Risotto is a rice dish that has a special texture.
It is not as crumbly as pilaf, but not as viscous as porridge. To cook a real Italian dish you don't have to be a restaurant chef.
It is enough to have a slow cooker in the kitchen and find a couple of good recipes.
Risotto in a Multicooker - General Cooking Principles
Ideally, arborio rice is used for risotto. This variety has a round shape and is rich in starch, which makes the finished dish fluid, creamy. But increasingly, risotto is cooked with other types of rice that are in the kitchen.
What can be added to the dish:
• chicken;
• mushrooms;
• fresh and frozen vegetables;
• cream;
• Parmesan;
• bacon, bacon.
Special taste of the dish gives the addition of wine. Mostly use white drink. Wine is added directly to rice and allowed to soak. Then pour in broth or water.
In the process of cooking risotto usually use two modes. First, fry the ingredients in baking or frying programs. Then bring to readiness on the modes of pilaf, buckwheat or rice. Served with parmesan risotto, often supplemented with basil, fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
The recipe for an amazing risotto in a slow cooker, which will require fresh or frozen white mushrooms. Wine is also used white.
Ingredients
• 2 glasses of rice;
• 200 grams of mushrooms;
• 2 cloves of garlic;
• 100 ml of oil;
• 0.5 glass of white wine;
• 100 ml of cream;
• 100 grams of parmesan;
• onion;
• 1 bouillon cube.
Cooking
1. We set the “Baking” mode and pour prescription oil into the slow cooker.
2. Add onions, cut into cubes. Fry until golden brown about fifteen minutes.
3. Add the mushrooms, cut into small pieces. Before that, we wash them well and let them drain. Fry another ten minutes.
4. We pour the rice into the bowl, wash it, send it to the mushrooms in the slow cooker. Also lightly fry. 5. Add wine, wait for complete evaporation.
6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour in risotto.
7. Immediately pour the prescription cream, salt, stick garlic cloves.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three Parmesan, half lay out in a dish and quickly stir.
10. Give the risotto to brew for half an hour, arrange into plates and sprinkle with the remaining Parmesan.
Recipe 2: Risotto in a multicooker with shrimps
Seafood is often featured in risotto and here is only one of the options for preparing such a dish. Common shrimps are used.
Ingredients
• 2 glasses of rice;
• 50 ml of white wine;
• 800 ml of any broth;
• 1 onion;
• 400 grams of shrimp;
• 50 grams of cheese;
• 0.5 lemon;
• 2 cloves of garlic;
• 40 grams of oil;
• pinch of thyme, salt.
Cooking
1. Boil water in a saucepan, add lemon pieces, throw in shrimp and boil for a couple of minutes.
2. We warm up the oil in the crock-pot on the frying or baking program.
3. Add chopped onion and crushed garlic, throw a pinch of thyme and fry for five minutes.
4. Add the washed rice, pour in half the broth and white wine. Expose the program “Pilaf” and prepare 10 minutes.
5. Open, add peeled shrimps, salt, throw grated cheese and pour in the remaining broth. Stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, do not immediately open the multicooker. Give risotto to stand for about fifteen minutes before serving.
Recipe 3: A risotto in a slow cooker with frozen vegetables
Vegetable version of the Italian dish, which uses a mixture of frozen vegetables. It may contain: peas, asparagus beans, carrots, zucchini, sweet peppers. Choose a set to your taste.
Ingredients
• 300 grams of vegetables;
• 2 glasses of rice;
• 1 tomato;
• 1 carrot;
• 3 glasses of water;
• oil 50 ml;
• turmeric, mustard, cumin, pepper to taste.
Cooking
1. Heat the oil in the frying mode, add fragrant spices to it, heat it up to highlight the flavor and throw the grated carrot. Fry. 2. Throw in frozen vegetables, cook together until all excess liquid is evaporated.
3. Next, add the tomato, chopped randomly. The skin must not be removed.
4. We wash the rice, run it in risotto and fry the dish for another ten minutes.
5. It remains only to salt and add prescription water.
6. Cooking risotto on the program “Pilaf” for about half an hour. Served with herbs, grated cheese.
Recipe 4: Chicken Risotto
For this dish is used chicken fillet from the breast. But you can take and cut the meat from the thigh, approximately the same amount. Broth is desirable to use chicken, but you can take the mushroom, the taste will be interesting.
Ingredients
• fillet 0.4 kg;
• a glass of rice;
• onion head;
• 3 cloves of garlic;
• one carrot;
• 2 cups broth;
• 70 ml of cream;
• 0.5 cups grated parmesan;
• 5 spoons of butter;
• spices are different.
Cooking
1. Put the program “Frying”, pour in the oil and throw the garlic cut into plates. Fry until ruddy color, remove the pieces.
2. In the garlic butter add onions, cut into arbitrary pieces.
3. A little later, throw the rubbed carrot, fry on.
4. Cut the fillet into small pieces, can be straws. Throw in the vegetables and fry until clarification of the pieces from all sides.
5. We wash rice, we shift to the crock-pot.
6. Add different spices, focusing on your taste. Do not forget about salt.
7. Pour in the cream and hot broth. Stir.
8. Close, turn on the “Rice” mode and cook for half an hour. Put the prepared dish in plates, sprinkle with Parmesan.
Recipe 5: A risotto in a slow cooker with vegetables and mushrooms
To cook this risotto in a slow cooker, you will need some fresh champignons. Or add to the dish other mushrooms.
Ingredients
• 300 grams of rice;
• 1.7 liters of broth;
• 100 grams of oil drain;
• 100 ml white wine:
• 300 grams of champignons;
• onion head;
• medium carrot;
• Bulgarian pepper;
• 2 cloves of garlic;
• 50 grams of parmesan;
• 1 tsp. paprika;
• 2 tbsp. l olive oil; • 1 tomato.
Cooking
1. Cut mushrooms into plates and fry in a slow cooker, adding olive oil. Approximately 15 minutes in Baking mode.
2. As soon as the moisture evaporates, and the mushrooms begin to roast, we add carrot slices and also chopped onions, fry together for about ten minutes.
3. We throw garlic, warm up for a minute and add chopped sweet pepper.
4. Wash the rice once, throw in the vegetables with mushrooms, stir and pour the wine. We warm up to evaporate alcohol.
5. At this stage, add the butter, stir.
6. Pour in hot broth, stir and close. Cooking twenty minutes on the program "Pilaf" or "Buckwheat".
7. Open, pour parmesan and stir.
8. Close again and cook another 15 minutes.
Recipe 6: Risotto in a slow cooker with chicken and pickled mushrooms
For this dish, in addition to mushrooms, you also need chicken. You can use fillets or trimming meat from the thigh, but without the skin. From pickled mushrooms we take mushrooms or mushrooms, the weight is indicated without liquid.
Ingredients
• 0.25 kg of chicken;
• 0.2 kg of mushrooms;
• 1 onion;
• 250 grams of rice;
• 2 spoons of plum oil;
• 3 spoons of oil grow .;
• 100 ml of white wine;
• 900 ml chicken or mushroom broth;
• 60 grams of parmesan.
Cooking
1. Turn on the multicooker. Exhibit baking mode, pour in vegetable oil and let warm.
2. Add diced onion, fry.
3. Put the chicken, cut into small pieces, and also fry.
4. Mushrooms cut plates. If honey are used, then you can throw the whole. The dish will look more interesting.
5. Rice well rinsed.
6. Put the cereal to the mushrooms with chicken, fry for 10 minutes and pour in the wine, let the moisture evaporate.
7. Add butter and hot broth, fill the risotto with salt, pepper.
8. Close and cook for 30 minutes. We put the program “Figure” or “Pilaf”.
9. Arrange the dish in plates and, while it is hot, sprinkle with Parmesan.
Recipe 7: Risotto in a slow cooker with bacon and tomatoes
Smoked meat or pancetta can be used instead of bacon for this dish. In the original recipe they put arborio rice, but you can take any other variety.
Ingredients
• a glass of rice;
• 150 grams of bacon;
• 50 grams of parmesan;
• 50 ml of wine;
• 2 spoons of butter;
• 1 sprig of basil;
• 2 tomatoes;
• 1 onion head.
Cooking
1. First of all, fry the chopped onion in oil. It is better to use olive oil.
2. Add chopped bacon, also fry, it will take about four minutes.
3. Add the slightly washed and dried rice, cook another five minutes.
4. Pour in the wine and add sliced tomatoes in two minutes.
5. We throw the spices, stir.
6. Add three cups of broth, close the slow cooker and cook risotto on the pilaf program for 25 minutes.
7. Chop up a sprig of basil very finely and mix with grated parmesan.
8. Arrange the risotto in plates and sprinkle with fragrant mixture.
Risotto in a Multivarke - Tips and Tricks
• When choosing rice for risotto, one should pay attention not only to the variety, but also the integrity of the grain. If it is damaged and chipped, then the croup will quickly melt, and to achieve the right consistency will not work.
• It is believed that the rice for the dish does not need to be washed, so as not to lose the starch. But using dirty cereals is not entirely hygienic. Rinse need to rinse, but do not keep it long in water.
• Risotto is better to cook on two types of butter. Vegetable, more often olive, oil is used for primary roasting of products. Next, put the butter in the dish, which has a positive effect on the taste.
