Rice is an irreplaceable 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 many more ways to prepare it so that you will never get bored with it. Risotto is a favorite dish that has spread throughout the world, like other Italian finds. Here are the 10 best risotto recipes and how to cook it right!
1. Risotto with chicken
One of the classic risotto recipes perfect for a family dinner!
You will need: 400 g of rice, 400 g of chicken fillet, 1.2 l of broth, 2 onions, 1 bell pepper, 200 ml of white wine, 200 g of corn, parmesan, spices.
Preparation: Fry the onion with chicken fillet, add pepper, fry a little more and season with salt, herbs and spices. Pour in the rice, and after 2-3 minutes slowly pour in the wine, continuing to stir.
After the alcohol has evaporated, add the corn and pour in the broth in the same way. Cook until the broth is completely dry and serve with grated Parmesan.
2. Risotto with seafood
For this recipe, we took mussels with shrimps, but you can choose any seafood you like!
You will need: 400 g of rice, 500 g of mussels, 300 g of shrimp, 1.5 l of broth, 200 ml of white wine, 2 tomatoes, half a red onion, spices.
Preparation: Fry the chopped onion, add wine, season and add the mussels until they open. Add shrimp, tomatoes, herbs and spices to taste, and after a few minutes remove the pan.
Fry the rice in a separate container, pour a third of the broth into it, reduce the heat and then add the broth as it boils. When the rice is almost cooked, add all the contents of the first skillet to it, stir and serve.
3. Risotto with sweet pepper
Thanks to the cream in the composition, the taste is amazingly delicate!
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.
Preparation: Fry chopped onion and garlic in about 80 g butter. Add rice, a little protomi, pour in the sherry, evaporate it and turn the heat down to a minimum. Add the vegetable broth in several passes as it boils down.
During this time, fry the peppers in the oil that remains and put them in the risotto. At the end, pour in the cream, season, bring the dish to a creamy consistency and serve.
What to cook with beef: 20 quick and delicious recipes
4. Risotto with pumpkin
This aromatic seasonal dish is not only tasty, but also very beautiful!
You will need: 400 g of rice, 400 g of pumpkin, 1 liter of broth, 3 shallots, 4 cloves of garlic, 70 ml of brandy, 100 g of butter, herbs, parmesan.
Preparation: Fry chopped onion and garlic in butter, add chopped pumpkin and fry for another 10 minutes. Add brandy, reduce heat, and stew vegetables to soften the pumpkin.
Mash the pumpkin with a spatula, add the rice, fry for 2 minutes and pour the broth. Carcass risotto for about a quarter of an hour, stirring, and at the end stir 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 glasses of broth, 2 red onions, celery stalk, 1 carrot, 100 g tomato paste, 6 tbsp. butter, olive oil, spices, parmesan.
Preparation: In a mixture of half butter and olive oil, fry 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 in dry rice, pour in broth in portions as it evaporates and cook for about half an hour over low heat. Before serving, add the remaining butter and grated Parmesan so that they have time to melt and mix.
How to cook delicious chicken liver: 15 recipes
6. Risotto with salmon
For fish lovers, we have found another delicious 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.
Preparation: Fry small onions with garlic, add rice to them and continue to fry for about a minute. Pour in and evaporate white wine, and then gradually add broth as it boils.
Sprinkle the strips of salmon with lemon juice, salt and sodium with spices, and after about 20 minutes add to the rice. After another couple of minutes, add a little butter and parmesan, and garnish the risotto with herbs before serving.
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 champignons, 1 onion, 1 liter of broth, 100 g of butter, 200 ml of white wine, spices.
Preparation: First, fry the onion in butter, add the mushrooms and continue to fry until the excess moisture is gone. Add rice to them, fry for two minutes, pour wine and a glass of broth.
Stir the risotto constantly, leave the lid on, and top up the broth as it boils down. In the middle of the process, salt the rice, season with spices and herbs. Carcass the dish until tender - so that the consistency is soft and, as it were, creamy.
8. Risotto with baked tomatoes
This fragrant risotto recipe came to us straight from the book of the legendary Jamie Oliver!
You will need: 450 g of rice, 6 tomatoes, 1.2 l of broth, 150 ml of vermouth, 1 garlic, 1 onion, 1 fennel, thyme, parmesan, oil, sea salt.
Preparation: Cut the tails of the tomatoes, fold them into a mold, 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 onions with fennel, add rice to them and fry for another 2 minutes.
Pour vermouth to the rice, evaporate it completely and only then add the first glass of broth. Pour in each next one when the previous one is completely absorbed - it will take about 18 minutes. Add butter and parmesan before serving. Put the risotto on a plate with tomato, garlic and aromatic baked vegetable juice.
15 simple and delicious lamb dishes
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 broth, 100 ml white wine, 1 shallot, 200 g spinach, 50 g basil and parsley each, 100 g Parmesan cheese, 200 g soft cream cheese, garlic, thyme, spices, butter.
Preparation: Fry chopped onions with a whole clove of garlic and thyme, add rice to them and after 2 minutes pour in wine. When the wine has evaporated, slowly add the broth in a glass until the rice is done.
Grind all the greens in a blender, if desired, with the addition of spices and a small amount of water. Add it to risotto with a slice 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 of rice, 1 kg of asparagus, 1 l of broth, 1 onion, 3 tbsp. cream, parmesan, olive oil.
Preparation: Boil washed asparagus stalks with cut tops in boiling water until soft. Grind them in a broth blender and boil for a few minutes. Weld the tops separately for about a minute and rinse them with cold water.
Fry the chopped onion, add rice to it, season after 2 minutes and stir. Slowly top up the broth in a glass when the previous one is completely boiled down. After 20 minutes add the cream, grated parmesan and asparagus, and serve in a couple of minutes!