In almost all regions of distant sunny Italy, fragrant risotto with champignons is prepared. In addition to rice and mushrooms, fragrant herbs, chicken, seafood, various fresh vegetables, good dry wine or cream are added to it. In today's publication, you will find some interesting recipes for this nutritious and incredibly delicious dish.
Smoked Bacon Option
Using the technology described below, you can relatively quickly make a delicious lunch or dinner, which is ideal for special occasions. This is preparing a risotto with mushrooms from simple and easily accessible ingredients, which you can buy at any store. Before starting the process, be sure to see if your kitchen has:
- A pound of rice.
- A pair of glasses of water.
- 250 grams of fresh champignons.
- 5 cups unsalted chicken stock.
- 4 strips of smoked bacon.
- A small leek (light green and white).
- 30 grams of butter.
- A pair of cloves of garlic.
- Onion.
- ¼ cup of dry white wine.
- A teaspoon of salt.
- ½ cup grated parmesan.
- ½ teaspoon ground pepper.
- Lean oil, fresh parsley and thyme.
Sequencing
After making sure that you have at hand all the products necessary for making risotto with champignons, the recipe with a photo of which will be presented in today's article, you can begin the process. Water and chicken broth are poured into the pan. After that, the vessel is covered with a lid and sent to the stove, making sure that the liquid in it is heated, but does not boil.
In a separate stewpan, at the bottom of which there is already a little vegetable oil, spread the sliced mushrooms and fry them until soft. Ready champignons are sent to a clean plate and cleaned to the side. Slices of bacon are added to the freed stewpan. As soon as it is browned, it is also transferred to clean dishes, and in its place are sent two kinds of chopped onions, thyme greens and chopped garlic. All this is cooked for about three minutes, and then covered with washed and dried rice. Almost immediately after that, white wine is poured into the stewpan. As soon as it is absorbed into the cereal, hot chicken stock is gradually added there. The almost finished dish is removed from the burner, salt, pepper, seasoned with butter and grated Parmesan. At the very end, the fried mushrooms are laid out in the stewpan. Everything is well mixed, laid out in portioned plates, decorated with bacon and served at the dining table.
Cream option
According to this recipe, a very fragrant and tender risotto with mushrooms is obtained. Champignons go well with rice and cream sauce, so you can serve such a dish not only for an everyday family dinner, but also for the arrival of guests. It is prepared from readily available budget components, most of which are always available for every prudent housewife. This time in your arsenal should be:
- 200 grams of rice Arborio.
- 500 milliliters of finished broth.
- 400 grams of fresh champignons.
- 3 tablespoons of vegetable oil.
- Onion.
- 100 milliliters of fat cream.
- Medium carrots.
- 50 grams of butter.
- Clove of garlic.
- 150 milliliters of dry white wine.
- Salt and allspice.
Process description
Cooking risotto with mushrooms can be divided into several simpler stages. First, finely chopped onions, carrots, chopped on a grater, are spread in a pan greased with warmed sunflower oil, and fry them together with chopped garlic. Once the vegetables have a light golden hue, champignon plates are added to them.
Pre-washed and dried rice is fried in a separate pan. Five minutes later, it is poured with wine and languished over minimal heat, not forgetting to stir occasionally. After the alcohol has completely evaporated, hot broth is added to the rice a little. As soon as it swells, they send onion-mushroom mass to it and pour cream. All mix well and leave to simmer over low heat. After about fifteen minutes, the finished risotto with mushrooms and cream is laid out on plates and served on the table. At will, it is decorated with sprigs of fresh herbs.
Option with vegetables
This simple and fragrant dish will surely be appreciated by those who adhere to a vegetarian diet. It consists of a large number of vegetables, and therefore it turns out not only incredibly tasty, but also extremely useful. This mushroom risotto is prepared very quickly and simply. In order not to complicate the task before you, check in advance whether you have at hand:
- 120 grams of green beans.
- 500 milliliters of broth.
- 200 grams of champignons.
- Large ripe tomato.
- 200 grams of starchy rice.
- Medium carrots.
- 60 grams of parmesan.
- Onion.
- Olive oil, salt and fresh parsley.
Cooking technology
In a frying pan, on the bottom of which a little vegetable oil has already been poured, chopped onion is fried. As soon as it acquires a pleasant golden hue, a pinch of salt is added to it, cut into pieces by beans and cubes of carrots. All mix well and stew under the lid.
After a quarter of an hour, washed and dried rice is poured into the vegetables. All this is poured with broth, brought to a boil and left to cook. As soon as all the liquid has evaporated from the pan, peeled tomato is added to it and stewed for about ten more minutes. Ready risotto with mushrooms and vegetables is laid out in portioned plates and sprinkled with grated Parmesan. Before serving, it is decorated with sprigs of fresh parsley.