Homemade risotto - a taste of Italy with your own hands. Recipes, secrets and tips gourmets: how to cook risotto at home

Homemade risotto - a taste of Italy with your own hands. Recipes, secrets and tips gourmets: how to cook risotto at home

Rice is one, and you can make hundreds of dishes from it. Along with cereals and pilaf, the Italian dish of risotto is very popular. Not only the name is charming, but also the taste.

Despite the use of straightforward and affordable ingredients, the food is very worthy and easy to prepare at home. Arrange an Italian restaurant in the kitchen?

Homemade risotto - general cooking principles

Rice for risotto is better to use large and round. It is perfect for this dish. The grass always washed, drained all the liquid. In classic recipes, after that, it should be fried in a frying pan with butter, some vegetables. But there are dishes in which this step is skipped.

What else is added to risotto:

• Vegetables. They can be very different: tomatoes, onions, garlic, carrots, eggplants. Some of them are pre-fried.

• Fish, seafood. A very popular supplement, rice with these products goes great.

• Meat, poultry. A dish with these additives is somewhat similar to pilaf, but it turns out to be juicy and not so crumbly.

• Wine. White dry wine is added to the classic recipe, but if necessary, this step can also be omitted.

• Spices, greens. They can be added during the cooking process, but some of them are put directly into the plates when serving. Ideal for risotto Provencal herbs, a mixture of peppers.

For cooking, you can use a deep griddle or saucepan. Cooked risotto is laid out in portions and immediately sprinkled with parmesan, complemented with fresh parsley or other greens.

How to cook risotto at home with mushrooms

A common, simple recipe for homemade risotto, which does not require much time to prepare, but it will please the taste.


• 1 tbsp. round rice;

• 300 g of mushrooms;

• 1 spoonful of butter (olive);

• spices;

• 4 glasses of broth (chicken, beef, vegetable); • 40 g oil draining .;

4 tablespoons grated parmesan;

• 1 onion;

• 2 cloves of garlic;

• 50 ml of white wine.


1. We wash round large rice, we leave for running off of water in a sieve or in a colander with small holes.

2. Cut the mushrooms. Spread in a frying pan with 20 grams of butter and fry a little, then remove from the pan.

3. Add chopped onion, a spoonful of olive oil to the pan and fry for a couple of minutes.

4. Add chopped garlic, followed by the remnants of butter and fall asleep washed rice. Fry cereal a couple of minutes with onions.

5. Pour in wine. We wait. While it is evaporated, and add 0.5 cups of salted broth.

6. As soon as the broth is evaporated. Stir and re-pour 0.5 cups. And so on, until the rice is soft.

7. Return the mushrooms to the pan, stir, pour in a little broth, just a few spoons, add spices to taste and cook risotto for 5 minutes under the lid on the smallest fire.

8. When serving, sprinkle the dish with parmesan, fresh parsley.

Homemade risotto with vegetables

Recipe for homemade vegetable risotto. Regular zucchini can be used instead of zucchini, but they should be young and without seeds.


• 1.5 Art. rice;

• 2 bulbs;

• 1 carrot;

• 1 zucchini;

• 50 g butter;

• 1 tbsp. frozen peas;

• 50 g Parmesan;

• 2 spoons of olive oil;

• 0.5 glasses of wine;

• 2 cloves of garlic;

• parsley;

• 1 liter of broth.


1. Cut the onion into cubes and carrot the same cubes, fry in olive oil, fire slightly above average.

2. Add the washed rice and half the butter, fry the grass until it is yellowish. Stir it so that it does not clutch lumps.

3. Put the remaining oil on the second pan. Fry diced zucchini.

4. Pour wine in to the rice, let the drink evaporate.

5. Add frozen green peas. If not, then you can take a canned product, but then pour it at the end of cooking to keep the shape. 6. Take a vegetable or any other broth, pepper and salt, pour every 3 minutes to the rice 150 ml.

7. At the end add the zucchini and crushed garlic, pepper, mix.

8. We cover, give the ingredients to connect tastes and ready. When serving, sprinkle vegetable risotto with grated cheese, decorate with parsley sprigs.

How to cook risotto at home with chicken

Rice with chicken is not always pilaf. There are equally interesting dishes from this combination. So how to make risotto at home?


• 400 g chicken fillet;

• 0.5 glasses of wine;

• 1 large carrot;

• olive oil;

• 1.5 Art. round rice;

• 70 g Parmesan;

• 2 cloves of garlic;

• 1 tsp. Italian herbs.


1. Cut the carrot into strips. Pour in 3-4 spoons of olive oil, lay out carrots and fry until rosy color. Next put garlic cloves, also fry, but in the end they need to be removed.

2. Cut the chicken fillet into cubes, but not finely, otherwise it will turn out dry. Fry with carrots for a couple of minutes and fill with white wine. Steamed a couple of minutes.

3. Add rice, cook another three minutes, stir and begin to pour the broth, but in small portions of 120-130 ml every 3 minutes. Broth should be salted.

4. Season risotto with dried herbs, mix well, pepper to taste. If necessary, salted.

5. We cover, insist fifteen minutes.

6. Arrange the plates. We supplement risotto with parmesan, fresh vegetables and greens.

Homemade risotto with shrimp

This dish is very popular in Italy, however, like many other seafood dishes. The technology of cooking homemade risotto with squid is similar.


• 200 g shrimp (peeled);

• 1.5 Art. rice;

• 2 onions;

• 0.5 lemon;

• 1 clove garlic;

• 10 olives;

• 3 tablespoons of grated parmesan;

• spices, olive oil;

• 0.5 glasses of wine.


1. Pour 4 tablespoons of olive oil into the pan. We put on fire. Squeeze a clove of garlic, fry so that the oil gets flavor. 2. Take out the garlic, spread the chopped onion and fry for a minute.

3. Next, add rice, after two minutes of joint roasting, pour in white wine. Give evaporate.

4. Gradually pour in salted broth with herbs, about 100 ml. Give moisture to evaporate until rice is cooked.

5. In another skillet, warm up a spoonful of butter, lay out the peeled shrimps, fry for a minute and pour with the eye of a lemon.

6. We shift the shrimps to the prepared rice, mix well.

7. Cover the pan and simmer for a couple of minutes. Leave for ten minutes to stand.

8. Spread on a dish, sprinkle with chopped olives and parmesan, served with parsley, lettuce.

How to cook risotto at home with salmon

To prepare such a risotto, you can take any red fish, almost all kinds are suitable. Additionally, you will need cream, fat content above 15%.


• 200 g salmon;

• 1 onion;

• 1 tbsp. rice;

• 50 ml of wine;

• 500 ml of broth;

• 40 g canned peas;

• 2 tablespoons of grated parmesan;

• 1 clove garlic;

• 0.5 lemon;

• 100 ml of cream;

• dill.


1. Cut the salmon into cubes, sprinkle with lemon juice, leave to marinate for ten minutes.

2. While fry onion and garlic in oil. Then we remove the garlic clove, add the washed rice, continue to fry with it. Pour in wine, stir and warm for a minute.

3. Fry salmon for a couple of minutes in another skillet with a few drops of oil.

4. We warm the broth, season it with spices, pour in the rice, as soon as all the wine from it is evaporated. We evaporate the broth.

5. Put the fried pieces of fish in the dish, stir, add the green peas.

6. Immediately pour in the cream, we torment the risotto on the fire for a couple of minutes so that some of the moisture is absorbed.

7. We taste, we supplement the dish with spices, decorate with dill and parmesan.

How to cook risotto at home with mussels

This dish can often be found in Italian restaurants, but mussel risotto is easily cooked at home. Ingredients

• 200 grams of rice;

• 250 g of mussels;

• 30 grams of plum oil .;

• 100 g onions;

• 3 cloves of garlic;

• 150 ml of dry white wine;

• 50 g Parmesan;

• 600 g of fish broth;

• spices.


1. Put butter in a pan, heat it and put peeled garlic cloves. Fry a couple of minutes until golden brown. Take out, throw away.

2. Put the onion cut into small cubes and also fry with butter.

3. Add the washed rice, fry with the onions for five minutes and pour in wine. We evaporate.

4. Dilute salt in fish broth, you can put other spices, add dried herbs.

5. Fill with half the broth rice, evaporate without a lid. Then add the second part, which remained.

6. Spread mussels on top of rice. Now you do not need to stir. Cover, simmer on low heat for about 5-7 minutes.

7. Now risotto can be mixed, laid out on plates.

8. This dish is served also with parmesan, as well as its other types. We supplement with greens.

Homemade risotto - tips and tricks

• If there is no Parmesan, you can use any other types of hard cheeses, for example, Dutch, Russian. An important condition is the ability to melt the product; on a hot dish it should soften.

• Risotto will taste better if the rice is fried in butter or ghee and only then combined with the rest of the ingredients of the dish.

• Is there no broth? Of course, you can use plain water, but it is better to dissolve spices or bouillon cubes in it. You can use chopped dry mushrooms.

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