The classic recipe for Italian risotto is a rice dish that is aromatic and satisfying. Make risotto with mushrooms, chicken, vegetables or meat. We have the best recipes!
Be sure that your loved ones will appreciate such a dish as risotto. The classic recipe, although not rich in ingredients, allows you to prepare a dish with a harmonious taste, in which there is nothing superfluous.
- Chicken broth – 6 glasses;
- Arborio rice – 400 gr.;
- Dry white wine – 150 ml;
- Onion – 1 pc.;
- Butter – 50 gr.;
- Champignons – 150 gr.;
- Olive oil – 2 tbsp;
- Parmesan cheese – 150 gr.;
- Dry saffron – 1 pinch;
- Salt and pepper - to taste.
Pour wine into a small deep container and add saffron to it. Mix lightly and set aside so that the spice gives its aroma to the wine.
Chicken broth, if it is cold or frozen, put on low heat and bring to a boil. When the liquid has boiled well, reduce the heat to low and cover with a lid.
Peel the onion and cut into small cubes.
We wash the champignons well and chop them too, but we do it a little larger.
Heat a frying pan over medium heat and add olive oil. Add the onions first and then the champignons. Roasting lasts approximately 5 minutes.
Now pour our rice into the same frying pan where the mushrooms and onions are fried, mix everything well several times.
Add wine to the pan, reduce the heat to low and wait until the wine is completely absorbed into the grain.
Using a ladle, pour some of our broth into the pan.
Please note that one ladle will be enough; you should not add too much, otherwise it will ruin the whole concept of step-by-step preparation of classic risotto.
When you notice that all the liquid has been absorbed into the rice, add another ladle. Don’t forget to stir from time to time so that all the grains are evenly saturated with the broth.
When we have run out of all the broth, and the rice has become more like boiled porridge, remove it from the heat and add finely chopped butter and finely grated cheese to the pan.
The classic risotto recipe involves stirring the dish very thoroughly before serving.
Bon appetit!
Recipe 2: classic chicken risotto
- rice - 1 cup
- chicken fillet - 2 pcs
- onion - 1 piece
- carrots - 1 pc.
- salt - 1 tsp.
Onions and carrots need to be peeled and rinsed well under water. Preparing Risotto begins by cutting the onion and frying it over medium heat until golden brown.
It is better to cut the carrots into cubes, however, if you want, it is quite acceptable to grate them on a coarse grater. The carrots are placed in the prepared onion, and stirring slowly, they also need to be fried.
The chicken fillet is washed under cold water and cut into small cubes. This is easier to do if you freeze the meat a little. Then the cubes will be even and small. The fillet is added to the onions and carrots and simmered for several minutes.
The last thing to add to the risotto is rice. Before this, it is washed several times and discarded in a colander. Mix the rice with the remaining ingredients and then close the lid of the pan.
The risotto is simmered covered over low heat for about half an hour. When the fire is already turned off, it is better to leave the dish to brew for the same period.
You can serve risotto with finely chopped dill and tomatoes. Risotto - a classic recipe - done with chicken! Bon appetit!
Recipe 3: risotto with vegetables (with photos step by step)
A unique rice dish, prepared according to the same principle, but with different ingredients. This classic recipe for risotto cooked with vegetables.
- Long grain rice - 1 cup.
- Onion - 1 pc.
- Vegetable set for risotto – 300 g
- Water - 2 cups.
- Salt - to taste
- Vegetable oil - for frying
For risotto, you need to thinly chop the onion so that it is half rings or cubes.
Heat the frying pan and pour a little vegetable oil into it. When it boils, you can put all the onions in the pan. It must be fried until golden brown.
When the onion is ready, add vegetables to it. They need to be stewed a little, after salting them.
Semi-cooked vegetables will slightly decrease in volume and change color towards yellowish.
It's time to add the main component to risotto - rice. Some housewives are faced with the fact that the rice sticks together in the finished dish. There is a universal recipe where cereals are washed in seven waters to avoid this phenomenon. However, this is also not a panacea, because rice does not always meet the quality indicated on the package.
In order to get rid of the stickiness of rice for sure, you need to fill it with water, let it boil, turn it off and leave to rest for 5-10 minutes. Then the rice is discarded in a colander and washed. He needs to drain a little. But now the slightly swollen cereal can be added to risotto.
When all the ingredients are assembled, add a little more salt to the risotto and stir. The fire under the dish should be minimal. After 20-30 minutes, the fire should be turned off, and the risotto should sit for about an hour under the lid.
Recipe 4: classic risotto with cheese and mushrooms
- 1.5 tbsp. rice
- 300 gr. champignons
- 1 medium onion
- 80 gr. butter
- 2 tbsp. vegetable oil
- 1 liter of broth
- 0.5 tbsp. white wine
- 150-200 gr. Parmesan cheese
- pepper
- parsley
First of all, wash and cut the champignons into slices. Finely chop the onion. Ideally, for preparing risotto, it is better to use shallots (2-3 pieces), which have a delicate and delicate taste, but regular onions are also quite suitable.
Place a piece of butter in a frying pan and add a little olive oil.
Add the chopped onion and simmer over medium heat until it becomes soft and translucent.
Add chopped champignons or other edible mushrooms. It’s clear that the most delicious risotto is made with porcini mushrooms.
Simmer the onions and mushrooms for 5-7 minutes over medium heat. Lightly salt and pepper.
Add one and a half cups of round rice. Mix the contents of the pan well, the rice should absorb the fat. Lightly fry everything together.
Add white wine and stir. Boil everything together for a couple of minutes so that the alcohol evaporates.
Add two or three ladles of boiling broth. It can be chicken or mushroom broth. With mushroom broth, the risotto turns out to be richer in taste, but also darker.
Stirring, cook the risoto with champignons. As soon as the rice absorbs the broth, add a new portion. Rice should be cooked in sufficient liquid. Taste it and adjust the amount of salt.
After 20 minutes, when the rice is almost ready, add grated Parmesan cheese. Stir and cook for a couple more minutes over low heat.
Parmesan cheese gives risotto a special taste and delicate creamy consistency. Make sure that the risoto is not dry (add a little more hot broth if necessary), and that the rice is not overcooked.
Remove the very tasty and incredibly aromatic risotto with mushrooms from the heat, sprinkle with herbs and serve.
Recipe 5, step by step: risotto bianco with martini
Even though risotto bianco cooks quite quickly, you will need patience and maximum attention, because it needs to be constantly stirred and added liquid as it is absorbed. And, of course, the most important thing in preparing risotto bianco is good wine and real Parmesan, which will make the taste of your dish truly Italian.
- chicken broth - 1200 ml
- onion - 1 piece
- olive oil - 2 tbsp. l.
- ground black pepper - 0.5 tsp.
- salt - 1 pinch
- garlic - 2 cloves
- celery root - 50 g
- martini – 250 ml
- butter - 100 g
- Short grain rice – 400 gr
- parmesan cheese - 100 gr
Recipe 6: risotto with raisins (step-by-step photos)
- Arborio rice - 1 cup (rinsed)
- Parsley - 5-6 pieces (sprigs)
- Garlic - 2 cloves
- Olive oil - 3 tbsp. spoons
- Raisins - 100 grams (pre-soaked in cold water)
- Broth - 0.5 Liters
- Parmesan cheese - 50 grams
- Salt - To taste
- Sugar - To taste
Chop garlic and parsley.
Heat the olive oil in a frying pan and fry the garlic and parsley for 3-4 minutes.
Add the washed rice, fry together for 4-5 minutes, stirring constantly.
Pour in the broth in small portions so that the rice has time to absorb it. All this is done on minimal heat. 5 minutes before the rice is ready, add the raisins.
Mix thoroughly and sprinkle with grated Parmesan.
Bon appetit!
Recipe 7: how to make risotto at home
- rice - 200 g
- broth - 500 ml
- white wine - 50 ml
- vegetable oil - 40 ml
- butter - 25 g
- onion - 1 head
- spices, salt - to taste
For cooking you will need rice with a high starch content. In this case, rice was used for pilaf, but Arborio would be an excellent choice. White wine will add a slight sourness and pleasant aroma to the dish. You can use beef, chicken or vegetable broth. It should be moderately salty. The recipe uses a rich vegetable broth; to prepare it, carrots, onions, celery root, parsley root, ginger, parsley, and hot pepper are required.
You need to sauté the onion in olive or sunflower oil. It can be finely chopped so that each piece is the size of a grain of rice. You can also cut it into rings, heat it in oil until golden brown and remove. In this case, the onion will share its taste and aroma with the rice, but will not be noticeable in the dish.
You need to pour the rice into the frying pan and start stirring it continuously over medium heat. After the rice becomes translucent and the oil is evenly distributed over its surface, you can add wine. The wine must first be heated to at least 40 degrees so that the rice does not come into contact with the cold liquid.
Continuously stirring the rice, you need to evaporate all the alcohol over high heat, and then reduce it again to medium. White risotto. Spices should be added to the rice. This recipe uses salt, cardamom, marjoram, ground ginger, and pepper.
Now begins the most difficult stage of cooking, during which it is advisable to continuously stir the rice slowly. You need to pour the broth into the pan in small portions and let the liquid evaporate. The broth should also be hot. This will cook the rice slowly and release some of the starch into the liquid. When each grain of rice reaches al dente, remove the dish from the heat, cover with a lid and let rest for 3-5 minutes. There should be some excess liquid in the pan. After this, butter is added to the rice, and the risotto is thoroughly but gently mixed.
As a result, the rice will absorb excess liquid and will be wrapped in creamy sauce. It must be served hot, complemented with meat, seafood or vegetable salad. Risotto can serve as an excellent side dish; it combines the pleasant density of properly cooked rice and the tenderness of the gravy, and has an exquisite taste. The photo shows white risotto, complemented by a piece of fried rabbit and fresh vegetables.
Recipe 8: risotto with meat, vegetables and olives
- rice preferably short grain
- bouillon
- Bell pepper
- basil
- olives
- cream
- olive oil
- garlic
Pour in enough olive oil to coat the rice grains. Fry the garlic over medium heat. You can use onions instead of garlic, I just don't like them. They fried it and threw it away.
Pour the rice into the pan and mix it in the oil and fry for 3-4 minutes. Gourmets can add a little white wine for flavor. Unfortunately, I didn't have the rice I needed, so I had to use long grain rice.
The broth can be different, both chicken and meat.
Subsequently, cooking rice comes down to adding hot broth into a frying pan with rice in small portions as it is absorbed, stirring constantly. Keep the broth hot throughout the cooking time. Cook the rice over medium-low heat.
Add a pinch of fragrant basil to the rice.
While the rice is cooking, cut the ingredients that complement it. Sweet pepper.
Cut into cubes.
We also cut the meat. I had a ready-made piece of pork.
Some olives. Cut into quarters.
In total, the rice takes about 40 minutes to cook on average. 15 minutes before the end of cooking, we throw our peppers and meat into the pan. Mix.
Continue cooking, adding broth. We taste the rice closer to the control time. While the rice is cooking and the peppers are stewing, grate the cheese.
Pour heavy cream into the pan with the cooked rice and sprinkle with cheese. Leave in a hot frying pan. In principle, you can sprinkle cheese on the finished dish.
Place on a heated plate and add some greens. Serve with white wine.
Recipe 9: mushroom risotto with white wine (with photo)
Mushroom risotto is not vegetable pilaf, not porridge, and not just cooked rice. This is an incredibly tasty, rich, satisfying and enchanting dish. You can't walk past him and you can't look away from the plate.
- Rice – 200 g
- Mushrooms – 250 g
- Broth (vegetable, chicken) – 1 l
- Onion – 3 pcs.
- Garlic – 1 clove
- Dry white wine – 50 ml
- Hard cheese – 50 g
- Butter – 40 g
- Olive oil – 1 tbsp.
- Salt, ground pepper - to taste
- Greens - to taste
Risotto (Italian risotto - “small rice”) is a traditional Italian rice dish, more common in the northern regions. The grains are first fried in oil and then cooked in small portions of broth until al dente. This is by no means rice porridge, but rather grains of rice that are hard inside and have a creamy consistency. Risotto is prepared with vegetables, fruits, mushrooms, seafood, meat and fish fillings. It is very important to carry out the cooking technology with precision so that you don’t end up with a sticky porridge. You don't have to go to Italy to try Italian dishes, you can do it at home! So, let's talk about how to cook risotto at home.
There are many legends and speculations regarding in which city, how and when risotto was first prepared, which has captivated all the world's gourmets. It is considered to be a native Italian dish, but historians claim that its roots come from Arab cuisine and date back to the 11th-12th centuries.
Today it is difficult to get to the bottom of the truth, but if you adhere to the opinion of most culinary experts, then the first variation of the dish arose completely by accident... Allegedly, a forgetful cook put rice soup on the stove, and, having been distracted for a while, did not notice how all the water had boiled away, and the vegetables were scented with the aroma of spices and vegetables
The history of the popular yellow risotto is no less interesting. A Milanese legend says that the apprentice painting the Duomo always added saffron to his paints. At the wedding of his master's daughter, he played a prank on the guests and added saffron to a rice dish.
All those present were at first frightened by the unnatural color of the rice, but after trying it, they came to the conclusion that it was the most delicious thing they had ever tasted.
General scheme for preparing risotto
- Bouillon
Thaw a portion of the broth and put it on low heat so that you can pour it over the rice at the right time. The best broth for risotto is chicken broth.
- Roasting
Fry chopped onions and other vegetables and herbs (depending on the recipe) in olive oil or butter. The main thing is not to fry too much, but to simmer lightly.
- Roasting rice
Lightly heat the rice in a frying pan over medium heat for just a couple of minutes. It will become hot (try placing it on your palm), but it should not change its color or appearance. Pour in the wine and wait until it evaporates. When adding wine, it should be at room temperature, not from the refrigerator.
- Cooking
Pour in the broth and boil the rice. The broth should be hot or even boiling, it should completely cover the rice (one ladle of rice usually requires two ladles of broth). During the boiling process, you need to stir constantly, preferably with a wooden spatula, so as not to damage the grains. During cooking, add more broth if necessary. Cook risotto for no more than 18 minutes.
- Penultimate step
When boiling the risotto is nearing the end (about 5 minutes), the main ingredient is usually added - mushrooms, vegetables, meat, seafood. Depending on the specific product, the time it takes to add it to the risotto varies.
- Kneading
Add butter and grated cheese to the finished risotto and mix everything with active wave-like movements right in the frying pan until a creamy mass is obtained. You should act promptly with ready-made risotto, since it is highly undesirable to serve it overcooked. It's not healthy and tasteless. Therefore, the final stage of kneading with the “making a wave” movements is very important. You can also stir with a wooden spatula.
- Serving
As the sages said, “It is better for a person to wait for food than for a person to wait for food.” Risotto does not like delay; it must be eaten immediately, and served on a cold (not heated) plate. Delay will cause the rice to overcook and stick together.
How to cook broth for risotto?
Wash the chicken thoroughly, chop it into pieces, put it in a saucepan, cover with cold water and a pinch of salt. Chicken frames can be placed in a very hot oven for 5 minutes, then placed in a pan and filled with water. The resulting broth will have a richer taste and golden color. Lightly crush the peppercorns with the flat of a knife blade. Cut the carrots and onions in half and place in a dry frying pan preheated over medium heat. Cook until charred. Place the pan over high heat. As soon as it boils and foam appears, reduce the heat and carefully remove the foam with a slotted spoon. When the foam stops, add vegetables and spices to the pan. Cover with a lid and cook with a slight bubbling sound for about 2 hours. In 30 min. until ready, pour in the dry wine, if using, lower the bouquet garni into the broth in the last three minutes. Remove when broth is ready. Strain the finished broth through a sieve, pour into a clean saucepan and cool. Refrigerate for 1 hour and carefully skim off any congealed fat.
How to cook risotto
Risotto with Parmesan and Balsamic Vinegar
A basic recipe for classic Italian risotto with the bright flavors of caramelized onions and balsamic vinegar. An excellent, aromatic, satisfying dish for the cold season.
Ingredients:
- 400 g rice for risotto
- 1 liter chicken broth
- 0.5 shallots
- 60 g grated parmesan
- 60 g butter
- 2–3 tbsp. l. olive oil
- 10 ml thick aged
- balsamic vinegar
- 2 tbsp. l. dry white wine
Preparation:
Chop the shallots and fry lightly in olive oil over medium heat until golden brown. Add the rice, wait until it becomes warm, pour in the wine and heat the grains until the wine has evaporated. Pour in the broth so that it completely covers all the rice, cook over low heat, stirring occasionally. If necessary, add liquid (broth) during cooking. Remove from heat, add butter and Parmesan. Mix everything to form a creamy mass. Divide the risotto onto plates and garnish with parmesan chips and a few drops of balsamic vinegar.
Classic risotto recipe
Ingredients:
- rice – 0.3 kg;
- chicken breasts – 0.9 kg;
- water – 2 l;
- carrots – 150 g;
- onions – 0.3 kg;
- dry white wine – 150 ml;
- parsley – 3 sprigs;
- basil greens - 3 sprigs;
- celery greens – 1 sprig;
- bay leaf – 1 pc.;
- olive oil – 60 ml;
- cream – 80 ml;
- lemon juice – 10 ml;
- Parmesan cheese or similar – 100 g;
- salt, pepper mixture - to taste.
Preparation:
- Rinse the chicken breasts, place in a pan, and cover with water. Place on the fire and bring to a boil. Skim off the foam, reduce the heat.
- Peel the carrots and one large onion. Cut them into medium-sized cubes (about 0.5 cm).
- Grease a frying pan with oil, heat it up, then lightly fry the vegetables in it and add them to the broth.
- Tie the herbs or place them in a gauze bag. Dip them into the broth an hour after cooking.
- Add salt and pepper to the broth to taste. Cook for another half hour.
- Remove the chicken breasts and set them aside – you won’t need them for the risotto that is prepared according to this recipe, just the broth. It must be strained and measured out to one and a half liters.
- Peel the remaining onion and chop it as finely as possible.
- Heat the remaining oil (about 50 ml) in a frying pan and add the onion. Fry it over low heat until it becomes translucent.
- Add the rice and immediately start stirring it. Fry the rice for a few minutes until it changes color.
- Pour in the wine and cook the rice in it, stirring continuously until it has absorbed almost all the wine.
- Add a glass of broth mixed with lemon juice, stir the rice until the broth is absorbed. Continue pouring in the broth one ladle or glass at a time, waiting for it to be absorbed each time until all the broth is gone. Remove from heat.
- Finely grate the cheese.
- Without waiting for the risotto to cool, pour the cream into the rice, sprinkle with cheese, and immediately stir well.
- Serve risotto hot. It does not require sauce or any other additions - it is a complete dish. However, you can use it as a side dish if you wish.
Risotto with pear and gorgonzola
Risotto recipe from northern Italy, Lombardy, where gorgonzola is made. The classic Italian combination of pear and gorgonzola is used in various dishes: appetizers, pasta, pizza, risotto. There is even gorgonzola made with pear juice and pieces.
Ingredients:
- 200 g raw arborio rice
- 1 fresh conference pear
- 100 g Gorgonzola or Cambozola cheese
- 5 tsp. parmesan cheese
- 30 g butter
- 40 ml dry white wine
- olive oil
- 500 ml vegetable broth
- sea salt - to taste
Fry the rice in olive oil until all the oil is absorbed. Pour in the wine and simmer until the liquid is completely absorbed. While the grains are boiling, peel the pear and cut into medium cubes. Pour the broth into the rice in several additions after the wine has been absorbed. After half the broth has been absorbed, add the pear. Cook the grains until al dente, adding broth if necessary. Stop the rice cooking process by adding butter and stir. Break the gorgonzola into medium cubes with your hands and add to the rice. Remove from heat, add grated Parmesan.
Risotto in Florentine style
A very old risotto recipe from Florence, Tuscany region. Unlike most other recipes, red wine is used here instead of dry white wine. Green peas are added at the end of cooking along with the cheese. Frozen peas do not need to be thawed first; they need to warm up from the heat of the risotto and remain as fresh as possible.
Ingredients:
- 200 g raw carnaroli rice
- 70 g chicken or duck liver
- 50 g beef (tenderloin)
- 50 g fresh or frozen green peas
- 500 ml vegetable broth
- 100 ml dry red wine
- 1/2 onion
- 1/2 fresh carrots (or 50 g fresh frozen baby carrots)
- 30 g butter
- 5 tsp. grated parmesan
- 1 stalk of celery
- 2 sprigs fresh thyme
- salt - to taste
- olive oil for frying
Finely chop the peeled onions, carrots, and celery stalks. Fry the vegetables along with the thyme sprigs in a thick-bottomed saucepan in olive oil until the onion is translucent. Cut the liver and beef into small cubes. Add the meat and offal cut into small cubes into the saucepan with the vegetables, fry for 1–2 minutes. Add rice to the pan and fry until the bottom of the pan is dry and the rice has absorbed the oil and meat juices. Pour in dry red wine. When it has absorbed all the liquid, add broth. Cook it until al dente (add broth if necessary), add green peas. Stop the rice cooking process by adding butter and stir. Remove from heat, sprinkle with 4 tsp. grated Parmesan and stir again. Sprinkle with remaining Parmesan when serving.
Risotto with chanterelles and Alpine cheeses
Ingredients:
- 320 g rice for risotto
- 300 g chanterelles
- 80 g butter
- 60 g cheeses from the mountainous part of Italy (fontina, bitto, bagos, etc.)
- 40 g parmesan
- 1 shallot (chopped)
- 2 cloves garlic
- 1 sprig fresh thyme (chopped)
- 1 liter chicken or mushroom broth
- 0.5 cups dry white wine
- olive oil, salt, pepper
Rinse and peel the chanterelles, lightly fry them in a frying pan in olive oil and butter, adding a garlic clove crushed with a knife. Salt and pepper. Lightly fry the shallots in olive oil and butter. Add rice then heat through. Pour in white wine and let it evaporate. Add chanterelles, thyme and chopped garlic clove. Pour in the broth until it is completely covered. Stirring, cook risotto for 18 minutes. Remove from heat, add butter, grated Parmesan and fontina cheese. Mix everything and serve.
Risotto with strawberries, rose wine and rose petals
An exquisite dish with an amazing aroma that will not leave any girl in the world indifferent. This culinary masterpiece contains those flavor notes and aromas that no woman can resist.
Ingredients:
- 180 g rice for risotto
- 100 g strawberries
- 60 g butter
- 40 g parmesan
- 30 g mascarpone cheese
- rose petals from 1 bud
- 500 ml vegetable broth
- 150 ml pink prosecco
- 1 tbsp. l. cream
- 1 tsp. Sahara
Cooking methods:
- Melt the butter, add the rice and heat it through. Pour in 50 ml of wine and wait until it evaporates. Add cream and vegetable broth until the rice is completely covered with liquid. Stirring constantly and adding broth if necessary (you can add a little more wine), cook until al dente.
- Wash the strawberries and, after removing the leaves, cut them into 4 parts and place in a small saucepan.
- Add sugar, pour in the remaining wine and lightly simmer the strawberries over low heat (the berries should remain whole).
- In 3 min. Before the risotto is ready, add half the strawberries.
- Remove the finished risotto from the heat, stir vigorously with the mascarpone, add a little butter and Parmesan.
- Serve risotto with warm strawberry sauce, remaining chopped berries and rose petals.
Risotto with shrimp
- 20 shrimps,
- 120 g rice,
- 1 head of onion,
- 4 cloves of garlic,
- 75 g butter,
- 2 tbsp. l. olive oil,
- 1 tbsp. l. tomato sauce,
- 220 ml white wine.
Preparation:
Place butter and sauce in a frying pan, add finely chopped garlic. After 5 minutes, add chopped onion and olive oil. Then pour in the wine and add the rice. Cook, adding liquid as needed. Fry the peeled shrimp on the grill until brown. Combine rice and shrimp and place on a plate.
Risotto with tomatoes
Ingredients:
- 900 g tomatoes,
- 4 tbsp. l. olive oil,
- 3 liters of chicken broth,
- 50 g butter,
- 300 g bacon,
- 2 heads of onions,
- 800 g rice,
- 250 ml dry white wine,
- 2 cloves of garlic,
- 60 g grated Parmesan cheese,
- 50 g basil,
- pepper, salt to taste.
Cooking method:
Preheat the oven to 200°C. Place the tomatoes on a baking sheet and drizzle with olive oil. Bake for 30 minutes until the skin turns deep red. Remove from oven, cool. Peel the tomatoes. Bring the broth to a boil. Melt butter, mix with olive oil, add chopped bacon, onion, garlic, fry. Add rice, tomatoes, wine, pepper, salt, stir, cook for 5 minutes, gradually pouring in hot broth. Sprinkle the finished dish with basil and grated cheese.
Risotto with red wine and sausages
Ingredients:
- 3 liters chicken or beef broth,
- 120 g butter,
- 2 heads of onions,
- 800 g sausages,
- 500 g rice,
- 240 ml red wine,
- 120 g grated Parmesan cheese,
- parsley,
- pepper, salt to taste.
Preparation:
Bring the broth to a boil. Heat oil in a large saucepan, add chopped onion and simmer for 3 minutes. Increase the temperature, add chopped sausages, rice, stir, cook for 2 minutes. Add wine, stir, let the liquid evaporate. Gradually add broth. Remove from heat, add parsley, cheese, butter, spices. Close the lid, cook for 5 minutes.
Risotto “Sun”
Ingredients:
- 800 g rice,
- 3 liters of pineapple juice,
- 100 g butter,
- 450 g pineapple,
- 4 bananas,
- 2 papayas,
- 2 mangos,
- 2 tsp. ground cinnamon,
- 2 tsp. Jamaican pepper,
- 4 tbsp. l. brown sugar.
Cooking method:
Boil the juice and then reduce the heat. Melt the butter, add rice, spices, simmer for 2 minutes. Gradually add the juice to the rice until it is completely absorbed. Cut bananas, mango, papaya and pineapple into pieces, add sugar, simmer with rice for 5 minutes.
Risotto with broccoli, pumpkin and ham
Ingredients:
- 400 g rice for risotto
- 900 ml vegetable broth
- 80 g olive oil
- 50 g vegetable oil
- salt, pepper to taste
- 50 g white wine
- 3 cloves garlic
- 1 onion
- 200 g broccoli
- 100 g pumpkin
- 100 g ham or bacon
- 100 g soft cheese
- spices to taste (oregano, bay leaf)
Preparation:
Prepare the broth. Finely chop the onion and chop the garlic. Mix olive oil with vegetable oil, fry onion and garlic in it. Cut the pumpkin into pieces, separate the broccoli into florets. Add chopped vegetables to the pan and fry slightly. Add wine, then rice, simmer. Gradually pour the broth into the pan, first half, then another 1/4, and so on. Add spices. Stirring, cook the rice. 7 minutes before readiness, add soft cheese and bacon to the risotto, add salt, pepper, stir and simmer until done.
Risotto in Italian
Brown 100 grams of chopped onion in butter, add 250 grams of Piedmontese rice. Stir until it absorbs the oil. Pour in 0.5 liters of broth, cover with a lid, cook in the oven for 18 minutes. After cooking, mix the grains with 60 grams of grated Parmesan and 40 grams of butter. Place on timbale and sprinkle with grated Parmesan.
In general, risotto is prepared with Parmesan, but if you don’t have it, you can use Grier cheese.
Piedmontese risotto
Brown half of the chopped onion in 60 grams of oil, add 250 grams of Piedmontese rice, stir over low heat until the grains absorb the oil. Pour in the consomme (the volume of broth should be twice as much as the amount of rice), stirring with a wooden spoon. Repeat the procedure three more times. Each time it should absorb the liquid. Then close the lid and cook until done. Add 60 grams of Parmesan, 40 grams of fresh butter. You can add slices of white truffles, raw ham, cut into cubes.
You can make risotto by pouring the consommé only once. In this case, the rice does not need to be stirred. In general, we do not recommend stirring the rice while cooking as it will burn.
Classic risotto with seafood
Ingredients:
- Rice - 300 g
- White onion - 1 pc.
- large Garlic - 3 teeth.
- Butter - 50 g
- Broth - 1 l chicken
- Dry white wine - 50 ml
- Sea cocktail - 500 g
- Cream - 50 ml 10–15% fat
- Salt - to taste
- Parmesan - 50 g
Preparation:
Remove the frozen seafood cocktail from the packaging in advance, place it in a colander placed over the pan, let it defrost and drain the liquid. Peel the onion and garlic then chop very finely. Heat butter in a frying pan and add onion. Simmer until translucent over low heat for 3-4 minutes. Add garlic, simmer for another 1 minute. Pour the rice into the pan without rinsing, mix it well with the vegetables so that it absorbs the oil and garlic-onion aroma. Pour half the broth into the pan, stir gently, reduce heat to low, cover with a lid and leave. After 5 minutes, check - if the broth has been absorbed, add more, stir and close again, and leave. After another 3-4 minutes, repeat the procedure, adding wine along with the broth, stir again and leave again for 3-4 minutes. Squeeze the seafood cocktail thoroughly. Place the seafood in a frying pan with the rice, stir, cover with a lid, and leave for 5 minutes over low heat. Turn off the heat, add salt, pour in the cream, mix gently, cover with a lid, leave for 7-10 minutes. Place the hot risotto on plates, sprinkle with parmesan, grated on the finest grater.
Cooking risotto with vegetables in a slow cooker
Ingredients (4-6 servings):
- 1 cup medium grain rice (Arborio)
- 1 onion
- 1 sweet pepper
- 1 young zucchini
- 125 ml dry white wine
- 1 cup vegetable broth
- 2 tbsp. spoons of olive oil
- 2 tbsp. tablespoons grated parmesan
- dried basil or provencal
- herbs
- salt to taste
Preparation
Cut zucchini, onion and pepper into small cubes. Pour olive oil into the multicooker bowl, add dry rice and turn on the “Toasting” program for 20 minutes. Lightly fry it until translucent. Then add vegetables to the rice and continue to fry the mixture, stirring occasionally. At the end of the program, pour in a third of the wine and vegetable broth, stir, add salt and spices and turn on the “Rice” program (“Sticky” taste) for 30 minutes. Risotto must be stirred during cooking and monitor how the liquid is absorbed. The broth and wine must be added gradually as the liquid evaporates. 3 minutes before the end of cooking, add grated cheese and stir. Leave the finished risotto in the multicooker after turning off the program for another 10 minutes.
Rice for risotto should not be washed, otherwise the creamy consistency characteristic of this dish will not be obtained.
You can prepare risotto with any seasonal vegetables, as well as seafood, meat or fruit. There is no single recipe for this dish, and every housewife in Italy has her own unique risotto recipe. The main condition is a creamy consistency, which is provided by starchy rice and the gradual addition of liquid.
What rice is best for risotto?
The most popular rice for risotto is, of course, arborio. It has earned universal love thanks to its very high starch content, which allows you to prepare the most delicate, creamiest risotto with it, which captivates with the velvety of its texture. This risotto is especially loved in Lombardy, Emilia-Romagna and Piedmont, where, by the way, the best arborio in the world is grown.
- Arborio- Perfect for advanced home cooks.
- Vialone nano- in this regard, it is the direct opposite of arborio. This variety will appeal to those who truly appreciate the al dente style, and those who are taking up making risotto for the first time. It’s just important to remember that this rice absorbs more liquid than arborio. In addition, Vialone risotto is not as creamy, so it is convenient to use the variety for less cheesy and creamy risotto, for example, seafood risotto.
- Carnaroli– a rice variety obtained by crossing Japanese rice with Vialone, it is called the king of Italian rice. This is the most expensive risotte rice, but also the most versatile: it has increased moisture absorption and, as a result, expands 4 times during cooking, which creates an enveloping risotte texture while maintaining al dente grains.
- Padano– one of the oldest varieties of rice for risotto. Excellently absorbs moisture, increasing the size of the risotto. Ideal for both risotto and rice soups.
All of them belong to medium-grain varieties, which are characterized by a high content of starch, which during the cooking process gives the dish a delicate, creamy, velvety texture. An important feature of these varieties is also that the grains are not overcooked, retaining the light cheese inside, so beloved by Italians and known as “al dente”.
You can check whether risotto is al dente or not as follows: place a grain on your index finger and press lightly with your thumb. The grain should not turn into a shapeless mush or cake, but should be divided into 3 semi-solid parts.
Cooking secrets
- Pay close attention to the condition of the rice during the last stage of cooking: you may need to add a little more water so that it has time to cook.
- According to the classic recipe, risotto should be cooked not in water, but in meat or vegetable broth. So, if you have a little extra in the refrigerator, you can make your dish even more delicious and rich. By the way, you can prepare such a broth from cubes - it will be just right for such a dish.
- If you want to serve risotto, as they do in the best Italian restaurants, place it in a heap on a plate and garnish with grated Parmesan and herbs.
By following these simple tips, you will prepare an incredibly tasty dish at home. Only strict adherence to all stages of preparation will give the desired result. Bon appetit!
What is risotto and how to prepare it
This popular and tasty rice dish came to us from Italy and has firmly taken its place in many cuisines around the world. For risotto, short-grain rice with a high starch content is used. Suitable varieties include Arborio, Padano, Baldo, Maratelli, Vialone Nano or Carnaroli. The last three varieties are considered ideal for risotto and the most expensive.
In appearance, it is something between a soup and liquid porridge; it tastes different from traditional pilaf, although the cooking processes are similar. Cooking rice releases starch, which gives the finished dish a delicate, creamy consistency. There are many recipes for this dish; learning how to cook it is not so difficult, you just have to want it. Risotto with vegetables, seafood, meat, chicken, fish or dried fruits is a unique dish in that it can be prepared to suit every taste by changing the auxiliary ingredients.
There is one secret to cooking rice for risotto, which is to bring it to readiness gradually. You cannot cook rice in boiling water; it must be simmered, adding liquid as needed. It has been proven that when rice cereal is cooked in a large amount of water, the beneficial properties remain in the liquid, and when simmering, all proteins and amino acids are retained in the product.
Cooking risotto with vegetables
For this you will need 400g of rice, 1l of broth, 50g of green peas, 50g of zucchini, 1 carrot, 2 sweet peppers, 1 onion, 2 tomatoes, a clove of garlic, vegetable oil for frying, 80g of grated cheese, 1 tbsp. butter, black pepper, salt, parsley.
First you need to lightly brown the chopped garlic and onion, then add the rice and fry everything, add the broth and cook for about 7 minutes. Next, add the diced vegetables: bell peppers, zucchini, carrots and cook for about 10 minutes, adding broth little by little. Add peas, tomatoes, salt, pepper and simmer until done. Season the finished risotto with butter, stir, place in a heap on a plate, and sprinkle with cheese and herbs on top. Delicious risotto with vegetables is ready!
French chic salad
French chic is a salad that many people have heard of. Despite its exquisite and delicate taste, it is very easy to prepare. For 6 servings you will need: 2 cooking bags of short grain rice, 200 gr. hot smoked fish fillet, mackerel is perfect; 8 quail eggs, 2 fresh cucumbers with thin peel, 6 cherry tomatoes, 5 lettuce leaves for decoration, 50 gr. green onions, 100g. low-fat yogurt, 2 tbsp. spoons of French mustard.
First you need to boil the bags of rice in salted water. Clean the fish and cut into small cubes. Next, boil the eggs, peel and cut in half. Cut the cucumbers into slices, chop the green onions. Combine all chopped ingredients with rice. To prepare the sauce, mix yogurt and French mustard. Season the salad with sauce. Spread green lettuce leaves on a flat plate, lay out the salad, sprinkle onions on top and garnish with tomato halves. None of the guests can resist French chic. Bon appetit!
Cooking secrets
Risotto is one of the culinary symbols of Northern Italy, like pizza and spaghetti. This dish appeared by chance, thanks to the absent-mindedness of the cook, who was preparing rice soup, but forgot about it, and all the broth evaporated. Surprisingly, the cook found delicious rice in the pan, like the most delicate cream, with pieces of vegetables and meat. The first recipes for Italian risotto appeared in the 16th century, and now there are about a thousand ways to prepare this dish. All of them are prepared according to the same scheme: rice is fried in oil with onions, filled with broth or water, stewed, then vegetables, fruits, mushrooms, meat or seafood are added to it, and the ingredients may change. Sometimes, for a creamy texture, grated cheese mixed with butter is added to the dish at the end of cooking. You don't have to go to Italy to try Italian dishes, you can do it at home! So, let's talk about how to cook at home.
The best broth for risotto
Italian housewives prepare risotto in a maximum of 20 minutes, but they prepare all the ingredients for the dish in advance, such as broth. Risotto can be cooked in fish, beef and vegetable broth, but classic risotto recipes use chicken broth, boiled in good water with vegetables and spices. The flavor of the chicken goes perfectly with the rice!
It is better to cook chicken in well-purified drinking water with the addition of carrots, onions, stalked celery, parsley root, green pea pods, leeks, juniper, white or black peppercorns. And of course, don’t forget about the bouquet garni, which includes three essential components - parsley, thyme and bay leaf, diluted with tarragon, basil, rosemary, thyme and savory. These seasonings can be added dried or fresh, and it is better to salt the broth with sea salt - it is tastier and healthier.
The broth is prepared in the usual way: put the chicken in cold and lightly salted water, after boiling, reduce the heat, skim off the foam, add vegetables and spices and simmer for about 2 hours over low heat. 30 minutes before it’s ready, pour in a little dry white wine, and a couple of minutes before it’s ready, put bunches of greens into the pan. Then you need to cool and strain the broth. Using this recipe, you can also prepare broths from other products, just changing the cooking time, because vegetables and mushrooms cook faster.
Soft on the outside, hard on the inside
There are several hundred varieties of rice in the world, but only three varieties are intended for risotto - Arborio, Carnaroli and Vialone Nano. These medium-grain starchy varieties have a unique feature - they contain two types of starch. The starch on the surface becomes soft very quickly, so when cooked, the grains acquire a creamy consistency on the outside. The starch filling the core of the grain remains hard even after long cooking, so the rice turns out soft on the outside and dense on the inside. This is its highlight. Under no circumstances should you rinse rice before placing it in water, otherwise the surface layer will be damaged and you will end up with rice porridge instead of risotto. When choosing rice in a store, you can safely buy a package called “Risotto Rice.” Most likely, this is arborio, since other varieties are difficult to find in Russian stores. However, Arborio rice is very good and beautiful, looking like freshwater pearls. The quality of the rice is very important because it is what holds the dish together. By the way, about proportions - for 100 g of rice you need to take about 500 ml of broth.
A few words about products for risotto
The classic cheese for risotto is hard, grainy Parmesan or Grana Padano; the wine must be white and dry. It is recommended to use only butter, since risotto is a dish of the northern Italian regions, and olives grow in the south, however, in modern recipes it is allowed to use a combination of butter and olive oil. Naturally, the oil should have a fat content of 82.5%.
It is better to take yellow and white onions, not red; they should be cut very finely so that they do not introduce disharmony into the creamy consistency of the dish. Another important component of risotto is saffron. This ingredient is mentioned in recipes for risotto alla Milanese. You only need to purchase it in a store, and in its entirety, despite the fact that at the oriental bazaar sellers offer to buy a glass of saffron for 300 rubles. This should not be done under any circumstances, because the true cost of the spice is $10 per gram, and this gram will be enough for more than 40 risottos. To prepare the dish, use an infusion of saffron, for which several stamens are poured with hot broth and left for 30 minutes until the liquid acquires an orange tint. Another option is to dissolve saffron in wine.
Important points for preparing risotto
First, onions and other vegetables are fried in a frying pan until soft and transparent, but without forming a golden brown crust. Then pour in the rice and stir with the vegetables for half a minute, then pour in the wine, and the stirring process continues until the liquid is absorbed into the rice. Next, add one ladle of hot broth, while stirring the rice vigorously until it absorbs the liquid. When half of the broth remains, the main ingredient is added to the rice - saffron water, as well as mushrooms, seafood, meat or the necessary vegetables, then the broth is poured again in parts (while stirring). Exactly 17 minutes from the start of cooking, the frying pan is removed from the heat; it should remain completely undisturbed for 2 minutes so that the rice can rest and cool slightly. Finally, cubes of cold butter and grated cheese are placed on the rice, after which the risotto is well kneaded or shaken to distribute the butter and cheese evenly.
Constantly stirring the rice is an important condition for preparing the right risotto, and to make it work, prepare all the ingredients in advance, and then you won’t have to be distracted by onions or cheese. By the way, Italians do not add cheese to seafood risotto, believing that they do not go well together. You should be careful with salt and pepper when preparing risotto, since well-aged cheeses have a salty and spicy taste. Before cooking, taste the dish and, if necessary, add salt.
How to make risotto especially delicious: secrets from the chef
If you are making risotto with chicken broth, add a little tarragon to the pan while cooking the chicken, and dill is good for making seafood broth. These seasonings improve the taste of the dish and make the risotto incredibly fragrant. You can put the chicken soup set for broth in the oven for 5 minutes and then cook the broth from it, which will turn out strong, tasty and golden. The same can be done with vegetables for broth - keep them in the oven or in a hot frying pan until lightly scorched.
It is better to crush the peppercorns before cooking, then the aroma will be especially bright. By the way, to make the broth low-calorie, it is recommended to cool it and skim off the congealed fat.
All products for risotto must be of the highest quality, so you should not use wine for the broth just because it turned out to be too sour, or add dried cheese to the rice.
Another feature of the dish is its versatility, because each Italian region cooks it differently, so there are many recipes for how to prepare risotto. Instead of dry white wine, feel free to add dessert or sparkling wines, replace classic hard cheese with soft or blue cheeses, and use creamy cheeses, cream or olive oil as a butter substitute.
Experiments with risotto
In ancient recipes for this dish one could find egg yolks, sausage, sugar, milk and bread crumb, but even now chefs like to experiment with risotto. For example, if you add green peas to a dish, you get a Venetian version. Some Milanese cooks fry onions and garlic with bone marrow, and during the Renaissance this dish was served with ox marrow, making risotto a delicacy.
With asparagus, artichokes, cauliflower, celery and zucchini it is considered a dietary dish - you can add lemon juice to it for piquancy and freshness. Risotto often becomes a filling for pies; it is also used as stuffing for tomatoes, eggplants and peppers, and it is also cooked in the oven as a casserole. Avocado, tomatoes, carrots, beans, sausages, cervelat and other products are also added to this dish.
Risotto can be prepared for dessert by boiling rice in milk or berry broth, and then adding fruits, berries, dried fruits and nuts to it. Sweet risotto with pumpkin, chocolate or chestnuts is very tasty.
Step-by-step risotto recipe
So, you've mastered the theory, now try making classic Milanese risotto with saffron and white wine. All details are described above, so the recipe is given without details.
Ingredients: chicken broth - 5.5 cups, risotto rice - 360 g, dry white wine - 120 ml, onion - 1 pc., butter - 30 g, champignons - 150 g, olive oil - 2 tbsp. l., Parmesan - 120 g, saffron - 1 pinch, salt - to taste, ground black pepper - to taste.
Cooking method:
1. Add saffron to the wine.
2. Bring the broth to a boil and cover with a lid.
3. Finely chop the onion, chop the mushrooms medium-sized and fry in olive oil until softened, this will take about 5 minutes. The onion should retain its color.
4. Add the rice to the onions and stir well for a minute.
5. Pour the saffron wine into the rice, reduce the heat and cook, stirring, until the rice has completely absorbed the wine.
6. Add one ladle of broth to the rice and stir again until absorbed. So pour in a ladle of broth until it runs out. On average, rice takes about 25 minutes to cook; when cooked, it resembles something between a second rice dish and rice soup from which all the liquid has boiled away.
7. Season with salt and pepper, add diced cold butter and grated Parmesan. Stir and serve.
Your family will certainly appreciate Italian risotto, and when you learn how to cook a classic version of the dish, pay attention to other risotto recipes, photos and descriptions of which are published on our website.
Risotto with porcini mushrooms
Mushroom risotto has an appetizing appearance and an extraordinary aroma. Cook 2 liters of chicken broth with carrots, onions and spices. Bring 60 g of dry porcini mushrooms to a boil in a glass of chicken broth and let them brew for half an hour. Chop the swollen mushrooms, strain the liquid, pour back into the broth and bring to a boil.
In 2-3 tbsp. l. olive oil, fry the finely chopped onion until translucent, add 300 g of arborio rice into the pan and fry, stirring, for 3 minutes. Pour in a glass of dry white wine and simmer while stirring for another 3 minutes. Place the mushrooms in the rice, pour in 2 more ladles of broth and cook until the liquid is absorbed. Gradually add broth and stir for 18–20 minutes. Remove the rice from the heat, let it sit for a minute, and then add 40 g of butter and 100 g of grated Parmesan. Serve the risotto on warm plates, garnished with fresh herbs.
The amazing velvety taste and delicate texture of a rice dish cooked truly in Italian - this is what the chefs offer us, sharing their cooking secrets and recipes for classic risotto. This article will tell you about the best traditional versions of the dish.
A little history
There are many legends and speculations regarding in which city, how and when risotto was first prepared, which has captivated all the world's gourmets. His is considered to be a native Italian dish, but historians claim that the roots come from Arab cuisine and date back to the 11th-12th centuries.
Today it is difficult to get to the bottom of the truth, but if you adhere to the opinion of the majority of culinary specialists, then the first variation of the dish arose completely by accident... An allegedly forgetful cook put rice soup on the stove, and having been distracted for a while, he did not notice how all the water had boiled away, and the vegetables were filled with the aroma of spices and vegetables.
Over time, in 1570, the famous culinary guru Bartolomeo Scappi wrote down more than 1000 original recipes for making risotto in his cookbook!
The history of the popular yellow risotto is no less interesting. A Milanese legend says that the apprentice painting the Duomo always added saffron to his paints. At the wedding of his master's daughter, he played a prank on the guests and added saffron to the rice dish.
All those present were at first frightened by the unnatural color of the rice, but after trying it, they came to the conclusion that this the most delicious thing they've ever tasted.
Selecting Tools and Ingredients
This dish is quite difficult to prepare even for masters who know a lot about their craft. For cooking A heavy cast iron skillet is best, a container for decoction of vegetable broth and a ceramic spatula for stirring all ingredients.
Cast iron heats up perfectly and gives off heat well, allowing rice not just to fry, but to simmer without releasing its beneficial substances and charming aroma.
As you can see, no special tools required. In most cases, what you need is found in the kitchen of a modern housewife.
The main ingredient of any risotto is rice. The secrets of his choice are simple. Perfect round grain variety rich in starch, since it is this that contributes to the velvety texture of the dish.
It is worth paying attention to the varieties Vialone Nano, Arborio or Carnaroli This is the perfect rice for risotto. If they are not available, any other round grain rice will do just fine.
Options
There are thousands of variations of this dish, and each of them requires its own special ingredients. Let's consider the most popular recipes that have found recognition in all countries of the world and won the hearts of culinary masters.
With seafood - “Marinara”
This dish requires the following ingredients to prepare:
- rice 100g;
- extra virgin olive oil 20g;
- squid 50 gr.;
- boiled octopus 50 gr.;
- mussels 120 gr.;
- sea cockerels 100 gr.;
- fish broth;
- selected shrimp (headless) 13-15 pieces;
- tomato sauce 15g;
- dry white wine 40 ml;
- parsley;
- salt and pepper to taste.
To start fry until golden brown all available seafood along with herbs in heated olive oil. Add rice and sauté over low heat for two minutes.
After pour in the wine and wait until it evaporates. Pour in the fish broth little by little and then add the tomato sauce.
The rice is brought to full readiness, and then laid out on a plate and generously decorated with any seafood and herbs. Shrimp or clams are the best garnish for marinara.
How to cook risotto at home with seafood (shrimp, mussels, squid) in cream sauce - watch the recipe in the video:
With cheese and mushrooms
According to the recipe for another popular version of risotto - with cheese and porcini mushrooms or champignons - You will need the following ingredients (for 1 serving):
- rice 100g;
- onion 15g;
- parmesan 30 gr.;
- extra virgin olive oil 20g;
- butter 10g;
- a little mushroom broth;
- mushrooms 100g. (white ones are best, but champignons or chanterelles will also work);
- a bunch of parsley;
- a few tablespoons of cognac;
- salt and pepper to taste.
First, fry the mushrooms in hot olive oil, add the onions, and after a few minutes add the rice itself. Sauteing all ingredients should take no more than 3-4 minutes.
After removing from heat, sprinkle the dish with grated cheese and add a piece of butter. Place the mushroom risotto beautifully on a plate and garnish with finely chopped herbs.
How to properly prepare a delicious risotto with mushrooms and cheese at home according to another recipe - watch the video:
Do you know how to make Italian cheese yourself? Find out how to do this with this recipe for making mozzarella at home:
With minced meat
For this dish you will need:
- rice 130 g (preferably arborio);
- red onion 1 pc.;
- bell pepper (multi-colored, half red and half green);
- minced beef 350 gr.;
- 1 large carrot;
- 1 tsp tomato paste + 1 tomato;
- butter and olive oil for frying;
- grated parmesan to taste;
- chicken broth 500-600 ml;
- salt and pepper.
You can complement the dish with a small amount of dry red wine.
Cut the vegetables into small cubes, pour them into a preheated frying pan and fry over low heat for no more than 3-4 minutes. After a golden crust appears, add the minced meat to the vegetables and cook for another 3-4 minutes.
Then add chicken broth. After the broth has evaporated, pour in a little wine and let it evaporate. Add tomato sauce, pepper and salt to taste. Everything should cook together in about 10 minutes., and then feel free to add rice and cook until al dente.
After removing the dish from the heat, sprinkle everything with Parmesan and fresh herbs, add butter and serve.
Other recipes on video
in this subsection you will find the most delicious video recipes for vegetable, mushroom and even apple risotto.
With chicken and mushrooms
Learn how to prepare classic risotto with chicken and mushrooms from this video recipe:
With vegetables (vegetarian)
A classic recipe for making risotto with vegetables at home is presented in this video:
With pumpkin
Find out how to make pumpkin risotto:
Apple
How to make risotto with apples for dessert - see here:
Surely you have tried the popular Italian dessert - ? Find out how to make this delicious cake at home!
How to serve it correctly?
The most popular way to serve risotto, which can be found in all restaurants, is to spread it small round mound on a plate and decoration with Parmesan, herbs, etc.
This is a very satisfying dish, especially when it comes to risotto with seafood, meat, and mushrooms. That's why serve it in small portions, carefully placing it on a large round plate.
To prevent the “slide” from falling apart, use special split molds for serving(they can be replaced with small deep bowls or bowls), where the dish is initially placed, and then placed on a plate and the mold is carefully removed. After this, all that remains is to correct the edges and decorate the culinary masterpiece.
To make risotto look more appetizing, in addition to decorating with grated Parmesan and herbs, you can use fried slices of mushrooms, clams or mussels.
Remember that risotto should be served immediately after it is cooked. This dish is not served cold!
- For cooking It is better to take cast iron cookware with high heat dissipation and the ability to hold high temperatures;
- During preparation Always keep warm broth on hand(vegetable, meat or mushroom), since risotto may “require” additional liquid to complete cooking;
- Best to use parmesan cheese or grana padano, but if this is not available at hand, then the choice must be made on hard varieties of cheese, for example emmental;
- After cooking you should add a little butter to the dish which will make it more appetizing and juicy.
By following these simple tips, you will prepare an unusually tasty dish at home. And you shouldn’t rush: risotto can't be rushed! Don't try to "rush" it by turning up the heat under the frying pan. Only strict adherence to all stages of preparation will give the desired result.
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