Risotto is a culinary symbol of northern Italy. Risotto with red wine and sausages

Pietro Rongoni is an Italian chef based in Moscow. In his book on risotto and pasta, he shares the secrets of cooking Italian cuisine. Let's try to cook 5 different risottos according to classic recipes and under the guidance of a master!

Cooking rice is quite difficult. Even chefs have a hard time, especially if this skill is not part of their native tradition. I come from the north of Italy, and there rice is still more popular than in the south. I do not want to say that the southerners do not know how to cook it, but in general this is our northern culture.

I love risotto, I love cooking it, and I enjoy the fact that Russians are gradually beginning to appreciate this dish, which was completely unknown in Russia before. But the difficulty is that rice is not a pasta that can be left on the stove while making the sauce. Rice needs to be monitored all the time, stirred. This is especially unpleasant in summer, in unbearable heat: you stand over the stove for 15 minutes and you won’t tear yourself away for a second!

Rice in risotto retains its shape. But for this, it is important to be able to strike a balance: rice must be neither hard nor loose at the same time. Too dry risotto is difficult to digest, and too liquid - well, it's already porridge, not risotto. The secret to achieving this balance seems to be simple, it lies in the gradual addition of the broth in the right amount. But this skill comes with experience. If you immediately add a large portion of the broth, then the rice will quickly reach readiness, and the broth will not have time to evaporate. Therefore, what will you get? Get porridge. You should always try what you cook and proceed from that.

We basically do not boil rice in boiling water, as they do in other countries - we gradually bring it to readiness. Cooking rice or simmering it in a small amount of liquid are completely different things.

There is a saying: rice is born and dies in water. When it is boiled, it loses its beneficial properties, they all remain in the water. And risotto preserves amino acids and proteins. Boiled rice with sauce is often served as a side dish among the French and many other nations. In Russia, the first foreign chefs were the French, so the procedure for cooking rice here is the same as in France. And in Italian cuisine, rice is the first dish, and the sauce is already mixed with rice during cooking.

Do you know what advantages rice has over pasta? It can be combined with any ingredient. Open the refrigerator, take out any four products, add them to properly cooked rice - and you get a brilliant risotto! Of course, I'm exaggerating, after all, not everything you want can be added, but ... almost everything. With pasta, this number does not work. In general, if risotto is made with soul, it cannot be tasteless, and this is an axiom that does not require proof!

Risotto bianco

This risotto without additional ingredients is white risotto. To prepare risotto, the pan must be old, well-used and only for rice. The broth that is poured into the risotto as it cooks should be hot, but not boiling. Rice is best cooked at a constant temperature, avoiding sudden jumps.

300 g rice
50 g butter
40 g onion
40 g grated parmesan
1 l vegetable broth
100 ml dry white wine
salt pepper

For 4 persons

In a cold frying pan, preferably cast iron and old, put oil - olive or butter (or a mixture of them), then finely chopped onion.

Saute over medium heat for a few minutes until translucent, then add rice for risotto, fry it with onions. The rice grains become translucent around the edges and absorb the aroma and flavor of the onion and olive oil (if you are making risotto with toppings such as mushrooms, you can add the rest of the ingredients at this stage).

Then add alcohol to the rice: cognac, white or red wine (whatever is on hand or what is preferable according to the recipe) and evaporate it almost completely.

After that, add the broth (meat, fish, vegetable, etc., depending on the ingredients of the risotto) in small portions and, stirring, bring the rice to the state of "al dente" (literally: by the tooth, i.e. to such a degree of readiness, when the rice remains slightly firm but not tough). At this time, it is better not to leave the stove, since the broth must be added as it evaporates and gently stir.

Risotto takes about 16-18 minutes to cook.

When the rice grains swell and release starch, and there is still some starchy hot mass left in the pan, remove the risotto from the heat and let stand for 1 minute.

Then put a little grated Parmesan into the finished risotto and stir, then put the cold butter, cut into cubes, and mix gently until a creamy emulsion forms.

Rice should turn out not loose and not dry, soft, but retaining its shape - it is quite difficult to achieve this state.

Risotto with lemon

320 g rice
100 g cream (33% fat)
1 g saffron
2 lemons
20 g butter
1 vegetable stock cube
grated parmesan (optional)
salt to taste

For 4 persons

Prepare vegetable broth by dissolving the cube in 0.5 liters of water. In a deep bowl, beat the cream with a mixer, put them in the refrigerator for half an hour. In the meantime, cook the rice, periodically pouring hot broth over it. Take 2 lemons, squeeze the juice from one, grate the peel of the other. After half an hour, add lemon juice, grated peel, saffron and a pinch of salt to the cream. As you stir, the cream will begin to take on a yellowish color. 10 minutes before the rice is ready, gradually add the paste obtained from the cream and a piece of butter into it, mix. When serving, if desired, you can add grated parmesan to the risotto and garnish the dish with a pinch of grated lemon peel.

Risotto with salmon and scamorza cheese

100 g rice
80 g boneless salmon fillet
80 g scamorza cheese
10 g red caviar
bouillon
40 ml dry white wine
20 g butter
20 g extra virgin olive oil
5 g onion

For 1 person

Finely chop the onion, put it in a deep frying pan and fry until golden in olive oil. Then add the diced fish fillet and lightly fry it. Add rice, fry it for a few minutes, stirring gently.

Pour in the wine and let it evaporate properly. Bring rice to readiness, gradually adding broth. Slice the scamorza cheese and mix it with the rice one minute before the risotto is done. When serving, decorate the dish with red caviar.

Risotto with porcini mushrooms

100 g rice
15 g onion
20-30g Grana Padano or Parmesan cheese, grated
20 g extra virgin olive oil
10 g butter
mushroom broth
100 g white mushrooms
1 bunch parsley (3-4 sprigs)
50 ml cognac
pepper

For 1 person

Fry the mushrooms in olive oil, then fry the onion with them. Add rice, sauté for a few minutes.

Pour in brandy, let it evaporate. When all the alcohol has evaporated, start gradually adding the hot mushroom broth, bringing the risotto to a boil. At the end of cooking, add butter and grated cheese. When serving, put the risotto on a dish, sprinkle with grated Grana Padano or Parmesan, garnish with mushrooms and chopped herbs separately fried in a small amount of butter.

Amazing velvety taste and delicate texture of a rice dish prepared in a truly Italian way - that's what chefs offer us, sharing the secrets of cooking and recipes for classic risotto. This article will tell you about the best traditional options for the dish.

A bit of history

There are many legends and conjectures about in which city, how and when risotto was first prepared, which conquered all the world's gourmets. His considered to be an original Italian dish, but historians assure that the roots come from Arabic cuisine and originate in the XI-XII century.

Today it is difficult to get to the bottom of the truth, but if you adhere to the opinion of most culinary specialists, then the first variation of the dish arose quite by accident… The allegedly forgetful cook put rice soup on the stove, and, distracted for a while, did not notice how all the water boiled away, and the vegetables went through the aroma of spices and vegetables.

After a while, in 1570, the famous culinary guru Bartolomeo Scappi wrote down more than 1000 original risotto recipes in his cookbook!

The history of the popular yellow risotto is no less interesting. A Milanese legend says that the apprentice who painted the Duomo temple always added saffron to his paints. At the wedding of his master's daughter, he played a joke on the guests and added saffron to the rice dish.

At first, everyone present was afraid of the unnatural color of rice, but after trying it, they came to the conclusion that this the tastiest they've ever tasted.

Choice of tools and ingredients

This dish is quite difficult to prepare even for masters who know a lot about their business. For cooking a heavy cast iron skillet works best, a container for decoction of vegetable broth and a ceramic spatula for stirring all the ingredients.

Cast iron heats up beautifully and gives off heat well, allowing rice not only to fry, but to languish without releasing useful substances and a charming aroma.

As you can see no special tools required. In most cases, the necessary is in the kitchen of a modern housewife.

The main ingredient of any risotto is rice. The secrets of his choice are simple. Perfect fit round grain variety rich in starch, since it is he who contributes to the velvety structure of the dish.

It is worth paying attention to varieties vialone nano, arborio or carnaroli This is the perfect rice for risotto. In their absence, any other round-grain rice is fine.

Options

There are thousands of variations of this dish, and each of them requires its own special components. Consider the most popular recipes that have found recognition in all countries of the world and won the hearts of culinary masters.

With seafood - "Marinara"

This dish requires the following ingredients to prepare:

rice 100gr.;
extra virgin olive oil 20g;
squid 50 gr.;
boiled octopus 50 gr.;
mussels 120 gr.;
sea cockerels 100 gr.;
fish broth;
selected shrimp (without a head) 13-15 pieces;
tomato sauce 15g.;
dry white wine 40 ml;
parsley;
salt and pepper to taste.

To start fry until browned all available seafood along with herbs in heated olive oil. Add rice and sauté over low heat for two minutes.

After Pour in the wine and wait for it to evaporate. Pour in the fish broth in parts, and then add the tomato sauce.

Rice is brought to full readiness, and then laid out on a plate and generously decorated with any seafood and herbs. Shrimps or clams are best for decorating marinara.

How to cook risotto at home with seafood (with shrimp, mussels, squid) in a creamy sauce - see the recipe on the video:

With cheese and mushrooms

According to the recipe for another popular version of risotto - with cheese and porcini mushrooms or champignons - You will need the following ingredients (for 1 serving):

rice 100gr.;
onion 15 gr.;
parmesan 30 gr.;
extra virgin olive oil 20g;
butter 10g;
a little mushroom broth;
mushrooms 100gr. (white is best, but champignons or chanterelles are also suitable);
bunch of parsley;
a few tablespoons of cognac;
salt and pepper to taste.

First, fry the mushrooms in hot olive oil, add the onion to them, and after a few minutes, the rice itself. Sauteing all ingredients should take no more than 3-4 minutes.

After removing from heat, sprinkle the dish with grated cheese and add a piece of butter. Arrange the mushroom risotto beautifully on a plate and garnish with finely chopped parsley.

How to cook a delicious risotto with mushrooms and cheese at home according to a different recipe - see the video:

Can you make Italian cheese yourself? Find out how to do it from the material with the recipe for making mozzarella at home:

with minced meat

For this dish you will need:

rice 130 gr (preferably arborio);
red onion 1 pc.;
Bulgarian pepper (multi-colored, half red and green);
ground beef 350 gr.;
1 large carrot;
1 tsp tomato paste + 1 tomato;
butter and olive oil for frying;
grated parmesan to taste;
chicken broth 500-600 ml;
salt and pepper.

You can supplement the dish with a small amount of dry red wine.

Cut vegetables into small cubes, pour them into a preheated pan and fry over low heat for no more than 3-4 minutes. After the appearance of a golden crust, add the minced meat to the vegetables and cook for another 3-4 minutes.

Then add chicken broth. After the broth has evaporated, pour in some wine and let it evaporate. Add tomato sauce, pepper and salt to taste. Everything together should cook for about 10 minutes., and then feel free to add rice and cook until al dente.

After removing the dish from the heat, sprinkle everything with parmesan and fresh herbs, add butter and serve.

How to properly serve?

The most popular way to serve risotto, which can be found in all restaurants, is laying it out a small round slide on a plate and garnish with parmesan, herbs, etc.

This is a very hearty dish, especially when it comes to risotto with seafood, meat, mushrooms. therefore serve it in small portions, carefully laying out on a large round plate.

So that the "slide" does not fall apart, use special split molds for serving(they can be replaced with small deep bowls or bowls), where the dish is initially placed, and then placed on a plate and the mold is carefully removed. After that, it remains only to correct the edges and decorate the culinary masterpiece.

To make the risotto look more appetizing, in addition to decorating with grated parmesan and herbs, you can use fried plates of mushrooms, clams or mussels.

Remember that risotto should be served immediately after it is cooked. This dish is not served cold!

For cooking it is better to take cast iron cookware with a large heat dissipation and the ability to maintain high temperature;
During cooking always keep warm broth on hand(vegetable, meat or mushroom), as risotto may “require” additional liquid to complete cooking;
Best to use parmesan cheese or grana padano, but if this is not at hand, then the choice must be stopped on hard cheeses, for example, emmental;
After preparation, add some butter to the dish which will make it more appetizing and juicy.

By following these simple tips, you will prepare an unusually tasty dish at home. And you should not rush: risotto can't be rushed! Don't try to "hurry" him up by turning up the heat under the pan. Only strict adherence to all stages of preparation will give the desired result.

In contact with

The classic risotto recipe is one of the most popular dishes in Italy, which is widely known all over the world. Despite the clear sequence of steps and the invariance of key components, there are a lot of variations of risotto. Therefore, everyone can choose a recipe to their taste.

The first written mention of this dish dates back to the 16th century, when about a thousand risotto recipes were found in the book of the famous culinary specialist Bartolomeo Scappi. And the appearance of such an unusual way of cooking rice, the world owes to a forgetful cook. He was preparing the usual rice soup in meat broth and was away for a while. When he returned, the broth boiled away, and the rice acquired a pleasant taste. In the future, the dish was improved by adding wine, cheese and spices to it.

Classic white wine recipe

For risotto, it is customary to take one of three starchy varieties of rice: arborio, carnaroli or vialone nano. It is this component - starch - that gives the dish a creamy texture.

Oil for frying should be creamy, but vegetable oil is also acceptable: olive, pumpkin, sunflower. Wine is optional, but Pinot Grigio is usually recommended.

Particular attention should be paid to the broth. It should be very hot, almost boiling. Traditionally, beef is used, but depending on the filling, broth is used on chicken, vegetables, fish, or just warm water is added. As for cheese, Parmesan is traditionally used. Then the rice does not need to be salted.

So, the ingredients for the classic risotto: 1 onion, a cube of butter - 30 g; rice of the above varieties - 350 g; wine - 400 ml; ready-made broth - 1 liter.

In a thick-walled dish, dissolve a piece of oil, then fry the finely chopped onion until light in color.
Put the rice in and wait until it absorbs the oil and loses its whitish color.
Pour off the alcohol and cook the rice until the moisture has almost completely evaporated.
Add 300-350 ml of hot broth and continue to simmer, remembering to stir.
When the moisture has evaporated, start adding a tablespoon of broth so that the rice absorbs the liquid little by little. This step will take 20 to 30 minutes.
Check the readiness of the cereal and throw a piece of butter into it.

Before serving, put the dish on a plate and sprinkle with grated cheese.

Cooking option with chicken

Two servings of this dish can be prepared in just an hour, but the pleasure of taste will remain for a long time.

Ingredients: a glass of rice, chicken fillet - 160 g, medium carrot, celery root - 90 g, large onion - 1 pc., garlic - 1 large clove, wine - up to half a glass, Parmesan - 50–60 g, olive oil - 30 -50 ml, spices (mix of peppers, salt, herbs) - at the discretion of the hostess.

Pour about a liter of water into the pan, add a little salt. Add chicken and diced carrots and celery. Bring to a boil and simmer over low heat for 20 minutes.
After that, remove the meat and cool, and put the broth on a very small fire.
Pour oil into a deep saucepan. When it is hot, throw in the garlic crushed with a knife, lightly fry until golden brown and remove.
Free the onion from the husk, finely chop and throw into boiling oil. Cook until golden brown. To crush with spices.
Put the rice and stirring, fry it until a transparent pearl color.
Add wine while continuing to stir.
As soon as the liquid is almost completely absorbed, you need to add 2 ladles of broth along with vegetables.
Pour the broth into the saucepan little by little and stir until the cereal is cooked through (about 20–23 minutes).
In the meantime, cut the chicken into cubes and grate the cheese.

A couple of minutes before the end of cooking, it remains to add chicken, add Parmesan, stir and turn off the heat. After a minute, the chicken risotto can be put on the table.

Italian risotto with seafood

For this option you will need: a mixture of seafood "sea cocktail", turnip onion - 1 pc.; 160-190 ml of broth or clean filtered water, 70-80 ml of good dry wine, 80 g of rice, a little parsley, at the request of the hostess - a mix of peppers, salt and cayenne pepper.

Heat the oil and distribute the finely chopped onion. Saute for about a couple of minutes over high heat.
Add rice and fry until translucent.
Add the chopped parsley, followed by the wine.
When the liquid is absorbed, add seafood and part of the water (broth).
Simmer rice over low heat, stirring constantly.
Add broth as needed.
After 20 minutes, add freshly ground white pepper, a little salt and cayenne pepper.
Add shredded cheese and mix well with risotto.

Serve this dish on a warm plate so that the seafood risotto does not lose its flavor.

Cooking with cheese and mushrooms

Risotto with mushrooms and cheese has a special flavor of cream, because a lot of butter is added to the dish.

Components: 350 g of rice, chicken broth - 900 ml, mushrooms - 320 g, fatty oil - 170 g, half a glass of good dry wine, hard cheese - 100 g, medium-sized onion head.

Cut the mushrooms into neat slices and fry until tender.
Melt a stick of butter in a deep container, add onion slices and fry until transparent for 5-8 minutes.
Put the rest of the oil and cereals, mix. Continue cooking for 3-4 minutes, stirring vigorously.
Pour in the alcohol and wait until it evaporates. After that, add 300 ml of hot broth.
When this portion is absorbed by the rice, gradually add the remaining liquid, remembering to stir the dish.
As soon as the cereal becomes soft, put the mushrooms and sprinkle with grated cheese. Mix well, distributing all the products evenly, and serve immediately.

Vegetarian - with vegetables

For the classic recipe for risotto with vegetables, you need to take: a glass of rice, a small onion, carrots, 2 bell peppers, 100 g of green beans, 100 g of canned corn, olive oil - 3-4 tbsp. l., salt, hot water - 500-600 ml, wine - 50 ml, greens.

Pour oil into a saucepan, add chopped onion and diced carrots. Fry lightly.
Pour in the rice and pour over the wine. Lightly simmer so that the grains absorb moisture.
Pour 200-350 ml of water into the pan and add the beans. Stirring constantly, steam until all the moisture is absorbed.
Then add water little by little and stir.
At this time, the pepper should be peeled, cut into squares and added to the rest of the ingredients.
When the rice is cooked, you need to lay out the corn and salt.

Before serving, the dish can be sprinkled with chopped herbs.

Delicate dish with minced meat

Ingredients: canned tomatoes - 800 g, oil - 50 g, minced meat - 350 g, a glass of rice, wine - 100 ml, grated Parmesan - 90 g, spinach - a bunch, onion, salt and pepper to taste.

Peel the tomatoes from the skin and grind in a blender along with the brine. Transfer to a small container, pour 3 tbsp. water, bring to a boil and reduce heat to low.
In a saucepan with a thick base, dissolve the oil, put finely chopped onion and minced meat, add spices. Stir and fry for 5-7 minutes.
Add rice and cook for another 3-4 minutes.
Pour in the wine and wait until it is absorbed.
Alternately add 2-2.5 cups of tomato mixture and stir. Pour each new portion when the previous one has completely evaporated. If the rice is damp, add more liquid.

It remains only to add grated Parmesan, butter and chopped spinach. Mix well and serve.

In a slow cooker

Ingredients: 400 g chopped chicken, 150 g chopped champignons, 2 multi-glasses of rice, 50-60 ml of wine, 35 g of butter, 25 ml of vegetable oil, 1 small onion (chopped), a pinch of salt, a little turmeric, 4.5 multi-glasses of water , 100 g Parmesan.

Set the mode "Frying". Pour vegetable oil into a bowl and put 1/3 teaspoon of butter. Do not close the lid.
When the mixture is hot, add the onion. At this and subsequent stages, the products must be stirred so that they do not stick and burn.
After 3 minutes put the mushrooms.
After another 7 minutes, add the chicken.
Another 7 minutes will pass - it's time to add rice. Wait 3-4 minutes.
Then you can pour in the wine and wait until it is completely absorbed.
After that, it remains only to put salt, turmeric and pour water. Close the lid and set the "rice / cereal" mode.

After 25 minutes, it's time to turn off the slow cooker, add the cheese and the rest of the butter, mix everything and let the dish brew for 5 minutes with the lid closed. During this time, you can have time to set the table and warm the plates.

Recipe with pumpkin

Ingredients: rice - 200 g, pumpkin - 200 g, broth - 1 l, 50 ml of wine, onion - 1 pc., Parmesan - 100-150 g, butter - 50 g, rapeseed oil - 3 tbsp. l., a mixture of peppers, salt, fried bacon.

Peel the pumpkin and cut into squares. Finely chop the onion, grate the Parmesan, grind the pepper. Cook the broth in advance and heat up to 80–90 ° С.
Pour vegetable oil into a frying pan with a thick base or a deep saucepan and put the pumpkin. Fry until golden brown.
Add onion, stir and fry until soft.
Add rice and mix again. Wait until the oil is absorbed, pour in the wine and steam the ingredients well until the moisture is absorbed.
Then pour in the broth in 50–100 ml increments and stir the risotto constantly. Add the next portion of the liquid when the previous one has evaporated.

As soon as the rice is cooked, remove from the stove, add Parmesan, pepper and salt. Mix well and leave for 2-3 minutes with the lid closed. This original version of risotto is best served hot, garnished with slices of ruddy bacon.

With corn and peas

Ingredients: rice, canned corn and peas - 150 g each, celery root - 1 pc., onion - 1 pc., refined sunflower oil - 2 tbsp. l., salt - ½ tsp., spices (oregano, basil, marjoram) - 1 tsp., ready-made broth or water - 300 ml, garlic - 1 clove, grated Parmesan - 20 g.

Heat oil in a frying pan, then add finely chopped onion, garlic and celery.
Saute vegetables for 3-4 minutes.
Add rice and cook for another 5 minutes.
Add 100 ml of broth and simmer the rice until the liquid is absorbed.
Gradually add the rest of the broth, not forgetting to stir.
Pour corn and peas, add salt and spices.
Simmer until rice is fully cooked. Sprinkle with Parmesan before serving.

With shrimp and salmon

Ingredients: salmon (fillet) - 150 g, peeled shrimps - 20-25 pcs., rice - 1 tbsp., garlic - 2-3 cloves, butter - 10 g, olive oil - 50 ml, onion - 1 pc., salt and pepper - to taste, parsley - a bunch, saffron - a pinch, wine - 50 ml, water or broth - 2 tbsp.

Cut the fish into small pieces, chop the onion.
Put oil and garlic in a frying pan, lightly fry. After that, remove the garlic. Add onion and fry until golden.
Add rice and wine, stir.
After 1-2 minutes, add 1.5 cups of hot water or broth.
When the liquid has evaporated, pour in the remaining 0.5 cups. Add fish, shrimp, salt and pepper.

Once the rice is fully cooked, it can be crushed with chopped parsley and add saffron. It remains only to mix the dish well and let it simmer under the lid for 1 minute.

With cuttlefish ink

Ingredients: shallots, rice - 180 g, cuttlefish - 1 pc., cuttlefish ink - 5 g, olive oil - 50 ml, cherry tomatoes - 50 g, squid rings - 50-60 g, sea salt - to taste, fish broth - 400 ml, wine - 50 ml.

Saute finely chopped onion in oil for 2 minutes.
Add rice and simmer for 5 minutes.
Pour in the wine and wait for it to evaporate.
Add a glass of hot broth and cuttlefish ink. Cook rice for 10-12 minutes, stirring occasionally.
Separately fry cuttlefish pieces and combine with rice.
Pour the remaining broth into the pan, salt, pepper and evaporate the moisture.
At this time, halves of tomatoes and squid rings should be fried.

Serve: put rice on a warm plate, and decorate it with tomatoes and squid on top.

How beautiful to serve a dish to the table

Usually properly prepared risotto and in itself looks very appetizing. Therefore, it can be served simply in a deep or flat plate, preheated in the oven. If desired, rice can be laid out in a special form so that the edges of the portion are even. If there are no molds, then the dish is rammed into a small bowl, and then turned over onto a plate.

On top of the risotto, you can decorate with fresh sprigs of greens, pieces of vegetables, meat, seafood or grated cheese.

The classic Italian risotto recipe is a rice dish that is aromatic and satisfying. Prepare risotto with mushrooms, chicken, vegetables or meat. The best recipes are here!

Be sure your loved ones will appreciate such a dish as risotto. The classic recipe, although not rich in ingredients, but it allows you to cook a dish with a harmonious taste, in which there is nothing superfluous.

Chicken broth - 6 glasses;
Arborio rice - 400 gr.;
Dry white wine - 150 ml;
Onion - 1 pc.;
Butter - 50 gr.;
Champignons - 150 gr.;
Olive oil - 2 tablespoons;
Parmesan cheese - 150 gr.;
Dry saffron - 1 pinch;
Salt and pepper - to taste.

Pour wine into a small deep container and add saffron to it. Mix lightly and set aside so that the spice gives off its aroma to the wine.

Chicken broth, if it is cold or frozen, put on a small fire and bring to a boil. When the liquid boils well, reduce the heat to a minimum and cover with a lid.

Peel the onion and cut into small cubes.

Wash the champignons well and also cut them, but we are already doing it a little larger.

Heat a frying pan over medium heat, add olive oil. Add the onion first, then the mushrooms. Roasting lasts approximately 5 minutes.

Now we pour our rice into the same pan where the mushrooms and onions are fried, mix everything well several times.

Add wine to the pan, reduce the heat to low and wait for the moment when the wine is completely absorbed into the grain.

Using a ladle, pour some of our broth into the pan.

Please note that one ladle will be enough, you should not add too much, otherwise it will violate the whole concept of the phased preparation of classic risotto.

When you notice that all the liquid has been absorbed into the rice, add another ladle. Do not forget to stir from time to time so that all the grains are saturated with the broth evenly.

When we have run out of all the broth, and the rice has become more like boiled porridge, remove it from the heat and add finely chopped butter and grated cheese on a fine grater to the pan.

The classic risotto recipe involves very thorough mixing of the dish before serving.

Enjoy your meal!

Recipe 2: Classic Chicken Risotto

rice - 1 cup
chicken fillet - 2 pcs
onion - 1 pc.
carrots - 1 pc.
salt - 1 tsp

Onions and carrots need to be peeled and rinsed well under water. The preparation of Risotto begins with the fact that we cut the onion and fry it over medium heat until golden brown.

Carrots are best cut into cubes, however, if you want, it is quite acceptable to grate it on a coarse grater. Carrots are placed in the finished onion, and slowly stirring, it must also be fried.

Chicken fillet is washed under cold water and cut into small cubes. This is easier to do if you freeze the meat a little. Then the cubes will be even and small. The fillet is sent to onions and carrots and stewed for several minutes.

Rice is placed last in the risotto. Before that, it is washed several times and discarded in a colander. Rice should be mixed with the rest of the ingredients, and then close the lid of the pan.

Risotto is stewed under the lid on minimum heat for about half an hour. When the fire is already off, it is better to leave the dish to brew for another same period.

Risotto can be served with finely chopped dill and tomatoes. Risotto - a classic recipe - with chicken is ready! Enjoy your meal!

Recipe 3: Risotto with Vegetables (with photo step by step)

A unique rice dish prepared according to the same principle, but with different ingredients. This classic risotto recipe is made with vegetables.

Long grain rice - 1 cup
Onion - 1 pc.
Set of vegetables for risotto - 300 g
Water - 2 stacks.
Salt - to taste
Vegetable oil - for frying

For risotto, you need to thinly chop the onion so that it is half rings or cubes.

Heat up a frying pan and pour some vegetable oil into it. When it boils, you can put all the onions in the pan. It must be fried until golden brown.

When the onion is ready, vegetables should be added to it. They need to be stewed a little, after salting.

Semi-cooked vegetables will slightly decrease in volume and change color towards yellowish.

The turn has come to add the main component to the risotto - rice. Some housewives are faced with the fact that rice sticks together in the finished dish. There is a universal recipe when cereals are washed in seven waters to avoid this phenomenon. However, this is also not a panacea, because rice does not always meet the quality indicated on the package.

In order to get rid of the stickiness of rice for sure, it must be filled with water, let it boil, turn off and leave to rest for 5-10 minutes. Then the rice is discarded in a colander and washed. He needs to drain a little. And now a little swollen cereal can be sent to risotto.

When all the components are assembled, the risotto should be added a little more and mixed. The fire under the dish should be minimal. After 20-30 minutes, the fire must be extinguished, and the risotto should brew for about an hour under the lid.

Recipe 4: Classic Cheese and Mushroom Risotto

1.5 st. rice
300 gr. mushrooms
1 medium onion
80 gr. butter
2 tbsp vegetable oil
1 liter of broth
0.5 st. white wine
150-200 gr. parmesan cheese
pepper
parsley

First of all, wash and cut the mushrooms into slices. Finely chop the onion. Ideally, for making risotto, it is better to use shallots (2-3 pieces), which have a delicate and delicate taste, but ordinary onions are also quite suitable.

Put a piece of butter in a frying pan, pour a little olive oil.

Add chopped onion, simmer over medium heat until soft and translucent.

Add chopped champignons or other edible mushrooms. It is clear that the most delicious risotto is obtained with porcini mushrooms.

Simmer onions and mushrooms for 5-7 minutes over medium heat. Lightly salt and pepper.

Add one and a half cups of round rice. Mix the contents of the pan well, the rice should absorb the fat. Lightly fry everything together.

Pour in white wine, stir. Boil everything together for a couple of minutes to evaporate the alcohol.

Add two or three ladles of boiling broth. It can be chicken or mushroom broth. With mushroom broth, risotto is richer in taste, but also darker.

While stirring, cook the mushroom risotto. As soon as the rice absorbs the broth, add a new portion. Rice should be cooked in a sufficient amount of liquid. We taste, adjust the amount of salt.

After 20 minutes, when the rice is almost ready, add the grated Parmesan cheese. Stir and cook for a couple more minutes over low heat.

Parmesan cheese gives risotto a special taste and delicate creamy texture. We make sure that the risoto is not dry (if necessary, add a little more hot broth), and also that the rice is not overcooked.

We remove the very tasty and incredibly fragrant risotto with mushrooms from the heat, sprinkle with herbs and serve.

Recipe 5, step by step: risotto bianco with martini

Despite the fact that risotto bianco is prepared quite quickly, you will need patience and maximum attention, because it needs to be constantly stirred and added liquid as it is absorbed. And, of course, the most important thing in preparing risotto bianco is good wine and real parmesan, which will make the taste of your dish truly Italian.

chicken broth - 1200 ml
onion - 1 pc.
olive oil - 2 tbsp. l.
ground black pepper - 0.5 tsp.
salt - 1 pinch
garlic - 2 cloves
celery root - 50 gr
martini - 250 ml
butter - 100 gr
round-grain rice - 400 gr
parmesan cheese - 100 gr

Recipe 6: Raisin Risotto (Step by Step Photos)

Rice "Arborio" - 1 Cup (washed)
Parsley - 5-6 Pieces (twigs)
Garlic - 2 Cloves
Olive oil - 3 tbsp. spoons
Raisins - 100 Grams (pre-soaked in cold water)
Broth - 0.5 Liter
Cheese "Parmesan" - 50 Grams
Salt - to taste
Sugar - to taste

Mince garlic and parsley.

Heat the olive oil in a frying pan and fry the garlic and parsley for 3-4 minutes.

Add washed rice, fry together for 4-5 minutes, stirring constantly.

Pour in the broth in small portions so that the rice has time to absorb it. All this is done on low heat. 5 minutes before the rice is ready, add the raisins.

Mix thoroughly and sprinkle with grated Parmesan.

Enjoy your meal!

Recipe 7: how to cook risotto at home

rice - 200 g
broth - 500 ml
white wine - 50 ml
vegetable oil - 40 ml
butter - 25 g
onion - 1 head
spices, salt - to taste

For cooking, you need rice with a high content of starch. In this case, rice was taken for pilaf, but Arborio would be an excellent choice. White wine will give the dish a slight sourness and a pleasant aroma. The broth can be beef, chicken or vegetable. It should be moderately salty. The recipe uses a rich vegetable broth, for its preparation it took carrots, onions, celery root, parsley root, ginger, parsley, hot peppers.

Sauté the onion in olive or sunflower oil. It can be finely chopped so that each piece is the size of a grain of rice. You can also cut it into rings, heat in oil until golden brown and remove. In this case, the onion will share its taste and aroma with rice, but will not be strongly felt in the dish.

Rice needs to be poured into the pan, and begin to stir it continuously over medium heat. After the rice becomes translucent, and the oil is evenly distributed over its surface, you can add wine. The wine must first be heated to at least 40 degrees so that the rice does not come into contact with the cold liquid.

Constantly stirring the rice, you need to evaporate all the alcohol over high heat, and then reduce it again to medium. White risotto. Spices should be added to rice. This recipe uses salt, cardamom, marjoram, ground ginger, pepper.

Now the most difficult stage of cooking begins, during which it is desirable to continuously slowly stir the rice. Pour the broth into the pan in small portions, and allow the liquid to evaporate. The broth should also be hot. This will cook the rice slowly and release some of the starch into the liquid. When each rice reaches the state of "al dente", the dish must be removed from the heat, covered with a lid and let rest for 3-5 minutes. At the same time, there should be a little excess liquid in the pan. After that, butter is added to the rice, and the risotto is thoroughly but gently mixed.

As a result, the rice will absorb excess liquid, and will be wrapped in a creamy sauce. It must be served hot, supplemented with meat, seafood or vegetable salad. Risotto can serve as an excellent side dish, it combines the pleasant density of properly cooked rice and the tenderness of gravy, it has an exquisite taste. Pictured is a white risotto topped with a slice of fried rabbit and fresh vegetables.

Recipe 8: Risotto with meat, vegetables and olives

rice preferably round-grained
bouillon
Bell pepper
basil
olives
cream
olive oil
garlic

Pour in enough olive oil to cover the rice grains. Saute the garlic over medium heat. Instead of garlic, you can use onions, I just don't like them. Fried - thrown away.

Pour the rice into the pan and mix it in oil and fry for 3-4 minutes. Gourmets may add some white wine for flavor. Unfortunately, I didn't have the right rice, so I had to use long grain.

The broth can be different and chicken and meat.

Subsequently, cooking rice comes down to pouring hot broth into the pan with rice in small portions as it is absorbed, constantly stirring. Make sure the broth is hot throughout the cooking time. Rice is cooked on medium-low heat.

Add a pinch of fragrant basil to the rice.

While the rice is cooking, cut up the ingredients that complement it. Sweet pepper.

We cut into cubes.

We also cut the meat. I had a piece of pork ready.

Some olives. We cut into quarters.

In total, rice is cooked for an average of 40 minutes. 15 minutes before the end of cooking, we throw our peppers and meat into the pan. We mix.

We continue cooking, adding broth. We taste the rice closer to the control time. While the rice is cooking and the pepper is stewed, three cheese.

Pour heavy cream into the pan with cooked rice and sprinkle with cheese. We leave it in a hot pan. In principle, cheese can be sprinkled on a ready-made dish.

Put on a warmed plate, add some greens. Serve with white wine.

Recipe 9: Mushroom Risotto with White Wine (with photo)

Risotto with mushrooms is not a vegetable pilaf, not porridge and not just boiled rice. This is an incredibly tasty, rich, satisfying and enchanting dish. You can't get past him and you can't tear yourself away from the plate.

Rice - 200 g
Mushrooms - 250 g
Broth (vegetable, chicken) - 1 l
Onion - 3 pcs.
Garlic - 1 clove
White dry wine - 50 ml
Hard cheese - 50 g
Butter - 40 g
Olive oil - 1 tbsp.
Salt, ground pepper - to taste
Greens - to taste

Wash the mushrooms thoroughly and cut them either into thin plates or into small pieces.

Pour olive oil into a preheated pan and after a minute put the mushrooms. Stirring, fry them until the liquid has completely evaporated.

Then add half a serving of butter and continue to fry the mushrooms until a beautiful ruddy color. Place mushrooms in a bowl and set aside.

Peel the onion, wash and cut into small cubes.

Return the pan to the heat and put the remaining vegetable oil into it. Lay out the prepared onion.

Fry it until soft and immediately add rice to it. While stirring, cook for 2-3 minutes.

Then pour in dry white wine and, continuing to stir, evaporate the alcohol. This will also take 2-3 minutes.

Reduce heat and pour 1 ladleful of broth into the pan.

Add minced garlic clove. Continue cooking the risotto until the rice is fully cooked. It should not boil completely, inside it should remain a little hard, al dente (by the tooth). As the liquid evaporates, continue to add 1 ladle of broth.

At the end of cooking, put the previously cooked mushrooms and mix the whole mass.

Add chopped greens. And sprinkle with grated cheese.

Mix everything again and cover with a lid. After 3-5 minutes, spread the delicious and incredibly fragrant risotto with mushrooms on plates and serve.

Risotto is the most common dish in Italy. Its preparation is based on: round, starch-rich rice, wine, broth and cheese. And if you wish, you can add chicken, mushrooms, vegetables or seafood. Preparing a classic risotto is not difficult, but you need to know some points in cooking so that the result does not turn out to be rice porridge.

Prepare the necessary ingredients for the risotto.

The first step is to soak the saffron in wine. It should be placed in a glass and stirred a little, left until a beautiful, rich color of the wine appears.

According to the classic recipe, you can use any broth for making risotto: chicken, vegetable, veal or fish, if you cook risotto with seafood. I decided for myself that I would cook on mushroom broth, as it has a very rich taste, color and cooks quickly. To do this, cut the mushrooms into thin slices, put them in a saucepan and pour cold water over them. Add spices, bay leaves to taste and send to the fire.

With a slow boil, cook for 20-25 minutes.

Then remove the mushrooms, and strain the broth itself through a fine sieve.

Sprinkle salt to taste. When adding broth to rice, it must be hot, because only hot liquid helps to extract starch from rice grains. Therefore, we keep the finished broth under the lid, warm or on low-low heat.

Heat a frying pan, pour in olive oil and add a spoonful of butter. After a minute, add finely chopped onion. Onions are better to use onions or lettuce, but not red, otherwise there will be a complete imbalance of colors. Stirring occasionally, sauté the onion until soft. It is important that it does not change color.

Pour in rice. Washing rice for risotto is prohibited. In general, for the preparation of risotto, it is necessary to choose starchy varieties of rice, and arborio, carnaroli and vialone nano are considered ideal for this. Only these varieties help to achieve the desired creamy consistency of this dish.

From this moment until the risotto is fully cooked, it must be stirred, and if not constantly, then often, as stirring accompanies the release of starch and uniform cooking of rice.

When all the rice is dipped and absorbs the oil, pour in the wine, which has already acquired a rich color and taste, after filtering. The acidity of the wine will balance the taste of the starchy dish.

When the alcohol has evaporated and the rice has absorbed all the wine, start adding one ladleful of hot mushroom broth, stirring each time until the liquid disappears completely.

Classic risotto is prepared no more than 20 minutes. At the end of cooking, the rice grains should be al dente, which means "to the tooth."

At this point, leave the risotto for 2-3 minutes at rest, and then lay out the cubes of cold butter and sprinkle generously with grated parmesan.

Stir, put on a dish and serve immediately. It is said that a man waits for a risotto, not a man's risotto.

Enjoy your meal. Cook with love.

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