Risotto is a recipe that, having mastered it, will be able to understand the subtleties of Italian cooking and enjoy the tasting of the dish. A gorgeous creamy creamy texture and a mildly piquant taste will cause a storm of positive emotions.
How to cook risotto?
An indispensable product for cooking risotto is rice, which is fried in oil until transparent with the addition of vegetables and other ingredients, and then stew until boiling, pouring broth in small portions.
- The ideal rice for risotto is round-grained arborio. No less good for cooking dishes varieties of carnaroli and vialon nano.
- Additional ingredients on which the authentic taste of the ready-made dish depends - high-quality butter, cheese, white dry wine.
- As additional ingredients filling the dish, are all kinds of vegetables, meat, fish, seafood, greens, seasonings, which are dominated by Italian herbs and saffron.
Risotto in Milanese
Preparation of risotto in the Milanese recipe, in addition to the basic ingredients, requires the addition of fresh or in its own juice tomatoes and onion leeks with garlic. Vegetables will give the Italian dish a piquant fresh taste and maintain its lightness. To butter is not burned, it is combined with olive oil.
Ingredients:
- rice - 400 g;
- broth - 1,5 l;
- Parmesan - 50 g;
- onions - 200 g;
- leek - 100 g;
- garlic - 2 teeth;
- tomatoes - 100 g;
- butter - 120 g;
- olive oil - 50 ml;
- white wine - 200 ml;
- saffron - pinch;
- salt, pepper, herbs.
Preparation
- Saffron is poured into 50 ml of boiling water, left for 15 minutes.
- Fry in a mixture of butter onions until soft.
- Add garlic and leeks, warm for 2 minutes, pour rice.
- After 3 minutes, pour in the wine, allow to soak, add a third of the broth, cook, stirring, over medium heat.
- After absorbing moisture, add saffron, continue to quench before boiling rice, pouring broth.
- Season the risotto with herbs, add cheese, tomatoes.
Risotto with seafood - recipe
The next version of the Italian dish for the admirers of seafood. Risotto is a recipe that can be effectively performed with shrimps, mussels or a sea cocktail, so that the nutritious dish acquires an incomparable delicate taste and additional nutritional value, while preserving the cream texture.
Ingredients:
- rice, mussels and shrimp - 400 g;
- broth - 1,5 l;
- onion - 1 piece;
- lemon - 1 piece;
- tomatoes - 200 g;
- butter and olive oil - 50 g;
- white wine - 200 ml;
- salt, pepper, thyme, laurel, greens.
Preparation
- Separately, fry onion with seafood and rice.
- Add to seafood and rice in equal proportion of wine, for three minutes.
- Add the broth to the cereal in portions, boil until cooked.
- Season shrimps and mussels with lemon juice, herbs, spices, add 2 minutes, mix with rice.
- Warm the risotto with shrimps and mussels for a minute, adding greens.
Risotto with mushrooms - recipe
Enjoy the taste of one of the most delicate and delicate versions of an Italian dish you can by preparing risotto with cream and mushrooms. The yogurt with a creamy structure and exquisite mushroom notes acquires additional piquancy by adding garlic, dry thyme, oregano or a mix of Italian herbs.
Ingredients:
- rice - 400 g;
- broth - 1,5 l;
- onion - 1 piece;
- white mushrooms - 0,5 kg;
- garlic - 4 teeth;
- butter and olive oil - 50 g;
- white wine - 200 ml;
- cream - 100 ml;
- Parmesan - 50 g;
- salt, pepper, seasonings.
Preparation
- Fry the onion in oil.
- Add rice, garlic, warm up for 3 minutes, lay mushrooms.
- Pour in the wine, stew the dish for 5-7 minutes.
- The portions are poured into the broth and stewed until the rice is ready.
- Interfere with cream, Parmesan, season the dish, remove from heat.
- Give risotto with porcini mushrooms to infuse for 5 minutes.
Risotto with vegetables - recipe
Risotto with vegetables will please fans of light diet foods. Used in the authentic version of butter in this case can be replaced by olive, thereby reducing the calorie content. Vegetable composition is allowed to be selected, focusing on your taste and availability of products, adding new components.
Ingredients:
- rice - 400 g;
- broth - 1,5 l;
- onions and carrots - 2 pcs .;
- celery stalks - 4 pcs .;
- tomatoes - 2 pcs .;
- garlic - 4 teeth;
- oil - 100 ml;
- green peas - 100 g;
- Parmesan - 50 g;
- salt, pepper, herbs.
Preparation
- Fry onions with carrots, add garlic, celery, peas and rice.
- Warm up the dish for 5 minutes.
- Add a portion of broth, season with vegetable risotto and cook until soft rice.
- Parmesan, greens.
Risotto with chicken recipe
No less attractive is the risotto recipe with chicken and vegetables . As a meat component, cut chunks and spiced chicken breast are used. Carrots, Bulgarian peppers and tomatoes are added for 5-15 minutes before the end of cooking, depending on the desired final softness of the ingredients.
Ingredients:
- rice - 400 g;
- chicken fillet - 350 g;
- broth - 1,5 l;
- onions and carrots - 2 pcs .;
- tomatoes and sweet peppers - 2 pcs .;
- garlic - 4 teeth;
- butter - 100 g;
- salt, pepper, spices for poultry, coriander.
Preparation
- Fry onion in oil, add garlic and rice, warm for 3 minutes.
- Pour in soup of broth, prepare the food until the softness of rice.
- Chop the chicken into pieces, season and fry in oil until blush.
- Add to the rice vegetables, condiments.
- Mix the ready risotto with the meat.
Risotto with pumpkin - recipe
The delicacy of risotto, a simple recipe of which will be presented later, is achieved by adding pumpkin to the pulp. The final taste of the dish will be even softer, softer than in other versions. It can be made more or less spicy, changing the composition of seasonings and spices, adding fresh greens.
Ingredients:
- rice - 400 g;
- pumpkin - 0,5 kg;
- broth - 1,5 l;
- onion - 1 piece;
- garlic - 4 teeth;
- olive oil and parmesan - 100 g;
- salt pepper.
Preparation
- Fry separately in oil pumpkin until blush and onion until soft.
- Add garlic to the onion, after 2 minutes, pour rice, fry for 3 minutes.
- The broth is added in portions, each time allowing to be absorbed.
- After 10 minutes, season the dish, add the pumpkin and continue cooking until the softness of rice.
- Risotto with pumpkin parmesan, greens.
Risotto with fish - recipe
Risotto with fish, the recipe of which will be outlined next, will eclipse other fragrances of the home menu with its fragrance and excellent taste and will take the leading positions in the list of priority culinary compositions. You can use any fish fillet, but especially with tasty food you will get with salmon or trout.
Ingredients:
- rice - 300 g;
- fish - 600 g;
- broth - 1,5 l;
- onion - 2 pieces;
- garlic - 2 teeth;
- white wine - 100 ml;
- butter and parmesan - 100 g;
- salt, pepper, lemon peel.
Preparation
- Pour the onions and garlic into the oil, pour rice, cook for 3 minutes.
- Add wine, and after 5 minutes, pour in a portion of the broth.
- After absorbing moisture, broth the broth in portions until rice is ready.
- Fry the fish in oil, add to the rice.
- Risotto with fish is seasoned with spices, zest and parmesan.
Risotto with bacon
Preparation of risotto at home with the following recommendations will provide a meal rich and nutritious dish. As accompaniment to rice in this case, it is used the smoked bacon or brisket, which will fill the dish with a special aroma and will give an unusual taste.
Ingredients:
- rice - 400 g;
- bacon - 300 g;
- broth - 1,5 l;
- onion - 2 pieces;
- garlic - 4 teeth;
- white wine - 200 ml;
- tomatoes - 4 pcs .;
- oil and parmesan - 100 g;
- salt, pepper, basil.
Preparation
- To fried in oil onions, garlic is laid bacon cubes and rice.
- Prepare the ingredients for 3-4 minutes, pour the wine.
- After absorbing moisture add portions of hot broth, stew ingredients until the softness of the rice.
- Stir in the chopped tomatoes, grated Parmesan, flavor the food to taste, let it brew.
Risotto with spinach
Further on how to prepare a risotto with spinach. This dish is one of the most simple and useful. The proposed laconic composition can be supplemented with all sorts of vegetables, spices and other products, each time receiving a new taste and appearance of an exquisite and original Italian delicacy.
Ingredients:
- rice - 400 g;
- spinach - 2 bunches;
- broth - 1,5-2 l;
- onion - 2-3 pieces;
- white wine - 250 ml;
- oil and parmesan - 100 g;
- salt pepper.
Preparation
- Spinach is allowed in a frying pan until soft and with a half serving of butter, ground in a blender.
- Fry the onion with the remaining oil, pour rice, and after 3 minutes pour the wine.
- After soaking in the moisture, broth is added to the pieces, season the dish and cook until the rice is soft.
- Stir in the spinach spinach, parmesan.
Risotto with mussels - recipe
Using a harmonious combination of rice with mussels, you can prepare another version of an appetizing dish for admirers of seafood. Perfectly complement the palette of taste halves of cherry or cut into slices of ordinary fresh tomatoes, giving a pleasant sourness and a special fragrance.
Ingredients:
- rice - 400 g;
- mussels - 1 kg;
- broth or water - 1,5-2 l;
- onion - 0,5 pieces;
- garlic - 2 teeth;
- tomatoes - 300 g;
- white wine - 100 ml;
- oil and parmesan - 100 g;
- salt pepper.
Preparation
- Boil or fry mussels.
- Fry the onions and garlic in oil.
- Pour rice, fry for 3 minutes, pour in the wine.
- After 5 minutes begin to add broth or water in portions and stew the dish until the softness of the cereal.
- Season the mass, mix mussels, parmesan and tomatoes.
- Warm the risotto with mussels for 2 minutes.
Risotto with pear and gorgonzola
If you replace traditional Parmesan with Gorgonzola as a part of the dish, and as a accompaniment to rice use a caramelized pear, you will be able to cook a restaurant-grade dish at home and enjoy it with an excellent and delicious taste and surprise with an unusual combination of products of household members or guests.
Ingredients:
- rice - 300 g;
- gorgonzola - 200 g;
- broth or water - 1.5 liters;
- onion - 2 pieces;
- sweet pears - 2 pcs .;
- white wine - 200 ml;
- oil - 100 g;
- salt pepper.
Preparation
- Fry the onion in oil.
- Add the rice, fry for 3 minutes.
- Wine is poured in, and after 5 minutes a hot broth is poured in portions.
- In the frying pan caramelized chopped pear.
- Add gorgonzola and pears to the rice.
- Warm up the risotto with cheese and slices of fruit yet a mush.
Risotto in the Multivariate - recipe
Risotto is a recipe easily executed with the help of a multivark. The kitchen assistant is able to do any version of the dish, from classical to the most original and exquisite. Even using the usual round-grained rice of non-Italian varieties, you can get a very decent final taste characteristics of the food.
Ingredients:
- rice - 400 g;
- mushrooms or chicken - 300 g;
- broth or water - 800 ml;
- onion - 2 pieces;
- cream - 2 pieces;
- white wine - 200 ml;
- oil - 100 g;
- cheese - 100 g;
- salt pepper.
Preparation
- Roast the onion in the "Hot" mode.
- Add mushrooms or chicken, fry 10 minutes.
- Pour rice, after 5 minutes, wine, cream and broth.
- Season the dish, switch the device to "Quenching" and cook for 20 minutes
- Ribrate the risotto in a multibar with grated cheese, stir.