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Grilled mushroom risotto

Grilled mushroom risotto

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Hydrate the porcini mushrooms in a little chicken broth for a few minutes, until they are soft. Remove from the soup and chop, keeping the soup in which they were hydrated.

The chicken soup is kept hot throughout the preparation.

Chop the onion and celery into small cubes. Slice the fresh mushrooms.

In a large skillet, heat olive oil and add onion and celery. Cook over low heat for 10 minutes, taking care not to burn or color. Stir frequently until soft. Bring to the boil and add the rice. Mix well, then add vermouth or wine. Stir continuously until all the liquid has evaporated. Add the water in which the porcini mushrooms were hydrated, then the porcini mushrooms, salt, pepper and a soup polish.

Reduce heat to medium to low and stir frequently, adding a pinch of soup after the liquid has evaporated.

Add one polish at a time, until the rice is soft, but still retains its shape for about 30 minutes.

Meanwhile, cook the fresh mushrooms on a grill pan over high heat until soft. Transfer to a bowl and mix with chopped parsley / tarragon, salt and lemon juice.

Remove the risotto from the heat and add salt and pepper, if necessary. Then add the butter and Parmesan cheese, adding a little soup if necessary, to obtain a creamy composition. Cover and leave for 3 minutes.

Serve with wild mushrooms, grated Parmesan cheese and olive oil.

First, cut the potatoes and pumpkin into cubes. Then, in a tray lined with baking paper, arrange the vegetables and do not forget to sprinkle them with a little olive oil and a little salt to taste. Place the tray in the preheated oven at 220 degrees C for about 10 or 15 minutes. Cook the vegetables until lightly browned.

The next step is to put the butter in a bowl to melt and add a tablespoon of olive oil over it. Then put the finely chopped onion and let it brown for 5 minutes.

We are going to add to this bowl the chopped garlic, the chopped mushrooms and 300 g of rice. Stir gently and then cook over low heat. During this time, gradually pour the vegetable soup and do not forget to stir. On a low heat, the risotto will cook for 25 minutes.

After this time, remove the potatoes and pumpkin from the pan and arrange in the rice bowl. Also add the thawed peas.

Once the rice is ready, add the parmesan and mix. At the end you can decorate the plate with dill or parsley.

Risotto with mushrooms and bacon

This multicooker is especially useful for rice or pasta dishes!

  • 300 gr orez Risotto
  • 1 carrot
  • 2 onions
  • 2 red peppers (frozen)
  • 150 gr canned mushrooms
  • 200 gr pieces of smoked bacon
  • 120 ml of olive oil
  • 600 ml water
  • 1 teaspoon salt
  • 2 bay leaves
  • 1 teaspoon ground ground white pepper
  • 1 teaspoon top thyme
  • 1 teaspoon tip of paprika
  • 1/2 bunch of green parsley

Portions: 4
Preparation time: less than 60 minutes
[preparation title = & # 8221Preparation & # 8221]

Mix the ingredients in the bowl for a few minutes, then remove the bay leaves and season with the other spices.
Add hot water, close the lid and set the Risotto program for 40 minutes.

Cut the living rooms into cubes.
Put 1 tablespoon of olive oil in a pan and add a little salt.
Mix with a silicone spatula to create an emulsion.

Add the salads and rice and sauté them, stirring constantly with the silicone spatula
When the rice has become slightly translucent, add about 200 ml of vegetable soup and simmer.
Cut the Mushroom and Pleurotus mushrooms

Put the other tablespoon of olive oil in a separate pan and add all 4 types of mushrooms
Put thyme and about 20 g of butter and sauté everything together
When they are almost ready, give them a pepper powder and take them off the heat.

When the vegetable soup from the first pan has reduced, add the wine and let it reduce.
Continue to add another 200 ml of vegetable soup, stirring lightly with a silicone spatula.

Then mix the mushrooms over the rice
Add the last 50-100 ml of vegetable soup
Mix everything again.

You have to feel the risotto when it's ready: it's a dish with a lot of character
The rice grain should be lightly toothed.

At the end, incorporate the grated Parmesan cheese and a tablespoon of sour cream
Only add salt if you feel the need

Risotto is consumed on the spot. And the threshold between a perfectly executed risotto and a disastrous one is very small. So I recommend you to be very careful.

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For today's episode, Emanuel offers us one of the tastiest and most famous recipes in Italy. One of the secrets of this kind is the choice of rice, because not every variety is suitable for the recipe. Because another indispensable ingredient is the stock of vegetables, Emanuel does not explain how to prepare it.

The white wine, onion, garlic and olive oil are not missing from the recipe.

Follow, below, how to prepare a tasty re9 of creamy risotto with parmesan and mushrooms.

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For risotto

For marinating

For carrot puree

Method of preparation

For chicken base soup

  • Prepare a chicken soup base from Knorr Chicken concentrate with water brought to a boil.
  • Blanch the wild mushrooms in the soup and drain them.

For risotto

  • In a high frying pan, cook the salads until they have a translucent color, then add the wild mushrooms, risotto rice and fry them a little.
  • Extinguish with white wine, letting the alcohol evaporate.
  • Gradually add the hot soup until the rice is cooked.
  • To become creamy add butter and parmesan.

For marinating

  • Mix Knorr Chicken Concentrate with olive oil, crushed garlic, sage and white wine.
  • Marinate the pieces of quail meat for 3-24 hours.
  • Bake in a preheated oven at 190 ° C for 12-15 minutes.

For carrot puree

  • Mix the remaining sauce from cooking the meat with the chicken base soup and cook the carrots until soft.
  • Pass to puree consistency in a food processor.

What will you get

  • Access to free cooking classes
  • Recipes and tips from chefs around the world
  • The latest culinary trends

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Creamy risotto with mushrooms, parmesan and butter

240g rice with large grain
300g fresh mushrooms
2 tablespoons olive oil
60g butter with min 80% fat
1 small chopped onion
1 clove of crushed garlic
1 clove finely chopped garlic
50ml dry white wine
salt, ground pepper
750-800 ml of hot soup
60g parmesan
green parsley for decoration
parmesan flakes for decoration

Method of preparation:

Add the rice and three quarters of the hot soup to a pot. Saute onion and garlic in olive oil and butter. Add the onion, mushrooms and garlic over the rice and sauté together. Season them with salt and ground pepper.
Add white wine. Gradually add the hot soup. Stir again for 12-15 minutes. When ready, add a piece of cold butter and a large amount of grated Parmesan cheese.
We wish you good luck!

Movie night with friends? Stock up on crispy snacks, chips and peanuts!
The fun can begin!

Grilled mushroom risotto - Recipes


  • For 3 servings:
  • 200 g rice for risotto (arborio)
  • 800 ml chicken or vegetable broth
  • 100 g onions
  • 3-4 cloves of garlic
  • 300 g mushrooms
  • 70 ml white wine
  • 150 g cheese of your choice (preferably hard cheese such as parmesan or kefalotiri)
  • 2-3 tablespoons of olive oil
  • salt and pepper to taste

Cut the mushrooms in four. Cut the onion and garlic into small pieces.

Heat a little olive oil in a pan and simmer the mushrooms over high heat until golden brown, season, remove from the heat and set aside.

Heat the broth. Heat the olive oil in a saucepan over medium heat and add the onion and garlic. Cook until soft and add the rice. Stir for another 2-3 minutes and add the wine. Stir until the wine evaporates almost completely.

Start adding the hot broth to the rice, in small portions, stirring constantly.

The mixture is the basis of a delicious risotto. In this way, the starch in the rice grains is removed, being gradually assimilated by the added liquid. . Thus the rice is cooked gradually, evenly and turns beige without adding extra amounts of butter or cream.

When the rice is half ready, after 10-12 minutes, add the mushrooms and continue to stir and add little by little of the broth. When the rice is almost ready, stop adding liquid and stir for another minute or two. Remove from the heat and add the grated cheese and another 2-3 tablespoons of broth. Season with salt and pepper.

Garnish with a little grated cheese and freshly chopped parsley or green onions.

If your answer is yes, we are glad you found us! Our mission is to help you gain and maintain the perfect weight, feeding you in a healthy way. This is entirely possible with the help of a diet designed especially for you. We hope we find it useful.

Risotto with spinach, leurd and a few mushroom tails

Urzici, spinach, wild garlic. These are the stars of the market during this period, in addition to the eternal fruits and vegetables "all seasons" brought from overseas and countries, large, shiny and beautifully colored, but absolutely tasteless. I filled my bags with four beautiful bundles of spinach, an even more beautiful one wild garlic, about two bunches of green onions, dill and parsley to put in the bowl, as well as half a dozen mushrooms with a hat the size of a cart wheel. On the way back I kept thinking about what I could do based on these ingredients, trying not to repeat what I had already cooked. I don't really like to prepare the same thing more than once, unless I have to. Until home I decided that the mushrooms will go in the oven, with filling (I'm still not sure what to fill them with), leurda will go on the soup-cream chain (I have some ideas in this regard, for now quite vague), and spinach will turn into pilau. In the end, it wasn't the Balkan-Eastern pilaf that came out risotto (the components are about the same, the preparation method is different). In order not to throw the tails of the mushrooms, I said that they will get along well with the rice and spinach, and leurda (well, part of it) can give a different flavor to the dish (and that's exactly what it did). I decided to make two portions, three came out. The version I embedded contains butter, “parmesan” and chicken soup, but it can also be made in the version of post, no cheese, only vegetable oil instead of butter and vegetable soup (or even water) instead of chicken soup. It won't have the same flavor, but no! Faith is faith and fasting is fasting.

What do you need?

  • 110 - 120 g rice with round grain
  • 4 bundles of fresh spinach (about 0.5 kg)
  • 1 bunch of leurd leaves (about 10 - 15 threads)
  • 2-3 sprigs of green onions
  • The tails of 6 large mushroom mushrooms (about 200 - 250 g)
  • 50 g Parmesan (or Grana Padano) given through a small grater
  • 600 mL chicken soup or vegetable soup (if necessary you can prepare a synthetic soup: 2 cubes of chicken or vegetable concentrate to 800 mL water if you do not like the concentrates, in extremes you can use hot water instead of soup)
  • 100 mL quality dry white wine (Riesling Italian, for example)
  • 20 + 20 g butter
  • 1 tablespoon olive oil
  • Salt, pepper - to taste.

How do you proceed?

  • Thoroughly wash all the spinach, leurda, onion and mushroom tails and let them drain (remove the aged leaves and stalks that are too thick from the spinach)
  • Chop the green onion (slices), leurda and spinach separately (chop the latter slightly larger, about 1 cm)
  • Cut the mushroom tails into cubes (about 7-10 mm)
  • In a large non-stick pan (a Teflon or ceramic wok is very suitable for this purpose) melt 20 g of butter in olive oil - if you want a fasting product skip the butter and heat only the oil
  • In the hot fat, sauté the onion over medium heat for no more than 2 minutes
  • Add leurda and cook for another 30 seconds - 1 minute
  • Add the mushrooms and simmer everything (ie with the pan covered) for another 3 minutes, mix sporadically
  • Add the chopped spinach, stir and continue to simmer for another 4 minutes
  • Add the rice, reduce the heat to low, stir, and when the rice has absorbed all the liquid from the pan, quench with wine.
  • Bring to the boil and simmer until the wine is absorbed
  • Once the wine is incorporated, gradually add the hot soup, in portions of 150 - 200 mL
  • After each soup addition, stir, cover the pan and wait for it to be incorporated (it takes an average of 4-5 minutes for each portion of soup)
  • Continue to fill with soup until the rice is almost completely cooked (with the rice I used, this happened about 20 minutes after I put it in the pan)
  • Uncover the pan and let almost all the water evaporate, then remove the pan from the heat.

If you plan to make a fasting risotto, season with salt and pepper (if you used soup from concentrates is no longer the case) and stop here.
If you follow the normal recipe (with butter and parmesan, ie) continue:

Add the rest of the butter and stir until it melts
Add the grated Parmesan cheese, stir to mix and leave the pan covered for 4-5 minutes (not on the flame!). During this time, transfer the flavors and absorb the remaining liquid, and the risotto is ready to put on plates.

It can be served plain or decorated with grated Parmesan cheese and fresh spinach leaves. It can also be used as a garnish for baked chicken, beef or pork. In this case, he accompanied some baked chicken breast in almond crust. It can be associated with a white wine. Dry and well-chilled Italian Riesling would be a good companion, but a Pinot Gris or a Fetească Regală also works.

Have fun and see you healthy again!


  1. Nikojind

    Incomparable theme, it is very interesting to me :)

  2. Waverly

    It's funny, but it's not clear

  3. Tomas

    I apologize for not being able to help. Hope others can help you here.

  4. Dennie

    the nonsense which that

  5. Finnegan

    I am of course sorry, I would like to suggest a different solution.

  6. Thurleah

    Thanks to the author for the post !!

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