10 best risotto recipes and secrets of perfect meals

Classic risotto recipe does not exist. Invariable components of this dish - rice and broth. But the rest of the ingredients can vary.

However, there are some general rules of cooking risotto, which must be observed.

10 Secrets of the perfect risotto

1. For the risotto should be chosen around the starchy rice varieties. The best varieties are considered "Arborio", "Carnaroli", "Baldo" and "vialone nano". Sometimes with rice packaging manufacturers specifically indicate that it is suitable for risotto.
2. At the beginning of cooking is almost always fried onions. It should soften but not browned.
3. To add the onions rice and fried it for 2-3 minutes, stirring constantly. Grains should be soaked in oil and become translucent.
4. Almost always in the risotto add dry white wine. It gives the dish a special flavor. But if you do not want to use alcohol, just replace it with broth.
5. Suitable for any risotto chicken or vegetable broth. Sometimes it will be appropriate mushroom, fish or beef. In an extreme case, the broth can be replaced by water with dissolved in it bouillon cubes.
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6. The broth must be hot, but not boiling.
7. The liquid should be added parts - about one ladle at a time. The next portion poured after previous vaporized. Thus it is necessary often to stir the rice and cook over low heat.
8. On cooking rice takes about 20-25 minutes. Grains of rice should stay a little hard, but very risotto should have a creamy consistency. If it turns out dryish, pour more broth.
9. Broth and Parmesan, which is almost always added to a risotto, quite salty. Therefore, the salt must be carefully prepared dish.
10. After cooking, cover with a lid and leave the risotto for 3-5 minutes. Serve hot.

1. Risotto Milanese

Ingredients:

• 1 L of chicken broth;
• 1 teaspoon saffron;
• 1 tablespoon olive oil;
• 2 tablespoons butter;
• 1 onion;
• 200 g of rice;
• 100 ml of dry white wine;
• 50 g parmesan;
• salt - optional.

preparation

Heat the broth and add the saffron. Preheat a skillet in olive oil and a spoonful of butter. Fry the finely chopped onion until soft.

Put the rice to the onions and fry for a couple of minutes. Pour in the wine and stir, wait, that it was absorbed into the rice. Gradually pour in the broth with saffron.

Add the remaining butter and the grated cheese and mix well risotto. podsolite if necessary.

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2. Risotto with mushrooms

Ingredients:

• 300 g of fungi (mushrooms or white);
• 1 tablespoon olive oil;
• 2 tablespoons butter;
• 1 onion;
• 200 g of rice;
• 50 ml of dry white wine;
• 1 L of chicken, mushroom or vegetable broth;
• 1 clove of garlic;
• a few sprigs of parsley;
• 50 g parmesan;
• salt - optional.

preparation

Cut the mushrooms into thin slices and place in a pan with hot olive oil. Fry until the mushrooms have browned.

In a skillet, melt the butter. Put the chopped onion and fry it until soft. Add the rice and cook, stirring a couple of minutes.

Pour in the wine to the skillet. When it is absorbed into the rice, gradually pour in the hot stock. Then add chopped garlic, sauteed mushroom, chopped parsley, grated cheese and salt and mix well.

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3. Risotto with chicken and herbs

Ingredients:

• 450 g of chicken thighs without skin and bone;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons olive oil;
• 1 tablespoon butter;
• 1 onion;
• 3 garlic cloves;
• 300 g of rice;
• 200 ml of dry white wine;
• 1 L of chicken broth;
• 1 teaspoon grated lemon peel;
• 30 g parmesan;
• a few feathers of green onions;
• a few sprigs of basil;
• a few sprigs of parsley.

preparation

Rub chicken with salt and pepper. You can use other seasonings to your taste. In a frying pan over medium heat, heat the olive oil. Put the chicken and fry for 4-5 minutes on each side until golden brown. Let cool and cut into small pieces.

Melt butter in a saucepan and fry chopped onion until soft. Add the chopped garlic and cook another minute. Put the vegetables rice and lightly fry.

Pieces pour into the rice wine and hot broth. Then add the lemon zest, grated cheese, chicken, chopped greens part and salt (if required). Before serving, sprinkle the remaining herbs risotto.

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4. Risotto with prawns

Ingredients:

• 3 tablespoons butter;
• 1 onion;
• 4 garlic cloves;
• 200 g of rice;
• 950 mL chicken broth;
• 350 ml of dry white wine;
• 2 lemons;
• a few sprigs of parsley;
• 1 teaspoon ground red pepper;
• 450 g of peeled shrimp;
• salt - to taste;
• 100 g of Parmesan cheese.

preparation

In a skillet, melt a teaspoon of butter. Cut the onion into small cubes and fry in oil until soft. Add one chopped clove of garlic and cook for a couple of minutes.

Put the vegetables and rice, stir fry for a few minutes. Parts of the skillet pour hot broth and 250 ml of wine.

On another frying pan, melt the remaining butter. Add three cloves of crushed garlic, the juice of two lemons, some chopped parsley and red pepper and cook, stirring, for two minutes.

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

Add the prawns to the rice with sauce and grated cheese and mix well. podsolite if necessary. Before serving, sprinkle with chopped parsley risotto.

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5. Risotto with fish and spinach

Ingredients:

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

preparation

In a skillet, melt the butter and fry the chopped onion on it. Put the rice and fry for a couple of minutes.

Gradually pour in the rice wine and hot broth. Then add the fish, cut into small pieces, chopped green onions and spinach and mix.

Cook a little longer, until spinach softens. If necessary, add a risotto salt.

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6. Risotto with peas, bacon and goat cheese

Ingredients:

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

preparation

In a skillet, melt the butter. Put back the chopped onion, small pieces of bacon and thyme and cook for a few minutes, until the onion is softened. Add the rice and lightly fry.

Gradually pour in the rice wine, and almost all of the hot broth. Add the peas, remaining broth, salt and pepper. Remove sauté pan from heat, add half of the goat cheese and parmesan and stir. Before serving, sprinkle the remaining cheese risotto.

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7. Risotto with eggplant and tomatoes

Ingredients:

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

preparation

Cover the baking sheet with foil and grease with a spoon of oil. Cut the eggplant in half lengthwise, make a few incisions in the cut areas and place the vegetables in the pan. Bake at 230 ° C for about 20 minutes.

Slice the tomatoes and the cooled eggplant into small cubes. In a frying pan, heat the oil spoon, put to the vegetables and add salt and thyme. Cook, stirring occasionally, for 10-15 minutes, until the tomatoes are soft.

In a skillet, heat the remaining oil and fry the finely chopped onion. Add the chopped garlic and cook for a couple of minutes. Then put in a saucepan and gently fry the rice.

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

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8. Risotto with zucchini

Ingredients:

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

preparation

Slice the onion, garlic and celery into small cubes. In a skillet melt the butter over low heat. Add the olive oil, chopped vegetables and a bit of water. Cook, stirring, for about 5 minutes, until vegetables are softened.

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

Put in a saucepan rice, stir and cook for about a minute. Add the wine and cook, stirring, until the rice has absorbed it. Gradually pour in the broth ⅔, then lay out the parts of the zucchini and add the remaining broth.

Remove the risotto from the heat. Add half of the chopped basil leaves, slices of mozzarella, half the grated Parmesan cheese, salt and pepper. Stir and leave under cover for a few minutes.

Clean the chili from the seeds and chop into small pieces. Before serving, sprinkle with chilli risotto, remaining basil leaves and grated cheese.

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9. Risotto with pumpkin

Ingredients:

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

preparation

Cut the pumpkin into small cubes. Chop half the sage leaves. Put the chopped pumpkin and sage on a baking sheet, pour a spoon of oil and stir. Bake for 30 minutes at a temperature of 220 ° C, until pumpkin becomes soft.

Meanwhile, in a skillet, melt half the butter. Fry it finely chopped onion until soft. Add the rice and stir fry for a few minutes. Gradually pour in the rice wine and hot broth.

On another frying pan, heat the remaining olive oil, put the sage leaves and fry until they become slightly crispy. Put the sage on paper towel to stok excess fat.

Pyuriruyte half baked pumpkin. Add the rice to the pumpkin puree, the remaining butter and the grated Parmesan cheese and mix thoroughly. podsolite if necessary. Before serving, garnish with slices of pumpkin risotto and sage leaves.

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10. Risotto with pears and blue cheese

Ingredients:

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

preparation

In a skillet, melt the butter and fry the finely chopped onion. Add the rice and cook for a few more minutes.

Gradually pour in the wine and almost all of the hot broth. Peel pears from the skin and seeds and chop into small pieces. Add to rice pears and remaining broth and cook until the fruit does not relent.

Add the pieces of blue cheese and grated Parmesan cheese and mix thoroughly. If necessary podsolite risotto.

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see also

• 10 pasta recipes with which anyone can handle →
• How to cook minestrone from the fact that there exists a home →
• 3 very simple Italian cuisine →