Risotto - a delicious fragrant rice dish. Along with pilaf, it is just as popular and beloved by the mistresses of many countries not only for its rich taste, but also for satiety and ease of cooking. Its main advantage is that this dish can be different each time, it all depends on the products chosen for its preparation.
Risotto Step-by-Step Recipe - Food Preparation
For the preparation of risotto mainly use round rice, for example, Krasnodar. Since the consistency of the risotto should be viscous, sticky, rinsing cereals is not recommended. Therefore, use rice sold not by weight, but in bags for quick cooking. If you have only ordinary cereal, then it is better to at least rinse it without thorough washing.
Also, for a risotto, a broth is necessary, it is not cooked on water. Therefore, take care of the preparation of the broth in advance. You can use both chicken and any other meat.
The remaining ingredients are added based on the preferences of the cook. It can be meat products, vegetables, legumes, seafood, mushrooms, cheeses, cream and much more.
For flavor, garlic and all kinds of spices are often put in a dish.
1. Risotto: a step by step recipe with mushrooms and cream
Ingredients:
• round grain rice - 1 cup;
• onion - 1 head;
• 5 large spoons of white wine (you can dry);
• salt - three pinches;
• cream 15% fat - 3 large spoons;
• Dutch cheese - 120 grams;
• chicken stock - 1 small jar;
• 3 large tablespoons of olive oil;
• 100 g butter;
• five to six medium-sized champignons;
• five cloves of young garlic.
• dill, parsley - 5 branches for serving.
For chicken stock:
• 3 chicken drumsticks;
• leaf of lavrushka;
• a pinch of salt;
• allspice - 3 peas.
You can replace fresh champignons with greenhouse oyster mushrooms. Risotto from forest mushrooms turns out to be equally tasty, it is important to sort them out, get rid of dirt, twigs and other garbage, rinse, boil in slightly salted water for 10 minutes, then put them in a colander and dry them.
Cooking method:
1. Cook chicken broth in advance: thoroughly rinse the drumsticks, put in a small container, pour in water, salt, add peas and lavrushka. Put the pan on a strong fire, wait for the water to boil, remove the foam, cook the chicken on low heat until cooked for about 20 minutes. Remove the boiled drumsticks from the pan, strain the broth.
2. Rinse fresh champignons, peel if necessary, put on paper towels for a little drying. Cut the prepared mushrooms into thin slices.
3. Grind the cheese on a fine-tooth grater. It is not necessary to take Dutch cheese, you can replace it with any other hard or semi-hard varieties.
4. Peel the onion head, wash it, chop it with a knife into small crumbs. Peel the garlic cloves, cut into two or three parts
5. Heat the pan, pour in olive oil, put chopped onion and chopped garlic cloves on it. Sauté the onions and garlic, stirring, for about three minutes.
6. Add chopped champignons, simmer, continuing to stir, for another three minutes.
7. When the mushroom juice stands out completely evaporates, and the champignons are slightly fried, put the rice groats, mix everything thoroughly with a wooden spatula.
8. Pour the entire contents of the pan with previously cooked and already cooled chicken broth.
9. Pour in white wine, mix well again and simmer over moderate heat for 25 minutes.
10. Add softened butter, mix.
11. Sprinkle with chopped cheese.
12. Thoroughly mix everything with a wooden spatula or spoon, pour not too fat cream into the risotto, remove the sample for salt (if there is not enough salt, add a little).
13. Remove the finished mushroom risotto from the stove and let it brew a little under the lid.
14. When serving, put on plates, sprinkle with parsley and dill. Place black or white bread in the bread box.
2. Risotto: a step by step recipe with seafood in a slow cooker
Ingredients:
• round-grain rice - 350 grams;
• mussels, oysters - six pieces each;
• two small squids;
• two small octopuses;
• half a glass of white wine;
• onion - 2 heads;
• carrot - 1 piece;
• 5 tablespoons of canned peas and corn;
• 600 ml of chicken broth;
• 2 tablespoons of olive oil;
• butter - 80 grams;
• salt, allspice powder, spice for fish dishes - 25 grams each;
• parsley, dill - 4 stalks.
In order not to spend too much money on the purchase of seafood in large quantities, not to bother with their cleaning and slicing, we recommend purchasing a ready-made frozen mix of seafood. Before frying sea reptiles, you will need to remove it from the package in advance so that they unfreeze.
Cooking method:
1. As in the previous recipe, before you start cooking risotto with seafood in a slow cooker, you need to cook chicken broth in a small pan on the stove. To do this, you can take chicken thighs, drumsticks or wings. Rinse the selected part of the chicken thoroughly, fill it with water, wait for it to boil over high heat, remove the scum and cook, reducing the flame, until about half an hour is cooked. To make the broth delicious, add when cooking leaves of laurel, peas of allspice and parsley root.
2. Peel the carrots, grind them on a grater.
3. Cut the peeled onions into strips, put in a multicooker bowl, fry in olive oil, stirring occasionally, for five minutes in the “frying” or “baking” mode (depending on the type of multicooker).
1. As soon as the vegetables are browned, pour in the rice groats, mix. Sauté, stirring for 2–3 minutes.
2. Pour in white wine, salt, pepper, season with fish spices, switch the multicooker to the "stewing" mode and simmer until the wine has completely evaporated.
3. Pour the cooked strained chicken broth, set the mode to "porridge" or "rice", cook for 25 minutes.
4. While rice is cooked in a slow cooker, put butter in a pan, melt. Add pre-cooked seafood, fry them over moderate heat, not forgetting to stir, for 2-3 minutes.
5. Put the fried seafood in a multicooker container, stir well.
6. From the canned corn and peas, drain the liquid and put the right amount into the capacity of the multicooker, mix the entire contents of the bowl again, sprinkle with seasoning, if necessary, salt, pepper and fry for another four minutes.
7. After frying, switch the multicooker to “preheat” mode and let the dish stand a little under the lid.
8. Serve in plates, beautifully decorated with fresh leaves of dill and parsley.
3. Risotto: a step by step recipe with canned red beans
Ingredients:
• long grain rice "Mistral" - 400 grams;
• red canned beans (possible in tomato) - 1 small jar;
• onion head;
• garlic - 5 cloves;
• 50 ml of sunflower oil;
• any meat broth - 600 ml;
• ground and allspice, ground, salt - 15 grams each;
• half a bunch of parsley and dill.
Cooking method:
1. Prepare the meat broth using any meat: chicken drumsticks, thighs or wings, pork ribs, beef bones. Rinse the meat, put in a pan with water, bring to a boil, remove the foam, reduce the gas, cook until tender. Do not forget to salt the broth, throw a couple of peas of pepper, bay leaves, thoroughly washed but not peeled onion, carrots, all kinds of roots into the water for taste and aroma. Be sure to strain the finished broth, you can use cooked meat for cooking any other dish.
2. This risotto recipe differs from the previous ones in that it uses not round-grain rice, but long-grain from the Mistar manufacturer. Such cereals must be washed before adding to the dish.
3. Peel the onion and garlic, chop the onion into cubes, cut the garlic into several pieces.
4. Put the prepared onions with garlic in a pan with warmed vegetable oil and fry for three minutes.
5. Add prepared rice, stir well. Sauté everything together, stirring for a couple of minutes.
6. If the previously prepared meat broth has managed to cool, slightly heat it over moderate heat. Pour one broth of the broth into the pan, mix, pour another broth, stir again. Continue adding the broth in small portions until the rice absorbs it. After lower the flame to moderate, simmer the dish for about ten minutes.
7. Remove the frying pan from the heat, close the lid and let the dish brew for a while until the rice is cooked.
8. Open the canned beans, drain the liquid and add to the risotto (if the beans are in tomato juice, you can spread it directly with the juice).
9. Thoroughly mix, set again on the stove, simmer over moderate heat for five minutes.
10. Once again, remove the pan from the stove and let the dish stand under the lid for 30 minutes.
11. Put the risotto with beans on the plates, beautifully lay the leaves of any greens on top.
Risotto recipe step by step - secrets and tips
• The most delicious risotto is obtained in a pan with a thick bottom, a cauldron and in a slow cooker.
• The taste of risotto will turn out to be especially delicate if added to the preparation of cream or butter. You can also use high fat milk, sour cream or homemade mayonnaise.
• For freshness, add greens to the dish to taste: green onion feathers, parsley, cilantro.
