Rizo recipe. Master class: the perfect risotto at home

There is no classic risotto recipe. The constant components of this dish are rice and broth. But the rest of the ingredients may vary.

However, there are several general rules risotto preparations to follow.

10 secrets of the perfect risotto

1. For risotto, you need to choose round, starchy varieties of rice. The best varieties are Arborio, Carnaroli, Baldo and Vialone Nano. Sometimes manufacturers specifically indicate on rice packages that it is suitable for risotto.
2. At the beginning of cooking, it is almost always fried. onion. It should soften, but not brown.
3. Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be saturated with oil and become translucent.
4. Almost always dry white wine is added to risotto. It gives the dish a special flavor. But if you don't want to use alcohol, just replace it with broth.
5. For any risotto, vegetable broth is also suitable. Sometimes mushroom, fish or beef will be appropriate. In extreme cases, the broth can be replaced with water with bouillon cubes dissolved in it.
6. The broth must be hot, but not boiling.
7. The liquid must be added in parts - about one ladle at a time. The next portion is poured in after the previous one has evaporated. In this case, you need to stir the rice often and cook over low heat.
8. It takes about 20-25 minutes to cook rice. The rice grains should remain slightly firm, but the risotto itself should be creamy. If it gets dry, add more broth.
9. The broth and parmesan, which is almost always added to risotto, are quite salty. Therefore, you need to carefully salt the finished dish.
10. After cooking, cover the risotto with a lid and leave for 3-5 minutes. Serve hot.

Ingredients:

• 1 l chicken broth;
• 1 teaspoon of saffron;
• 1 onion;
• 200 g of rice;
• 100 ml dry white wine;
• 50 g parmesan;
• salt is optional.

Cooking

Heat up the broth and add the saffron to it. Heat olive oil and a tablespoon of butter in a saucepan. Saute finely chopped onion until soft.

Add rice to the onion and fry for a couple of minutes. Pour in the wine and, stirring, wait until it is absorbed into the rice. Gradually pour in the saffron stock.

Add the rest butter and grated cheese and mix the risotto well. Salt if necessary.

Ingredients:

• 300 g mushrooms (champignons or porcini);
• 1 tablespoon of olive oil;
• 2 tablespoons of butter;
• 1 onion;
• 200 g of rice;
• 50 ml dry white wine;
• 1 liter chicken, mushroom or vegetable broth;
• 1 clove of garlic;
• several sprigs of parsley;
• 50 g parmesan;
• salt is optional.

Cooking

Cut the mushrooms into thin slices and place in a pan with heated olive oil. Saute until mushrooms are browned.

Melt the butter in a saucepan. Add finely chopped onion and sauté until soft. Add rice and cook, stirring, for a couple of minutes.

Pour wine into saucepan. When it is absorbed into the rice, gradually pour in the hot broth. Then add minced garlic, sautéed mushrooms, chopped parsley, grated parmesan and salt and mix well.

Ingredients:

• 450 g chicken thighs without skin and bones;
• salt - to taste;
• 2 tablespoons of olive oil;
• 1 onion;
• 3 cloves of garlic;
• 300 g of rice;
• 200 ml dry white wine;
• 1 liter chicken broth;
• 1 teaspoon grated lemon zest;
• 30 g parmesan;
• a few sprigs of basil;
• a few sprigs of parsley.

Cooking

Rub the chicken with salt and pepper. You can use other seasonings according to your taste. Heat olive oil in a skillet over medium heat. Add chicken and fry for 4-5 minutes on each side until golden brown. Cool and cut into small pieces.

Melt the butter in a saucepan and fry the finely chopped onion until soft. Add minced garlic and fry for another minute. Add rice to vegetables and lightly fry.

Gradually pour wine and hot broth into the rice. Then add the lemon zest, grated Parmesan, chicken, some of the chopped herbs, and salt (if needed). Sprinkle the risotto with the remaining herbs before serving.

Ingredients:

• 1 onion;
• 4 cloves of garlic;
• 200 g of rice;
• 950 ml chicken broth;
• 350 ml dry white wine;
• 2 lemons;
• several sprigs of parsley;
• 1 teaspoon ground red pepper;
• 450 g of peeled shrimp;
• salt - to taste;
• 100 g parmesan.

Cooking

Melt one tablespoon of butter in a saucepan. Cut the onion into small cubes and fry in oil until soft. Add one minced garlic clove and cook for a couple more minutes.

Add rice to vegetables and stir-fry for a few minutes. Pour the hot broth and 250 ml of wine into the saucepan in parts.

Melt the remaining butter in another pan. Add three minced garlic cloves, the juice of two lemons, a piece of chopped parsley and red pepper and cook, stirring, for two minutes.

Put the shrimp in the pan, season with salt and fry them over medium heat for 3-4 minutes. Pour in the remaining wine and bring to a boil.

Add the shrimp along with the sauce and grated parmesan to the rice and mix well. Salt if necessary. Sprinkle the risotto with chopped parsley before serving.

Ingredients:

• 1 tablespoon of butter;
• 1 onion;
• 250 g of rice;
• 100 ml dry white wine;
• 1 liter vegetable or fish broth;
• 250 g smoked mackerel;
• a few green onion feathers;
• 100 g spinach;
• salt is optional.

Cooking

Melt the butter in a saucepan and fry the chopped onion in it. Add rice and fry for a couple of minutes.

Gradually add wine and hot broth to the rice. Then add the fish, cut into small pieces, chopped green onion and spinach and stir.

Cook a little more until the spinach softens. Add salt to the risotto if needed.

Ingredients:

• 2 tablespoons of butter;
• 1 onion;
• 100 g bacon;
• 1 bunch of fresh thyme;
• 400 g of rice;
• 150 ml dry white wine;
• 1 liter chicken or vegetable broth;
• 200 g frozen peas;
• salt - optional;
• ground black pepper - to taste;
• 100 g goat cheese;
• 75 g parmesan.

Cooking

Melt the butter in a saucepan. Put finely chopped onion, small pieces of bacon and thyme into it and cook for several minutes until the onion softens. Add rice and fry lightly.

Gradually pour the wine and almost all of the hot broth into the rice. Add peas, remaining broth, salt and pepper. Remove the saucepan from the heat, add half the goat cheese and parmesan and stir to combine. Sprinkle the risotto with the remaining cheese before serving.

Ingredients:

• 1 large eggplant;
• 800 g of tomatoes;
• salt - to taste;
• a few sprigs of fresh thyme or ½ teaspoon dried thyme
• 1 onion;
• 1 clove of garlic;
• 250 g of rice;
• 100 ml dry white wine;
• 1½ liters vegetable or chicken broth;
• ground black pepper - to taste;
• 30 g parmesan.

Cooking

Line a baking sheet with foil and brush with a tablespoon of oil. Cut the eggplant in half lengthwise, make a few cuts at the cut points and place the vegetables on a baking sheet. Bake at 230°C for about 20 minutes.

Cut the tomatoes and cooled eggplant into small cubes. Heat a spoonful of oil in a frying pan, put vegetables there and add salt and thyme. Cook, stirring, for 10-15 minutes until the tomatoes are soft.

Heat the remaining oil in a saucepan and fry the finely chopped onion. Add minced garlic and cook for a couple more minutes. Then put rice in a saucepan and lightly fry.

Pour wine over rice. When it has evaporated, add the vegetable mixture and stir. Gradually pour in the hot broth. Add pepper, grated parmesan, salt if necessary and mix.

Ingredients:

• 1 onion;
• 1 clove of garlic;
• 2 celery stalks;
• 1 tablespoon of butter;
• 1-2 teaspoons of olive oil;
• 2 small zucchini;
• 800 ml vegetable broth;
• 1 bunch of basil;
• 300 g of rice;
• 200 ml dry white wine;
• 250 g mozzarella;
• 40 g parmesan;
• salt - optional;
• ground black pepper - to taste;
• 1 red chili.

Cooking

Cut the onion, garlic and celery into small cubes. Melt the butter in a saucepan over low heat. Add olive oil, chopped vegetables and some water. Cook, stirring, for about 5 minutes until the vegetables soften.

Cut the zucchini lengthwise into four parts and cut each of them into small pieces. Heat the vegetable broth, add the basil stalks to it, boil for a few minutes and remove the stalks. They are only for flavor.

Put rice in a saucepan, mix and fry for about a minute. Add the wine and cook, stirring, until the rice absorbs it. Gradually pour in ⅔ of the broth, then add the zucchini and gradually add the remaining broth.

Remove the risotto from the heat. Add half the finely chopped basil leaves, mozzarella pieces, half the grated parmesan, salt and pepper. Stir and leave covered for a couple of minutes.

Remove seeds from chili and cut into small pieces. Sprinkle the risotto with the chili, remaining basil leaves and grated cheese before serving.

Ingredients:

• 1 kg pumpkin pulp;
• 1 bunch of fresh sage;
• 3 tablespoons of olive oil;
• 3 tablespoons of butter;
• 1 onion;
• 300 g of rice;
• 100 ml dry white wine;
• 1½ l vegetable broth;
• 50 g parmesan;
• salt is optional.

Cooking

Cut pumpkin into small cubes. Chop up half of the sage leaves. Place the pumpkin and chopped sage on a baking sheet, drizzle with a tablespoon of oil and toss to combine. Bake at 220°C for 30 minutes until pumpkin is tender.

Meanwhile, melt half the butter in a saucepan. Saute finely chopped onion until soft. Add rice and stir-fry for a few minutes. Gradually add wine and hot broth to the rice.

In another pan, heat the remaining olive oil, add the sage leaves and fry until slightly crispy. Transfer the sage to a paper towel to drain excess oil.

Puree half of the baked pumpkin. Add to rice pumpkin puree, the remaining butter and grated parmesan and mix thoroughly. Salt if necessary. Garnish the risotto with pumpkin slices and sage leaves before serving.

Ingredients:

• 1 tablespoon of butter;
• 1 onion;
• 120 g of rice;
• 100 ml dry white wine;
• 500 ml vegetable broth;
• 300 g pears;
• 60 g blue cheese;
• 20 g parmesan;
• salt is optional.

Cooking

Melt the butter in a saucepan and fry the finely chopped onion. Add rice and fry for a few more minutes.

Gradually pour in the wine and most of the hot broth. Remove skins and seeds from pears and cut into small pieces. Add the pears and the remaining stock to the rice and cook until the fruit softens.

Add blue cheese chunks and grated Parmesan and mix thoroughly. Salt the risotto if necessary.

Italian cuisine has long been the main attraction of the republic, attracting the interest of millions of gourmets from all over the world. However, in order to learn how to cook risotto, which has become a symbol of the northern part of the country, it is not at all necessary to cross foreign borders.

The first official mention of this most popular Italian dish was recorded in the "Treatise on Culinary" in the middle of the 19th century. Who exactly invented risotto is not known for certain.

They tell about a young glassblower who decided to use saffron not only in his craft, but also to add it to rice boiled for a wedding celebration. The effect exceeded all expectations - the grain became the main dish of the table, an ingredient that the best Italian masters "conjure" even today.

Varieties of dishes depend on the regions of the state.

• So, they distinguish the Piedmontese version with the addition of meat and wine.
• In Milan, they prepare a dish on the bone marrow, seasoning the products with cheese and saffron.
• The inhabitants of Mantua supplemented the meal with Parmesan and Mortadella (boiled sausage).

There is also a risotto with vegetables and mushrooms, and for lovers of liquid food, the chefs serve thick fragrant soup seasoned with pinchetta and green peas.

The once invented dish is so universal that every master who “imposed” his culinary touch on the canvas of culinary food becomes the author of the created masterpiece.

Classic white wine risotto recipe

Despite the many variations in the preparation of the dish, the Milanese version of the dish is recognized as traditional.

Composition of products:

• bone marrow (beef) - 60 g;
• hot broth - 2 l;
• rice (preferably varieties "Carnaroli", "Arborio", "Vialone Nano") - 600 g;
• white wine - 200 ml;
• onion - ½ head;
• oil (olive or butter) - 120 g;
• shavings grated cheese("Grana Padano", "Parmesan") - 100 g;
• saffron stigmas (a bag of ground composition) - 30 pcs.

Cooking method:

1. Melt the butter in a frying pan with high sides, fry the chopped onion and bone marrow in it. The vegetable should be soft and translucent.
2. Further add Italian rice, which in no case is washed in order to preserve the starch and get the dish of the desired consistency.
3. Fry the grains to a brilliant state, pour wine, continue heating over high heat until the liquid evaporates. Alcohol will not only open the pores of each grain, but also complement them with pleasant wine notes.
4. Pour in part of the hot broth, covering the entire amount of rice, add crushed saffron. We do not interfere with the composition for two minutes, allowing the gluten to be completely released, then we actively work with a wooden spatula.
5. The subsequent addition of portions of the broth is done after the next part is completely absorbed by the rice.
6. We beat the butter, combine with grated Parmesan (Pecorino), we introduce the composition into an almost ready dish.

In this way, the Italians create a delicate creamy texture in risotto. We always remember the classics of cooking!

Cooking with chicken

Poultry meat is most often used in the creation of "little rice", which is the Italian word for risotto.

Dish Ingredients:

• black olives - 80 g;
• chicken breasts - 800 g;
• shavings of grated cheese - 100 g;
• rice - 600 g;
• bulb;
• broth (vegetable or meat) - 2 l;
• olive oil - 120 g;
• paprika - 2 g.

Cooking:

1. We heat natural oil and fry the rice in it until a smooth film appears on it. Season the grains with paprika and the desired amount of salt. Add portions of broth according to the original Italian technology until the grain is soft.
2. Pass the finely chopped onion in olive oil, add the diced breast (2 cm) and process the product for up to 2 minutes over high heat.
3. We spread the fried poultry meat in almost ready-made rice and gently mix the composition. Add cheese chips and send food for 6 minutes to the oven (200°C).

Oven-aged risotto has acquired the magical taste of a truly Italian dish.

With seafood at home

We improve our knowledge with information about preparing a healthy meal with the presence of your favorite seafood.

Required components:

• oysters and mussels - 400 g each;
• peeled squid - 200 g each;
• rice - 350 g;
• wine (dry varieties) - 100 ml;
• onion, clove of garlic, chili;
• olive oil - 40 g;
• fish broth - 250 ml;
• carrots and celery - 1 pc.;
• salt, parsley, pepper.

Cooking technology:

1. Peeled and washed squid cut into rings. Put the mussels in a pan and add 2 tablespoons of wine to them. We heat the mollusks until the shells open and remove them from the shells.
2. Cut vegetables, fry in oil, add rice and wine. When the alcohol evaporates, spread the squid, chopped parsley, pour in the broth in portions, adding it as it is absorbed by the grain.
3. We place shrimp, mussels, squid and oysters in a dish. Season everything with salt and pepper, then remove from heat.

Risotto with seafood will warm you in the cold season and cheer you up on the most cloudy, rainy days.

Risotto with mushrooms

List of ingredients:

• white mushrooms - 300 g;
• bulb;
• rice - 300 g;
• clove of garlic;
• vegetable broth - 1 l;
• oil (olive and butter) - 30 g each;
• cheese - 60 g;
• salt, pepper, parsley.

Step by step preparation:

1. Pour 2 liters of purified water into the pan. We place coarsely chopped onions, celery and carrots in it. Salt and boil the vegetables until cooked, filter the fragrant broth.
2. Fry chopped garlic in oil. We spread the mushrooms divided into plates to it, salt and pepper them. Cook for another 10 minutes until golden brown.
3. In another pan, sauté the chopped onion in oil. When it becomes soft, pour in the rice, fry the grains for three minutes and pour in portions of the cooked broth.
4. Put the mushrooms into the almost ready rice and after 7 minutes. we set the container off the fire. Season the dish with grated cheese and the remaining butter, carefully mix the fragrant mass.

The presented dish will be a wonderful decoration for any holiday table.

Delicate dish with minced meat

Very satisfying and appetizing food, vaguely reminiscent of our naval pasta. It is just as tasty, simple and economical food from affordable products.

List of components:

• a can of canned peas and tomatoes;
• carrot and pickled cucumber;
• homemade minced meat - 400 g;
• rice - 200 g;
• Parmesan cheese - 100 g;
• butter - 50 g;
• wine (Vermouth, Sherry) - 120 ml.

Cooking method:

1. We remove the peel from the pickled tomatoes and grind them with a blender along with aromatic brine. Pour the resulting composition into the pan, after dropping a little oil into it. Add 500 ml of purified water, heat the tomato mass to a boil, reduce the heat to a minimum.
2. Pour oil into a large frying pan and heat. We put in it chopped meat, chopped cucumber, carrot, pepper and salt. Cooking 10 minutes.
3. We add wine to the products, and after 2 minutes. Pour rice and level its layer. Add 2 cups hot tomato mixture. We continue the process by languishing, adding new portions of the tomato composition until the grains become soft.

Season the finished risotto with chopped herbs, grated cheese and bright green peas. Mix all ingredients and serve hot.

How to cook in a slow cooker

For getting the perfect dish in an electrical appliance, we use Arborio rice, which has a high starch content.

Required products:

• favorite mushrooms - 300 g;
• rice - 360 g;
• Parmesan cheese - 120 g;
• garlic cloves - 2 pcs.;
• olive oil - 100 ml;
• turnip onion;
• Sherry (other wine) - 100 ml;
• cream - 100 ml;
• bouillon cube.

Cooking process:

1. Pour oil into the multicooker bowl, put the onion chopped into cubes and fry it for 10 minutes, setting the "Baking" mode.
2. Add chopped mushrooms and continue cooking for the same amount of time.
3. Then pour in the rice, heat the cereal for 2 minutes and pour in the wine.
4. We dissolve the broth cube in 800 ml of water and send the composition to the capacity of the unit after the alcohol has completely evaporated from there. Add cream, salt and pepper, chopped garlic. We simmer everything together for a quarter of an hour using the Rice program.

Season the prepared risotto with grated cheese and leave for 30 minutes.

The food turned out to be luxurious - tender, creamy, pleasantly fluid. Like real Italians!

Vegetarian, with vegetables

Prudent masters of risotto cooking did not ignore the interests of people who prefer vegetarian food.

Composition of ingredients:

• sweet yellow pepper;
• carrot;
• rice - 300 g;
• cheese chips - 20 g;
• eggplant and zucchini - 100 g each;
• green peas - 60 g;
• cherry tomatoes - 150 g;
• vegetable broth - 1 l;
• celery and turnip;
• wine - 50 ml;
• regular sugar - 30 g;
• olive oil - 200 ml;
• salt pepper.

Preparing the risotto:

1. Divide the cherry tomatoes in half. The remaining vegetables (except onions) are chopped into small pieces of approximately the same size.
2. Simmer half of the chopped onion in oil (butter and olive) until soft. After that, we spread zucchini, blue ones, half of the composition of carrots to it, Bell pepper, green pea and salt.
3. Fry the rest of the sweet root crop, the second half of the onion and celery separately for 10 minutes. Add the rice, heat it up slightly and pour in the wine. After the alcohol has evaporated, we add portions of the broth.
4. When the cereal absorbs the required amount of liquid, put the halves of miniature tomatoes into it and mix the food, sprinkling with cheese chips and chopped parsley.

Risotto with vegetables turned out unusually tasty and nutritious. Food and energy value food is top notch!

Cooking method:

1. Finely chopped onions are fried until soft in a mixture of oils along with whole cloves of garlic.
2. We remove burning pieces from the pan, put rice in their place and heat the grains for 7 minutes. After that, pour a glass of water or broth, season with salt, saffron, pepper. Then we act in the usual way, adjusting the amount of liquid by the degree of evaporation and the readiness of the cereal.
3. The recipe with shrimp allows the use of an alcoholic component. We already know how to do this from the classic way of making risotto with white wine.
4. We continue cooking, constantly stirring the dish. When the rice reaches the desired condition, add to it the salmon, shrimps and greens cut into medium pieces.

We heat all the components together for another 5 minutes, after which we serve a hot dish, enjoying its spicy taste.

Risotto with corn and peas

Ingredients:

• rice - 150 g;
• peas and corn (canned) - 150 g each;
• chilli;
• onion head;
• broth - 300 ml;
• 2 cm ginger root;
• vegetable oil.

Cooking process:

1. Finely chop the turnip and heat it in oil along with a piece of chopped ginger.
2. After 3 minutes, send rice for risotto to the pan, pour in a third of the broth (chicken or vegetable) and mix the composition. Very quickly, small grains, as if alive, will begin to increase in size, actively absorbing aromatic moisture.
3. After 7 minutes, we attach the rest of the liquid. We supplement the dish with corn, peas and chopped chili. Season everything with salt and pepper, Provence herbs and spices. We simmer the food until the rice is fully cooked.

The contrast of multi-colored products that make up risotto is reminiscent of a bright spring lawn. Just like in the Italian Dolomites.

Unusual recipe with cuttlefish ink

Even though we are used to exotic dishes, one name of this dish is capable of introducing a person, figuratively speaking, into a short-term stupor. The exit from this state will come very quickly and will be extremely pleasant!

Ingredients:

• fish broth - 500 ml;
• onion and clove of garlic;
• shrimp (large) and scallops - 5 pcs.;
• olive oil - 300 ml;
• rice "Viola" - 250 g;
• cuttlefish ink - 1 tbsp. l.;
• lemon juice - 1 tsp;
• salt pepper.

Cooking an unusual risotto:

1. Saute chopped garlic and chopped onion in oil.
2. When the vegetables become soft, add seafood and heat everything together for another 5 minutes. We put a few scallops and shrimp in a bowl for decoration.
3. Next, we put rice and cuttlefish ink to the semi-finished ingredients, pour in part of the broth and prepare our unusual dish in the traditional way. Grains should reach the state of al dente (“by the tooth”), as the Italians say.
4. We serve food in a deep plate, decorate it with shrimp and scallops.

Italian chefs, the true keepers of national traditions, know best how to cook risotto according to ancient motives. However, they also allow themselves to “correct” the ancient recipe. Why don't we show a little intelligent initiative and imagination to make our modest contribution to the never-stopping culinary process.

And who would have thought that it is so difficult to cook it well. The name is translated into Russian as "rice". Indeed, the basis of the dish is the right rice. The best varieties: Vialone Nano, Carnarolli and Arborio. They are distinguished by a high content of starch and the ability to keep their shape well. Such "risinki" will ideally contain aromas and convey the amazing harmony of all ingredients. Another secret is in the components tab. Rice should consistently and completely absorb all liquids: olive oil, wine, broth. But, at the same time, remain "al dente" - with a noticeably hard core.

The five most commonly used ingredients in recipes are:

It is important to remember that risotto is capricious and does not forgive inattention. It must be constantly stirred, not for a minute leaving the stove. Do not cover the dish with a lid. In no case should you miss the moment when cooking must be completed before the gourmet dish has turned into a banal porridge. The beauty of real risotto is that almost everything can be added to it: various types of meat, seafood, vegetables, mushrooms. And each option will be a table decoration and a gastronomic feast.

Risotto is one of the culinary symbols of Italy along with pizza and spaghetti. Risotto is made from rice of certain varieties with different additives, the method of preparing risotto is important, it is thanks to this that risotto becomes incredible delicious dish rather than plain rice porridge. A simple recipe for making risotto, if you know and follow the cooking technology.

They say that risotto appeared randomly, one cook, while cooking rice soup, was distracted by something, and when he returned to his dish, the liquid boiled away, and in the pan a surprisingly tender and creamy texture of rice mixture with vegetables was obtained. The first risotto recipes appeared around the 16th century, but now there are more than a thousand risotto recipes, it is prepared not only with vegetables and meat, but also with fruits. To cook risotto at home, you need to follow a few simple rules and then the evening of Italian food will succeed!

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How to cook risotto at home the secrets of a simple recipe

To prepare classic risotto There are a few important things to be aware of:

The main ingredient in risotto is rice. To prepare risotto at home, Italian housewives use only rice varieties: arborio, carnaroli and vialone nano. In our case, it is ideal to buy rice with the inscription “for risotto” in the store, but this rice will be expensive, there is an alternative, you can use regular round rice. In order for round rice to become suitable for making risotto, it must be soaked for three hours, after which the water is drained and the rice is thoroughly washed;

The second important ingredient in risotto is the broth. The broth can be fish, meat, vegetable, chicken broth in the classic risotto recipe. The broth must be boiled in good water with the addition of root crops. And it's just as good to add a bouquet of garni: parsley, thyme and bay leaf, diluted with tarragon, basil, rosemary, thyme and savory. Thus, the broth will turn out rich and fragrant. It is good to add a sprig of tarragon to chicken broth before cooking, and a sprig of dill is suitable for seafood broth;

The third important ingredient of risotto: cheese, it also has certain requirements, the classic recipe uses such varieties of cheeses: hard grained parmesan or grana padano. In our case, it is possible to replace the cheese with one that is available in our stores: sour cream, Russian, Dutch and soft cheese with mold. Italians do not add cheese to seafood risotto, because. consider these products to be incompatible;

The fourth obligatory ingredient of risotto: dry white wine and there can be no compromises;

The secret ingredient in the classic risotto recipe: saffron. Only 2-3 stamens of the spice are dipped into the finished broth or dry wine until the color of the liquid changes to orange, this will take some time;

If risotto is not prepared from seafood and cheese is present in the risotto recipe, then it is better not to add salt to the dish, because. well-aged cheeses have a slightly salty and spicy taste. Taste the risotto before serving and add salt if necessary;

Only butter is added to risotto, not olive oil;

Risotto is cooked in a pan, not a pot.

Risotto classic recipe

Ingredients:

chicken broth - 5.5 cups,

rice for risotto - 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, black ground pepper- taste.

Cooking method:

1. Dissolve saffron in wine.

2. Bring the pre-prepared broth to a boil and do not open the lid so as not to cool it.

3. Fry the chopped mushrooms and onion in olive oil until softened for about 5 minutes, so that the onion retains its color.

4. Add rice to the pan with onions and mushrooms and stir for a minute.

5. Pour the wine with dissolved saffron into the pan with rice and vegetables, cook until the rice absorbs all the liquid.

6. Add one ladle of broth to rice until the previous one has completely evaporated. So until you pour all the broth into the risotto. You will need about 25 minutes for this, the finished risotto will resemble something between rice soups and rice porridge.

7. Season with salt, add chilled diced butter to the risotto, also add grated Parmesan cheese on a coarse grater. Mix everything and you can serve.

There are several versions of the origin of risotto. It is not known for certain who and when the recipe was invented. It is generally accepted that risotto originated in northern Italy.

Many restaurants in the world offer on the menu classic recipe risotto with chicken, seafood, vegetables or mushrooms. The simplicity of the technique and the available ingredients make it possible to cook a gourmet dish at home.

Risotto looks festive and can decorate not only the everyday dining table, but also become the highlight of the festive menu. Risotto can be not only a classic with chicken meat, but also a lean, vegan dish with vegetables.

Vialone, carnaroli and arborio are suitable for making risotto. These three types of rice contain a lot of starch. When cooking, it is better to use olive oil.

The classic and most popular recipe is chicken risotto. In order for the risotto to acquire the desired structure, rice must be periodically mixed during cooking.

This simple recipe can be prepared every day for lunch, served on the festive table.

Ingredients:

• 400 gr. chicken meat;
• 200 gr. rice
• 1 liter of water;
• 50 gr. parmesan cheese;
• 2 onions;
• 1 carrot;
• 100 gr. celery root;
• 1 bell pepper;
• 30 gr. butter;
• 90 ml dry white wine;
• 1 st. l. vegetable oil;
• saffron;
• Bay leaf;
• salt;
• pepper.

Cooking:

1. Prepare the broth. Put the chicken meat, previously cleaned from the film, into the water. Add bay leaf, onion, carrot and spices. Boil the broth for 35-40 minutes. Then take out the meat, salt the broth and cook for a few minutes under the lid.
2. Cut the meat into medium pieces.
3. Pour broth over saffron.
4. In a hot skillet, mix butter and vegetable oil.
5. Add finely chopped onion to the pan and fry until translucent, do not fry.
6. Do not rinse rice before cooking. Pour the cereal into the pan.
7. Fry the rice until it has absorbed all the oil.
8. Pour in the wine.
9. When the wine is absorbed, pour in a cup of broth. Wait until the liquid is completely absorbed. Gradually add the remaining broth to the rice.
10. After 15 minutes, add the meat to the rice. Strain the saffron through cheesecloth and pour the broth into the rice.
11. When the rice is the right consistency—hard on the inside and soft on the outside—salt the dish to taste and add the grated cheese. Place small pieces of butter on top of the risotto.
12. Serve hot so the cheese doesn't harden.

Risotto with mushrooms and chicken

This is a common way to make risotto. The harmonious combination of the taste of chicken and mushrooms gives the rice a delicate spicy aroma. The dish can be cooked with any mushrooms, served for lunch or a festive table.

Ingredients:

• 300 gr. chicken fillet;
• 200 gr. mushrooms;
• 1 glass of rice;
• 4 cups of broth;
• 1-2 tbsp. l. dry white wine;
• 2 tbsp. l. butter;
• 1 st. l. vegetable oil;
• 2 onions;
• 100-150 gr. parmesan cheese;
• salt;
• pepper;
• parsley.

Cooking:

1. Melt the butter in a cauldron or deep frying pan.
2. Cut the mushrooms into small pieces. Cut the fillet into slices or divide by hand into fibers.
3. Fry the mushrooms in a skillet until golden brown. Put the chicken meat to the mushrooms and fry for 15 minutes.
4. Transfer the chicken and mushrooms to a separate bowl. Pour vegetable oil into the pan.
5. Fry the onion in vegetable oil within 5 minutes.
6. Pour rice into the pan, fry for 5-7 minutes, mix thoroughly.
7. Add dry wine and salt, simmer until liquid evaporates.
8. Pour a cup of broth into the pan. Wait for the liquid to be absorbed.
9. Continue to gradually add the broth in small portions.
10. After 30 minutes of cooking rice, transfer the meat with mushrooms to the pan, mix the ingredients. Sprinkle the risotto with grated cheese.
11. Decorate the finished dish with herbs.

This is a popular recipe for rice with vegetables among lovers of light, vegetarian cuisine. For cooking lean version vegetable oil is not used, and lean cheese is added, during the preparation of which it was not used rennet extract animal origin. For the vegetarian version, vegetable oil and water are used.

Cooking time - 1 hour.

Ingredients:

• 1.25 liters of chicken broth or water;
• 1.5 cups of rice;
• 2 celery stalks;
• 2 tomatoes;
• 1 sweet pepper;
• 200 gr. zucchini or zucchini;
• 200 gr. leek;
• dill and parsley;
• 4 tbsp. l. vegetable oil;
• half a glass of grated cheese;
• salt;
• pepper;
• Italian herbs.

Cooking:

1. Pour the tomatoes with boiling water first, and then with ice water. Remove skin.
2. Cut the vegetables into even-sized cubes.
3. Put a frying pan on the stove, pour in 2 tablespoons of vegetable oil.
4. Put the celery and bell pepper into the pan. Fry for 2-3 minutes. Add squash or zucchini and fry.
5. Put the tomatoes in the pan and simmer with Italian herbs and pepper for 5-7 minutes.
6. In a second pan, sauté the leek for 2-3 minutes. Add rice and fry for 3-4 minutes.
7. Pour 1 cup of broth over the rice. Cook over low heat, stirring. When the liquid has evaporated, add another half cup of broth. Repeat the process 2 times.
8. Add to rice vegetable stew, pour the last portion of the broth, salt to taste, add pepper and simmer until the liquid is completely absorbed.
9. Chop up the greens.
10. Grate the cheese.
11. Sprinkle hot risotto with herbs and cheese.

Ingredients:

• 250 gr. rice
• 250 gr. seafood to your taste;
• 2 cloves of garlic;
• 350 ml of tomatoes, canned in their own juice;
• 800-850 ml of water;
• 1 onion;
• 4 tbsp. l. vegetable oil;
• parsley;
• salt, pepper to taste.

Cooking:

1. Peel and cut the onion into cubes, chop the garlic with a knife.
2. In a frying pan, pour vegetable oil and fry the onion until translucent.
3. Saute the garlic for 25-30 seconds along with the onion.
4. Put the seafood in the pan, fry until half cooked.
5. Pour rice into the pan. Mix the ingredients and fry the rice until translucent.
6. Put in a frying pan tomato sauce. Pour in a cup of water and boil the rice until the liquid evaporates. Gradually add water. Cook Italian risotto until al dente, 25 to 30 minutes.
7. Salt and pepper the risotto at the end, before the last serving of water.
8. Chop the parsley and sprinkle over the cooked hot dish.

Risotto cooked in a creamy sauce - soft, tender dish. Porcini mushrooms, delicate creamy aroma and delicate structure of rice will make it a decoration of any table. Risotto is prepared quickly, they can surprise unexpected guests by preparing a gourmet dish in a hurry.

Cooking time - 40 minutes.

Ingredients:

• 500 ml chicken broth;
• 150 gr. rice
• 50 gr. white mushrooms;
• 150 ml cream;
• 100 gr. hard cheese;
• 20 gr. butter;
• 20 gr. vegetable oil;
• salt to taste.

Cooking:

1. Place a pot of broth on the stove and bring to a boil.
2. Pour vegetable oil into the pan and fry the rice until golden brown.
3. Add a cup of broth to the rice, simmer until the liquid evaporates. Add broth as it evaporates. Cook rice this way for 30 minutes.
4. Saute mushrooms in vegetable oil.
5. Add butter to mushrooms. Wait for the mushrooms to brown and pour in the cream.
6. Grate the cheese. Mix cheese and mushrooms and boil cream sauce to the consistency of low-fat sour cream.
7. Combine the ingredients, mix and add salt to taste.
8. Simmer the risotto for 5-7 minutes.