Traditional recipes

Risotto with mushrooms

Risotto with mushrooms

Cut the onion and fry in olive oil until it becomes glassy, ​​but do not fry, just soften. Put the mushrooms and cook for about 5-6 minutes with the onion together, add salt ... They will leave the water so it's not a problem that they don't burn, however, always turn in the pan ... Leave the fire to medium to low. Then add the rice (I don't wash it), a little curry and pepper and cook for another 2-3 minutes all together, then pour a pinch of soup and leave until it is completely absorbed, then pour a polish and so on, until the rice boils . Here it depends on everyone's taste ... risotto is usually made al dente, but I let it boil well, so I can't feel it between my teeth. So boil for an average of 15-20 minutes. At the end, add the Parmesan cheese and mix well. Extinguish the fire as soon as the Parmesan cheese has been added. Before adding the parmesan, add a pinch of soup, make the rice softer, because the parmesan will absorb the liquid and not become too hard afterwards. After you have put out the fire, add a good handful of chopped green parsley,

Who has whims, like my husband for example, can add a piece of meat next to ... I had boiled chicken and pulled a little in the pan with garlic. I served it plain, with pickles. Very good!!!


Risotto with fennel and mushrooms: ingredients and preparation

Ingredient:

  • 250 ml of water
  • 250 ml soy milk
  • 200 grams of rice for risotto (arborio)
  • 2 tablespoons oil
  • 1 white onion
  • 1 fennel bulb
  • 3 cloves of garlic
  • 100 grams of peas
  • 250 grams of mushroom mushrooms
  • 2 teaspoons dried thyme
  • 1 bunch of fresh parsley
  • Salt and pepper to taste

Method of preparation:

Put water and soy milk in a pot and bring to a boil.

In a large wok over medium heat, put 2 tablespoons of oil, add finely chopped onion and fennel cut into thick slices of a finger. Saute until the vegetables soften, then add the diced garlic or slices. Leave on the fire for 1 minute, then add the washed and drained rice, thyme and sliced ​​mushrooms.

Leave on the fire for 5 minutes, then gradually pour the hot mixture of soy milk and water. As the rice absorbs the liquid, continue to pour until you finish it (or pour it all at once, taking care to stir constantly, so that the rice does not stick to the bowl).

Towards the end, add the peas and chopped parsley and cook for another 3-4 minutes. Season with salt and pepper to taste. Good appetite!


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.


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.


Risotto with mushrooms

I cut the onion into small pieces and cooked it for 2 minutes. I added the mushrooms and hardened them until they browned.
I tossed the rice in the pan with the onion and mushrooms and then added a pinch of the soup.
To the risotto, the secret is to add the soup little by little when the latter has almost evaporated. I think that's why it comes out so creamy.
After the first soup polish I added the wine. I let it evaporate and repeated the operation with the soup for 20 minutes until the rice was cooked.
At the end of the 20 minutes, over medium heat, I added the butter and Parmesan. I mixed a little to incorporate all the ingredients, then I garnished with a little parsley.

I didn't add any salt at all. Parmesan is salty, I had a little salt in the soup so I didn't have to add it to the risotto.

Fasting risotto with mushrooms in a slow cooker Crock-Pot

Peel an onion and garlic, cut them into small pieces and heat them in 3 tablespoons of olive oil over low heat.

Mushroom risotto with slow cooker Crock Pot

Put the olive oil, onion and mushrooms in the Crock Pot slow cooker bowl. Because this one


Risotto with mushrooms

I cut the onion into small pieces and cooked it for 2 minutes. I added the mushrooms and hardened them until they browned.
I tossed the rice in the pan with the onion and mushrooms and then added a pinch of the soup.
To the risotto, the secret is to add the soup little by little when the latter has almost evaporated. I think that's why it comes out so creamy.
After the first soup polish I added the wine. I let it evaporate and repeated the operation with the soup for 20 minutes until the rice was cooked.
At the end of the 20 minutes, over medium heat, I added the butter and Parmesan. I mixed a little to incorporate all the ingredients, then I garnished with a little parsley.

I didn't add any salt at all. Parmesan is salty, I had a little salt in the soup so I didn't have to add it to the risotto.

Fasting risotto with mushrooms in a slow cooker Crock-Pot

Peel an onion and garlic, cut them into small pieces and heat them in 3 tablespoons of olive oil over low heat.

Mushroom risotto with slow cooker Crock Pot

Put the olive oil, onion and mushrooms in the Crock Pot slow cooker bowl. Because this one


Risotto with fennel and mushrooms: ingredients and preparation

Ingredient:

  • 250 ml of water
  • 250 ml soy milk
  • 200 grams of rice for risotto (arborio)
  • 2 tablespoons oil
  • 1 white onion
  • 1 fennel bulb
  • 3 cloves of garlic
  • 100 grams of peas
  • 250 grams of mushroom mushrooms
  • 2 teaspoons dried thyme
  • 1 bunch of fresh parsley
  • Salt and pepper to taste

Method of preparation:

Put water and soy milk in a pot and bring to a boil.

In a large wok over medium heat, put 2 tablespoons of oil, add finely chopped onion and fennel cut into thick slices of a finger. Saute until the vegetables soften, then add the diced garlic or slices. Leave on the fire for 1 minute, then add the washed and drained rice, thyme and sliced ​​mushrooms.

Leave on the fire for 5 minutes, then gradually pour the hot mixture of soy milk and water. As the rice absorbs the liquid, continue to pour until you finish it (or pour it all at once, taking care to stir constantly, so that the rice does not stick to the bowl).

Towards the end, add the peas and chopped parsley and cook for another 3-4 minutes. Season with salt and pepper to taste. Good appetite!


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Risotto with mushrooms

I cut the onion into small pieces and cooked it for 2 minutes. I added the mushrooms and hardened them until they browned.
I tossed the rice in the pan with the onion and mushrooms and then added a pinch of the soup.
To the risotto, the secret is to add the soup little by little when the latter has almost evaporated. I think that's why it comes out so creamy.
After the first soup polish I added the wine. I let it evaporate and repeated the operation with the soup for 20 minutes until the rice was cooked.
At the end of the 20 minutes, over medium heat, I added the butter and Parmesan. I mixed a little to incorporate all the ingredients, then I garnished with a little parsley.

I didn't add any salt at all. Parmesan is salty, I had a little salt in the soup so I didn't have to add it to the risotto.

Fasting risotto with mushrooms in a slow cooker Crock-Pot

Peel an onion and garlic, cut them into small pieces and heat them in 3 tablespoons of olive oil over low heat.

Mushroom risotto with slow cooker Crock Pot

Put the olive oil, onion and mushrooms in the Crock Pot slow cooker bowl. Because this one


Fried mushrooms

Mushrooms with garlic and parsley November 22, Guess, mushroom, what is it?

Let me tell you: one of the tastiest, simplest and fastest sautéed mushroom recipes I've made so far. What could be simpler than some pan-fried mushrooms with garlic and parsley? These sautéed mushrooms can be eaten as such, with a polenta, rice or as a side dish to a piece of meat, which together will do a wonderful job and will give the dish a great taste.

Mushrooms fried in oil

Mushrooms, like spinach, leave a lot of water when cooked in a pan. But there are some tricks that help us sauté the mushrooms, so that they retain their aroma and color. The most important thing is fire.

Yes, the fire. When you sauté the mushrooms, they leave water, but the big fire will help the water to evaporate.

Once you have put the mushrooms in the pan, leave them until all the liquid is gone. I try to include mushrooms in my diet as often as I can.

I eat them sautéed, I put them in different recipes omelette with mushrooms in the oven with different vegetables, salty muffin appetizer cake, mushroom steak an absolutely delicious cream of mushroom soup, but I also make a good risotto with mushrooms and lots of parmesan, as required .

There are plenty of recipes, you just have to get to work and cook. Come on, no more mushroom stories.

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Put the tablespoons of olive oil in a pan, wait for the oil to heat up, then put the sliced ​​mushrooms in the pan and sauté them until all the water has evaporated. Stir occasionally.

Remember: the fire must be medium to high to help the water evaporate faster. After the fried mushrooms have evaporated the water, sauté the mushrooms for another minute on low heat, then season with salt and pepper to taste.

Add the finely chopped garlic and mix with a wooden spoon. You can also add fried mushrooms with lemon juice. That's what I did, it seems I like to put lemon in almost any food.

Ha, Ha, Ha! At the end add the freshly chopped parsley and serve with pleasure. Good appetite!

Mushroom mushrooms

It is a simple dish, and the flavors on the plate will convince you to make this recipe more often. With fried mushrooms, Nicoleta!


Risotto with green vegetables & mushrooms

Ingredient:

  • Rice: 150 g
  • Maz & # 259re: 50 g
  • Green beans: 50 g
  • Champignion mushrooms: 30 g
  • Shiitake mushrooms: 30 g (or any other kind of mushroom, according to your preference)
  • Wooden ears: 30 g
  • P & # 259green parsley: 1 g
  • M & # 259rar green: 1g
  • Spinach: 5 g
  • Praz: 100 g
  • Vegetable soup: 100 ml
  • Garlic: 1 g
  • Sm & acircnt & acircn & # 259 rice: 60 ml
  • M & # 259sline oil: 50 ml
  • Salt and pepper, about 1 cup of cheese, to taste

Heat the oil in a pan and add the leeks and then the mushrooms with a pinch of salt. After a maximum of 2 minutes, add the green beans, and after another 2 minutes, add the peas and grated garlic. The vegetable mixture is browned for 4 minutes, after which it is quenched with 1 tablespoon of vegetable soup and smeared with rice. Add the pepper, the blackberry and the parsley, and after another 2 minutes, the spinach.

At the end, the rice prepared according to the above instructions is mixed lightly in the resulting composition and we cook everything in the pan for 2-3 minutes, so that the rice is taken. all the flavors in the mixture of ingredients. When it is ready, set it aside. Place on a plate and sprinkle over the browned and ground hazelnuts (or any other type of nut you prefer). It is served by steaming and eagerly! Success!