredients on the stove. Fill all 125 ml of broth and cook, stirring until the liquid is completely absorbed, then repeat the procedure until all the broth is finished. For 1-2 minutes before the meal is ready, add the chopped spinach and parsley to it, we sip rice with grated parmesan cheese and serve it to the table.
Risotto is served on the table immediately after cooking, hot. At the same time it is not worth preparing a famous Italian dish for future use, after cooling the rice from creamy and tender turns into a sticky and completely inedible mass.