How to cook risotto with champignons?

Almost all regions of distant sunny Italy are preparing a fragrant risotto with champignons. 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 several interesting recipes for this nutritious and incredibly tasty dish.

Option with smoked bacon

According to the technology described below, you can make a delicious lunch or dinner rather quickly, which is ideal for special occasions. Prepared a risotto with champignons from simple and easily accessible ingredients, you can buy them in any store. Before starting the process, be sure to check if there are any in your kitchen:

• A pound of rice.
• A couple of glasses of water.
• 250 grams of fresh champignons.
• 5 glasses of unsalted chicken broth.
• 4 strips of smoked bacon.
• A small leek (light green and white part).
• 30 grams of butter.
• A couple of cloves of garlic.
• Onion bulb.
• ¼ cup 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 all the products necessary for cooking risotto with mushrooms, the recipe with the photo of which will be presented in today's article, you can start the process. Pour water and chicken broth into the pan. After that, the container is covered with a lid and sent to the stove, making sure that the liquid in it is heated, but it does not boil.

In a separate sautepan, at the bottom of which there is already a little lean oil, spread the mushrooms cut into plates and fry them until soft. Ready mushrooms are sent to a clean plate and cleaned to the side. Add the pieces of bacon to the empty sauté pan. As soon as it is browned, it is also moved 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 croup, hot chicken soup is gradually added there. Practically ready dish is removed from the ring, salt, pepper, season with butter and grated parmesan. At the very end of the saucepan spread fried previously mushrooms. All are well mixed, put into plates, decorated with bacon and served at the dinner table.

Option with cream

This recipe produces a very aromatic and tender risotto with mushrooms. Champignons are perfectly combined with rice and cream sauce, so you can serve this dish not only for everyday family dinner, but also for the arrival of guests. It is prepared from easily available budget components, most of which are always available to every prudent hostess. At this time in your arsenal should be:

• 200 grams of Arborio rice.
• 500 milliliters of finished broth.
• 400 grams of fresh champignons.
• 3 tablespoons vegetable oil.
• Onion bulb.
• 100 milliliters of fatty cream.
• Average carrots.
• 50 grams of butter.
• Slice of garlic.
• 150 milliliters of dry white wine.
• Salt and sweet pepper.

Process description

Preparation of risotto with champignons can be divided into several simpler stages. First, in a frying pan, greased with preheated sunflower oil, spread a finely chopped onion, carrots, grated on a grater, and fry them together with chopped garlic. Once the vegetables have a light golden hue, they are added to the plates of champignons.

In a separate frying pan, pre-washed and dried rice is fried. After five minutes, it is poured with wine and tinned on minimal heat, not forgetting to stir occasionally. After the alcohol is completely evaporated to the rice, a little bit of hot broth is added. As soon as it swells, an onion-mushroom mass is sent to it and filled with cream. All mixed well and left to simmer on low heat. After about fifteen minutes a ready risotto with mushrooms and cream is laid out on plates and served on a table. At will, it is decorated with branches of fresh greenery.

Variant with vegetables

This simple and fragrant dish is sure to be appreciated by those who adhere to a vegetarian diet. It consists of a large number of vegetables, but because it turns out not only incredibly tasty, but also extremely useful. This risotto with champignons 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.
• A large ripe tomato.
• 200 grams of starchy rice.
• Average carrots.
• 60 grams of Parmesan cheese.
• Onion bulb.
• Olive oil, salt and fresh parsley.

Technology of preparation

In a skillet, on the bottom of which is already poured a little lean oil, fry the chopped onion. As soon as she gets a nice golden hue, a pinch of salt, cut beans and carrot cubes are added to her. All is well mixed and stewed under the lid.

After a quarter of an hour, the washed and dried rice falls asleep to the vegetables. All this is poured with broth, brought to a boil and left to boil. Once all the liquid has evaporated from the frying pan, a tomato peeled from the skin is added and stewed for about ten minutes. Ready risotto with champignons and vegetables is laid out in plates and sprinkled with grated parmesan cheese. Before serving, it is decorated with fresh parsley sprigs.