Risotto with porcini mushrooms - a delicious dish of Italian cuisine, which does not disgrace even the most chic festive table! It turns out deliciously delicious, delicate and is considered a delicacy. Let's find out with you a few recipes for cooking risotto with porcini mushrooms.
Risotto with white dried mushrooms
Ingredients:
- white dried mushrooms - 50 g;
- bulb - 1 piece;
- olive oil - 40 ml;
- rice - 300 g;
- dry white wine - 150 ml;
- sea salt - 0,5 tsp.
- cheese - 50 g.
Preparation
So, mushrooms are thoroughly washed, put them in a bowl, pour boiling water and leave for 30 minutes. This time, in a frying pan, we warm up the olive oil, spread the chopped onion and pass it until soft for a few minutes. Then pour the rice and mix well. Then very slowly pour in a dry white wine and cook until the full evaporation of alcohol.
Now remove the mushrooms from the water, cut them into small slices, add them to the rice and mix thoroughly. Water, where the mushrooms were, pour into a saucepan, put it on the fire and bring it to a boil. After that, pour it in small portions into our dish, making sure that the broth is completely absorbed by rice. Ready-made risotto salt to taste, sprinkle with grated cheese and, as it should, mix.
Risotto with porcini mushrooms in creamy sauce
Ingredients:
- olive oil - 50 ml;
- bulb - 1 piece;
- rice - 500 g;
- fresh ceps - 500 g;
- garlic - 4 cloves;
- white dry wine - 200 ml;
- butter - 50 g;
- chicken broth - 1,5 l;
- cheese - 50 g;
- cream 20% - 100 ml;
- spice.
Preparation
Bulb and garlic is cleaned, finely shredded. In a deep saucepan, we warm olive oil and throw a slice of cream. Then lay out first the ray and passer it to transparent softness. Then pour the rice, stirring constantly, fry all together for 3 minutes and add crushed garlic. White mushrooms are processed, washed, cut into small pieces and put into a saucepan. After this, gradually pour into the risotto white wine, continuously, stirring. After a few minutes, add chicken broth in small portions, close the dish with a lid, reduce the heat slightly and cook the dish for 15 minutes until the medium softness of the rice.
Now season with spices, salt to taste and mix. Cream poured into a bowl, rub it there on a small terochka cheese and lightly whisk all the corolla. Remove the dish from the fire and carefully mix the cheese-cream mixture and let the rice stand for a while. Ready-made cream risotto with porcini mushrooms is decorated with fresh herbs, and served hot, spread out on plates.
Risotto with porcini mushrooms in a multivariate
Ingredients:
- white rice - 1,5 items;
- fresh ceps - 100 g;
- vegetable dried mixture - 100 g;
- green parsley - 1 bunch;
- cheese - 100 g;
- white dry wine - 100 ml;
- spice;
- water - 2 items;
- vegetable oil.
Preparation
Mushrooms are processed, sliced, put into a bowl multivark and fry in vegetable oil, putting the program "Baking". Then add the washed rice, chopped herbs: parsley, basil and dried vegetables.
Then gradually pour out the white dry wine and stir occasionally until the alcohol completely evaporates. Now fill the dish with water, select the "Buckwheat" mode on the device, close the lid and cook for 15 minutes. This time we rub a little cheese on the griddle and after a sound signal we pour it into the rice, mix it and leave for the function "Heated" for another 10 minutes. Ready risotto with mushrooms is decorated with greens and served to the table.