Rice is an indispensable everyday product, because it is rich in vitamins, does not contain gluten and is safe for the figure. There are many types of rice and even more ways to cook it so that you never get tired of it. Risotto is a favorite dish that has spread all over the world, like other Italian finds. Here are 10 best risotto recipes and how to cook it right!
1. Risotto with chicken
One of the classic risotto recipes that is perfect for a family dinner!
You will need: 400 g rice, 400 g chicken fillet, 1.2 l broth, 2 onions, 1 bell pepper, 200 ml white wine, 200 g corn, parmesan, spices.
Cooking: Fry onion with chicken fillet, add pepper, fry a little more and season with salt, herbs and spices. Pour out the rice, and after 2-3 minutes slowly pour in the wine, continuing to stir.
After evaporating the alcohol, add the corn and pour in the broth in the same way. Cook the dish until the broth is completely reduced, and serve with grated parmesan.
2. Risotto with seafood
For this recipe, we took mussels with shrimp, but you can choose any seafood to your taste!
You will need: 400 g rice, 500 g mussels, 300 g shrimp, 1.5 l broth, 200 ml white wine, 2 tomatoes, half a red onion, spices.
Cooking: Fry the chopped onion, add the wine, season and put the mussels in there until they open. Add shrimp, tomatoes, herbs and spices to taste, and after a few minutes remove the pan.
In a separate container, fry the rice, pour a third of the broth into it, reduce the heat and then add the broth as it boils away. When the rice is almost cooked, add all the contents of the first pan to it, stir and serve.
3. Risotto with sweet pepper
Thanks to the cream in the composition, the taste is amazingly tender!
You will need: 400 g of rice, 1.5 l of vegetable broth, 100 ml of sherry and heavy cream, 2 sweet peppers, 1 onion, 100 g of butter, garlic, spices.
Cooking: Fry chopped onion with garlic in about 80 g of butter. Add the rice, simmer a little, pour in the sherry, boil it down and reduce the heat to low. Add vegetable broth in batches as it boils away.
During this time, fry the peppers in the oil that is left, and put it in the risotto. At the end, pour in the cream, season, bring the dish to a creamy consistency and serve.
4. Risotto with pumpkin
Fragrant seasonal dish is not only delicious, but also very beautiful!
You will need: 400 g rice, 400 g pumpkin, 1 l broth, 3 shallots, 4 garlic cloves, 70 ml brandy, 100 g butter, herbs, parmesan.
Cooking: Fry the chopped onion with garlic in butter, put the chopped pumpkin and fry for another 10 minutes. Add brandy, lower the heat and simmer the vegetables until the pumpkin becomes soft.
Mash the pumpkin with a spatula, add rice, fry for 2 minutes and pour out the broth. Simmer the risotto for about a quarter of an hour, stirring, and at the end mix again with herbs and parmesan.
5. Risotto with minced meat
For a change, keep the not-so-traditional meat interpretation!
You will need: 500 g rice, 250 g minced meat, 150 ml red wine, 6 cups broth, 2 red onions, celery stalk, 1 carrot, 100 g tomato paste, 6 tbsp. butter, olive oil, spices, parmesan.
Cooking: In a mixture of half the butter and olive oil, fry the chopped onions, carrots and celery. Add minced meat to vegetables, fry for 3 minutes. Pour in half a glass of broth with wine, add tomato paste and spices, mix well and cook for another 10 minutes.
Pour dry rice, pour in the broth in portions as it evaporates and cook for about half an hour on minimal heat. Before serving, add the remaining butter and grated Parmesan to melt and mix.
6. Risotto with salmon
For fish lovers, we have found another most delicate risotto recipe!
You will need: 400 g of rice, 300 g of trout, 1.3 l of broth, half a shallot, 140 ml of white wine, 2 cloves of garlic, lemon, parmesan, herbs, spices.
Cooking: Fry small onions with garlic, add rice to them and continue to fry for about a minute. Pour in and boil down the white wine, then gradually add the broth as it boils away.
Sprinkle strips of salmon with lemon juice, salt and rub with spices, and after about 20 minutes add to rice. After a couple of minutes, add a little butter and parmesan, and before serving, decorate the risotto with herbs.
7. Risotto with mushrooms
For a change, you can replace the champignons with porcini mushrooms, chanterelles or oyster mushrooms.
You will need: 300 g of rice, 300 g of mushrooms, 1 onion, 1 l of broth, 100 g of butter, 200 ml of white wine, spices.
Cooking: First, fry the onions in butter, add the mushrooms and continue to fry until the excess moisture is gone from them. Put rice to them, fry for two minutes, pour wine and a glass of broth.
Constantly stir the risotto, do not cover it with a lid and add the broth as it boils away. In the middle of the process, salt the rice, season with spices and herbs. Carcasses dish until cooked – so that the consistency is soft and, as it were, creamy.
8. Risotto with baked tomatoes
This flavorful risotto recipe came straight from the book of the legendary Jamie Oliver!
You will need: 450 g rice, 6 tomatoes, 1.2 l broth, 150 ml vermouth, 1 garlic, 1 onion, 1 fennel, thyme, parmesan, oil, sea salt.
Cooking: Cut off the stems of the tomatoes, put them in a dish, drizzle with olive oil and bake for an hour with garlic, thyme and sea salt. In a mixture of butter and olive oil, fry the chopped onion with fennel, add rice to them and fry for another 2 minutes.
Pour vermouth into the rice, evaporate it completely and only then add the first glass of broth. Pour each next one when the previous one is completely absorbed – it will take about 18 minutes. Before serving, add butter and parmesan. Lay the risotto on a plate with tomato, garlic and fragrant juice from baked vegetables.
9. Green risotto
Herbs give the dish not only a rich taste and amazing aroma, but also an unusual shade.
You will need: 240 g rice, 700 ml stock, 100 ml white wine, 1 shallot, 200 g spinach, 50 g each basil and parsley, 100 g parmesan, 200 g soft cream cheese, garlic, thyme, spices, oil.
Cooking: Fry the chopped onion with a whole clove of garlic and thyme, add rice to them and after 2 minutes – pour in the wine. When the wine has evaporated, start slowly adding the broth in a glass until the rice is ready.
Grind all the greens in a blender, optionally with the addition of spices and a small amount of water. Add it to risotto with a piece of butter, soft cheese and parmesan. Mix the ingredients well.
10. Risotto with asparagus
If you don’t know how else to cook asparagus, try risotto!
You will need: 350 g rice, 1 kg asparagus, 1 l broth, 1 onion, 3 tbsp. cream, parmesan, olive oil.
Cooking: Boil washed asparagus stalks with cut tops in boiling water until soft. Grind them in a blender with broth and boil for a few minutes. For about a minute, separately weld the tops and pour cold water over them.
Fry chopped onion, add rice to it, season and mix after 2 minutes. Slowly add the broth in a glass when the previous one is completely boiled down. After 20 minutes, add cream, grated Parmesan and asparagus, and after a couple of minutes, serve!