Let us remind you: rice plays the main role in the risotto recipe. Since it must be cooked al dente in the finished dish, chefs advise using special varieties of it - carnaroli, padano, arborio (which we wrote about here). They are rich in starch and do not overcook. So, if you want to make risotto (and not a sticky porridge), try to find one of these varieties. But there are no such strict requirements for the remaining ingredients of the dish. Let's start experimenting?
Risotto "Tom Yam"
Christian restaurant recipe
Ingredients: 80 g carnaroli rice, 40 g white wine, 1 tsp. peeled and finely chopped shallots, 1 clove of garlic, 20 g tom yam paste, 3 peeled tiger prawns, 2 lime leaves, 2 sprigs of fresh cilantro, 2 tbsp. butter, 5 g parmesan, 400 ml vegetable broth, 2 tbsp. olive oil, 1 tsp. cane sugar, 10 g lime, 20 g tomato sauce, salt and black pepper to taste.
Instructions. Peel and chop tiger prawns and garlic. Pour olive oil into a frying pan and fry the shrimp, shallots and garlic. Then pour in white wine and add rice.
After the wine has evaporated, add the tom yum paste and broth, adding it in 6-7 stages. When the liquid from the dish has almost evaporated, add tomato sauce, lime leaf, salt and pepper.
When the rice is almost ready, add chopped cilantro, butter, Parmesan and mix it all into a homogeneous mass. Top with lime slices and cane sugar.
Rice for risotto: how to choose
Not every rice is suitable for this dish. When purchasing it, you must adhere to the following criteria:
the rice should consist of a large amount of starch, as it is responsible for the correct texture of the risotto; It is important that there are no chips on the grains, otherwise the cereal may boil over; the larger the rice, the better; Round grain rice is welcome; the packaging may indicate that this product is suitable for risotto; you need to carefully study the expiration date and storage conditions; the packaging must be intact and without damage; To avoid counterfeiting, it is better to purchase rice from trusted stores.
Celery root risotto
Le restaurant recipe
Ingredients: 110 g celery root, 30 g mascarpone, 30 g parmesan, 30 g dry white wine, 80 g foie gras (or other liver pate), 3/4 tbsp. duck broth, salt and pepper to taste, watercress for decoration, 100 g shallots.
For the broth: 1 duck, 2 cloves of garlic, 100 g of celery root, 4 black peppercorns, water.
Instructions . Prepare the broth: trim the meat from the duck breast and cut off the legs, fry the rest of the carcass in vegetable oil. After this, place in a saucepan, fill with hot water (3 l), add peppercorns, garlic, celery root. Cook over low heat until the amount of water is reduced by three.
For the risotto, cut the shallots into cubes (0.5 cm x 0.5 cm), add to the saucepan and fry over low heat until they become translucent. Then add finely diced celery and simmer for 1 minute, then pour in white wine and simmer for another 10-12 minutes. Then add the mascarpone, heat until it starts to melt, add salt and pepper. Remove the pan from the heat and add the grated Parmesan.
Fry the foie gras, cut into escalopes 1.5-2 cm thick, on both sides (a minute on each) and place in the oven for 4 minutes at 170°C.
Prepare the parmesan chips: spread the grated parmesan evenly into a thin frying pan and fry until golden brown. Remove from heat and leave to cool.
To serve, place the celery risotto on a plate and top with foie gras. Garnish the dish with parmesan chips and watercress leaves. Separately add duck broth to the plate.
Risotto recipe:
A huge variety of different recipes for preparing this dish. I did it in the morning.. before work.. so no problem at all! Let's get started (c): 1. Heat a frying pan with a mixture of vegetable and butter... throw in a finely chopped onion... fry until light golden brown..
2... then we throw in the mushrooms.. and they: - soak the dry ones in water at the very beginning of cooking, rinse.. stand for 5 minutes, drain the water.. and pour in half a glass of broth + half a glass of boiling water, leave while the onions are fried...).. - fresh Wash the champignons, cut off the tip, stems.. and cut thinly.. and leave to simmer for 5 minutes...
3. We pour our rice into this whole thing... mine was long and evaporated... well, that’s what it’s called... although, in my opinion, ideally they put round... and I like this kind better!))... mix... simmer 3-4 minutes...
4. Then we pour in what’s left of the soaked dry mushrooms... wait until it’s absorbed... and start pouring our mixture (broth + boiling water) into an incomplete glass somewhere... I poured it by eye... we continue until the mixture runs out, and our rice will not cook... each time we wait until the mixture is absorbed... and only then add the additive...
5. Now we’ve poured everything in.. turn off the gas.. take the cream and pour it into the frying pan.. mix well.. now grate the garlic on a fine grater and add it into our mass.. stir again.. (let it sit for 3-4 minutes.. soak in the aromas. .iii..)
6. I forgot about the cheese... you need to grate it on a fine grater and throw it into our risotto... mix and serve. I already added it to the plate, that is, in portions... because not all of me like cheese... Bon appetit :- *
Risotto with pesto and machete steak
Recipe from Italian restaurant MONICA
Ingredients: 500 g rice, 80 g machete steak (or any other), 150 ml white wine, 250 ml chicken stock, 60 g pesto, 50 g Parmesan, 1 onion, 50 g olive oil, 30 g butter, 2 sprigs basilica
Instructions. Heat olive oil in a frying pan. Peel the onion and fry it whole in oil. Remove the onion and discard. Place rice in a frying pan and fry. Pour in wine and 150 ml of chicken broth, evaporate and cool. Place the rice in a saucepan, pour in 100 ml of chicken broth, add butter and Parmesan and cook until done. Add pesto sauce and simmer over low heat for 3 minutes. Season the steak with salt and pepper and fry on both sides in olive oil until medium rare. Then remove the meat from the heat and let it rest for 7 minutes, then cut into slices. Place risotto on a plate and slice steak on top. Garnish with basil leaves.
Preparation
If you want to cook fluffy rice, you need to rinse it under cold water before cooking. This way you will get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.
ruchiskitchen.com
Some dishes, such as risotto, require sticky rice. In this case, there is no need to rinse it. As a last resort, you can limit yourself to one rinse to wash away all excess.
To make rice cook faster, you can soak it for 30–60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.
Risotto with shrimp
Moregrill restaurant recipe
Ingredients (for 4 servings): 300 g carnarolle rice, 200 g onions, 60 g white wine, 180 g pea puree, 440 g fish stock, 15 g Parmesan cheese, 20 g butter, 1 tbsp. olive oil, 1 pinch of salt, 12 large shrimp, 1 pinch of watercress, 20 g of green peas.
Instructions. Melt a mixture of butter and olive oil in a deep frying pan and fry the onions for 3 minutes. Add dry rice and wine, let it evaporate. Then gradually pour in the fish broth and simmer over medium heat, stirring constantly, for 13-18 minutes, until all the broth has evaporated and the rice is al dente. Add the pea puree, sprinkle with Parmesan and stir.
Lightly fry the shrimp in a frying pan in oil. Place the risotto on a plate, top with 3 shrimp, sprinkle with fresh peas and watercress.
General scheme for preparing risotto
- Bouillon
Thaw a portion of the broth and put it on low heat so that you can pour it over the rice at the right time. The best broth for risotto is chicken broth.
- Roasting
Fry chopped onions and other vegetables and herbs (depending on the recipe) in olive oil or butter. The main thing is not to fry too much, but to simmer lightly.
- Roasting rice
Lightly heat the rice in a frying pan over medium heat for just a couple of minutes. It will become hot (try placing it on your palm), but it should not change its color or appearance. Pour in the wine and wait until it evaporates. When adding wine, it should be at room temperature, not from the refrigerator.
- Cooking
Pour in the broth and boil the rice. The broth should be hot or even boiling, it should completely cover the rice (one ladle of rice usually requires two ladles of broth). During the boiling process, you need to stir constantly, preferably with a wooden spatula, so as not to damage the grains. During cooking, add more broth if necessary. Cook risotto for no more than 18 minutes.
- Penultimate step
When boiling the risotto is nearing the end (about 5 minutes), the main ingredient is usually added - mushrooms, vegetables, meat, seafood. Depending on the specific product, the time it takes to add it to the risotto varies.
- Kneading
Add butter and grated cheese to the finished risotto and mix everything with active wave-like movements right in the frying pan until a creamy mass is obtained. You should act promptly with ready-made risotto, since it is highly undesirable to serve it overcooked. It's not healthy and tasteless. Therefore, the final stage of kneading with the “making a wave” movements is very important. You can also stir with a wooden spatula.
- Serving
As the sages said, “It is better for a person to wait for food than for a person to wait for food.” Risotto does not like delay; it must be eaten immediately, and served on a cold (not heated) plate. Delay will cause the rice to overcook and stick together.
How to cook broth for risotto?
Wash the chicken thoroughly, chop it into pieces, put it in a saucepan, cover with cold water and a pinch of salt. Chicken frames can be placed in a very hot oven for 5 minutes, then placed in a pan and filled with water. The resulting broth will have a richer taste and golden color. Lightly crush the peppercorns with the flat of a knife blade. Cut the carrots and onions in half and place in a dry frying pan preheated over medium heat. Cook until charred. Place the pan over high heat. As soon as it boils and foam appears, reduce the heat and carefully remove the foam with a slotted spoon. When the foam stops, add vegetables and spices to the pan. Cover with a lid and cook with a slight bubbling sound for about 2 hours. In 30 min. until ready, pour in the 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. Refrigerate for 1 hour and carefully skim off any congealed fat.
Risotto with chicken and porcini mushrooms
Recipe from the bakery cafe “Hlebnaya Lavka”
Ingredients. 50 g arborio rice, 40 g porcini mushrooms, 20 ml olive oil, half a shallot, 2 sprigs of parsley, 30 g cognac, 1 tbsp. butter, 1 stalk of celery, 30 g Gouda cheese, 1/2 tsp. truffle oil, 1 clove of garlic, 2 tbsp. cream 33% fat, 1 sprig of arugula, 3 pcs. hazelnuts, 15 g chicken thigh, 150 g chicken broth.
Instructions. Finely chop and fry in olive oil in the following order: shallots, porcini mushrooms, chicken, celery stalk. Add cognac to the dish and evaporate. Add rice and add chicken broth. Simmer over medium heat until the rice is half cooked, then add cream and parsley, after 5 minutes - butter. Finally add garlic and truffle oil. Place the finished risotto on a plate, and in the center - a chicken thigh pre-baked until golden brown. Garnish with hazelnuts and arugula.
We buy rice
So, you are going to please your loved ones or friends with risotto and go to the store to buy rice. Having decided on the type of rice, you need to choose packaging
This is also important because a bag of rice that was produced quite a long time ago has likely been repositioned and tossed around many times, meaning that some of the grains may be cracked or split.
In addition, if you come across a pack of rice labeled “for risotto” without specifying a specific variety, don’t worry, you can safely put it in your cart. Most likely, the packaging is arborio.
Cooking method
Anyone can prepare this masterpiece of Italian cuisine. There are many recipes, because every Italian village and every chef has their own vision of this popular dish.
However, the basic recipe is this: you need to add vegetable or meat broth to the unwashed rice, always hot. Cook the risotto for 15-20 minutes over low heat until the rice is cooked through and reaches the desired consistency. Don't forget about stirring. When everything is ready, you can add a vegetable side dish, meat or fish. This dish is served hot until the rice sticks together.
Bon appetit!
Italian risotto: detailed step-by-step recipe
Risotto is one of the culinary symbols of Northern Italy, like pizza and spaghetti. This dish appeared by chance, thanks to the absent-mindedness of the cook, who was preparing rice soup, but forgot about it, and all the broth evaporated.
Surprisingly, the cook found delicious rice in the pan, like the most delicate cream, with pieces of vegetables and meat. The first recipes for Italian risotto appeared in the 16th century, and now there are about a thousand ways to prepare this dish.
All of them are prepared according to the same scheme: rice is fried in oil with onions, filled with broth or water, stewed, then vegetables, fruits, mushrooms, meat or seafood are added to it, and the ingredients may change.
Sometimes, for a creamy texture, grated cheese mixed with butter is added to the dish at the end of cooking. You don't have to go to Italy to try Italian dishes, you can do it at home! So, let's talk about how to cook risotto at home.
The best broth for risotto
Italian housewives prepare risotto in a maximum of 20 minutes, but they prepare all the ingredients for the dish in advance, such as broth. Risotto can be cooked in fish, beef and vegetable broth, but classic risotto recipes use chicken broth, boiled in good water with vegetables and spices. The flavor of the chicken goes perfectly with the rice!
It is better to cook chicken in well-purified drinking water with the addition of carrots, onions, stalked celery, parsley root, green pea pods, leeks, juniper, white or black peppercorns.
And of course, don’t forget about the bouquet garni, which includes three essential components - parsley, thyme and bay leaf, diluted with tarragon, basil, rosemary, thyme and savory.
These seasonings can be added dried or fresh, and it is better to salt the broth with sea salt - it’s tastier and healthier.
The broth is prepared in the usual way: put the chicken in cold and lightly salted water, after boiling, reduce the heat, skim off the foam, add vegetables and spices and simmer for about 2 hours over low heat.
30 minutes before it’s ready, pour in a little dry white wine, and a couple of minutes before it’s ready, put bunches of greens into the pan. Then you need to cool and strain the broth.
Using this recipe, you can also prepare broths from other products, just changing the cooking time, because vegetables and mushrooms cook faster.
Soft on the outside, hard on the inside
There are several hundred varieties of rice in the world, but only three varieties are intended for risotto - Arborio, Carnaroli and Vialone Nano. These medium-grain starchy varieties have a unique feature - they contain two types of starch.
The starch on the surface becomes soft very quickly, so when cooked, the grains acquire a creamy consistency on the outside. The starch filling the core of the grain remains hard even after long cooking, so the rice turns out soft on the outside and dense on the inside. This is its highlight.
Under no circumstances should you rinse rice before placing it in water, otherwise the surface layer will be damaged and you will end up with rice porridge instead of risotto. When choosing rice in a store, you can safely buy a package called “Risotto Rice.” Most likely, this is arborio, since other varieties are difficult to find in Russian stores.
However, Arborio rice is very good and beautiful, looking like freshwater pearls. The quality of the rice is very important because it is what holds the dish together. By the way, about proportions - for 100 g of rice you need to take about 500 ml of broth.
A few words about products for risotto
The classic cheese for risotto is hard, grainy Parmesan or Grana Padano; the wine must be white and dry.
It is recommended to use only butter, since risotto is a dish of the northern Italian regions, and olives grow in the south, however, in modern recipes it is allowed to use a combination of butter and olive oil. Naturally, the oil should have a fat content of 82.5%.
It is better to take yellow and white onions, not red; they should be cut very finely so that they do not introduce disharmony into the creamy consistency of the dish. Another important component of risotto is saffron. This ingredient is mentioned in recipes for risotto alla Milanese.
You only need to purchase it in a store, and in its entirety, despite the fact that at the oriental bazaar sellers offer to buy a glass of saffron for 300 rubles. This should not be done under any circumstances, because the true cost of the spice is $10 per gram, and this gram will be enough for more than 40 risottos.
To prepare the dish, use an infusion of saffron, for which several stamens are poured with hot broth and left for 30 minutes until the liquid acquires an orange tint. Another option is to dissolve saffron in wine.
Important points for preparing risotto
First, onions and other vegetables are fried in a frying pan until soft and transparent, but without forming a golden brown crust. Then pour in the rice and stir with the vegetables for half a minute, then pour in the wine, and the stirring process continues until the liquid is absorbed into the rice.
Next, add one ladle of hot broth, while stirring the rice vigorously until it absorbs the liquid.
When half of the broth remains, the main ingredient is added to the rice - saffron water, as well as mushrooms, seafood, meat or the necessary vegetables, then the broth is poured again in parts (while stirring).
Exactly 17 minutes from the start of cooking, the frying pan is removed from the heat; it should remain completely undisturbed for 2 minutes so that the rice can rest and cool slightly. Finally, cubes of cold butter and grated cheese are placed on the rice, after which the risotto is well kneaded or shaken to distribute the butter and cheese evenly.
Constantly stirring the rice is an important condition for preparing the right risotto, and to make it work, prepare all the ingredients in advance, and then you won’t have to be distracted by onions or cheese.
By the way, Italians do not add cheese to seafood risotto, believing that they do not go well together.
You should be careful with salt and pepper when preparing risotto, since well-aged cheeses have a salty and spicy taste. Before cooking, taste the dish and, if necessary, add salt.
How to make risotto especially delicious: secrets from the chef
If you are making risotto with chicken broth, add a little tarragon to the pan while cooking the chicken, and dill is good for making seafood broth. These seasonings improve the taste of the dish and make the risotto incredibly fragrant.
You can put the chicken soup set for broth in the oven for 5 minutes and then cook the broth from it, which will turn out strong, tasty and golden.
The same can be done with vegetables for broth - keep them in the oven or in a hot frying pan until lightly charred.
It is better to crush the peppercorns before cooking, then the aroma will be especially bright. By the way, to make the broth low-calorie, it is recommended to cool it and skim off the congealed fat.
All products for risotto must be of the highest quality, so you should not use wine for the broth just because it turned out to be too sour, or add dried cheese to the rice.
Another feature of the dish is its versatility, because each Italian region cooks it differently, so there are many recipes for how to prepare risotto.
Instead of dry white wine, feel free to add dessert or sparkling wines, replace classic hard cheese with soft or blue cheeses, and use creamy cheeses, cream or olive oil as a butter substitute.
Experiments with risotto
In ancient recipes for this dish one could find egg yolks, sausage, sugar, milk and bread crumb, but even now chefs like to experiment with risotto.
For example, if you add green peas to a dish, you get a Venetian version.
Some Milanese cooks fry onions and garlic with bone marrow, and during the Renaissance this dish was served with ox marrow, making risotto a delicacy.
Risotto with asparagus, artichokes, cauliflower, celery and zucchini is considered a dietary dish - you can add lemon juice to it for piquancy and freshness.
Risotto often becomes a filling for pies; it is also used as stuffing for tomatoes, eggplants and peppers, and it is also cooked in the oven as a casserole.
Avocado, tomatoes, carrots, beans, sausages, cervelat and other products are also added to this dish.
Risotto can be prepared for dessert by boiling rice in milk or berry broth, and then adding fruits, berries, dried fruits and nuts to it. Sweet risotto with pumpkin, chocolate or chestnuts is very tasty.
Step-by-step risotto recipe
So, you've mastered the theory, now try making classic Milanese risotto with saffron and white wine. All details are described above, so the recipe is given without details.
Ingredients: chicken broth - 5.5 cups, risotto rice - 360 g, dry white wine - 120 ml, onion - 1 pc., butter - 30 g, champignons - 150 g, olive oil - 2 tbsp. l., Parmesan - 120 g, saffron - 1 pinch, salt - to taste, ground black pepper - to taste.
Cooking method:
1. Add saffron to the wine.
2. Bring the broth to a boil and cover with a lid.
3. Finely chop the onion, chop the mushrooms medium-sized and fry in olive oil until softened, this will take about 5 minutes. The onion should retain its color.
4. Add the rice to the onions and stir well for a minute.
5. Pour the saffron wine into the rice, reduce the heat and cook, stirring, until the rice has completely absorbed the wine.
6. Add one ladle of broth to the rice and stir again until absorbed. So pour in a ladle of broth until it runs out. On average, rice takes about 25 minutes to cook; when cooked, it resembles something between a second rice dish and rice soup from which all the liquid has boiled away.
7. Season with salt and pepper, add diced cold butter and grated Parmesan. Stir and serve.
Your family will certainly appreciate Italian risotto, and when you learn how to cook a classic version of the dish, pay attention to other risotto recipes, photos and descriptions of which are published on our website.
Classic risotto: 7 best recipes for a skillful housewife
The amazing velvety taste and delicate texture of a rice dish cooked truly in Italian - this is what the chefs offer us, sharing their cooking secrets and recipes for classic risotto. This article will tell you about the best traditional versions of the dish.
A little history
There are many legends and speculations regarding in which city, how and when risotto was first prepared, which has captivated all the world's gourmets. It is considered to be a native Italian dish , but historians claim that the roots come from Arab cuisine and date back to the 11th-12th centuries.
Today it is difficult to get to the bottom of the truth, but if you adhere to the opinion of most culinary experts, then the first variation of the dish arose completely by accident ... Allegedly, a forgetful cook put rice soup on the stove, and, being distracted for a while, did not notice how all the water had boiled away, and the vegetables were filled with the aroma of spices and vegetables .
Over time, in 1570, the famous culinary guru Bartolomeo Scappi wrote down more than 1000 original recipes for making risotto in his cookbook!
The history of the popular yellow risotto is no less interesting. A Milanese legend says that the apprentice painting the Duomo always added saffron to his paints. At the wedding of his master's daughter, he played a prank on the guests and added saffron to a rice dish .
All those present were at first frightened by the unnatural color of the rice, but after trying it, they came to the conclusion that it was the most delicious thing they had ever tasted .
Selecting Tools and Ingredients
This dish is quite difficult to prepare even for masters who know a lot about their craft. , a container for decoction of vegetable broth and a ceramic spatula for stirring all the ingredients are best suited for cooking
Cast iron heats up perfectly and gives off heat well, allowing rice not just to fry, but to simmer without releasing its beneficial substances and charming aroma.
As you can see, no special tools are required . In most cases, what you need is found in the kitchen of a modern housewife.
The main ingredient of any risitto is rice. The secrets of his choice are simple. A round-grain variety rich in starch is perfect , as it contributes to the velvety texture of the dish.
It is worth paying attention to the Vialone Nano, Arborio or Carnaroli - this is the ideal rice for risotto. If they are not available, any other round grain rice will do just fine.
Options
There are thousands of variations of this dish, and each of them requires its own special ingredients. Let's 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 100g;
- extra virgin olive oil 20g;
- squid 50 gr.;
- boiled octopus 50 gr.;
- mussels 120 gr.;
- sea cockerels 100 gr.;
- fish broth;
- selected shrimp (headless) 13-15 pieces;
- tomato sauce 15g;
- dry white wine 40 ml;
- parsley;
- salt and pepper to taste.
To begin, fry all available seafood together with herbs in heated olive oil until golden brown. Add rice and sauté over low heat for a couple of minutes.
Then pour in the wine and wait until it evaporates. Pour in the fish broth little by little and then add the tomato sauce.
The rice is brought to full readiness, and then placed on a plate and
generously decorated with any seafood and herbs .
Shrimp or clams are the best garnish for marinara. How to cook risotto at home with seafood (shrimp, mussels, squid) in cream sauce - watch the recipe in 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 100g;
- onion 15g;
- parmesan 30 gr.;
- extra virgin olive oil 20g;
- butter 10g;
- a little mushroom broth;
- mushrooms 100g. (white ones are best, but champignons or chanterelles will also work);
- a bunch of parsley;
- a few tablespoons of cognac;
- salt and pepper to taste.
First, fry the mushrooms in hot olive oil, add the onions, and after a few minutes add the rice itself. Sautéing all ingredients should take no more than 3-4 minutes .
Next, pour cognac into the frying pan and evaporate it thoroughly. Once the alcohol has completely evaporated, add the mushroom broth and cook the rice until al dente .
After removing from heat, sprinkle the dish with grated cheese and add a piece of butter . Place the mushroom risotto beautifully on a plate and garnish with finely chopped herbs.
How to properly prepare a delicious risotto with mushrooms and cheese at home according to another recipe - watch the video:
Also find out the most popular recipes for Italian pizza at home: you will have something to please your guests!
You will find recipes for making delicious lasagna in this article.
Do you know how to make Italian cheese yourself? Find out how to do this from the material with a recipe for making mozzarella at home: https://expertitaly.ru/italyanskaya-kuhnya/syiryi/motsarella-doma.html
With minced meat
For this dish you will need:
- rice 130 g (preferably arborio);
- red onion 1 pc.;
- bell pepper (multi-colored, half red and half green);
- minced 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 complement the dish with a small amount of dry red wine.
Cut the vegetables into small cubes, pour them into a preheated frying pan and fry over low heat for no more than 3-4 minutes . After a golden crust appears, 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 a little wine and let it evaporate. Add tomato sauce, pepper and salt to taste. Everything should cook together 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.
Other recipes on video
in this subsection you will find the most delicious video recipes for vegetable, mushroom and even apple risotto.
With chicken and mushrooms
Learn how to prepare classic risotto with chicken and mushrooms from this video recipe:
With vegetables (vegetarian)
A classic recipe for making risotto with vegetables at home is presented in this video:
With pumpkin
Find out how to cook pumpkin risotto in this video recipe:
Apple
How to make risotto with apples for dessert - see here:
Surely you have tried the popular Italian dessert - tiramisu? Find out how to make this delicious cake at home!
And in this article you will find a recipe for making canolli with ricotta, a famous Sicilian dessert.
Surprise your loved ones and guests with such a delicious dish as pasta Bolognese! Find the recipe from the best chefs in Italy here: https://expertitaly.ru/italyanskaya-kuhnya/pasta/boloneze.html.
How to serve it correctly?
The most popular way of serving risotto, which can be found in all restaurants, is to place it in a small round mound on a plate and decorate it with Parmesan, herbs, etc.
This is a very satisfying dish, especially when it comes to risotto with seafood, meat, and mushrooms. Therefore, it is served in small portions , carefully placed on a large round plate.
To prevent the “slide” from falling apart, use special detachable serving molds (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 this, all that remains is 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 slices of mushrooms, clams or mussels .
Remember that risotto should be served immediately after it is cooked. This dish is not served cold!
Useful tips
A few secrets from the chefs for the successful preparation of this Italian dish:
- For cooking, it is better to take cast iron cookware with high heat transfer and the ability to hold high temperatures;
- During cooking, always keep warm broth (vegetable, meat or mushroom) on hand , as risotto may require additional liquid to complete cooking;
- It is best to use Parmesan or Grana Padano cheese , but if this is not available, then the choice should be made of hard cheeses, such as Emmental;
- After cooking, you should add a little 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 cannot be rushed ! Don't try to "rush" it by turning up the heat under the frying pan. Only strict adherence to all stages of preparation will give the desired result.
Source: https://expertitaly.ru/italyanskaya-kuhnya/rizotto.html
