Cooking rice the Italian way: the most delicious classic risotto recipes! Risotto is a classic recipe and delicious variations.

There are several versions of the origin of risotto. It is not known for certain who and when the recipe was invented. It is generally accepted that risotto originated in northern Italy.

Many restaurants in the world offer on the menu classic recipe risotto with chicken, seafood, vegetables or mushrooms. The simplicity of technology and available ingredients allow you to cook haute cuisine and at home.

Risotto looks festive and can decorate not only everyday dinner table, but also become a highlight holiday menu. Risotto can be not only classic with chicken meat, but also a lean, vegan dish with vegetables.

Vialone, carnaroli and arborio are suitable for making risotto. These three types of rice contain a lot of starch. When cooking, it is better to use olive oil.

The classic and most popular recipe is chicken risotto. In order for the risotto to acquire the desired structure, the rice must be periodically mixed during cooking.

This simple recipe can be prepared every day for lunch, served at festive table.

Ingredients:

• 400 gr. chicken meat;
• 200 gr. rice
• 1 liter of water;
• 50 gr. parmesan cheese;
• 2 onions;
• 1 carrot;
• 100 gr. celery root;
• 1 bell pepper;
• 30 gr. butter;
• 90 ml dry white wine;
• 1 st. l. vegetable oil;
• saffron;
• Bay leaf;
• salt;
• pepper.

Cooking:

1. Prepare the broth. Put the chicken meat, previously cleaned from the film, into the water. Add bay leaf, onion, carrot and spices. Boil the broth for 35-40 minutes. Then take out the meat, salt the broth and cook for a few minutes under the lid.
2. Cut the meat into medium pieces.
3. Pour broth over saffron.
4. IN hot pan mix butter and vegetable oil.
5. Place the finely chopped onion in the pan and fry until translucent, do not fry.
6. Do not rinse rice before cooking. Pour the cereal into the pan.
7. Fry the rice until it has absorbed all the oil.
8. Pour in the wine.
9. When the wine is absorbed, pour in a cup of broth. Wait until the liquid is completely absorbed. Gradually add the remaining broth to the rice.
10. After 15 minutes, add the meat to the rice. Strain the saffron through cheesecloth and pour the broth into the rice.
11. When the rice becomes desired consistency- hard inside and soft outside, salt the dish to taste and add grated cheese. Place small pieces of butter on top of the risotto.
12. Serve hot so the cheese doesn't harden.

Risotto with mushrooms and chicken

This is a common way to make risotto. Harmonious combination flavors of chicken and mushrooms give the rice a tender spicy flavor. The dish can be cooked with any mushrooms, served for lunch or a festive table.

Ingredients:

• 300 gr. chicken fillet;
• 200 gr. mushrooms;
• 1 glass of rice;
• 4 cups of broth;
• 1-2 tbsp. l. dry white wine;
• 2 tbsp. l. butter;
• 1 st. l. vegetable oil;
• 2 onions;
• 100-150 gr. parmesan cheese;
• salt;
• pepper;
• parsley.

Cooking:

1. Melt the butter in a cauldron or deep frying pan.
2. cut the mushrooms in small pieces. Cut the fillet into slices or divide by hand into fibers.
3. Fry the mushrooms in a skillet until golden brown. Put the chicken meat to the mushrooms and fry for 15 minutes.
4. Transfer the chicken and mushrooms to a separate bowl. Pour vegetable oil into the pan.
5. Fry the onion in vegetable oil within 5 minutes.
6. Pour rice into the pan, fry for 5-7 minutes, mix thoroughly.
7. Add dry wine and salt, simmer until the liquid has evaporated.
8. Pour a cup of broth into the pan. Wait for the liquid to be absorbed.
9. Continue to gradually add broth. in small portions.
10. After 30 minutes of cooking rice, transfer the meat with mushrooms to the pan, mix the ingredients. Sprinkle the risotto with grated cheese.
11. Decorate the finished dish with herbs.

This is a popular recipe for rice with vegetables among lovers of light, vegetarian cuisine. For cooking lean version vegetable oil is not used, and lean cheese is added, during the preparation of which it was not used rennet extract animal origin. For vegetarian option vegetable oil and water are used.

Cooking time - 1 hour.

Ingredients:

• 1.25 liters of chicken broth or water;
• 1.5 cups of rice;
• 2 celery stalks;
• 2 tomatoes;
• 1 sweet pepper;
• 200 gr. zucchini or zucchini;
• 200 gr. leek;
• dill and parsley;
• 4 tbsp. l. vegetable oil;
• half a glass grated cheese;
• salt;
• pepper;
• Italian herbs.

Cooking:

1. Pour the tomatoes with boiling water first, and then with ice water. Remove skin.
2. Cut the vegetables into even-sized cubes.
3. Put a frying pan on the stove, pour in 2 tablespoons of vegetable oil.
4. Put the celery and bell pepper into the pan. Fry for 2-3 minutes. Add squash or zucchini and fry.
5. Put the tomatoes in the pan and simmer with Italian herbs and pepper for 5-7 minutes.
6. In a second pan, sauté the leek for 2-3 minutes. Add rice and fry for 3-4 minutes.
7. Pour 1 cup of broth over the rice. Cook over low heat, stirring. When the liquid has evaporated, add another half cup of broth. Repeat the process 2 times.
8. Add to rice vegetable stew, pour the last portion of the broth, salt to taste, add pepper and simmer until the liquid is completely absorbed.
9. Chop up the greens.
10. Grate the cheese.
11. Sprinkle hot risotto with herbs and cheese.

Ingredients:

• 250 gr. rice
• 250 gr. seafood to your taste;
• 2 cloves of garlic;
• 350 ml of tomatoes, canned in their own juice;
• 800-850 ml of water;
• 1 onion;
• 4 tbsp. l. vegetable oil;
• parsley;
• salt, pepper to taste.

Cooking:

1. Peel and cut the onion into cubes, chop the garlic with a knife.
2. In a frying pan, pour vegetable oil and fry the onion until translucent.
3. Saute the garlic for 25-30 seconds along with the onion.
4. Put the seafood in the pan, fry until half cooked.
5. Pour rice into the pan. Mix the ingredients and fry the rice until translucent.
6. Put in a frying pan tomato sauce. Pour in a cup of water and boil the rice until the liquid evaporates. Gradually add water. cook italian risotto until al dente, 25-30 minutes.
7. Salt and pepper the risotto at the end, before the last serving of water.
8. Chop the parsley and sprinkle over the cooked hot dish.

Risotto cooked in cream sauce- soft, tender dish. White mushrooms, thin creamy aroma and delicate structure of rice will make it a decoration of any table. Risotto cooks quickly, you can surprise them unexpected guests, having prepared gourmet dish hastily.

Cooking time - 40 minutes.

Ingredients:

• 500 ml chicken broth;
• 150 gr. rice
• 50 gr. white mushrooms;
• 150 ml cream;
• 100 gr. hard cheese;
• 20 gr. butter;
• 20 gr. vegetable oil;
• salt to taste.

Cooking:

1. Place a pot of broth on the stove and bring to a boil.
2. Pour vegetable oil into the pan and fry the rice until golden brown.
3. Add a cup of broth to the rice, simmer until the liquid evaporates. Add broth as it evaporates. Cook rice this way for 30 minutes.
4. Saute mushrooms in vegetable oil.
5. Add butter to mushrooms. Wait for the mushrooms to brown and pour in the cream.
6. Grate the cheese. Mix the cheese and mushrooms and cook the cream sauce until the consistency of low-fat sour cream.
7. Combine the ingredients, mix and add salt to taste.
8. Simmer the risotto for 5-7 minutes.

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 several general rules risotto preparations 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, it is almost always fried. onion. 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. So salt ready meal need to be careful.
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 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 cook 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 lemon peel, grated parmesan, chicken, some chopped greens and salt (if necessary). 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 onion and spinach and stir.

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 evaporates, add vegetable mix 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 chop 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 paper towel to drain excess fat.

Puree half of the baked pumpkin. Add to rice pumpkin puree, the remaining butter and grated parmesan and mix thoroughly. 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.

Pietro Rongoni - italian chef working 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 features they all stay 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 is a risotto without additional ingredients — 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 olive oil extra virgin
• 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.

Risotto Marinara

• 100 g rice
• 20 g extra virgin olive oil
• 50 g squid
• 50 g boiled octopus
• 120 g mussels
• 100 g vongole (sea cocks)
• fish broth
• 40g headless shrimp (13/15 - palm sized)
• 1 bunch of parsley
• 50 g tomato sauce
• 40 ml dry white wine
• 30 g mini cuttlefish

For 1 person

Brown seafood and herbs in olive oil. Then combine everything with rice, sauté for a few minutes. Pour in the wine and let it evaporate. Gradually start adding the fish broth, adding as needed. Add the tomato sauce and bring the risotto to a boil. When serving, put the rice in the middle of the plate, decorate it in a circle with clams, sprinkle with finely chopped herbs on top.

The frozen sea cocktail must be removed from the package in advance, put in a colander placed over the pan and allowed to defrost and drain the liquid.

Peel the onion and garlic and chop very finely.

Heat the butter in a frying pan and add the onion. Simmer until translucent over low heat for 3-4 minutes. Add garlic and simmer for 1 more minute.

Pour rice for risotto into the pan, NOT rinsing, mix it well with vegetables so that it absorbs oil and garlic-onion flavor.

Pour half of the broth into the pan, mix gently, reduce the heat to a minimum, cover with a lid and leave. After 5 minutes, check - if the broth is absorbed, add more, mix and close again and leave. After another 3-4 minutes, repeat the procedure, adding wine along with the broth, mix again and leave again for 3-4 minutes.

Depending on the variety of rice, you may end up with some unused broth. Or it may not be enough, in which case you can add a little water. The main thing is that by the time the rice has been cooked in the pan for a total of 15 minutes, it has absorbed all the liquid so that there is no excess liquid left. That is why the liquid is recommended to be added in stages.

The broth must have at least room temperature, it is better if it is hot. So when using frozen broth from stocks, it must be thawed and heated in advance. If you take a cold broth, when added to the pan, it will sharply lower the temperature of the cooked dish and it may take much longer for the rice to reach readiness.

Squeeze the sea cocktail well. excess water risotto is completely unnecessary.

Put seafood in a frying pan with rice, mix, cover with a lid and leave for 5 minutes over low heat.

Seafood for sea cocktails, as a rule, is already boiled and frozen. Anything but squid. Therefore, 5 minutes will be enough for the main part of the cocktail to warm up, and the squids to cook, but not have time to become rubber.

At the time of buying sea ​​cocktail try to get vacuum-packed, it contains much less ice and after defrosting, the weight of the seafood itself will be greater.

If you are using fresh seafood for classic risotto, then they must be added to the rice in stages so that by the end of cooking (and this is 20 minutes from the moment the rice is poured), all seafood has reached readiness.

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 dishes.

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 original Italian dish , but historians claim 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... Allegedly forgetful cook put on the stove rice soup, and being distracted for a while, I 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 recorded in his cookbook more than 1000 original recipes cooking risotto!

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 is 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 heavy is best cast iron skillet , 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 losing its temper. useful material and charming fragrance

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 perfect rice for the risotto. In their absence, quite any will do other round grain rice.

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.;
• oil olive extra virgin 20gr.;
• 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 fully prepared, 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. lay out beautifully mushroom risotto on a plate and garnish with finely chopped parsley.

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

Find out also the most popular: you will have something to please your guests!

cooking recipes delicious lasagna you will find in this .

Can you cook 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 bouillon 500-600 ml;
• salt and pepper.

You can add a meal a small amount 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 golden brown Add minced meat to 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.

Other recipes on video

in this subsection you will find the most delicious video recipes vegetable, mushroom and even apple risotto.

With chicken and mushrooms

Learn how to cook classic chicken and mushroom risotto in this video recipe:

With vegetables (vegetarian)

The classic recipe for making risotto with vegetables at home is presented in this video:

with pumpkin

How to cook pumpkin risotto, find out:

Apple

How to make risotto with apples for dessert - see here:

You must have tried the popular italian dessert- ? Learn how to make this delicious cake at home!

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 very hearty meal, especially if we are talking about risotto with seafood, meat, mushrooms. That's why 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!

Best to use parmesan cheese or grana padano, but if this is not at hand, then the choice must be stopped at durum varieties cheese, such as emmental;

After preparation, add some butter to the dish which will make it more appetizing and juicy.

Adhering to these simple advice, you cook extraordinarily 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.

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