Risotto is a culinary symbol of northern Italy. Risotto - a classic recipe and its delicious variations A classic recipe with white wine

There are hundreds of risotto recipes, some of them are simple and incredibly complex. But learning how to cook risotto is better on the example of the simplest and most classic recipe.

So we are preparing Milanese risotto.

We will need broth, rice, cheese, dry white wine, butter, onions and natural saffron.

Bouillon first

Risotto is ready in 17 minutes. No more and no less, you can check the clock. But this is the case if you have prepared everything else in advance, especially the broth - it takes time, calmness and very high quality ingredients to prepare it.

The idea of ​​the broth underlies the regular cuisine, any French, Italian, or Russian - decent cabbage soup cannot be made without a decent broth.

stock for risotto

The best risotto broth is chicken. It should be cooked in a large saucepan and preferably from a special, soup chicken. you also need good drinking water and a minimum set of vegetables and seasonings - onions and carrots, black peppercorns, a pinch of salt. To this you can add petiole celery, parsley root, green part of leeks, fresh green peas in pods, white peppercorns, juniper, a strip of lemon peel. During the preparation of the broth, you can also pour in a little dry white wine. And, of course, a bouquet of garni, composed according to the season. The preparation of the broth takes at least 2 hours, so it makes sense to prepare it for the future and store it in the freezer in bags for freezing ice.

Which chicken to choose
Soup chicken is sold in any decent market. If you decide to fry or stew it, then make sure that the finished meat is unsuitable. But the broth from such a bird is what you need. During the cooking time, the soup chicken gives all the best and is no longer suitable for anything. If you want to save money without losing quality, cook the remaining 3-4 chicken remains after cutting off the attractive parts.

Water for risotto is important. Actually, she is the broth. Do not waste time on trifles and buy a canister of good drinking water.

Salt. It must be added very little, the broth must remain generally unsalted, otherwise the dish will be difficult to properly salt. Sea salt is better to take, it is tastier than usual.

Bouquet garni- just sprigs of seasonal spicy greenery tied with cotton thread in a bay leaf. The thread can be tied to the handle of the pan, and at the right time, removed in one motion.

The simplest, "small" bouquet of garni - 3 sprigs of parsley, 3 sprigs of thyme, 1 sprig of celery greens and 1 bay leaf. For seafood risotto, you can add a sprig of dill, and for chicken risotto, 3-4 leaves of tarragon.

Vegetables and roots. Should be clean and not sluggish.

How to cook stock for risotto?

Wash the chicken thoroughly, cut into pieces, put in a saucepan and pour cold water with a pinch of salt. Chicken carcasses can be placed in a very hot oven for 5 minutes, and then folded into a saucepan and poured with water. The resulting broth will have a richer taste and a golden color. Lightly crush the peppercorns with the flat of a knife blade. Cut carrots and onions in half and put in a dry frying pan heated over medium heat. Cook until burns appear. Put the pot on high heat. As soon as it boils and foam appears, reduce the heat and carefully remove the foam with a slotted spoon. When foaming stops, add vegetables and spices to the pan. Cover and cook with light gurgling for about 2 hours. 30 min. until ready to pour in dry wine, if using, lower the bouquet garni into the broth in the last three minutes. Remove when broth is ready. Strain the finished broth through a sieve, pour into a clean saucepan and cool. Put in the cold for 1 hour, carefully remove the frozen fat.

Rice for risotto

Rice for risotto not everyone is suitable, but only three varieties: arborio, carnaroli and vialone nano. In addition to the fact that the varieties are Italian, they have one more thing in common - they contain two types of starch. The one on the surface of the rice grain is called "amylopectin" and the one inside is called "amylose". Amylopectin is mild and mixes quickly with water to create a creamy and fluid texture. Amylose allows you to cook rice to the state of "al dente", which literally means "by the tooth" - this is when a perfectly cooked rice grain remains a little firm in the very center. God forbid you wash such rice!!!

When buying rice for risotto, pay attention to the packaging and the number of cracked and split grains. Reputable manufacturers often even pack under vacuum in a double layer of polyethylene; the result is a kind of brick, resistant to most blows of fate. Italians sometimes label rice simply as "rice for risotto", without specifying the variety - with a 90% chance there will be arborio inside the pack. In addition to these, there are many varieties of rice in the world suitable for making risotto.

Cheese for risotto

Cheese for risotto you need a little, but it should be good.

The main requirement is that the cheese must belong to a small family of grana cheeses. There are only three such cheeses: Parmigiano Reggiano, also called Parmesan, Grana Padano and the very rare Trentingrana. But experiments are also possible. At the same time, it is important to remember that risotto is primarily a rice dish, and cheese should only accompany its taste, and not conduct it. Italians in risotto with seafood or fish, as a rule, do not use cheese.

Wine for risotto

To prepare a large risotto pan, you need about half a glass of dry white wine. There are, in fact, two requirements for it - it must be dry and inexpensive.

Butter for risotto

Good creamy oil for risotto no less important than cheese. Because it is what turns the creamy texture of risotto from a figure of speech into reality. Risotto is a dish of the Italian North, where there have never been olive trees. Only cows.

Onions for risotto

Use white or yellow onions for risotto. Don't be too frugal - the base of the onion must be cut ruthlessly, so that only the juicy onion flesh gets into the risotto. It should be cut very, very, very finely, because there is nothing worse than a ridiculously large piece of onion, in the delicate texture of this dish.

Saffron for risotto

One of the most expensive spices in the world, 1 gram costs more than 10 dollars. You should buy saffron, packed in a factory way, preferably not ground. The idea of ​​going to the nearest market and buying half a glass of saffron is a bad idea, believe me. One gram is enough for 40 servings of risotto. Take a couple of pinches of saffron, put it in a glass and pour hot broth over it. Leave on for half an hour. The resulting orange infusion is exactly what you need.

How to cook risotto

First, put a pot of broth on a gentle fire so that it boils slightly.

The first stage - preparing the soffritto - bases for rice and everything else. You heat oil in a frying pan, add onion - as well as other vegetables used - and fry the whole thing over medium heat until the onion is soft and translucent, but by no means fried. Remember, it should lose color, not change it.

The second stage is called "tostatura". You pour the rice into the pan in one quick swirl, stir it in with the onion and oil, and cook for about 30 seconds. Ideally, all the rice should be soaked in oil so that the outside of the rice darkens, but the core remains white. When this happens, pour in the wine, stir, and continue cooking, stirring constantly, until the smell of alcohol is gone - or until all the liquid has been absorbed.

The third stage - adding the broth to the risotto. Once the rice has absorbed the wine, start adding the hot broth. Take a ladle, scoop up the broth and pour it in a quick circular motion into the pan with the rice. Take a large, preferably wooden spoon or spatula and mix the broth with the rice with it. Repeat mixing after thirty seconds. Repeat in the same vein until almost all the liquid is absorbed into the rice. Pour in a ladle of broth again and start stirring again. As a result of this constant stirring of rice with boiling broth, the outer starch is separated from the rice grains.

When the rice is about half done, and about half of the broth is also left, add the main, title ingredient to the risotto. In the case of Milanese risotto - just the same glass of broth with saffron. Then continue adding broth and stirring. In other recipes, it can be mushrooms, seafood, and more. After 17 minutes of stirring and adding, remove the pan from the heat and leave it perfectly still for exactly 1 minute. After this, it will be time for the last stage, called "mantecature", when cold and diced butter and cheese grated on a fine grater are added to the risotto, and the entire resulting mass is quickly mixed until completely homogeneous. Then the risotto is laid out on warm plates and instantly served to the table.

Unanswered questions

Two questions remain unanswered: What is the correct ratio of rice to broth? When should risotto be seasoned?

Here are the answers to them.

The perfect ratio of rice and broth- for every 100 grams of rice, you need to take 500 ml of broth. It should also be borne in mind that it is best to prepare risotto with 400 grams of rice and 2 liters of broth, which makes 4 large portions or 6 small ones; this amount is just enough for a large frying pan. Almost impossible to make 1 serving of risotto (you'll have to chase the rice around the pan, which will burn every minute) and very difficult - 10 servings at a time (in this case, cooking will be more like rowing). If you need to cook more than 4 servings of risotto, just take another pan.

Season the risotto with salt and pepper First of all, you need to be very careful, since the cheese used in cooking already contains a significant amount of salt, which, in principle, may be quite enough - for example, if the cheese is very aged. However, once the mantecature of the risotto is complete, it is a must try - if it seems to you that you need to add salt and pepper, add them, quickly mix again and serve the risotto to the table.

Risotto is prepared for a very short time - 25-30 minutes, but at the same time it requires close attention. In order for everything to work out correctly, it will not work to dodge the stove during the cooking process - you need to constantly look into the pan, monitor the amount of liquid and gently stir the contents. If you are not too lazy, you can enjoy the great taste of real Italian risotto!

In the Middle Ages in Italy, they began to cook the famous Italian dish risotto. Its main component is rice. Varieties were grown round - and medium - grain, they did not require a lot of water.

“If you want to know the secret of real risotto, first remember the spell: arborio, vialone nano, carnaroli,” Italian chefs strongly recommend. The advice, I must say, is extremely useful: after all, all these unfamiliar words are the names of medium-grain varieties of rice, which, during cooking, acquire a velvety structure and a delicate creamy taste.

The most common variety is the arborio variety. It is these grains that are needed for risotto. His name comes from the name of one of the cities in the province of Vercelli in the northwest of the country. In the wide translucent grain of arborio rice, you can see the opaque core of the grain. When cooked, this rice takes on a creamy appearance and absorbs the taste and aroma of other ingredients of the dish. Arborio rice is very soft and easy to digest, so experts recommend removing the dish from the heat until the rice is fully cooked - then the rice will cook itself in a few minutes, but the grains will retain their shape.

Risotto is prepared with seafood, vegetables, hot peppers, meat, often chicken, herbs, ham, mushrooms. The dish is seasoned with basil, saffron, parmesan and served with dry wine, which is also added to risotto.

To cook delicious risotto, you do not have to be Italian, it is important to know a few rules.

First- proper frying of rice in oil, second- gradual addition of liquid and wine, and third- constant stirring with a veil, as well as compliance with all cooking technologies.

Basic risotto recipe (classic)

Ingredients:

• chicken breast or beef on the bone (for broth) 700 g (broth for this recipe should be prepared a little more than a liter)
• 1.5 cups arborio rice
• 2-3 tbsp. l. olive oil
• 1 thin glass of dry white wine
• 3-4 st. l. 10% cream
• 1 onion (large)
• Parmeggiano cheese 70 g
• salt, white ground pepper
• 1-2 tsp lemon juice

Cooking method:

Boil the broth, strain, leave on the stove. While the broth is warm, start preparing the risotto.
In a large non-stick frying pan, heat the olive oil, fry the chopped onion in it until transparent, add the rice. Mixing well, fry for 2 minutes.

When the rice has absorbed the wine, add some broth and lemon juice. Interfere. Then add the broth in parts: soaked into rice, add, soaked - add, and so on for 15 minutes.

Turn off the stove, let the risotto stand for 3 minutes on a warm stove (for the grains to fully ripen), add cream, sprinkle with Parmegiano, put on a plate and serve after a minute.

Seafood, vegetables, mushrooms, herbs are used as additional ingredients..

So, for cooking:

• fish risotto and seafood we need a broth made from fish. Fish, shrimps and mussels are added 10 minutes before the rice is ready.
• vegetable risotto (zucchini, broccoli). Zucchini is cut into cubes, broccoli is divided into small inflorescences. Vegetables are fried in oil and added at the very end, 3-4 minutes before readiness.
• mushroom risotto the same thing, mushrooms (more often mushrooms, but champignons can be used) are fried in oil and added at the end.
• green risotto (parsley, basil) . Parsley is chopped and added along with cheese and basil.
• pink risotto (with tomatoes). At the end, diced tomatoes are added and sprinkled with basil. Finely chopped sweet pepper (of different colors) is also added.
• chicken risotto you can use boiled meat (from the broth), but it is most delicious to add chicken breast fried separately in butter to the risotto. It should be added in the middle of the cooking process.

The Italian dish risotto is translated as "rice", so it's easy to guess that the main ingredient here is rice, which in the finished dish should be hard on the inside, but soft on the outside. Risotto, a classic recipe, can become both a full-fledged dish and a dessert; it is prepared with different berries, fruits, and even chocolate.

Risotto - a classic recipe

The most important ingredient, without which it is impossible to cook risotto, is rice, but not simple, but called Arborio. This variety is easy to obtain, has a velvety texture, the ability to absorb the taste of other ingredients, and also gives the dish a creamy delicate taste. Rice of the Carnaroli and Vialone Nano varieties is also suitable for risotto, but such cereals are expensive and not so easy to find. But the most important thing is that rice for risotto is not washed under any circumstances so as not to wash off the starch.

Ingredients:

• 225 g rice grains for risotto;
• 465 ml of meat broth;
• olive oil, salt;
• 115 ml dry (white) wine.

Cooking method:

1. Pour oil into the pan, heat it up and immediately add rice grains, fry for three minutes. If you like friable rice, then during the frying process, the cereal must be constantly stirred so that each grain is covered with oil and fried.
2. Now pour in the wine, simmer until the alcohol is completely evaporated.
3. Add hot broth, it is better if it is from chicken or beef, do not forget to salt.
4. Once the broth has evaporated, the risotto can be served garnished with herbs, canned peas, or corn.

Cooking a dish with mushrooms

Risotto is a separate book in Italian cooking, rich in a wide variety of cooking recipes. We offer you an option with different types of mushrooms.

With champignons

Champignons are often used in a wide variety of dishes, they are sold throughout the year and make dishes nutritious and flavorful.

Ingredients:

• 525 g of champignons;
• 425 g rice grains (for risotto);
• 65 g butter (butter);
• 1.5 l of broth;
• 115 ml of wine (white);
• 115 g cheese (hard);
• onion greens, spices.

Cooking method:

1. We chop the mushrooms into slices, chop the onion greens, three cheese on a grater.
2. Melt the butter in a frying pan, put the mushrooms and part of the green onions, slightly overcook and add the rice grains. Fry the rice with mushrooms until the grits are transparent. The grains should become transparent, but not brown.
3. Pour in the wine, simmer the ingredients until the liquid evaporates, then pour in the hot broth in portions, i.e. poured in a part, waited until it evaporated, poured in a part again and do this until the whole broth is over.
4. It remains only to add the remaining onion greens and cheese, warm the risotto for a couple of minutes and you can remove it from the heat.

With chanterelles

Chanterelles have a special taste and aroma, so they perfectly complement the rice.

Ingredients:

• 325 g chanterelles;
• bulb;
• 215 g of rice grains;
• two cloves of garlic;
• 1.5 liters of broth;
• 74 g butter (butter);
• 75 ml cream;
• 85 ml of wine (white).

Cooking method:

1. Fry the chopped onion in melted butter, then put the crushed garlic cloves and fry the ingredients for five minutes.
2. We cut the chanterelles and send them to the pan along with two tablespoons of wine, and after all the alcohol has evaporated, we transfer the ingredients to a bowl.
3. Pour rice into the same pan, fry for three minutes and pour the broth in portions.
4. As soon as the grains absorb all the liquid, return the chanterelles with onions, pour in the remaining wine and cream, salt, mix and you can serve the table.

With white

The noble porcini mushroom makes the taste of risotto simply unique. Preparing such a dish is quite simple, most importantly, do not forget to take the right rice.

Ingredients:

• ½ kg of white mushrooms;
• 285 g rice grains for risotto;
• bulb;
• liter of broth;
• three cloves of garlic;
• 285 ml of wine;
• half a pack of butter;
• 110 g parmesan.

Cooking method:

1. We choose white mushrooms for risotto fresh, strong and with a light nutty flavor. We cut the mushrooms into slices.
2. From the remains of mushrooms, carrots and parsley root, boil a light broth.
3. Pour a little olive oil into the pan and overcook the rice grains until a dry knock, then pour in the wine and after it has evaporated, add the broth in portions, simmer the cereal for 20 minutes.
4. In another frying pan, also in olive oil, we pass the crushed garlic cloves, then add the mushrooms and as soon as they are reddened, add finely chopped onions, overcook for a couple of minutes and sprinkle everything with spices.
5. We shift the mushrooms with vegetables to the rice along with melted butter and chopped parmesan, simmer for a couple more minutes, insist the dish for three minutes and can be served.

Risotto with seafood

Among all the dish options, seafood risotto is the most sought after. Of the marine inhabitants, you can choose what you like the most. You can cook shrimp risotto, add squid, mussels and scallops.

Ingredients:

• 115 g of rice grains;
• 65 g squid;
• 125 g mussels;
• 110 g scallops;
• 55 g boiled octopus;
• 65 g shrimp;
• 35 g cuttlefish (mini);
• 55 ml of wine;
• 55 ml olive oil;
• 55 tomato sauce;
• half a liter of broth (fish);
• spices, parsley.

Cooking method:

1. If you do not want to buy seafood separately, you can simply buy a ready-made seafood cocktail.
2. So, we take all seafood, chop and fry in oil for five minutes.
3. Then we fill in the grits and fry for another five minutes, then pour in the wine and, after the alcohol has evaporated, add the fish broth.
4. If the grains have absorbed all the liquid, then you can remove the risotto from the heat, put the tomato sauce, stir and sprinkle with chopped parsley leaves.

original pumpkin recipe

We offer a variant of risotto with pumpkin, the dish turns out to be unusual and interesting in taste.

Ingredients:

• 420 g pumpkin;
• a glass of rice grains;
• two cloves of garlic;
• half an onion;
• half a glass of wine;
• ½ liter of vegetable or meat broth;
• two tablespoons of butter (butter);
• 55 g parmesan.

Cooking method:

1. Peel the pumpkin and cut into cubes, divide into two halves.
2. In a frying pan, melt a piece of butter, pour in a little vegetable product and fill in one part of the pumpkin, cover with foil and keep on fire until tender.
3. Then pour the pumpkin into a blender, grind to the consistency of heavy cream. If the puree is too thick, then dilute it with broth.
4. Put the pan on the stove again, melt the butter and also pour in a little vegetable oil, put the second half of the pumpkin, add the garlic cloves cut along the length and fry the pumpkin until golden. As soon as the garlic is fried, it must be removed, because burnt ingredients should not be present in the risotto. Arrange golden pumpkin slices on a plate.
5. Now we move on to the next step, which in Italy is called "soffrito", we will flavor the rice. To do this, first fry the chopped onion until soft, then add the cereal grains and overcook until the grains become translucent.
6. Now you can pour in the wine, wait for the alcoholic drink to evaporate and pour in the hot broth. And again we wait until the rice absorbs all the liquid. Do not forget that we add the broth gradually, because this is how you can get the risotto of the desired consistency.
7. Next, spread the pumpkin puree, add seasonings to taste, mix and remove from heat after two minutes.
8. In the already prepared risotto, put a piece of butter and mix it with chopped parmesan.

In creamy sauce

In risotto, you can put different components in the form of mushrooms, seafood, vegetables or meat. We offer an unusually delicious classic recipe with chicken in a creamy tender sauce.

Ingredients:

• a glass of rice grains;
• 380 g poultry fillet;
• bulb;
• 55 ml of wine;
• spices;
• 55 ml of cream and meat broth;
• a spoonful of melted butter.

Cooking method:

1. Boil the bird fillet, cool and cut into cubes. Stir the cream in the hot broth, put a piece of butter and spices.
2. Lightly fry the onion in oil with garlic, then add the rice grains and after a few minutes pour in the wine.
3. As soon as the alcohol evaporates, lay out the meat, add spices and after a few minutes pour in the sauce, mix, warm up and remove from heat.

Vegetarian risotto with vegetables

Risotto with vegetables will appeal not only to adherents of vegetarian cuisine, but also to everyone who loves tasty and light dishes. We offer you a recipe in a slow cooker - quick, simple and delicious.

Ingredients:

• 215 g rice grains;
• 110 g of green beans and green peas;
• one onion and one carrot;
• zucchini and sweet pepper;
• big tomato;
• 0.5 liters of vegetable broth;
• spices, olive oil.

Cooking method:

1. Pepper, zucchini and peeled tomato cut into cubes. Grind the carrots on a fine grater, chop the onion into small cubes.
2. Pour oil into the container of the device, turn on the “Frying” option for 10 minutes, and as soon as the oil warms up slightly, add onions and carrots, and after five minutes lay out the tomatoes, cook until the signal.
3. Then we take peas, green beans, peppers and, together with zucchini, send them to the bowl, start the “Stew” mode for 15 minutes.
4. Rice grains are overcooked in a frying pan with a small amount of oil and after the signal, pour it to the vegetables along with seasonings and broth, select the “Rice” or “Pilaf” program and cook the dish for another 20 minutes.

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Rice is one of the few cereals, the national food based on which is found in most countries of the world. So the Italian cuisine did not disregard this miracle product. Risotto is a rice dish cooked in broth. It is common in all regions of the republic, but it is still preferred in the north of the country. At home, it is usually served first before the main meal. The huge variety of types of risotto makes it an attractive target for both restaurant and home cooks. Our article is a casual guide to the world where rice rules.

The history of risotto is naturally linked to the history of rice in Italy. Groats were first brought to the country by the Arabs in the Middle Ages. The humidity coming from the Mediterranean Sea was ideal for growing this crop.

The popularity of rice grew, but mainly among the wealthy population due to exorbitant prices for the product. As soon as mass sales of cereals abroad began, its cost in the republic quickly began to decline. This contributed to its presence in almost every home.

Supposedly, the first recipe for risotto dates back to 1809, when a young glassblower from Flanders, accustomed to using saffron as a pigment in his craft, added the spice to boiled rice at a wedding celebration.

As a dish with an established recipe for risotto, it was first mentioned in the book Trattato di cucina (Treatise on Cooking) in 1854. However, the question of who exactly invented the dish that has become traditional is still open in Italy.

Varieties of rice for cooking

Risotto is usually made with round or short grain rice. Such varieties have the ability to absorb liquid and release starch. Therefore, they are stickier when cooked than long-grain cereals.

The main varieties of rice from which the dish is cooked in Italy are called: A rborio (Arborio), Baldo (Baldo), Carnaroli (Carnaroli), Maratelli (Maratelli), Padano (Padano), Roma (Roma), Vialone Nano (Vialone Nano).

Carnaroli, Maratelli and Vialone Nano are considered the best and most expensive options. Moreover, the first of them is less likely to be digested. And the latter - cooks faster and absorbs seasonings better.

Types such as Roma and Baldo will not have the creamy taste characteristic of risotto. It is believed that they are better suited for soups and sweet rice desserts.

Varieties by region

Risotto is so versatile that almost every chef can boast their own masterpiece. But there are varieties whose recipes do not need to be supplemented. All of them have traditional names:

• Risotto alla milanese (Risotto alla milanese) - a dish born in. It is cooked in beef broth with beef marrow, lard and. Flavored and tinted with saffron. We recommend reading the article.
• Risotto al Barolo is a Piedmontese dish. Made with red wine and Borlotti beans.
• Risotto al nero di seppia (Risotto al nero di seppia) is a dish specific to the region. It contains cuttlefish and its ink, which gives it a jet black color.

• Risi e bisi (Risi e bisi) is another representative of Veneto. This spring version of cooking is more like a thick soup and is usually served with a spoon rather than a fork. Young green peas are added to it and seasoned.
• Risotto alla zucca is a pumpkin dish with saffron and grated cheese.
• Risotto alla pilota is a dish typical of Mantova. They cook it with, pork and.
• Risotto ai funghi (Risotto ai funghi) is a mushroom version of cooking rice. In its composition, porcini mushrooms, boletus, summer mushrooms or champignons are more often present.

In Italy, the term risotto means not so much a rice dish as a special technology for its preparation. Therefore, there are a huge number of its types.

Recipes

It is not possible to list all risotto recipes in one or even several articles. Not only around the world, but even within the borders of Italy itself, no one will undertake to calculate their exact number. Therefore, in the article we have selected the options that are most popular.

Classical

Just as you can’t erase words from a “song”, so in the recipes of national dishes it is impossible to pass by the classics. For risotto, the Milanese version is traditional. That is what we will look at first.

Required Ingredients:

• Round-grain rice - 320 g;
• Meat broth - 1l;
• Dry white wine - 100 ml;
• Beef bone marrow - 30 g;
• Butter - 60 g;
• Saffron stigmas (16 pieces) or ground saffron (1 sachet);
• Onion - ½ pc.;
• Hard cheese (parmesan, grana padano) - 50 g;
• Salt to taste.

It is unlikely that you will find prepared beef marrow on sale. But it is found in sufficient quantities in the femur and tibia. It is perfectly separated from hard tissue with a narrow spoon.

If you do not have the opportunity to purchase any famous Italian hard cheese, then use domestic products (Gouda, Tilsiter, Russian).

So, first of all, we prepare saffron in case of using stigmas. They must be poured with 50 ml of hot water and left for 2 hours.
Next, in a frying pan with high sides, melt 30 g of butter and fry finely chopped onion and bone marrow on it. Add rice and fry until the grains become shiny. At this point, add white wine and let it evaporate over high heat.

Salt to taste, add hot broth in such an amount that it completely covers the rice. During cooking over medium heat, stir the cereal several times. Add broth if necessary.

A few minutes before readiness, add infusion or saffron powder. Mix thoroughly again.

Remove the pan from the heat and enrich the flavor of the risotto with the remaining butter and grated cheese. Let cool for 5 minutes. Your Milanese risotto is ready to serve!

With mushrooms

Mushrooms are one of the most valuable gifts that Mother Earth gives us. There is no better way to enjoy their taste than with porcini mushroom risotto. Its creamy, enveloping taste will not only pamper the family on weekdays, but will also be a great addition to the festive table.

Ingredients for mushroom risotto:

• Round-grain rice - 320 g;
• White mushrooms - 400 g;
• Vegetable broth - 1 l;
• Small onion - 1 pc.;
• Garlic - 1 clove;
• Butter - 30 g (+30 g for serving);
• Olive oil - 2 tbsp. spoons;
• Salt and black ground pepper to taste;
• Hard cheese - 50 g;
• Chopped parsley - 2 tbsp. spoons.

In the absence of porcini mushrooms, they are replaced by any available options. But it is worth remembering that only the “kings of the forest kingdom” will give the dish a bright mushroom aroma and a unique velvety taste.

First of all, prepare the vegetable broth. In about 2 liters of water, boil coarsely chopped carrots, onions, celery for 1 hour (you can add a tomato, pepper in a pot). Strain and season with salt to taste.

After preparing the broth, we are engaged in porcini mushrooms. We remove the remnants of the earth, if any, and wipe with a damp cloth. We wash a very soiled fungus under running water and collect moisture with a dry towel. Next, cut the mushrooms lengthwise into slices 7-8 mm thick.

Heat the olive oil in a frying pan and lightly fry the minced garlic clove. Then turn up the heat and add the mushrooms. Fry for 10 minutes until golden brown, salt and pepper. Mushrooms prepared in this way will crunch nicely in the main dish.

Meanwhile, peel and finely chop the onion. Melt the butter in a saucepan and send the onion there. Simmer on low heat for 10-15 minutes, if necessary, add a spoonful of broth. When the onion softens, pour the rice and fry for a couple of minutes.

Pour the grits completely covered with an oily shell with a ladle of broth and cook over medium heat, stirring constantly. In process of absorption we enter a small amount of liquid. We make sure that small boiling bubbles are constant. When the rice is almost ready, as the Italians say "al dente", add the mushrooms and wait another 5-7 minutes. Turn off the heat and add salt to taste.

At the end, season the risotto with grated cheese and the remaining butter, mix well. Garnish with chopped parsley before serving.

Mushroom risotto is best eaten fresh. You can store it in the refrigerator in an airtight container for 1-2 days.

With seafood

Seafood risotto is a classic Italian dish that warms you up perfectly on cold days. At first glance, the recipe may seem rather complicated. In fact, it does not require special culinary skills. You just need to carefully choose seafood. In our version, we took mussels, oysters, shrimp and squid. But the types of seafood can vary according to your taste.

Required Ingredients:

• Round-grain rice - 320 g;
• Mussels in shell - 1 kg;
• Oysters - 1 kg;
• Peeled squids - 400 g;
• Shrimp - 350 g;
• Parsley - 1 bunch;
• Garlic - 2 cloves;
• Dry white wine - 200 ml;
• Fish broth - 0.5 l;
• Olive oil - 80 ml;
• Onion - 1 pc.;
• Celery - 1 pc.;
• Carrots - 1 pc.;
• Chili pepper - 1 pc.;
• Salt and ground black pepper to taste.

Seafood preparation consists of several stages:

1. Wash the peeled squids under running water and cut into rings.
2. Separate shrimp from shells.
3. We wash the mussels under the tap, and soak the oysters overnight in water. Cook the first and second in different pots over high heat for 1-2 minutes until their shells open. We filter the broths into one container, and clean the clams and set aside until use.

When the preparation is completed, we proceed to the main process. Grind carrots, celery, garlic and chili peppers and fry in 40 ml of olive oil. Add squid and pour in 100 ml of white wine. Simmer until soft.

At this time, in another pan, fry the chopped onion in the remaining oil over low heat. When the onion becomes transparent, add rice and mix thoroughly for 3-5 minutes. We introduce 100 ml of white wine. As soon as the wine is absorbed, we begin to gradually add the broth from the shellfish and leave to cook.

We add soft squids with shrimp and finely chopped parsley and cook for another 5 minutes. If necessary, add a couple of ladles of broth.

When the rice is almost ready, combine it with a mixture of squid and shrimp, mussels and oysters. Mix thoroughly, season with salt and pepper and turn off the heat. Leave the dish to "rest" for a few minutes under the lid. To serve, decorate the seafood risotto with fresh parsley.

With Chiken

Today chicken meat is the most demanded product in its category. Therefore, dishes with it are incredibly popular. We present to your attention a simple recipe for risotto with crispy chicken.

For its preparation you will need:

• Round grain rice - 300 g;
• Chicken breasts - 400 g;
• Vegetable broth - 1 l;
• Butter - 30 g;
• Hard cheese - 40 g;
• Olive oil - 60 g;
• Paprika - 10 g;
• Black olives - 40 g;
• Salt to taste.

In a saucepan, fry the rice in olive oil. When the cereal is completely covered with an oily film, season it with a pinch of salt. Pour in the vegetable broth to completely cover the rice. During cooking, add liquid as needed.
While the rice is cooking, prepare the chicken breast. We cut it into cubes with a side of about 2 cm. Fry in olive oil over high heat for a couple of minutes. We complete the treatment with a six-minute exposure in the oven at 200 degrees.

When the rice is ready, add butter and grated hard cheese to it. Mix thoroughly for about a minute.

To serve, sprinkle the hot risotto with paprika, lay out the chicken pieces and black olives, cut in half. Paprika can be replaced with saffron if desired.

With vegetables

Risotto with vegetables is a healthy and nutritious, but at the same time very bright dish. It is simple and quick to prepare. Ideal in summer. Vegetarians will also appreciate it.

Required components:

• Round-grain rice - 320 g;
• Carrots - 100 g;
• Yellow bell pepper (peeled) - 50 g;
• Red bell pepper - 50 g;
• Eggplant - 100 g;
• Zucchini - 100 g;
• Green peas - 50 g;
• Cherry tomatoes - 150 g;
• Celery - 1 pc.;
• Onion - 1 pc.;
• Butter - 20 g;
• Olive oil - 180 ml;
• Vegetable broth - 1 l;
• Chopped parsley - 2 tbsp. spoons;
• Hard cheese (grated) - 4 tbsp. spoons;
• White wine - 40 ml;
• Sugar - 1 tbsp. spoon;
• Salt and black pepper to taste.

All risotto vegetables should be fresh, not frozen. The only exception is peas. You can make this dish with any vegetables according to the season, focusing on your preferences.

First of all, wash and chop vegetables (except onions). It is necessary that everything be cut into small cubes of the same size (with a side of no more than 1 cm). Cut cherry tomatoes in half and add a tablespoon of sugar. This will help them lose excess acidity.

We pass the chopped half of the onion in a saucepan on a mixture of oils (creamy 10 g and 3 tablespoons of olive oil) over very low heat. So that it does not burn, add a little broth. When the onion becomes transparent (after about 15 minutes), we send chopped zucchini, eggplant, half a carrot, peas and bell pepper to it. Salt, pepper and simmer for 15 minutes. Vegetables should be soft, but not sour.

In another pan, saute the remaining onion, celery and carrots in olive oil for 10 minutes. Then add rice and fry for a couple more minutes. Pour in white wine. When it evaporates, add a ladle of broth and cook, stirring occasionally.

After absorbing the liquid, we send ready-made vegetables to the rice, salt and pepper. Pour in the broth again in portions and cook until the cereal is fully cooked. Mix everything with cherry tomatoes and turn off the fire.

Top the still hot risotto with butter, grated cheese and parsley. Mix everything thoroughly and serve.

Calorie content and benefits

For example, the nutritional value of 100 g of a classic dish is approximately 350 kcal and consists of:

• Proteins - 14 g;
• Fats - 13 g;
• Carbohydrates - 44 g.

This amount of fat is about 40% of the recommended daily allowance for a healthy person. In order to reduce the lipid content, it is necessary to reduce the proportions of fatty components (butter, cheese, cream).

Despite the calorie content, a medium-sized serving of risotto contains many valuable nutrients, especially if the dish is cooked with vegetables or seafood. The latter are distinguished by a large percentage of essential proteins and the presence of omega-3 fatty acids, which reduce inflammation in the body and improve the condition of the cardiovascular system.

1. Increasing the mass of dietary fiber (vegetables) when using less round grain rice.
2. Replacing part of the cereal with wild or brown rice, as well as cheese with low-fat cottage cheese, meat broth with vegetable broth.
3. Use of fresh vegetables when serving meals. An excellent companion for risotto is leaf lettuce.
4. Reducing the amount of food eaten.

If you follow these simple tips, then the national dish of Italy can become a traditional healthy dish on your table.

A small article about the giant of Italian cuisine has come to its logical conclusion. Cook with diligence, dare under any circumstances, do not be afraid to fantasize and remember: "The way to the heart of an Italian man lies through a well-prepared risotto!"

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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 a few general rules for making risotto that you need 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, onions are almost always fried. 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 liter 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 remaining 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.

howsweeteats.com

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.

delish.com

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

bbcgoodfood.com

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 onions and spinach and mix.

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

jamieoliver.com

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.

nytimes.com

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.

jamieoliver.com

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.

bbcgoodfood.com

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 the pumpkin puree, remaining butter and grated parmesan to the rice and mix well. Salt if necessary. Garnish the risotto with pumpkin slices and sage leaves before serving.

webspoon.ru

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.

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