There is only one rice, and hundreds of dishes can be prepared from it. Along with cereals and pilaf, the Italian risotto dish is very popular. Charming not only the name, but also the taste.
Despite the use of simple and affordable ingredients, the food is very decent and easy to cook at home. Arrange an Italian restaurant in the kitchen?
Homemade risotto - general principles of cooking
Rice for risotto is better to use large and round. It is perfect for this dish. Cereal is necessarily washed, drained all the liquid. In classic recipes, then you need to fry it in a pan with oil, some vegetables. But there are dishes in which this step is skipped.
What else is added to the risotto:
• Vegetables. They can be very different: tomatoes, onions, garlic, carrots, eggplant. Some of them are pre-fried.
• Fish, seafood. A very popular supplement, rice goes well with these products.
• Meat, poultry. The dish with these additives is somewhat reminiscent of pilaf, but it turns out more juicy and not so friable.
• Wine. White dry wine is added to the classic recipe, but if necessary, this step can also be omitted.
• Spices, herbs. They can be added during the cooking process, but some of them are placed directly on the plates during serving. Ideal for risotto Provencal herbs, a mixture of peppers.
For cooking, you can use a deep skillet or stewpan. The cooked risotto is laid out in portions and immediately sprinkled with parmesan, supplemented with fresh parsley or other herbs.
How to cook risotto at home with mushrooms
A common, simple recipe for home-made risotto, which does not require a lot of time to cook, but at the same time delights in taste.
Ingredients
• 1 tbsp. round rice;
• 300 g of mushrooms;
• 1 spoon oil (olive);
• spices;
• 4 glasses of broth (chicken, beef, vegetable);
• 40 g of drain oil .;
4 tablespoons of grated parmesan;
• 1 onion head;
• 2 cloves of garlic;
• 50 ml of white wine.
Cooking
1. Rinse round large rice, leave to drain water in a sieve or in a colander with small holes.
2. Cut the mushrooms. Put in a pan with 20 grams of butter and fry a little, then remove from the pan.
3. Add chopped onions, a spoonful of olive oil to the pan and fry for a couple of minutes.
4. Add chopped garlic, followed by the remaining butter and fill in the washed rice. Fry the cereal for a couple of mines with onions.
5. Pour the wine. We wait. While it evaporates, and add 0.5 cups of salted broth.
6. Once the broth has evaporated. Mix and pour 0.5 cups again. And so on, until the rice becomes soft.
7. Return the mushrooms to the pan, stir, pour a little broth, literally a few spoons, put spices to taste and cook the 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
The recipe for vegetable home-made risotto. Instead of zucchini, you can use regular zucchini, but they should be young and without seeds.
Ingredients
• 1.5 tbsp. rice;
• 2 onions;
• 1 carrot;
• 1 zucchini;
• 50 g butter;
• 1 tbsp. frozen peas;
• 50 g of parmesan;
• 2 tablespoons of olive oil;
• 0.5 glasses of wine;
• 2 cloves of garlic;
• parsley;
• 1 liter of broth.
Cooking
1. Cut the onion into cubes and the same cubes of carrot, fry in olive oil, the fire is slightly above average.
2. Add the washed rice and half the butter, fry the cereal until yellow. Stir so that he does not grab lumps.
3. Put the remaining oil on the second skillet. Fry zucchini cut into cubes.
4. Pour wine into the rice, let the drink evaporate.
5. Add frozen green peas. If it is not there, then you can take a canned product, but then pour it at the end of preparation to maintain shape.
6. We take vegetable or any other broth, pepper and salt, pour 150 ml of rice every 3 minutes.
7. At the end, add zucchini and crushed garlic, pepper, mix.
8. Cover, give the ingredients to combine flavors and done. 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 no less interesting dishes from this combination. So how to cook risotto at home?
Ingredients
• 400 g chicken fillet;
• 0.5 glasses of wine;
• 1 large carrot;
• olive oil;
• 1.5 tbsp. round rice;
• 70 g of parmesan;
• 2 cloves of garlic;
• 1 tsp Italian herbs.
Cooking
1. Cut the carrots into strips. Pour 3-4 tablespoons of olive oil, spread the carrots and fry until rosy. We put the cloves of garlic next to it, also fry, but in the end they need to be removed.
2. Cut the chicken into cubes, but not finely, otherwise it will turn dry. Fry with carrots for a couple of minutes and pour white wine. Steamed a couple of minutes.
3. Add rice, cook for another three minutes, stir and start pouring the broth, but in small portions of 120-130 ml every 3 minutes. The broth should be salted.
4. Season the risotto with dried herbs, mix well, pepper to taste. If necessary, then salted.
5. Cover, insist for about fifteen minutes.
6. Put it in plates. We supplement the risotto with parmesan, fresh vegetables and herbs.
Homemade Shrimp Risotto
This dish is very popular in Italy, however, like many other seafood dishes. The technology for making homemade squid risotto is similar.
Ingredients
• 200 g of shrimp (peeled);
• 1.5 tbsp. rice;
• 2 onion heads;
• 0.5 lemon;
• 1 clove of garlic;
• 10 olives;
• 3 tablespoons of grated parmesan;
• spices, olive oil;
• 0.5 glasses of wine.
Cooking
1. Pour 4 tablespoons of olive oil into the pan. We put on the fire. Crush a clove of garlic, fry so that the oil gets a flavor.
2. Take out the garlic, put the chopped onion and fry for a minute.
3. Next, add the rice, after two minutes of roasting, pour the white wine. Let’s evaporate.
4. Gradually pour in salted broth with herbs, about 100 ml each. Let the moisture evaporate until the rice is cooked.
5. In another pan, heat a spoonful of oil, spread the peeled shrimp, fry for a minute and pour over an eye of lemon.
6. Transfer the shrimp to the finished rice, mix well.
7. Cover the pan and simmer for a couple of minutes. Leave for ten minutes to stand.
8. Put it on a dish, sprinkle with chopped olives and parmesan, serve with parsley, lettuce.
How to cook risotto at home with salmon
For the preparation of such a risotto, you can take any red fish, almost all types are suitable. In addition, you need cream, fat content above 15%.
Ingredients
• 200 g of salmon;
• 1 onion head;
• 1 tbsp. rice;
• 50 ml of wine;
• 500 ml of broth;
• 40 g canned peas;
• 2 tablespoons of grated parmesan;
• 1 clove of garlic;
• 0.5 lemon;
• 100 ml cream;
• dill.
Cooking
1. Cut salmon into cubes, sprinkle with lemon juice, leave to marinate for ten minutes.
2. While frying onions and garlic in oil. Then remove the garlic clove, add the washed rice, continue to fry with it. Pour the wine, mix and warm for a minute.
3. Salmon fry a couple of minutes in another pan with a few drops of oil.
4. We heat the broth, season it with spices, pour rice, as soon as all the wine from it is evaporated. We evaporate the broth.
5. Spread the fried pieces of fish in a dish, stir, add green peas.
6. Immediately pour the cream, simmer the risotto on the fire for a couple of minutes, so that some of the moisture is absorbed.
7. We taste, supplement the dish with spices, decorate when serving with dill, parmesan.
How to cook risotto at home with mussels
This dish is often found in Italian restaurants, but the mussel risotto is easily prepared at home.
Ingredients
• 200 g of rice;
• 250 g of mussels;
• 30 g of drain oil .;
• 100 g of onion;
• 3 cloves of garlic;
• 150 ml of dry white wine;
• 50 g of parmesan;
• 600 g of fish broth;
• spices.
Cooking
1. Put the oil in a saucepan, heat and put the peeled garlic cloves. Fry a couple of minutes until golden brown. We take out, discard.
2. Put the onion, chopped into small cubes, and also fry with oil.
3. Add washed rice, fry with onions for five minutes and pour wine into it. Evaporate.
4. Dilute the salt in the fish broth, put other spices, add dried herbs.
5. Fill rice with half the broth, evaporate without a lid. Then add the second part that remains.
6. Spread the prepared mussels over the rice. Now you do not need to stir. Cover, simmer over low heat for about 5-7 minutes.
7. Now the risotto can be mixed, laid out on plates.
8. This dish is also served with parmesan, as well as its other types. We supplement with greens.
Homemade Risotto - Useful 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 must soften.
• Risotto will be tastier 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 dilute spices or broth cubes in it. You can use shredded dry mushroom.
