Risotto is a classic dish of Italian cuisine, beloved and revered in all countries! The mandatory ingredients of this dish are rice and cheese. It is ideal for lunch or a hearty dinner. Let's consider with you the classic recipes for cooking risotto.
A classic risotto recipe with mushrooms
Ingredients:
- fresh ceps - 600 g;
- chicken broth - 750 ml;
- bulb - 1 piece;
- olive oil - 4 tbsp. spoons;
- butter - 100 g;
- spice;
- rice - 300 g;
- cheese - 150 g;
- fresh parsley - 0.5 bunch;
- garlic - 3 cloves
Preparation
To prepare the risotto, we prepare all the ingredients first. To do this, chicken broth is poured into a deep saucepan, put on a weak fire and cover it with a lid. This time, we clean the garlic and chop it up finely. In a frying pan pour a few spoons of olive oil, spread the chopped mushrooms and fry them for 5 minutes, stirring with a kitchen spatula. Then add the garlic, throw spices to taste and pass for 5 minutes and then remove from the plate. Purified bulb shred, and the cheese rubbed on the grater. In another frying pan, melt a piece of oil, throw the onion and brown it until it is transparent. Next lay out the rice, stir and fry 3 minutes, gradually pouring hot broth. Once the rice is ready, add the cooked mushrooms, cheese and chopped parsley. All mixed, let the dish stand under the lid for 5 minutes, and then lay out on plates and immediately serve risotto on the table.
Classic recipe risotto with chicken
Ingredients:
- vegetable oil - 300 ml;
- chicken meat - 500 g;
- Butter - 20 ml;
- rice - 1,5 items;
- carrots - 1 piece;
- fillet of chicken - 400 g;
- spice;
- cheese - 70 g;
- white dry wine - 1 item;
- chicken broth - 3 tbsp.
Preparation
The classic recipe for risotto with chicken meat is quite simple. Carrots are cleaned and grated on a grater. Frying pan warm well, pour the vegetable oil, put a piece of creamy and mix. Spread the carrots and pass it for 5 minutes. Chicken fillet cut into slices, add to the roast, pour a little water and stew for 10 minutes. Then we pour out the washed rice, pour in the dry white wine, close it with a lid and take it to the boil. Next, drive carefully a hot chicken broth, throw spices and reduce fire. Stew the risotto until it is ready, adding water as needed, so that the rice is not dry, but does not float in the water. At the end of the preparation, sprinkle abundantly with grated cheese, mix and spread out on portions plates.
Classic recipe risotto with seafood
Ingredients:
- rice - 2 items;
- broth chicken - 4 items;
- bulb - 1 piece;
- white dry wine - 0,5 items;
- water - 0.5;
- seafood cocktail - 200 g;
- spice;
- cheese - 50 g.
Preparation
Let's consider with you one more classic recipe risotto in a multivark. Frozen seafood cocktail is boiled in boiling water, adding spices and lemon juice, for 1 minute. In the bowl, melt a piece of butter, spread the washed rice and mix well. Bulb and garlic is cleaned, crushed and added together with rosemary and thyme to rice. Fill all with a small amount of broth and white wine, close the lid and prepare the risotto in the "Plov" mode. After 15 minutes, open the lid of the device, lay out seafood and pour out the remaining broth. Thoroughly mix the dish and continue to cook until the sound signal. After that, we shift the risotto onto a dish, add the fried vegetables and sprinkle with grated cheese.