Risotto with mushrooms in a slow cooker

By preparing risotto with mushrooms in a slow cooker, you will spend a minimum of effort. And the result will pleasantly surprise you - a delicious risotto with a creamy mixture and a mushroom aroma.

Ingredients

0.5 liters of any broth or clean water
0.5 kg of all new mushrooms (white mushrooms, champignons, honey mushrooms)
300 grams of round rice (Arborio variety as standard)
150 ml dry white wine
1 onion
1 carrot
100 g butter
30 grams of hard cheese (preferably Parmesan)
salt, pepper to taste

Recipe for making a dish at home

Wash the mushrooms thoroughly and cut into small pieces. Peel and chop the onion with a knife, grate the peeled carrots. Heat 1-2 tbsp in a multicooker bowl. vegetable oil, add onion and fry for 2 minutes until soft in Baking mode.
Add carrots, fry for another 2 minutes. Add mushrooms and rice (do not rinse, or wash once), stir and cook for another minute in the Baking mode. After the designated time, pour in the wine, stir and cook for several minutes until the water is completely absorbed in the same mode.
Pour in hot broth/water and cover the multicooker with a lid. Cook for about 20 minutes in Pilaf mode (or 15 minutes in Cereals mode and 5 minutes in baking).
Then place pieces of butter on the actually finished risotto with mushrooms. Cook in the slow cooker for another 10 minutes (Heating mode). Grate the cheese.
Sprinkle grated cheese over the risotto after 10 minutes and stir. Divide the mushroom risotto from the slow cooker onto plates and serve.

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Risotto with mushrooms, a little bit of Italy in your kitchen

Do you want to amaze your loved one by preparing an extraordinary dish from ordinary goods? Then try to cook mushroom risotto without the help of others. This fragrant dish is prepared in all regions of Italy. Why not add an Italian touch to your kitchen? We will tell you about the traditional recipe for this dish and how to cook risotto with mushrooms in a frying pan and slow cooker. We will show you delicious photos and educational videos, and your risotto will definitely become a real culinary masterpiece.

Personalities of a traditional risotto recipe

The history of this Italian dish is not as wonderful as its name. Risotto was first prepared in the 15th century, and it appeared on the tables of ordinary farmers. The dish was positioned as cheap and satisfying, and it was prepared at home from rice, broth and spices.

The traditional risotto recipe certainly contains the “faithful” rice and saffron. These components remain constant, everything else is added with the light hand of the chef. Another “trick” of risotto, like almost all Italian dishes, is that the products are cooked until al dente - they must be one hundred percent ready, but remain elastic. This is the secret of making the “correct” risotto. Well, of course, it is important to choose the “right” rice. Italians add short-grain rice to their risotto, which releases a lot of starch during the cooking process. As a result, the dish acquires a creamy texture, and all components are combined into one single culinary composition.

Making risotto with mushrooms

Before we share the most delicious recipes for this dish and how to make them, we will tell you what kind of rice you need to have in your own kitchen. Professional chefs use arborio, carnaroli and vialone nano for their own culinary masterpieces. If you manage to find one of these types on the shelves of hypermarkets, the result will be close to the classics. But almost all housewives also use ordinary Krasnodar rice, and the result is usually eaten down to the last grain!

Recipe for risotto with champignon mushrooms

This mushroom risotto recipe includes the following ingredients:

Champignons - 400 g.
Onion head.
Half a pack of butter (100g).
Chicken broth - a little more than half a liter.
Rice - 1 cup.
Parmesan - 100 g (or any other hard cheese).
Garlic - a couple of cloves.
Spices: salt, saffron, ground dark pepper, peppercorns.
Olive oil for frying.

The step-by-step manufacturing recipe looks like this:

Place the previously cooked chicken broth on the stove to warm up.
In the meantime, prepare the vegetables: peel the onion and garlic and cut the first ingredient into cubes, and press the second with a press.
If you are using fresh and not frozen champignons, peel them and cut them into thin slices.
Let's start frying the goods: add the mushrooms to a frying pan with olive oil. Stir occasionally.
When the champignons are almost ready, add the garlic. A couple more minutes and you can put the pan aside.
Now we take a frying pan with the highest sides. We send half the available amount of butter and onion cubes into it. Fry the onion until it gets a nice golden color.
While our onions are sautéing, let's take care of the rice. It must be washed and dried using cardboard towels. If you take arborio rice, it is not recommended to wash it, but it all depends on your personal beliefs.
When the onion has “reached condition”, we send it the main component - rice.
Fry the rice along with the onion for about 4-5 minutes over high heat.
Now pour the warm broth into the pan. The recommended ratio is 2 parts broth to 1 part rice.
Add spices.
In about 20 minutes the rice will reach a suitable condition. Remember that it must remain al dente.
In the meantime, you can grate the cheese. Here it’s just how you like it: some prefer small shavings of Parmesan, others like large thin slices.
The rice is coming, add mushrooms and the remaining butter to it.
Mix everything and give another 2 minutes for the garlic and mushrooms to add their aromas to the overall bouquet.
When serving, sprinkle Parmesan on top of the dish.

This easy recipe for risotto with mushrooms will take you a little more than half an hour and you will definitely be satisfied with the result. Literally using the same instructions, you can prepare risotto with snow-white mushrooms, then the smell will be even more amazing.

Risotto with chicken and mushrooms in a slow cooker

Although we will cook the following recipe for risotto with chicken and mushrooms in a slow cooker, you won’t be able to shirk the process, no matter how annoying it may sound. This is not a dish that does not require the presence of the hostess in the kitchen, but it is prepared quite quickly.

Most multicookers have a “Rice” cooking mode, and we’ll use it, but we’ll turn off our kitchen assistant a little earlier than the set time, because we want to get the “correct” degree of doneness of the product. If your multicooker does not have such a mode, set the temperature and time in manual mode or select the “Stew” mode, which in other words is in all miracle saucepans.

To have risotto with chicken and mushrooms on your table, you will need the following set of goods:

The product that is the “main violin” of this article is rice - 1 glass.
Snow white wine - a third of the glass.
Chicken fillet - half a kilogram.
Mushrooms, as in the previous version, you can choose any mushrooms to your taste. We want to offer the most affordable champignons. You will need 200 g of them.
Water - 2 liters.
Spices: salt, pepper, saffron.
Parsley.
Onion - 1 piece.
Pumpkin - 300g.
Hard cheese - 100g.
Butter - 70-80 g.
Vegetable or olive oil for frying.

We will prepare the recipe for risotto with chicken and mushrooms in a slow cooker, guided by the following step-by-step instructions:

Before all this, you need to boil the chicken breasts. You can create this ahead of time or start the process from this step. To cook broth in a slow cooker, use the “Soup” mode or cook it “the old fashioned way” on the stove.
We remove the meat from the finished broth, and set the broth itself aside for now.
Let's turn on our assistant.
Set the “Fry” mode and pour oil into the bottom of the bowl.
The first to go into the bowl is the onion, cut into small cubes.
A few minutes later, the mushrooms are sent there, which need to be cut into 4 pieces into slices.
Fry until half cooked.
Pour the washed but dry rice into the bowl.
Fry all the ingredients together a little more, almost 3-4 minutes.
Now pour in the wine.
Once it has evaporated, fill the risotto with broth in the traditional ratio of 2:1.
Cut the pumpkin and boiled chicken into small cubes and place them in a “common pot.”
Immediately add all the spices: salt, pepper, saffron.
Close the bowl and select the “Rice” or “Stew” mode.
Now you have 15 minutes to prepare the cheese - you need to grate it.
Chop the greens.
After 15 minutes our dish is almost ready. Place the cheese and herbs into the bowl and mix.
The finishing touch is butter.

Serve the dish and eat it immediately, but, most likely, this is exactly what will happen, because the smells from the kitchen will probably attract all household members. And the tender chicken risotto with mushrooms and vegetables will be eaten instantly!

Video: Making mushroom risotto

Risotto with mushrooms in a multicooker Redmond M60

Risotto ( Italian, literally “small rice”) is an Italian dish, mainly widespread in Northern Italy. But now we will try to reproduce this recipe in our kitchen, in the Redmond M60 multicooker.

For risotto, Italians use starch-rich rice. For example, these are varieties such as Padano, Arborio, Roma, Baldo, Carnaroli or Maratelli. But, usually, they are quite expensive, because... are considered one of the best.

In Italy, to prepare this dish, rice is first fried in butter or olive oil. Some chefs prefer chicken fat to butter.

Next, freshly prepared broth (from poultry, fish, meat and vegetables) or plain water is added to the fried rice. The whole thing is stewed, while the mixture is constantly stirred. At the end, add vegetables, mushrooms, meat, seafood, and dried fruits if desired.

So, let's try to make this recipe a reality...

Products that will be useful to us:

Rice – 2 measuring cups (included with the multicooker)
Champignons – 500 g
Onion - ? PC
Garlic – 2 cloves
Broth – 500 ml
Parsley – 2 tbsp. l
Olive oil
Butter
Parmesan (cheese)
Salt - to taste
Pepper - to taste

Recipe: “Risotto with mushrooms in the Redmond M60 multicooker”

1. Install the “Baking” . Melt the butter and add the chopped onion.

2. Place the chopped champignons into the slow cooker.

3. Add the required amount of rice and mix lightly

4. Turn off the “Baking” . Add the herbs and pour the broth into the bowl. Set the program “Milk porridge” for 35 minutes.

5. After the beep, add Parmesan and a little butter. Salt and pepper to taste.

Video recipe: “Risotto with mushrooms in the Redmond M60 multicooker”

Mushroom risotto is ready! Bon appetit :)

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