Classic risotto - a popular dish originally from Italy. Recipes classic risotto with mushrooms, chicken, vegetables and seafood

Classic risotto - a popular dish originally from Italy. Recipes classic risotto with mushrooms, chicken, vegetables and seafood

Risotto is a popular Italian dish that is served all over the world. A variety of risotto cooking options set.

The most popular of them is considered to be a classic recipe, in which a special variety of rice called “Arborio” is an essential component.

This type of white grain gives the dish a light creamy taste and velvety structure. All this is due to the fact that when cooking rice takes a creamy look.

Arborio absorbs all the taste of other components of the dish, so the risotto turns out to be uniquely appetizing, and its aroma is exquisite.

Classic risotto - general cooking principles

Classic risotto is made from specially grown rice grains, which are small in structure, so they do not require much liquid. These varieties include: carnaroli, arborio, basmati, vialone nano.

Stir fry rice preferably in olive oil. In this case, you must not forget to constantly stir.

Vegetables, seafood, legumes, chicken, sausages, beef, ham, greens or mushrooms are added to rice in risotto.

Another necessary component is the broth, you need to add it hot. Suitable: meat, mushroom, vegetable or broth, in which shrimps were cooked.

Season the dish with cheese, saffron, garlic powder, basil or pepper.

In the process of cooking, you need to periodically monitor the amount of liquid, otherwise the rice can burn. Risotto should turn out to be viscous and mushy, therefore, boldly, while cooking, mix it with a special wooden stick.

This classic risotto is served with a glass of dry white wine, which in a small amount should be added to the dish during cooking.

Classic white wine risotto

Ingredients:

• 220 g rice for risotto;

• 450 ml of broth;

• 100 ml of white dry wine;

• 10 ml of olive oil; • salt.

Preparation:

1. Reassemble the rice, lightly rinse it.

2. Add butter to the pan, put the rice next. Fry rice grains for 3 minutes. If you like crumbly risotto, then you need to mix the grains all the time so that as a result each of them is covered with butter and evenly roasted. Then the rice in the dish will be just that.

3. Then add wine to rice, simmer until the liquid in the pan has completely evaporated.

4. Once the wine has evaporated, add the broth. Broth is better to take from beef or chicken. Pour it hot.

5. Salt the risotto to taste.

6. When the broth is evaporated, the dish will be ready to eat.

7. Risotto can be served in a slightly cooled form with squid, fresh herbs, vegetables, fish or chicken. For decoration, green peas or canned corn are suitable.

Classic mushroom risotto

Ingredients:

• 140 g special rice;

• 1 onion;

• 10 g butter;

• 100 g champignon mushrooms;

• 3 tbsp. spoons of brandy;

• 1/2 of the parsley bunch;

• 10 ml of olive oil;

• salt;

• 100 ml of mushroom broth.

Preparation:

1. Wash mushrooms, dry, cut them into thin slices.

2. Heat oil in a pan, add mushrooms. Cook until moisture evaporates.

3. Chop the peeled onion finely with a sharp knife.

4. Add onions to the mushrooms. Cook until the ingredients are browned.

5. Rinse the rice and add to the pan. Pass the rice with vegetables for 4-5 minutes, stirring all the time.

6. After that, pour brandy into the pan, simmer until complete evaporation of moisture.

7. Then add mushroom broth and salt to the pan, continue to simmer. As soon as the roast is boiled down, turn off the hotplate.

8. Fill the risotto with butter, sprinkle with fresh herbs, and serve to the table. You can grate Parmesan cheese on top.

Classic risotto with chicken and vegetables

Ingredients:

• 280 grams of risotto rice;

• 300 g chicken breast;

• 650 ml chicken broth;

• 25 g butter; • 10 ml of olive oil;

• 1 carrot;

• 1 onion;

• 2 tomatoes;

• salt.

Preparation:

1. Wash the chicken breast and wipe with paper towels. Then cut into small squares.

2. Melt the butter in a pan, fry the chicken in it. It would be nice if the pieces become a little rosy.

3. Peel carrots and onions. Cut the carrots into strips and the onion into small cubes.

4. Tomato must be removed from the skin. To do this, scald them with boiling water, remove the peel and cut into slices.

5. Vegetables shift in a skillet with a thick bottom separately from the chicken, fry in olive oil until softened.

6. Add broth to the vegetables.

7. Wash rice and shift to vegetables. Salt and simmer until tender.

8. Mix the prepared rice with vegetables with chicken. Let the dish stand.

9. Risotto can be decorated with fresh herbs, and serve.

Classic risotto with shrimp and cheese

Ingredients:

• 240 grams of rice arborio;

• 500 g peeled shrimp;

• 2 cloves of garlic;

• 1 onion;

• 50 g Parmesan cheese;

• 100 ml of white wine;

• 1/2 of a bunch of fresh basil;

• 1/2 of the parsley bunch;

• 10 ml of olive oil;

• salt;

• 5 g of ground pepper (white and black).

Preparation:

1. Rinse the shrimp and boil in salted water until half cooked. Do not drain the broth - leave 150 ml for the preparation of risotto.

2. Add oil to the pan.

3. Peel and chop the garlic. Fry garlic with shrimps for 1-1.5 minutes.

4. In another pan in the oil, fry chopped finely onions.

5. To the onions add the washed rice, fry, stirring constantly.

6. Pour the white wine into the pan with the rice first, stew until it is evaporated.

7. Then pour the broth, add salt and spices, simmer until tender.

8. To the ready rice add shrimps with garlic, mix.

9. Chop greens.

10. Grate the cheese finely. Then add it to hot risotto. Stir. The cheese should melt slightly.

11. Serve the ready dish to the table, spreading it on a la carte plates and sprinkle with chopped fresh greens.

Classic risotto with vegetables in a slow cooker

Ingredients:

• 2 multi cups of special rice;

• 4 multi cups of broth;

• 2 carrots;

• 1 onion;

• 1 sweet pepper;

• 100 ml sour cream;

• 5 g ground white pepper;

• salt;

• 10 ml of olive oil;

• 100 ml of dry white wine.

Preparation:

1. Pour oil into the multicooker container. Turn on the mode “Frying” for 30 minutes, leave to warm up.

2. At this time, peel the onion, cut it into half-rings thinly and then in half.

3. Cut the peeled carrots into thin short straws.

4. Transfer the vegetables to the slow cooker, start to fry.

5. Pour the tomatoes with boiling water, then remove the skin from them and cut them in small cubes.

6. Pepper wash and cut into strips, removing the core.

7. Put the pepper and tomatoes in the crock-pot, pour out the separated juice. Continue cooking in “Frying” mode.

8. Wash the rice, add it to the vegetables and fry for a few more minutes, do not forget to mix the products intensively.

9. Then add wine to the dish, change the “Frying” mode to the “Quenching” mode. Continue cooking for another 40 minutes.

10. Wait until the volume of liquid has halved, and then add the broth and sour cream. Salt, pepper. Continue stewing rice with vegetables.

11. Cook until liquid evaporates completely.

12. Put the risotto on a dish and serve warm together with cold cuts and croutons.

Classic Pumpkin Risotto

Ingredients:

• 1.5 Art. rice for risotto;

• 150 g pumpkin in peeled form;

• quarter chicken;

• 450 ml of water;

• 1 onion;

• 100 ml brandy;

• 10 ml of olive oil;

• salt;

• fresh greens for decoration.

Preparation:

1. Rinse the chicken and boil it with water and salt for 45 minutes.

2. Rinse onions, peel, chop finely.

3. Pour oil into a frying pan, warm it and add onions.

4. While the onion is fried, cut the pumpkin into small cubes. Put it in a frying pan with onions. Cook 8 minutes. 5. Put the washed rice in the same place. Cook all together for a few minutes, do not forget to mix, so that the rice with the pumpkin browned.

6. Pour the brandy into the pan and continue cooking.

7. Remove the finished chicken, finely chop. Brood the strain.

8. When the wine has evaporated, add classic broth to risotto, add salt. Wait until it evaporates.

9. Serve the finished dish with sprigs of greens on a flat dish. Side by side put the boiled chicken meat, seasoned with sour cream and dill.

Classic risotto - tricks and tips

• Use only fresh produce to make risotto.

• Cook risotto, either in a frying pan with a thick bottom, or in a slow cooker.

• If you have not found special rice varieties for risotto, you can use white round grains instead.

• If you are cooking an arborio dish, remove the half-cooked risotto from the heat and let it stand, otherwise the grains can be digested.

• To make the taste of the dish even more tender, add whipped cream to the risotto.

• Instead of Parmesan cheese, any other hard cheese will do. It will be even tastier if you add different sorts of cheese to the dish.

• You can also use sour cream, mayonnaise or milk as a dressing.

• Instead of olive oil can be cooked in refined vegetable oil.

• In the risotto, you can add any greens to taste: parsley, cilantro, green onions or dill. It is better if they are fresh.

• A classic risotto can be stuffed with a pumpkin, zucchini, eggplant, bell pepper or potatoes. All this can be baked in the oven under a cheese hat.

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