Classic risotto recipe - cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There is one famous Italian dish - risotto, the recipes and preparation of which are a whole art.

It's important to get firm rice with a light creamy sauce. Cooking a dish according to any risotto recipe is impossible without special varieties of rice, which must contain a large amount of starch. The finished dish should have a firm texture to the rice.

There is a wide variety of risotto recipes. It all depends on the region where the rice grows, from which the dish is prepared. For example, along the Po River it is customary to cook a thin dish, in other areas they cook a thick one.

In the homeland, risotto is considered the main dish and is served as an independent. But Milanese risotto, made with bone marrow and saffron, is usually served as a side dish.

In the article, we will consider how to cook risotto - a classic recipe, with seafood, chicken and others. We will also figure out how to prepare the sauce for them at home.

The story behind the classic Italian dish

The dish appeared as a result of the mistake of an Italian chef in the 16th century, who, while preparing soupforgot about him. As a result, all the water boiled away, as a result of which the rice turned into a porridge prepared on the basis of chicken broth with vegetables.

Product set

Before you prepare risotto according to the Italian recipe, you must prepare a mandatory set of products, without which its preparation will be impossible.

Required food set:

1. Rice of certain varieties with high starch content. Usually vialone, arborio or carnaroli. It is the rice grains of these varieties that are covered with a double layer of starch. The first layer during cooking makes the rice soft on the outside, and the second one keeps the hardness from the inside, which does not allow the grain to boil. In order to prevent the risotto from turning out in the form of porridge, rice should not be washed before cooking. Just iterate over.
2. Use only dry and white wine.
3. Oddly enough, a classic Italian dish like risotto only uses butter. If you come across a recipe with the addition of olive oil, then this is more likely a variation on the theme of risotto.
4. Only two types of cheese are used - Parmesan or Grana Padano. If this is not there, then you can replace it with any s alty one. It is better not to use cream cheese for making risotto.

Risotto at home. Recipe "Classic"

Ingredients:

• Several cups of chicken stock.
• A package of rice of any of the three varieties above.
• 200 milliliters of white wine.
• Yellow or white onion.
• Half a tablespoon of butter.
• 120 grams of parmesan cheese.
• A quarter teaspoon of saffron.
• 200 grams of mushrooms. It is advisable to use champignons.
• Fine s alt. You can use iodized.
• Ground black or white pepper.

Cooking process

In the first step, dissolve the saffron in wine. To do this, warm the wine with saffron over a fire under a closed lid.

Peel the onion and chop as little as possible.

Peel the mushrooms and cut into half rings. Send both ingredients to wine. Here we add a little creamy.

It is important that the onion does not burn and retains its transparency. Otherwise, the dish can be considered spoiled.

After five minutes, put the rice in a saucepan and stir with a wooden spatula.

Rice is simmered so that it absorbs all the moisture. This will take no more than five minutes. After that, add the broth. We pour it in gradually, as it is absorbed by rice.

At the end of cooking, after about half an hour of cooking rice, add spices and grated parmesan. It is necessary that the cheese is completely melted, which will give the dish its unique flavor.

This is the classic risotto recipe. Reviews about the dish are very different. Mostly positive.

Italian chicken risotto

The dish is most popular in northern Italy.

Ingredients:

• One glass of rice.
• Pair of chicken fillets.
• Onion - one head.
• 2carrots.
• Fine s alt.
• Half a liter of chicken broth.
• Spices.
• A tablespoon of butter.
• One clove of garlic.

Cooking method

Consider a step-by-step chicken risotto recipe. It will take you no more than half an hour to prepare it:

• Step one. Meat is prepared and cut into small pieces.
• Step two. Wash the onion and chop finely.
• Step three. We rub the carrots on a medium grater.
• Step four. Fry the chicken in butter.

• Step five. Add vegetables to the chicken.
• Step six. After the vegetables are fried until golden brown, pour in the broth.
• Step seven. After the broth boils, send the rice to the pan. Mix everything with a spatula.
• Step eight. We send chopped garlic, s alt and spices to the pan.
• Simmer with the lid closed for forty minutes.

Serve the dish best in a frying pan on a wooden plank.

Vegetables are the best ingredients

The classic recipe for risotto with vegetables is prepared, be sure to use tomatoes and eggplant. If desired, you can add any others.

Ingredients:

• Glass of rice.
• One eggplant.
• A liter of chicken stock.
• Butter - one tablespoon.
• 200 milliliters of dry white wine.
• One sweet onion.
• 30 grams of olive oil.
• 300 grams of canned tomatoes in a tomato.
• 250 grams of shrimp. Can be replaced with mussels.
• 100 grams of cheese.
• 20 grams of capers.

Cooking

Let's look at a step-by-step recipe for risotto with vegetables.

• Step one. Peel the eggplant and cut into small cubes. Rinse in a colander and lightly s alt. Leave for a quarter of an hour. After rinse from s alt and leave to drain from excess liquid.
• Step two. We put a frying pan or a saucepan with a double bottom on the fire. Heat up the olive oil.
• Step three. Peel and cut the onion. We send together with eggplants to a frying pan to fry. Cook over medium heat for up to ten minutes. It is important to remember that eggplant absorbs a large amount of oil. To prevent this, send them to a hot frying pan.

• Step four. Defrost shrimp and wash. We free tomatoes and capers from excess liquid. We send all the ingredients to the pan to the vegetables and simmer for no more than one minute. Remove from stove.
• Step five. Take a deeper frying pan and melt the butter. We send rice into it and simmer for seven minutes, stirring constantly. Rice should become transparent.
• Step six. Pour wine over rice, followed by chicken broth. We add the broth in stages, after the rice absorbs the previous portion.

Step seven. After the rice has become firmtexture that will not squeak on the teeth, add vegetables with tomato dressing. Mix all the contents of the pan. Switch off and serve

Chicken and vegetable risotto recipe

Ingredients:

• One glass of rice.
• Two cups of chicken stock.
• Fine s alt.
• Medium chicken fillet.
• One head of onion.
• One carrot.
• Spices.
• A few cloves of garlic.
• One eggplant.
• Two small tomatoes.
• Olive oil for frying vegetables.

Cooking process

Preparing risotto in a slow cooker according to the recipe will take you a lot of time. You will need at least one hour, but it is worth it.

First you need to prepare the vegetables. We clean the carrots and rub on a medium grater. Peel the onion and finely chop. Peel the eggplant and cut into cubes. S alt and leave for fifteen minutes.

Meanwhile, blanch the tomato. Boil water on the stove and lower the cut tomato for half a minute. Then take it out and put it in cold water. The peel comes off easily. Cut the tomato into cubes.

Rinse the eggplant under running water and leave to drain.

Next, heat the olive oil in the multicooker bowl and send the prepared vegetables. Set the slow cooker to the “Frying” mode for ten minutes.

Rinse the chicken fillet, pat dry with a paper towel and cut into small pieces. We send to the bowl with vegetables and fry for abouttwelve minutes.

At the next stage, send the rice and pour in the broth, s alt and spices. Turn on the "Cooking" or "Soup" mode and leave for half an hour.

Delicate creamy risotto

Ingredients:

• 20 percent cream.
• A tablespoon of butter.
• Same cheese.
• Fine iodized s alt.
• Ground white pepper.
• Olive oil for frying.
• A few mint leaves.
• Glass of rice.
• Same amount of green peas.
• One liter of chicken stock.
• Half an onion.

Cooking method

The recipe for creamy risotto is quite simple, requires a minimum of time:

1. Finely chop half of the onion and fry in olive oil in a frying pan or double-bottomed saucepan until golden brown.
2. After add the rice and fry for up to three minutes. The contents of the pan must be constantly stirred so that the rice does not burn.
3. After adding half of the hot broth. Simmer until the rice has absorbed all the liquid. Then add the rest of the broth.
4. Cook until the liquid is completely absorbed by the rice.
5. Five minutes before readiness, we send peas and cream, as well as butter. Mix everything. Turn off the fire and leave under a closed lid for about ten minutes.
6. Rinse the mint and place it on a dry towel to dry a little. We rub the cheese on a fine grater. Put the risotto on a plate, sprinkle with cheese and garnish with mint leaves.

Risotto with minced meat

We will need:

• 250 grams of minced meat. It is best to use beef.
• One medium sized onion.
• One glass of rice.
• One zucchini.
• One eggplant.
• Fresh bunch of green onions.
• Four glasses of water.
• Olive oil for frying vegetables.

Cooking method

Risotto with minced meat is not a classic dish, but rather one of its variations, but very tasty.

First you need to prepare the vegetables. Peel the eggplant and cut into cubes. S alt and leave for a quarter of an hour, then rinse under running water and leave in a colander. We clean and wash the zucchini. Also cut into cubes. Peel the onion and cut it as small as possible.

Heat the oil and send the onion to the pan. Fry until golden brown and add zucchini with eggplant. Add a glass of water to the pan and simmer with the lid closed for about fifteen minutes.

At the next step, add minced meat. S alt and pepper the contents of the pan. Rinse the green onions and finely chop. Send to the pan after the minced meat. Simmer another ten minutes.

After add rice and pour half a glass of water. When all the water boils away, add another glass and simmer until it evaporates completely under a closed lid.

Seafood risotto

Required product list:

• One liter of vegetable broth.
• 300 grams of rice.
• 200 grams of dry wine.
• 250 grams eachshrimp and mussels.
• 100 grams of parmesan.
• One head of onion.
• A few cloves of garlic.
• A tablespoon of butter and olive oil.
• Fine s alt pepper to taste.

Cooking

Pass the onion and fry in olive oil. Then add a piece of butter. When it melts, pour in the rice. Add wine after all the oil has evaporated. Steam for a few minutes. Stir the rice with a wooden spatula.

Next, gradually add vegetable broth as it evaporates. In the event that the broth runs out, and the rice is not yet ready, you can add a little boiling water.

Defrost seafood. It is better to do it naturally without warm water. Rinse well and remove all excess. Add shrimps and mussels five minutes before the end of cooking. Then s alt and pepper.

At the very end of cooking, add butter and finely grated cheese. Remove from heat, cover and let steep for a few minutes. Finely chopped greens can be added before serving.

The secrets of making classic risotto

The choice of rice has already been sorted out. But to make a tasty dish close to the original, this is not enough.

The basis for the dish can be vegetable broth, water or chicken broth. But it's better to use the latter.

It is not recommended to add chicken cubes, which can overpower the taste.

Add liquid in portions. This should be done after one portion has evaporated, then add the next. This must be done at the rate of one to four. That is, divide the entire liquid into four portions. The ideal ratio is two liters of liquid per 400 grams of cereal.

As mentioned above, if you are preparing risotto with the addition of alcohol, then it should be only dry white wine. Fortified red or pink is not allowed.

Cheese add only one of the two types. It is not necessary to do this, but if you want to cook the most similar dish to the original, then it is better to add. This must be done at the end. Grated cheese can be mixed with butter.

Vegetable risotto is prepared using different vegetables. They can be not only fresh, but also frozen. The same goes for seafood. No restrictions. The main thing is that the products are fresh.

Dishes for cooking a classic Italian dish should be with a double bottom. It can be a saucepan or a frying pan (it is better to use cast iron).

During cooking, rice must be constantly stirred so that it does not burn or stick together.

A properly cooked dish should have a delicate creamy texture. The consistency is between porridge and pilaf.

Another secret to a delicious dish lies in the right recipe for risotto sauce. It can be creamy or tomato based.

Rice is desirable to fry in butter. We pass vegetables only on olive oil. If this is not at hand, then use sunflower, but only the highest degree of purification.

Make sure the rice doesn'tboiled. Cook over low heat with the lid closed. Otherwise, the rice may overcook, and the dish will resemble rice porridge.

In order for the risotto to turn out perfect in consistency, rice should rise in “waves” during stewing. When serving, you can sprinkle the dish with any herbs, decorate with lemon slices. Serving in a frying pan on a wooden board is considered original.