Risotto is a common Italian rice dish, which will cause admiration for all your guests. It is prepared quickly enough, but it turns out very satisfying, tasty and useful. Let's consider with you the different ways of making this dish, and you will choose for yourself more suitable and simple.
Risotto in the multivariate
Ingredients:
- rice - 2 items;
- broth chicken - 30 ml;
- garlic - 2 cloves;
- white mushrooms - 200 g;
- white wine - 0,5 items;
- vegetable oil - 100 ml;
- cheese - 100 g;
- cream - 100 ml.
Preparation
So, let's tell you how to prepare a crumbly and tasty risotto with vegetables. The bulb is cleaned, shredded in small cubes. Multivarka included on the "Baking" mode, pour into the bowl of the oil, lay out the ray and passer it to softness. Garlic is cleaned, crushed with a knife and added to the onion. Fresh mushrooms are processed, cut into plates and spread to vegetables. Fry all together for a few minutes, and then pour a neatly white wine and, stirring, wait until it evaporates. Now pour rice, add low-fat cream, add filtered water and chicken broth. Periodically stirring, bring the rice to readiness. Now we put the "Quenching" mode on the device and detect exactly 15 minutes. Close the lid and wait for the beep. 5 minutes before the end we throw in the risotto the grated cheese, carefully mix and decorate the dish before serving chopped greens.
Risotto with chicken recipe
Ingredients:
- chicken meat - 500 g;
- vegetable oil - 30 ml;
- chicken fillet - 500 g;
- garlic - 1 clove;
- long rice - 1,5 items;
- carrots - 1 piece;
- spice:
- white dry wine - 1 item;
- cheese of hard varieties - 100 g;
- chicken broth - 3 tbsp.
Preparation
Now we will tell you how to cook risotto at home. Carrots are cleaned and grated. Frying pan heat, pour a little oil and throw a clove of garlic. When it is a little brown, immediately take it out and on the fragrant oil we pass the carrots. Chicken fillet cut into pieces and put in a frying pan. Simmer all together, stirring occasionally. Now we throw dry rice, pour in the white wine, mix and weigh under the lid. When all the alcohol is evaporated, pour in the chicken broth, throw the spices and cook the rice until ready. At the very end of the preparation, the cheese is rubbed on a large grater and sprinkled with a classic risotto.
Italian risotto with seafood
Ingredients:
- chicken broth - 1 l;
- eggplant - 1 piece;
- tomatoes in its own juice - 250 g;
- rice - 250 g;
- shrimps peeled - 100 g;
- cheese - 60 g;
- capers - 30 g;
- butter - 20 g;
- olive oil - 20 ml;
- eggplant - 1 piece;
- bulb - 1 pc.
Preparation
To prepare the risotto, the onions are cleaned and cut into cubes. The eggplant is processed, rinsed and, together with the onion, we put it in a frying pan with a well-heated olive oil. Fry vegetables for 10 minutes, and then add crushed tomatoes, capers and peeled shrimps. Thoroughly mix everything, weaken the couple