Content
- 1 How to cook risotto with porcini mushrooms
- 2 Recipes for risotto with porcini mushrooms
- 2.1 Italian recipe for risotto with porcini mushrooms
- 2.2 Quick recipe for risotto with porcini mushrooms
- 2.3 Recipe for risotto with dried porcini mushrooms
- 2.4 Risotto with porcini mushrooms and cream
- 2.5 Risotto with porcini mushrooms and truffle
- 2.6 Risotto with boletus and chicken
- 2.7 Dried porcini mushroom risotto in a slow cooker
- 3 Calorie content of risotto with porcini mushrooms
- 4 Conclusion
Risotto with porcini mushrooms is one of the most tender and creamy recipes of the Italian dish, whose roots go back to the 19th century. Porcini mushrooms and rice, the main components of the described dish of Italian cuisine, go well with a variety of products, which is why talented chefs have created a large number of different variations of this dish.
How to cook risotto with porcini mushrooms
To prepare risotto, special fine-grained or medium-grained varieties of rice are used, which contain a large amount of starch, which gives this grain crop viscosity and stickiness during heat treatment. These varieties include: Arborio, Kubansky, Baldo, Carnaroli, Padano, Roma, Vialone Nano and Maratalli.
Before creating a dish of Italian cuisine, it is not recommended to wash the grain, since such processing of the grain may wash off the starch, which plays a key role in preparing risotto.
Italian chefs use exclusively dry white wine to prepare risotto.If the recipe contains broth, it should be added hot while cooking the porcini mushroom risotto to preserve the delicate and soft structure of the Italian dish.
The main rule that should be followed when choosing products for Italian cuisine is that they must be of good quality, fresh, without rotten spots, dents or 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 crunchy granules, such as Grana Padano, Parmesan or Parmigiano Reggiano and Trentingrana.
Recipes for risotto with porcini mushrooms
This tender and satisfying rice dish will appeal not only to lovers of Italian cuisine. A variety of risotto recipes will help you prepare it, among which everyone will find something they like.
Italian recipe for risotto with porcini mushrooms
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.
Cooking method:
- Sliced porcini mushrooms with spices and herbs are fried in a preheated frying pan. It is important to stir the food with a wooden spoon so that it cooks evenly.
- At the same time as the porcini mushrooms, fry the onion in a separate frying pan until it becomes only slightly golden, without a brown crust.
- As soon as the onion has acquired a golden hue, unwashed cereal is added to it and fried for 1-3 minutes. It is worth remembering about stirring.
- Then wine is poured into the pan with the cereal and cooked until the alcohol evaporates.
- Next, you need to add water or chicken broth as the liquid evaporates.
- When the cereal reaches a state of readiness, and the mass in the frying pan becomes sticky and viscous, add already cooked boletus mushrooms and butter. The resulting mass is stirred.
- After a minute, you need to sprinkle grated cheese and herbs to taste.
- 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 demonstrated in the video:
Quick recipe for risotto with porcini mushrooms
The following recipe with photos will help you quickly prepare risotto with porcini mushrooms. For this dish you will need:
- rice – 0.6 kg;
- onion – 1.5 onions;
- boletus mushrooms – 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.
Cooking method:
- Onions and mushrooms must be fried in a preheated frying pan until slightly golden brown. During the cooking process, do not forget about stirring.
- Then add a grain of rice and fry for 1-2 minutes.
- Next, add wine and evaporate the alcohol, after which the contents of the pan are salted and peppered.
- During the cooking process, it is necessary to add water in small portions as the liquid in the pan evaporates. This action must be repeated until the grain crop is ready.
- Then add butter and cream, and then grate the cheese. When serving, you can also sprinkle shavings of cheese to taste.
This recipe is shown simply and clearly 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;
- onion – 0.5 onions;
- dried boletus - 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.
Cooking method:
- Before starting cooking, pour 400 ml of hot water into the mushrooms and leave for an hour.
- After an hour, the porcini mushrooms are squeezed and cut. Then the garlic is heated in a frying pan for 2 minutes, and then boletus, salt, pepper and rosemary are added to it, and the resulting mass is fried until tender.Important! The liquid after the squeeze should be saved as it will be needed during cooking.
- Next, you need to remove the garlic, add wine and cook until the alcohol evaporates.
- In a separate pan, fry the onion until softened. Then pour in the cereal and bake for 3 minutes. Then add wine, then during the cooking process add hot broth in portions as the liquid in the pan evaporates.
- When the grain of rice is half ready, porcini mushrooms are added to it, and some time later, the liquid obtained after squeezing them out.
- During the cooking period, you need to add hot broth in portions until the rice cereal is completely ready. Then remove the pan from the heat, add 30 g of butter and Parmesan and stir. Let the risotto sit for 5 minutes.
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This recipe can be studied in detail in the following video:
Risotto with porcini mushrooms and cream
When preparing Italian food for this recipe you will need:
- rice – 500 g;
- boletus - 500 g;
- chicken broth – 1.5 l;
- onion – 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.
Cooking method:
- Finely chopped onions are fried until golden brown in a frying pan or saucepan.
- Next, add rice cereal and fry it for 3 minutes, stirring constantly.
- Then garlic is added to the rice, and some time later - boletus mushrooms. After this, you need to mix well and cook for 3-5 minutes.
- Next you need to pour the wine and evaporate the alcohol.
- During cooking, add chicken broth as the liquid evaporates in the pan.
- Meanwhile, mix grated cheese and cream in a bowl.
- When the rice is ready, remove it from the stove and mix it with the creamy cheese mixture. Then she is allowed to stand for 5 minutes.
This dish can be prepared using the video:
Risotto with porcini mushrooms and truffle
A delicious Italian dish of rice cereal with boletus mushrooms can also be prepared with truffles. To do this you will need the following set of products:
- rice – 400 g;
- porcini mushrooms – 4 large pieces;
- cheese – 0.1 kg;
- butter – 45 g;
- dried boletus - 30 g;
- truffle – 2 pcs.;
- onions – 2 pcs.;
- vegetable oil – 30 g;
- truffle oil – 10 g;
- cream, herbs, spices and salt - to taste.
Cooking method:
- In a saucepan, fry the onion until golden brown.
- Next, add rice grain to the onion and fry, stirring well. At this stage, the food should be salted to taste.
- Next, cook a mushroom broth from dry boletus mushrooms, which is added hot to the rice and onions.
- Then add chopped parsley and butter, then mix the products.
- After some time, grate the cheese into the saucepan and add pepper. Afterwards the resulting mass is allowed to rest for 2 minutes.
- In a separate frying pan, fresh boletus is fried with salt until golden brown.
- The contents of the two frying pans are mixed. When serving, add grated truffle, a tablespoon of truffle oil, cheese shavings, cream and parsley to taste.
An interesting variation of this recipe is demonstrated in this video:
Risotto with boletus and chicken
For this recipe you will need:
- rice – 0.4 kg;
- boletus - 0.25 kg;
- cheese – 0.15 kg;
- dry white wine – 0.15 l;
- broth – 1.4 l;
- onions – 2 pcs.;
- butter of animal origin (butter) – 48 g;
- chicken fillet – 0.4 kg;
- vegetable oil – 28 g;
- herbs, spices and salt - at the request of the cook.
Cooking method:
- Porcini mushrooms should be chopped and fried in a saucepan until golden brown.
- Chicken fillet is cut into small pieces and placed on boletus mushrooms. Together, the products cook for about 3-5 minutes.
- The diced onion must be fried in another frying pan.
- Add rice to the golden onion and fry for 3 minutes.
- Afterwards, salt the rice to taste and then pour the wine into it.
- As soon as 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 a state of readiness.
- The contents of the saucepans are mixed and then the cheese is grated, and parsley is added to taste. The resulting mass is cooked for another 3-5 minutes, then the food is ready.
Italian dish with boletus and chicken:
Dried porcini mushroom risotto in a slow cooker
Owners of multicookers can prepare risotto with boletus mushrooms using their kitchen appliances. To do this you need to prepare:
- rice – 0.2 kg;
- vegetable broth – 0.4 l;
- mushrooms – 0.1 kg;
- shallots – 50 g;
- animal oil (butter) – 45 g;
- cheese – 30 g;
- wine – 30 ml;
- vegetable oil – 80 g;
- herbs, lemon juice, spices and salt - to taste.
Cooking method:
- Finely chopped shallots, butter and vegetable oil are placed in the slow cooker. For this set of products, set the frying mode for 5 minutes.Attention! There is no need to close the lid of the multicooker, as you need to stir the onions while frying.
- Next, add rice grain to the onion.
- Afterwards, add wine and give the rice a couple of minutes for the alcohol to evaporate.
- Then boletus mushrooms, previously scalded with boiling water, dried and lightly fried, are added to the rice with onions.
- Pour in the broth, add salt, close the multicooker lid, set the “Multi-cook” mode at a temperature of 105ºC and cook for 15 minutes.
- 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 put it on plates.
A master class from a famous restaurant chef can be seen here:
Calorie content of risotto with porcini mushrooms
Boletus 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. Italian food contains 200-300 kilocalories per 100 g, most of the energy comes from carbohydrates and fats.
Conclusion
Risotto with porcini mushrooms is a labor-intensive dish that requires constant attention during preparation. However, the time spent at the stove is worth the incredible taste of risotto that comes out at the end of cooking.
