→ Master class: perfect risotto at home. Homemade risotto – a taste of Italy with your own hands. Recipes, secrets and advice from gourmets: how to cook risotto at home Risotto dish

Master class: perfect risotto at home. Homemade risotto – a taste of Italy with your own hands. Recipes, secrets and advice from gourmets: how to cook risotto at home Risotto dish

There are several versions of the origin of risotto. It is not known for certain who and when the recipe was invented. It is generally accepted that risotto originated in northern Italy.

Many restaurants around the world offer a classic risotto recipe with chicken, seafood, vegetables or mushrooms on their menu. The simplicity of the technique and available ingredients allow you to prepare haute cuisine at home.

Risotto looks festive and can decorate not only an everyday dinner table, but also become the highlight of a holiday menu. Risotto can be not only a classic one with chicken, but also a lean, vegan dish with vegetables.

Vialone, carnaroli and arborio are suitable for making risotto. These three types of rice contain a lot of starch. It is better to use olive oil during cooking.

The classic and most popular recipe is chicken risotto. In order for the risotto to acquire the desired structure, the rice must be stirred periodically during cooking.

This simple recipe can be prepared every day for lunch or served on a holiday table.

Ingredients:

  • 400 gr. chicken meat;
  • 200 gr. rice;
  • 1 liter of water;
  • 50 gr. parmesan cheese;
  • 2 onions;
  • 1 carrot;
  • 100 gr. celery root;
  • 1 bell pepper;
  • 30 gr. butter;
  • 90 ml dry white wine;
  • 1 tbsp. l. vegetable oil;
  • saffron;
  • Bay leaf;
  • salt;
  • pepper.

Preparation:

  1. Prepare the broth. Place chicken meat, previously stripped of film, into the water. Add bay leaf, onion, carrots and spices. Cook the broth for 35-40 minutes. Then remove the meat, add salt to the broth and cook for a few minutes under the lid.
  2. Cut the meat into medium pieces.
  3. Pour the broth over the saffron.
  4. In a hot frying pan, combine butter and vegetable oil.
  5. Place finely chopped onion in the pan and fry until translucent, do not fry.
  6. Do not rinse rice before cooking. Pour the cereal into the pan.
  7. Fry the rice until it has absorbed all the oil.
  8. Pour in the wine.
  9. When the wine is absorbed, pour in a cup of broth. Wait until the liquid is completely absorbed. Gradually add the remaining broth to the rice.
  10. After 15 minutes, add the meat to the rice. Strain the saffron through cheesecloth and pour the broth into the rice.
  11. When the rice reaches the desired consistency - hard on the inside and soft on the outside, add salt to taste and add grated cheese. Place small pieces of butter on the surface of the risotto.
  12. Serve the dish hot so that the cheese does not have time to harden.

Risotto with mushrooms and chicken

This is a common way to prepare risotto. The harmonious combination of chicken and mushroom flavors gives the rice a delicate, spicy aroma. The dish can be prepared with any mushrooms and served for lunch or a holiday table.

Ingredients:

  • 300 gr. chicken fillet;
  • 200 gr. mushrooms;
  • 1 cup rice;
  • 4 cups broth;
  • 1-2 tbsp. l. dry white wine;
  • 2 tbsp. l. butter;
  • 1 tbsp. l. vegetable oil;
  • 2 onions;
  • 100-150 gr. parmesan cheese;
  • salt;
  • pepper;
  • parsley.

Preparation:

  1. Melt the butter in a cauldron or deep frying pan.
  2. Cut the mushrooms into small pieces. Cut the fillet into slices or separate it into fibers with your hands.
  3. Fry the mushrooms in a frying pan until golden brown. Add the chicken to the mushrooms and fry for 15 minutes.
  4. Place the chicken and mushrooms in a separate container. Pour vegetable oil into the pan.
  5. Fry the onion in vegetable oil for 5 minutes.
  6. Pour rice into the pan, fry for 5-7 minutes, mix thoroughly.
  7. Add dry wine and salt, simmer until the liquid evaporates.
  8. Pour a cup of broth into the pan. Wait for the liquid to be absorbed.
  9. Continue adding broth little by little.
  10. After 30 minutes of cooking the rice, transfer the meat and mushrooms to the frying pan and mix the ingredients. Sprinkle risotto with grated cheese.
  11. Decorate the finished dish with herbs.

This is a popular recipe for rice with vegetables among lovers of light, vegetarian cuisine. To prepare the lean version, vegetable oil is not used, and lean cheese is added, during the preparation of which no rennet of animal origin was used. For the vegetarian option, vegetable oil and water are used.

Cooking time: 1 hour.

Ingredients:

  • 1.25 liters chicken broth or water;
  • 1.5 cups rice;
  • 2 stalks of celery;
  • 2 tomatoes;
  • 1 sweet pepper;
  • 200 gr. zucchini or zucchini;
  • 200 gr. leek;
  • dill and parsley;
  • 4 tbsp. l. vegetable oil;
  • half a glass of grated cheese;
  • salt;
  • pepper;
  • Italian herbs.

Preparation:

  1. Pour over the tomatoes first with boiling water and then with ice water. Remove the skin.
  2. Cut the vegetables into equal-sized cubes.
  3. Place a frying pan on the stove, pour in 2 tablespoons of vegetable oil.
  4. Place celery and bell pepper in the pan. Fry for 2-3 minutes. Add the squash or zucchini and sauté.
  5. Place the tomatoes in the pan and simmer with Italian herbs and pepper for 5-7 minutes.
  6. In a second frying pan, saute the leeks for 2-3 minutes. Add rice and fry for 3-4 minutes.
  7. Pour 1 cup of broth over the rice. Cook over low heat, stirring. When the liquid has evaporated, add another half cup of broth. Repeat the process 2 times.
  8. Add stewed vegetables to the rice, pour in the last portion of broth, add salt to taste, add pepper and simmer until the liquid is completely absorbed.
  9. Chop the greens.
  10. Grate the cheese.
  11. Sprinkle hot risotto with herbs and cheese.

Ingredients:

  • 250 gr. rice;
  • 250 gr. seafood to your taste;
  • 2 cloves of garlic;
  • 350 ml tomatoes, canned in their own juice;
  • 800-850 ml of water;
  • 1 onion;
  • 4 tbsp. l. vegetable oil;
  • parsley;
  • salt and pepper to taste.

Preparation:

  1. Peel and cut the onion into cubes, chop the garlic with a knife.
  2. Pour vegetable oil into a frying pan and fry the onion until translucent.
  3. Fry the garlic for 25-30 seconds along with the onion.
  4. Place seafood in a frying pan and fry until half cooked.
  5. Add rice to the pan. Mix the ingredients and fry the rice until translucent.
  6. Place tomato sauce in the pan. Pour in a cup of water and cook the rice until the liquid evaporates. Gradually add water. Cook Italian risotto until al dente, 25 to 30 minutes.
  7. Salt and pepper the risotto at the end, before the last addition of water.
  8. Chop the parsley and sprinkle on the finished hot dish.

Risotto cooked in creamy sauce is a soft, tender dish. Porcini mushrooms, subtle creamy aroma and delicate structure of rice will make it a decoration for any table. Risotto cooks quickly; you can surprise unexpected guests with it, preparing an exquisite dish in a hurry.

Cooking time – 40 minutes.

Ingredients:

  • 500 ml chicken broth;
  • 150 gr. rice;
  • 50 gr. porcini mushrooms;
  • 150 ml cream;
  • 100 gr. hard cheese;
  • 20 gr. butter;
  • 20 gr. vegetable oil;
  • salt to taste.

Preparation:

  1. Place a pot of broth on the stove and bring to a boil.
  2. Pour vegetable oil into a frying pan and fry the rice until golden brown.
  3. Add a cup of broth to the rice and simmer until the liquid evaporates. Add broth as it evaporates. Cook rice this way for 30 minutes.
  4. Fry porcini mushrooms in vegetable oil.
  5. Add butter to mushrooms. Wait for the mushrooms to brown and pour in the cream.
  6. Grate the cheese. Mix the cheese and mushrooms and cook the creamy sauce until it reaches the consistency of low-fat sour cream.
  7. Combine the ingredients, mix and add salt to taste.
  8. Simmer the risotto for 5-7 minutes.

Risotto is one of the culinary symbols of Italy, along with pizza and spaghetti. Risotto is prepared from certain varieties of rice with different additives; the method of preparing risotto is important; it is thanks to this that risotto becomes an incredibly tasty dish, and not just a simple rice porridge. A simple recipe for making risotto, if you know and follow the cooking technology.

They say that risotto appeared by chance, one cook, while cooking rice soup, was distracted by something, and when he returned to his dish, all the liquid had boiled away, and in the pan a surprisingly tender and creamy texture of rice mixture with vegetables was obtained. The first recipes for risotto appeared around the 16th century, but now there are more than a thousand recipes for risotto; it is prepared not only with vegetables and meat, but also with fruits. To prepare risotto at home, you need to follow a few simple rules and then the evening of Italian food will be a success!

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How to cook risotto secrets of a simple recipe at home

To prepare a classic risotto, you need to know several important features:

The main ingredient of risotto is rice. To prepare risotto at home, Italian housewives use only rice varieties: arborio, carnaroli and vialone nano. In our case, the ideal option is to buy rice labeled “for risotto” in a store, but this rice will be expensive. There is an alternative, you can use regular round rice. In order for round rice to become suitable for preparing risotto, it must be soaked for three hours, then drain the water and rinse the rice thoroughly;

The second important ingredient in risotto: broth. The broth can be fish, meat, vegetable; in the classic risotto recipe, chicken broth. The broth must be cooked in good water with the addition of root vegetables. And it’s also good to add a bouquet garni: parsley, thyme and bay leaf, diluted with tarragon, basil, rosemary, thyme and savory. This way the broth will be rich and flavorful. It’s good to add a sprig of tarragon to chicken broth before cooking, and a sprig of dill will go well with seafood broth;

The third important ingredient of risotto: cheese, it also has certain requirements; in the classic recipe, the following types of cheese are used: hard grainy Parmesan or Grana Padano. In our case, it is possible to replace the cheese with the one that is available in our stores: sour cream, Russian, Dutch and soft blue cheese. Italians do not add cheese to seafood risotto, because... consider these products to be incompatible;

The fourth essential ingredient of risotto: dry white wine, and there can be no compromises here;

The secret ingredient to the classic risotto recipe: saffron. Just 2-3 stamens of the spice are dipped into the prepared broth or dry wine until the color of the liquid changes to orange, this will take some time;

If you are preparing risotto not from seafood and there is cheese in the risotto recipe, then it is better not to add too much salt to the dish, because. Well-aged cheeses have a slightly salty and spicy taste. Before serving, taste the risotto and add salt if necessary;

Only butter is added to risotto, not olive oil;

Risotto is cooked in a frying pan rather than a saucepan.

Risotto classic recipe

Ingredients:

chicken broth - 5.5 cups,

rice for risotto - 360 g,

dry white wine - 120 ml,

onion - 1 pc.,

butter - 30 g,

champignons - 150 g,

olive oil - 2 tbsp. l.,

parmesan - 120 g,

saffron - 1 pinch,

salt, ground black pepper - to taste.

Cooking method:

1. Dissolve saffron in wine.

2. Bring the pre-prepared broth to a boil and do not open the lid so as not to cool it.

3. Fry the chopped mushrooms and onion in olive oil until softened for about 5 minutes, so that the onion retains its color.

4. Add the rice to the frying pan with the onions and mushrooms and stir for a minute.

5. Pour the wine with dissolved saffron into the pan with rice and vegetables, cook until the rice has absorbed all the liquid.

6. Add one ladle of broth to the rice until the previous one has completely evaporated. Do this until you have poured all the broth into the risotto. You will need about 25 minutes for this; the finished risotto will resemble something between rice soup and rice porridge.

7. Add salt, cooled butter cut into cubes, add to the risotto, and also add parmesan grated on a coarse grater. Mix everything and you can serve.

There is no classic risotto recipe. The constant components of this dish are rice and broth. But other ingredients may vary.

However, there are a few general rules for preparing risotto that need to be followed.

10 secrets to perfect risotto

  1. For risotto, you need to choose round, starchy varieties of rice. The best varieties are considered to be Arborio, Carnaroli, Baldo and Vialone Nano. Sometimes manufacturers specifically indicate on rice packages that it is suitable for risotto.
  2. At the beginning of cooking, onions are almost always fried. It should soften but not brown.
  3. Add rice to the onion and fry it for 2-3 minutes, stirring constantly. The grains should be saturated with oil and become translucent.
  4. Dry white wine is almost always added to risotto. It gives the dish a special aroma. But if you don't want to use alcohol, just replace it with broth.
  5. Vegetable broth is also suitable for any risotto. Sometimes mushroom, fish or beef will be appropriate. In extreme cases, the broth can be replaced with water with bouillon cubes dissolved in it.
  6. The broth must be hot, but not boiling.
  7. The liquid must be added in parts - about one ladle at a time. The next portion is poured in after the previous one has evaporated. In this case, you need to stir the rice often and cook over low heat.
  8. It takes approximately 20-25 minutes to cook the rice. The rice grains should remain slightly stiff, but the risotto itself should have a creamy consistency. If it turns out a little dry, add more broth.
  9. The broth and Parmesan, which is almost always added to risotto, are quite salty. Therefore, you need to salt the finished dish carefully.
  10. Once cooked, cover the risotto and let sit for 3-5 minutes. Serve hot.

Ingredients:

  • 1 liter of chicken broth;
  • 1 teaspoon saffron;
  • 1 onion;
  • 200 g rice;
  • 100 ml dry white wine;
  • 50 g parmesan;
  • salt is optional.

Preparation

Heat the broth and add saffron to it. Heat olive oil and a tablespoon of butter in a saucepan. Fry finely chopped onion until soft.

Add rice to the onion and fry for a couple of minutes. Pour in the wine and stir until it is absorbed into the rice. Gradually pour in the saffron broth.

Add the remaining butter and grated cheese and mix the risotto well. Add salt if necessary.

Ingredients:

  • 300 g mushrooms (champignons or porcini);
  • 1 tablespoon olive oil;
  • 2 tablespoons butter;
  • 1 onion;
  • 200 g rice;
  • 50 ml dry white wine;
  • 1 liter of chicken, mushroom or vegetable broth;
  • 1 clove of garlic;
  • several sprigs of parsley;
  • 50 g parmesan;
  • salt is optional.

Preparation

Cut the mushrooms into thin slices and place in a frying pan with heated olive oil. Fry until the mushrooms are browned.

Melt the butter in a saucepan. Add finely chopped onion and fry until soft. Add rice and cook, stirring, for a couple of minutes.

Pour wine into the saucepan. When it is absorbed into the rice, gradually pour in the hot broth. Then add chopped garlic, fried mushrooms, chopped parsley, grated Parmesan and salt and mix well.


howsweeteats.com

Ingredients:

  • 450 g chicken thighs without skin and bones;
  • salt - to taste;
  • 2 tablespoons olive oil;
  • 1 onion;
  • 3 cloves of garlic;
  • 300 g rice;
  • 200 ml dry white wine;
  • 1 liter of chicken broth;
  • 1 teaspoon grated lemon zest;
  • 30 g parmesan;
  • several sprigs of basil;
  • a few sprigs of parsley.

Preparation

Season the chicken with salt and pepper. You can use other seasonings to suit your taste. Heat olive oil in a frying pan over medium heat. Add the chicken and fry for 4-5 minutes on each side until golden brown. Cool and cut into small pieces.

Melt butter in a saucepan and fry finely chopped onion until soft. Add chopped garlic and fry for another minute. Add rice to vegetables and lightly fry.

Pour wine and hot broth into the rice little by little. Then add lemon zest, grated Parmesan, chicken, some chopped herbs and salt (if necessary). Before serving, sprinkle the risotto with the remaining herbs.


delish.com

Ingredients:

  • 1 onion;
  • 4 cloves of garlic;
  • 200 g rice;
  • 950 ml chicken broth;
  • 350 ml dry white wine;
  • 2 lemons;
  • several sprigs of parsley;
  • 1 teaspoon ground red pepper;
  • 450 g peeled shrimp;
  • salt - to taste;
  • 100 g parmesan.

Preparation

Melt one tablespoon of butter in a saucepan. Cut the onion into small cubes and fry in oil until soft. Add one minced garlic clove and cook for a couple more minutes.

Add rice to vegetables and stir-fry for several minutes. Pour hot broth and 250 ml of wine into the saucepan in parts.

In another frying pan, melt the remaining butter. Add three crushed cloves of garlic, the juice of two lemons, some chopped parsley and red pepper and cook, stirring, for two minutes.

Place the shrimp in the pan, season with salt and fry over medium heat for 3-4 minutes. Pour in the remaining wine and bring to a boil.

Add the shrimp along with the sauce and grated Parmesan to the rice and mix well. Add salt if necessary. Before serving, sprinkle the risotto with chopped parsley.


bbcgoodfood.com

Ingredients:

  • 1 tablespoon butter;
  • 1 onion;
  • 250 g rice;
  • 100 ml dry white wine;
  • 1 liter of vegetable or fish broth;
  • 250 g smoked mackerel;
  • a few green onions;
  • 100 g spinach;
  • salt is optional.

Preparation

Melt the butter in a saucepan and fry the chopped onion in it. Add rice and fry for a couple of minutes.

Gradually pour wine and hot broth into rice. Then add the fish, cut into small pieces, chopped green onions and spinach and stir.

Cook a little longer until the spinach softens. Add salt to risotto if necessary.


jamieoliver.com

Ingredients:

  • 2 tablespoons butter;
  • 1 onion;
  • 100 g bacon;
  • 1 bunch of fresh thyme;
  • 400 g rice;
  • 150 ml dry white wine;
  • 1 liter of chicken or vegetable broth;
  • 200 g frozen peas;
  • salt - optional;
  • ground black pepper - to taste;
  • 100 g goat cheese;
  • 75 g parmesan.

Preparation

Melt the butter in a saucepan. Add finely chopped onion, small pieces of bacon and thyme and cook for a few minutes until the onion softens. Add rice and fry lightly.

Gradually pour the wine and most of the hot broth into the rice. Add peas, remaining broth, salt and pepper. Remove the pan from the heat, add half the goat cheese and Parmesan and stir. Sprinkle the remaining cheeses over the risotto before serving.


nytimes.com

Ingredients:

  • 1 large eggplant;
  • 800 g tomatoes;
  • salt - to taste;
  • a few sprigs of fresh thyme or ½ teaspoon of dried thyme;
  • 1 onion;
  • 1 clove of garlic;
  • 250 g rice;
  • 100 ml dry white wine;
  • 1½ liters vegetable or chicken broth;
  • ground black pepper - to taste;
  • 30 g parmesan.

Preparation

Line a baking sheet with foil and brush with a spoonful of oil. Cut the eggplant in half lengthwise, make several cuts at the cut points and place the vegetables on a baking sheet. Bake at 230°C for about 20 minutes.

Cut the tomatoes and cooled eggplants into small cubes. Heat a tablespoon of oil in a frying pan, add vegetables and add salt and thyme. Cook, stirring, for 10–15 minutes until the tomatoes are soft.

Heat the remaining oil in a saucepan and fry the finely chopped onion. Add chopped garlic and cook for a couple more minutes. Then place the rice in a saucepan and lightly fry.

Pour wine over rice. When it has evaporated, add the vegetable mixture and stir. Gradually pour in the hot broth. Add pepper, grated Parmesan, salt if necessary and stir.


jamieoliver.com

Ingredients:

  • 1 onion;
  • 1 clove of garlic;
  • 2 celery stalks;
  • 1 tablespoon butter;
  • 1–2 teaspoons olive oil;
  • 2 small zucchini;
  • 800 ml vegetable broth;
  • 1 bunch of basil;
  • 300 g rice;
  • 200 ml dry white wine;
  • 250 g mozzarella;
  • 40 g parmesan;
  • salt - optional;
  • ground black pepper - to taste;
  • 1 red chili pepper.

Preparation

Cut the onion, garlic and celery into small cubes. Melt the butter in a saucepan over low heat. Add olive oil, chopped vegetables and some water. Cook, stirring, about 5 minutes until the vegetables soften.

Cut the zucchini lengthwise into quarters and cut each into small pieces. Heat the vegetable broth, add the basil stems, simmer for a few minutes and remove the stems. They are only needed for flavor.

Place rice in a saucepan, stir and fry for about a minute. Add the wine and cook, stirring, until the rice has absorbed it. Gradually pour in ⅔ of the broth, then add the zucchini and add the remaining broth in parts.

Remove risotto from heat. Add half the finely chopped basil leaves, mozzarella pieces, half the grated Parmesan, salt and pepper. Stir and leave covered for a couple of minutes.

Remove seeds from chili and cut into small pieces. Before serving, sprinkle the risotto with chili pepper, remaining basil leaves and grated cheese.


bbcgoodfood.com

Ingredients:

  • 1 kg pumpkin pulp;
  • 1 bunch of fresh sage;
  • 3 tablespoons olive oil;
  • 3 tablespoons butter;
  • 1 onion;
  • 300 g rice;
  • 100 ml dry white wine;
  • 1½ liters vegetable broth;
  • 50 g parmesan;
  • salt is optional.

Preparation

Cut the pumpkin into small cubes. Chop half the sage leaves. Place the squash and chopped sage on a baking sheet, spoon over the oil and toss to combine. Bake for 30 minutes at 220°C until the pumpkin is soft.

Meanwhile, melt half the butter in a saucepan. Fry finely chopped onion until soft. Add rice and stir-fry for a few minutes. Gradually pour wine and hot broth into rice.

In another pan, heat the remaining olive oil, add the sage leaves and fry until slightly crisp. Place the sage on a paper towel to drain excess oil.

Puree half of the roasted pumpkin. Add pumpkin puree, remaining butter and grated Parmesan to the rice and mix thoroughly. Add salt if necessary. Before serving, garnish the risotto with pumpkin pieces and sage leaves.


webspoon.ru

Ingredients:

  • 1 tablespoon butter;
  • 1 onion;
  • 120 g rice;
  • 100 ml dry white wine;
  • 500 ml vegetable broth;
  • 300 g pears;
  • 60 g blue cheese;
  • 20 g parmesan;
  • salt is optional.

Preparation

Melt butter in a saucepan and fry finely chopped onion. Add rice and fry for a few more minutes.

Gradually pour in the wine and most of the hot broth. Peel and seed the pears and cut into small pieces. Add the pears and remaining broth to the rice and cook until the fruit has softened.

Add the blue cheese pieces and grated Parmesan and mix thoroughly. Salt the risotto if necessary.

Risotto, a classic warming and satisfying rice dish originally from northern Italy, has long taken the world by storm. Almost everyone already knows that the rice should be “al dente” (by the tooth), that cooking risotto requires broth, not water, and that grated cheese is often added at the end. But not everyone knows how to make risotto creamy and how to add other ingredients to the dish.


Basically, risotto is served as a first course, except (risotto with saffron), which is served with a meat dish . Risotto can be very simple and also incredibly complex. Depends on your preferences and what you cook with.

Making a good risotto requires attention and knowledge of some cooking techniques, but the effort is worth it. Once you know the basic cooking technique, you can try cooking millet, bulgur or even barley in the same way. These cereals are starchy enough to give a creamy consistency.

So:

1) Rice selection: Risotto requires short-grain rice, which is rich in starch, which helps achieve the desired creamy consistency. The best rice varieties are Arborio, Carnaroli or Vialone Nano. I do not recommend buying rice labeled “for risotto”; the grains of such rice are often not the same size, which will not allow all the rice to be cooked evenly.

The Carnaroli and Vialone Nano varieties keep the middle of the rice grain al dente longer than Arborio. They also absorb more liquid when cooking risotto.

This must be taken into account when preparing the dish.

IT IS FORBIDDEN wash the rice before cooking the risotto! Wash out the starch!

2) The taste of the risotto depends on the taste of the broth. Best or veal broth. They are the most neutral in taste. For seafood risotto, you can use fish.

The broth should always be hot before adding to the risotto. It needs to be brought to a boil and kept over low heat or just in a warm place.

The hot liquid helps extract the starch from the rice grain. And the cold liquid shocks the already heated rice, and the starch coagulates, which prevents the correct creamy consistency.

3) Passerovka: Onions are included in almost every risotto. It needs to be fried first, to extract the aroma and sweetness from it. Sometimes garlic is also added.

4) Additives:meat, fish and seafood, mushrooms are mainly added at the first stage of preparing risotto. It must be taken into account that the additional product must have a relatively short cooking time in order to cook along with the rice. On average, the dish takes 20-25 minutes to prepare. Gentle additions such as small shrimp, green peas, and asparagus tips should be added when the rice is halfway done.

5) Cheese: In Italy, Grana Padano cheese is traditionally added to risotto, and Parmesan is served grated to the table, for sprinkling.

For the simplest classic risotto:



For 2 persons:

200 grams of rice
1 l. broth
1 small onion
1 tbsp. olive oil
1 tbsp. butter
100 ml dry white wine

For mantecatura:

40 grams cold butter, cut into cubes
50 grams of grated hard cheese (Parmesan or Grana Padana is best)


Stages of preparing risotto:

1) Soffrito or sauté: Finely chopped onion is fried in olive oil, butter or a mixture of both, over low heat. If you want, add garlic too. The onion should soften and not brown. At the same stage, additions are added: cut into pieces meat, mushrooms, some vegetables and seafood.

2) Tostatura or roasting: At this stage, increase the heat to medium, add rice and stir vigorously. Each lynx should be wrapped in oil and fried. Thanks to this procedure, the rice absorbs the aroma of frying, warms up and maintains its shape throughout cooking. The stage ends with the infusion of wine. The acidity of the wine balances the taste of the starchy dish. Stir the rice vigorously until the wine has completely evaporated.


3) Stage of direct preparation of risotto: When the wine has evaporated, add ladle after ladle of broth. You're in the way. You need to stir, if not all the time, then at least often. Stirring helps the rice release starch, cook evenly, and absorb liquid. So the rice should reach the al dente stage. The rice should be firm and the consistency should be thick enough, but not too thick. Remove rice from heat and set aside for 1-2 minutes.

The frozen seafood cocktail must be removed from the packaging in advance, placed in a colander placed over the pan and allowed to defrost and drain the liquid.


Peel the onion and garlic and chop very finely.

Heat butter in a frying pan and add onion. Simmer until translucent over low heat for 3-4 minutes. Add garlic and simmer for another 1 minute.


Pour the risotto rice into the pan without rinsing, mix it well with the vegetables so that it absorbs the oil and garlic-onion flavor.


Pour half the broth into the pan, stir gently, reduce heat to low, cover with a lid and leave. After 5 minutes, check - if the broth has been absorbed, add more, stir and close again and leave. After another 3-4 minutes, repeat the procedure, adding wine along with the broth, stir again and leave again for 3-4 minutes.

Depending on the type of rice, you may have some unused broth left over. Or maybe a little is not enough, in this case you can add a little water. The main thing is that by the time the rice has been cooking in the pan for a total of 15 minutes, it has absorbed all the liquid so that there is no excess liquid left. That is why it is recommended to add liquid in stages.

The broth should be at least room temperature, preferably hot. So when using frozen broth from stock, it must be thawed and reheated in advance. If you take cold broth, when added to the pan, it will sharply lower the temperature of the cooked dish and it may take much longer for the rice to reach readiness.


Squeeze the seafood cocktail thoroughly. There is absolutely no need for excess water in risotto.

Place the seafood in a frying pan with the rice, stir, cover and leave for 5 minutes over low heat.

Seafood for seafood cocktails, as a rule, is already boiled and frozen. Everything except squid. Therefore, 5 minutes will be enough for the main part of the cocktail to warm up, and for the squid to cook, but not have time to become rubbery.

When purchasing a seafood cocktail, try to purchase a vacuum-packed one; it contains much less ice and, after defrosting, the weight of the seafood itself will be greater.

If you use fresh seafood for a classic risotto, then they must be added to the rice in stages so that by the end of cooking (which is 20 minutes from the moment the rice is added) all the seafood is ready.

 

 
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