Proper Risotto is a classic recipe.

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.

Bon appetit!

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! Bon appetit!

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.

Bon appetit!

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.

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

Risotto - a classic recipe

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

Ingredients:

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

Cooking method:

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

Cooking a dish with mushrooms

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

With champignons

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

Ingredients:

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

Cooking method:

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

With chanterelles

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

Ingredients:

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

Cooking method:

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

With white

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

Ingredients:

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

Cooking method:

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

Risotto with seafood

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

Ingredients:

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

Cooking method:

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

original pumpkin recipe

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

Ingredients:

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

Cooking method:

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

In creamy sauce

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

Ingredients:

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

Cooking method:

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

Vegetarian risotto with vegetables

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

Ingredients:

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

Cooking method:

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

Risotto (Italian risotto - "little rice") is a traditional Italian rice dish, more common in the northern regions. The grains are first fried in oil and then boiled in small portions of broth until al dente. This is by no means rice porridge, namely rice grains that are hard inside and have a creamy consistency. Risotto is prepared with vegetables, fruits, mushrooms, seafood, meat and fish fillings. It is very important to carry out the cooking technology with accuracy, so that at the end you do not get a viscous porridge. You don't have to go to Italy to taste Italian food, you can do it at home! So, let's talk about how to cook risotto at home.

There are many legends and conjectures about in which city, how and when risotto was first prepared, which conquered all the world's gourmets. It is considered to be a primordial Italian dish, but historians assure that the roots come from Arabic cuisine and originate in 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 quite by accident ... Allegedly, the forgetful cook put rice soup on the stove, and being distracted for a while, did not notice how all the water boiled away, and the vegetables went through the aroma of spices and vegetables.

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 trick on the guests and added saffron to a rice dish.

Everyone present was at first afraid of the unnatural color of the rice, but after tasting it, they came to the conclusion that this is the most delicious thing they have ever tasted.

General recipe for making risotto

1. Bouillon

Defrost a portion of the broth and put on low heat to pour over rice at the right time. The best broth for risotto is chicken.

1. Frying

Fry chopped onion and other herb vegetables in olive or butter oil (depending on the recipe). The main thing is not to fry too much, but to stew a little.

1. Rice frying

Lightly heat the rice in a skillet over medium heat, just a couple of minutes. At the same time, it will become hot (try putting it on the palm of your hand), but it should not change its color and appearance. Pour in the wine and wait for it to evaporate. The wine should be at room temperature when added, not from the refrigerator.

1. 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). In the process of boiling, you need to constantly stir, preferably with a wooden spatula, so as not to damage the grains. Add more broth during cooking if needed. Risotto should be cooked for no more than 18 minutes.

1. 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 to add it to risotto varies.

1. batch

Butter and grated cheese are added to the finished risotto and everything is mixed right in the pan with active wave-like movements until a creamy mass is obtained. You should act with ready-made risotto promptly, since it is highly undesirable to serve it to the table overcooked. It's not healthy and tasteless. Therefore, the final stage of kneading with the execution of movements "make a wave" is very important. You can also stir with a wooden spatula.

1. Serving to the table

As the sages said, "It is better for a person to wait for food than for a person's food." Risotto does not like delay, it must be eaten immediately, and served on a cold (not warmed) plate. Delay will cause the rice to overcook and stick together.

How to cook stock for risotto?

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

How to cook risotto

Risotto with parmesan and balsamic vinegar

The basic recipe for a classic Italian risotto with a bright taste of caramelized onions and balsamic vinegar. An excellent, fragrant, hearty dish for the cold season.

Ingredients:

• 400 g rice for risotto
• 1 liter chicken broth
• 0.5 shallots
• 60 g grated parmesan
• 60 g butter
• 2-3 tbsp. l. olive oil
• 10 ml thick aged
• balsamic vinegar
• 2 tbsp. l. dry white wine

Cooking:

Finely chop shallots, lightly fry in olive oil over medium heat until golden brown. Add rice, wait for it to become warm, pour in the wine and heat the grains until the wine has evaporated. Pour in the broth so that it completely covers all the rice, cook over low heat, stirring occasionally. If necessary, add liquid (broth) during cooking. Remove from heat, add butter and parmesan. Mix everything to get a creamy mass. Divide the risotto on plates, garnish with Parmesan chips and a few drops of balsamic vinegar.

Risotto classic recipe

Ingredients:

• rice - 0.3 kg;
• chicken breasts - 0.9 kg;
• water - 2 l;
• carrots - 150 g;
• onions - 0.3 kg;
• dry white wine - 150 ml;
• parsley - 3 sprigs;
• basil greens - 3 sprigs;
• celery greens - 1 sprig;
• bay leaf - 1 pc.;
• olive oil - 60 ml;
• cream - 80 ml;
• lemon juice - 10 ml;
• parmesan cheese or similar - 100 g;
• salt, a mixture of peppers - to taste.

Cooking:

1. Rinse chicken breasts, put in a saucepan, cover with water. Put on fire, bring to a boil. Remove the foam, turn down the fire.
2. Peel a carrot and one large onion. Cut them into medium-sized cubes (about 0.5 cm each).
3. Grease a frying pan with oil, heat up then lightly fry the vegetables on it, put them in the broth.
4. Spicy herbs tie or place in a gauze bag. Dip them in the broth an hour after boiling.
5. Add salt and pepper to the broth to taste. Cook for another half hour.
6. Take out the chicken breasts, set aside - for the risotto, which is prepared according to this recipe, they will not be needed, only the broth is needed. It must be filtered and measured one and a half liters.
7. Peel the remaining onion, cut it as small as possible.
8. Heat the remaining oil (about 50 ml) in a frying pan, put the onion in it. Fry it over low heat until it becomes transparent.
9. Add rice and start stirring immediately. Fry the rice for a few minutes until it changes color.
10. Pour in the wine, cook the rice in it, stirring constantly until it has absorbed almost all the wine.
11. Add a glass of broth mixed with lemon juice, stir the rice until the broth is absorbed. Continue pouring in the broth one ladle or glass at a time, each time waiting for it to soak, until all the broth is gone. Remove from fire.
12. Finely grate the cheese.
13. Without waiting for the risotto to cool, pour the cream into the rice, sprinkle with cheese, and immediately stir well.
14. Risotto should be served hot. It does not require sauce or any other additions - this is a complete dish. However, you can use it as a side dish if you wish.

Risotto with pear and gorgonzola

Risotto recipe from northern Italy, Lombardy, where Gorgonzola is made. The classic Italian combination of pear and gorgonzola is used in various dishes: appetizers, pasta, pizza, risotto. There is even a gorgonzola made with juice and pear pieces.

Ingredients:

• 200 g raw arborio rice
• 1 fresh conference pear
• 100 g gorgonzola or cambozola cheese
• 5 tsp parmesan cheese
• 30 g butter
• 40 ml dry white wine
• olive oil
• 500 ml vegetable broth
• sea ​​salt - to taste

Fry the rice in olive oil until all the oil is absorbed. Pour in the wine, simmer until the liquid is completely absorbed. While the grains are cooking, peel the pear, cut into medium cubes. Pour the broth in several batches into the rice after soaking the wine. After soaking up half of the broth, add the pear. Cook beans until al dente, adding stock if necessary. Stop the process of cooking rice by adding butter, mix. Break the gorgonzola with your hands into medium cubes, add to the rice. Remove from heat, add grated parmesan.

Florentine Risotto

A very old risotto recipe from Florence, Tuscany region. Unlike most other recipes, red wine is used instead of dry white wine. Green peas are added at the end of cooking along with cheese. Frozen peas are not pre-thawed, they must warm up from the heat of the risotto and remain as fresh as possible.

Ingredients:

• 200 g raw carnaroli rice
• 70 g chicken or duck liver
• 50 g beef (tenderloin)
• 50 g fresh or frozen green peas
• 500 ml vegetable broth
• 100 ml dry red wine
• ½ onion
• ½ fresh carrots (or 50g frozen baby carrots)
• 30 g butter
• 5 tsp grated parmesan
• 1 celery stalk
• 2 sprigs fresh thyme
• salt - to taste
• olive oil for frying

Finely chop the peeled onion, carrot, celery stalk. Sauté vegetables with thyme sprigs in a heavy bottomed saucepan in olive oil until onion is translucent. Cut the liver, beef into small cubes. Add meat and offal cut into small cubes in a saucepan to vegetables, fry for 1-2 minutes. Add the rice to the saucepan and fry until the bottom of the saucepan is dry and the rice has absorbed the oil and meat juices. Pour in dry red wine. When it has absorbed all the liquid, add the broth. Cook it until al dente (add broth if necessary), add green peas. Stop the process of cooking rice by adding butter, mix. Remove from heat, sprinkle with 4 tsp. grated parmesan and mix again. Sprinkle with remaining parmesan when serving.

Risotto with chanterelles and alpine cheeses

Ingredients:

• 320 g rice for risotto
• 300 g chanterelles
• 80 g butter
• 60 g of cheese from the mountainous part of Italy (fontina, bitto, bagos, etc.)
• 40 g parmesan
• 1 shallot (chopped)
• 2 garlic cloves
• 1 sprig fresh thyme (chopped)
• 1 liter chicken or mushroom stock
• 0.5 cup dry white wine
• olive oil, salt, pepper

Rinse, peel the chanterelles, lightly fry them in a pan in olive oil and butter, adding a clove of garlic crushed with a knife. Salt and pepper. Lightly fry shallots in olive oil and butter. Add rice then heat it up. Pour in white wine, let it evaporate. Add chanterelles, thyme and minced garlic clove. Pour in the broth so that it is all covered. Stirring, cook the risotto for 18 minutes. Remove from heat, add butter, grated parmesan and fontina cheese. Mix everything and serve.

Risotto with strawberries, rose wine and rose petals

An exquisite dish with an amazing aroma that will not leave indifferent any girl in the world. This culinary masterpiece contains those taste notes and aromas that no woman can resist.

Ingredients:

• 180 g rice for risotto
• 100 g strawberries
• 60 g butter
• 40 g parmesan
• 30 g mascarpone cheese
• rose petals from 1 bud
• 500 ml vegetable broth
• 150 ml pink prosecco
• 1 st. l. cream
• 1 tsp Sahara

Cooking methods:

1. Melt butter, add rice and heat through. Pour in 50 ml of wine and wait until it evaporates. Add cream, vegetable broth, so that the rice is completely covered with liquid. Stirring constantly and adding stock as needed (you can add a little more wine), cook until al dente.
2. Wash the strawberries and, after removing the leaves, cut them into 4 parts, place in a small saucepan.
3. Pour sugar, pour in the remaining wine and simmer the strawberries over low heat (the berries should remain intact).
4. For 3 min. until the risotto is ready, add half the strawberries to it.
5. Remove the finished risotto from heat, mix vigorously with mascarpone, add a little butter and parmesan.
6. Serve risotto with warm strawberry sauce, chopped remaining berries and rose petals.

Risotto with shrimps

• 20 shrimp,
• 120 g rice
• 1 head of onion,
• 4 garlic cloves,
• 75 g butter,
• 2 tbsp. l. olive oil,
• 1 st. l. tomato sauce
• 220 ml white wine.

Cooking:

Put butter and sauce in a pan, add finely chopped garlic. After 5 minutes, add chopped onion and olive oil. Then pour in the wine and add the rice. Boil, adding liquid as needed. Fry the peeled shrimp on the grill until brown. Combine rice and shrimp, put on a dish.

Risotto with tomatoes

Ingredients:

• 900 g tomatoes,
• 4 tbsp. l. olive oil,
• 3 l chicken broth,
• 50 g butter,
• 300 g bacon
• 2 heads of onions,
• 800 g rice
• 250 ml dry white wine
• 2 cloves of garlic
• 60 g grated parmesan cheese
• 50 g basil,
• pepper, salt to taste.

Cooking method:

Preheat oven to 200°C. Place the tomatoes on a baking sheet, drizzle with olive oil. Bake for 30 minutes until the skin turns dark red. Remove from oven, cool. Peel the skin off the tomatoes. Bring the broth to a boil. Melt butter, mix with olive oil, add chopped bacon, onion, garlic, fry. Add rice, tomatoes, wine, pepper, salt, mix, cook for 5 minutes, gradually pouring in hot broth. Sprinkle the finished dish with basil and grated cheese.

Risotto with red wine and sausages

Ingredients:

• 3 liters of chicken or beef stock
• 120 g butter,
• 2 heads of onions,
• 800 g sausages,
• 500 g rice
• 240 ml red wine
• 120 g grated Parmesan cheese
• parsley,
• pepper, salt to taste.

Cooking:

Bring the broth to a boil. Heat oil in a large saucepan, add chopped onion and simmer for 3 minutes. Increase the temperature, add chopped sausages, rice, mix, cook for 2 minutes. Add wine, stir, let the liquid evaporate. Gradually add broth. Remove from heat, add parsley, cheese, butter, spices. Close the lid, cook 5 min.

Risotto "Sunshine"

Ingredients:

• 800 g rice
• 3 liters of pineapple juice
• 100 g butter,
• 450 g pineapple
• 4 bananas
• 2 papaya,
• 2 mangoes
• 2 tsp ground cinnamon,
• 2 tsp jamaican pepper,
• 4 tbsp. l. brown sugar.

Cooking method:

Boil the juice then reduce the heat. Melt the butter, add rice, spices, simmer for 2 minutes. Gradually add the juice to the rice until it is completely absorbed. Cut bananas, mango, papaya and pineapple into pieces, add sugar, simmer with rice for 5 minutes.

Risotto with broccoli, pumpkin and ham

Ingredients:

• 400 g rice for risotto
• 900 ml vegetable broth
• 80 g olive oil
• 50 g vegetable oil
• salt, pepper to taste
• 50 g white wine
• 3 garlic cloves
• 1 bulb
• 200 g broccoli
• 100 g pumpkin
• 100 g ham or bacon
• 100 g soft cheese
• spices to taste (oregano, bay leaf)

Cooking:

Prepare the broth. Finely chop the onion, chop the garlic. Mix olive oil with vegetable oil, fry onion and garlic on it. Cut the pumpkin into pieces, disassemble the broccoli into inflorescences. Add chopped vegetables to the pan, fry a little. Add wine, then rice, simmer. Gradually pour the broth into the pan, first half, then another ¼, and so on. Add spices. While stirring, cook the rice. 7 minutes before readiness, add soft cheese and bacon to the risotto, salt, pepper, mix and simmer until cooked.

Risotto in Italian

Brown 100 grams of chopped onion in oil, add 250 grams of Piedmontese rice. Stir until it absorbs the oil. Pour in 0.5 liters of broth, cover, cook in the oven for 18 minutes. After cooking, mix the grains with 60 grams of grated parmesan and 40 grams of butter. Place on timbale, sprinkle with grated parmesan.

In general, risotto is prepared with parmesan, but if it is not available, then you can use grière cheese.

Piedmontese risotto

Brown half a chopped onion on 60 grams of oil, add 250 grams of Piedmontese rice, stir over low heat until the grains absorb the oil. Pour in the consomme (the volume of the broth should be twice as much as the amount of rice), stirring with a wooden spoon. Repeat the procedure three more times. Each time he must absorb the liquid. Then close the lid, bring to readiness. Add 60 grams of parmesan, 40 grams of fresh butter. You can add slices of white truffles, raw ham, diced.

You can make risotto by filling it with consommé only once. In this case, the rice does not need to be stirred. In general, we do not recommend stirring the rice during cooking, as it will burn.

Classic seafood risotto

Ingredients:

• Rice - 300 g
• White onion - 1 pc.
• large Garlic - 3 tooth.
• Butter - 50 g
• Broth - 1 liter chicken
• Dry white wine - 50 ml
• Sea cocktail - 500 g
• Cream - 50 ml 10-15% fat
• Salt - to taste
• Parmesan - 50 g

Cooking:

Remove the frozen sea cocktail from the package in advance, put it in a colander placed over the pan, let it defrost and drain the liquid. Peel the onion, garlic and then 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, simmer for 1 more minute. Pour rice 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. Squeeze the sea cocktail well. Put seafood in a frying pan with rice, mix, cover with a lid, leave for 5 minutes over low heat. Turn off the heat, salt, pour in the cream, mix gently, cover, leave for 7-10 minutes. Arrange the hot risotto on plates, sprinkle with parmesan, grated on the smallest grater.

Cooking risotto with vegetables in a slow cooker

Ingredients (4-6 servings):

• 1 cup medium grain rice (Arborio)
• 1 bulb
• 1 sweet pepper
• 1 young zucchini
• 125 ml dry white wine
• 1 cup vegetable broth
• 2 tbsp. spoons of olive oil
• 2 tbsp. tablespoons of grated parmesan
• dried basil or provence
• herbs
• salt to taste

Cooking

Cut zucchini, onion and pepper into small cubes. Pour olive oil into the multicooker bowl, add dry rice and turn on the “Frying” program for 20 minutes. Lightly fry until translucent. Then add vegetables to the rice and continue to fry the mixture, stirring occasionally. At the end of the program, pour in the third part of the wine and vegetable broth, mix, add salt and spices and turn on the “Rice” program (“Sticky” taste) for 30 minutes. Stir the risotto during the cooking process and monitor how the liquid is absorbed. Broth and wine must be added gradually as the liquid evaporates. 3 minutes before the end of cooking, add grated cheese, mix. Leave the finished risotto in the slow cooker after turning off the program for another 10 minutes.

Rice for risotto should not be washed, otherwise the creamy consistency characteristic of this dish will not be obtained.

You can make risotto with any seasonal vegetables, as well as seafood, meat or fruit. There is no single recipe for this dish, and every housewife in Italy has her own unique risotto recipe. The main condition is a creamy consistency, which is provided by starchy rice and the gradual addition of liquid.

What kind of rice is best for risotto?

Arborio is by far the most popular risotto rice. It has earned universal love for itself due to its very high starch content, which allows you to cook with it the most delicate, creamiest risotto, which captivates with its velvety texture. Such risotto is especially loved in Lombardy, Emilia-Romagna and Piedmont, where, by the way, the best arborio in the world is grown.

• Arborio Perfect for advanced home cooks.
• Vialone nano- in this regard, it is the direct opposite of arborio. This variety will appeal to those who truly appreciate the al dente style, and those who take up the preparation of risotto for the first time. It is only important to remember that this rice absorbs more liquid than arborio. In addition, Vialone risotto is not as creamy, so the variety is useful for less cheesy and creamy risotto, such as seafood risotto.
• Carnaroli- a variety of rice obtained by crossing Japanese rice with vialone, it is called the king of Italian rice. This is the most expensive risotto rice variety, but also the most versatile: it has increased moisture absorption and due to this it increases by 4 times when cooked, which creates an enveloping risotto texture while maintaining al dente grains.
• Padano- one of the oldest varieties of rice for risotto. Perfectly absorbs moisture, increasing the size of the risotto. Ideal for both risotto and rice soups.

All of them belong to medium-grain varieties, which are characterized by a high content of starch, which in the process of cooking gives the dish a delicate creamy-velvety texture. An important feature of these varieties is also that the grains do not boil soft, keeping inside a light cheese curd, so loved by Italians and known as "al dente".

You can check whether the risotto is al dente or not by placing a grain on your index finger and lightly pressing down with your thumb. The grain should not turn into a shapeless gruel or cake, but should be divided into 3 semi-solid parts.

cooking secrets

• Keep a close eye on the condition of the rice at the last stage of cooking: you may need to add a little more water in order for it to boil.
• According to the classic recipe, risotto should be prepared not with water, but with meat or vegetable broth. So, if you have a little extra fat in the fridge, you can make your dish even more delicious and rich. By the way, you can make such a broth from cubes - just right for such a dish, it is just right.
• If you want to serve risotto, as they do in the best Italian restaurants, put it in a pile on a plate and garnish with grated parmesan and herbs.

By following these simple tips, you will prepare an unusually tasty dish at home. Only strict adherence to all stages of preparation will give the desired result. Bon appetit!

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 should be at least room temperature, preferably 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 in risotto is absolutely not needed.

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.

When buying a 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 use fresh seafood for a classic risotto, then they must be added to the rice in stages so that by the end of cooking (which is 20 minutes from the moment the rice is poured), all seafood has reached readiness.

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 history of risotto

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 mentioned varieties - 350 g; wine - 400 ml; ready-made broth - 1 liter.

1. In a thick-walled dish, dissolve a piece of oil, then fry the finely chopped onion until light in color.
2. Put the rice in and wait until it absorbs the oil and loses its whitish color.
3. Pour off the alcohol and cook the rice until the moisture has almost completely evaporated.
4. Add 300-350 ml of hot broth and continue to simmer, remembering to stir.
5. 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.
6. 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.

1. 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.
2. After that, remove the meat and cool, and put the broth on a very small fire.
3. 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.
4. Free the onion from the husk, finely chop and throw into boiling oil. Cook until golden brown. To crush with spices.
5. Put the rice and stirring, fry it until a transparent pearl color.
6. Add wine while continuing to stir.
7. As soon as the liquid is almost completely absorbed, you need to add 2 ladles of broth along with vegetables.
8. Pour the broth into the saucepan little by little and stir until the cereal is cooked through (about 20–23 minutes).
9. 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.

1. Heat the oil and distribute the finely chopped onion. Saute for about a couple of minutes over high heat.
2. Add rice and fry until translucent.
3. Add the chopped parsley, followed by the wine.
4. When the liquid is absorbed, add seafood and part of the water (broth).
5. Simmer rice over low heat, stirring constantly.
6. Add broth as needed.
7. After 20 minutes, add freshly ground white pepper, a little salt and cayenne pepper.
8. 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.

1. Cut the mushrooms into neat slices and fry until tender.
2. Melt a stick of butter in a deep container, add onion slices and fry until transparent for 5-8 minutes.
3. Put the rest of the oil and cereals, mix. Continue cooking for 3-4 minutes, stirring vigorously.
4. Pour in the alcohol and wait until it evaporates. After that, add 300 ml of hot broth.
5. When this portion is absorbed by the rice, gradually add the remaining liquid, remembering to stir the dish.
6. 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.

1. Pour oil into a saucepan, add chopped onion and diced carrots. Fry lightly.
2. Pour in the rice and pour over the wine. Lightly simmer so that the grains absorb moisture.
3. Pour 200-350 ml of water into the pan and add the beans. Stirring constantly, steam until all the moisture is absorbed.
4. Then add water little by little and stir.
5. At this time, the pepper should be peeled, cut into squares and added to the rest of the ingredients.
6. 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.

1. 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.
2. 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.
3. Add rice and cook for another 3-4 minutes.
4. Pour in the wine and wait until it is absorbed.
5. 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 mushrooms, 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.

1. Set the mode "Frying". Pour vegetable oil into a bowl and put 1/3 teaspoon of butter. Do not close the lid.
2. 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.
3. After 3 minutes put the mushrooms.
4. After another 7 minutes, add the chicken.
5. Another 7 minutes will pass - it's time to add rice. Wait 3-4 minutes.
6. Then you can pour in the wine and wait until it is completely absorbed.
7. 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.

1. 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.
2. Pour vegetable oil into a frying pan with a thick base or a deep saucepan and put the pumpkin. Fry until golden brown.
3. Add onion, stir and fry until soft.
4. 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.
5. 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.

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

With shrimp and salmon

Ingredients: salmon (fillet) - 150 g, peeled shrimps - 20-25 pieces, 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.

1. Cut the fish into small pieces, chop the onion.
2. Put oil and garlic in a frying pan, lightly fry. After that, remove the garlic. Add onion and fry until golden.
3. Add rice and wine, stir.
4. After 1-2 minutes, add 1.5 cups of hot water or broth.
5. 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.

1. Saute finely chopped onion in oil for 2 minutes.
2. Add rice and simmer for 5 minutes.
3. Pour in the wine and wait for it to evaporate.
4. Add a glass of hot broth and cuttlefish ink. Cook rice for 10-12 minutes, stirring occasionally.
5. Separately fry cuttlefish pieces and combine with rice.
6. Pour the remaining broth into the pan, salt, pepper and evaporate the moisture.
7. 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.