Risotto is the culinary symbol of northern Italy. Cooking rice in Italian: the most delicious classic risotto recipes! What is risotto made from in italy

The classic risotto recipe is one of the most popular dishes in Italy, which has gained wide recognition throughout the world. Despite the clear sequence of steps and the invariability of the key components, there are a lot of risotto variations. Therefore, everyone can choose a recipe to their liking.

The first written mentions of this dish date back to the 16th century, when about a thousand risotto recipes were found in the book of the famous chef Bartolomeo Scappi. And the emergence of such an unusual way of cooking rice, the world owes a forgetful cook. He cooked ordinary rice soup with meat broth and was absent for some time. When I returned, the broth had boiled away, and the rice had acquired a pleasant taste. Later, the dish was improved by adding wine, cheese and spices to it.

Classic recipe with white wine

For risotto, it is customary to take one of three starchy varieties of rice: arborio, carnaroli or vialone nano. It is this component - starch - that gives the dish its creamy texture.

Oil for frying should be butter, but it is permissible to use vegetable oil: olive, pumpkin, sunflower. Wine is at your discretion, but Pinot Grigio is usually recommended.

Particular attention should be paid to the broth. It should be very hot, almost boiling. Traditionally, beef is used, but depending on the filling, broth is used on chicken, vegetables, fish, or simply warm water is added. As for cheese, Parmesan is traditionally used. Then the rice does not need to be salted.

So, the ingredients for a classic risotto: 1 onion, butter cube - 30 g; rice of the above mentioned varieties - 350 g; wine - 400 ml; ready-made broth - 1 l.

1. Dissolve a piece of oil in a thick-walled dish, then fry the finely chopped onion until light in color.
2. Put the rice and wait until it absorbs the oil and loses its whitish color.
3. Pour the alcohol and cook the rice until the moisture is almost completely evaporated.
4. Add 300-350 ml of hot broth and continue to simmer, remembering to stir.
5. When the moisture has evaporated, start adding a tablespoon of broth so that the rice absorbs a little of the liquid. This step will take 20 to 30 minutes.
6. Check the readiness of the cereal and throw a piece of butter into it.

Before serving, place the dish on a plate and grind with grated cheese.

Cooking option with chicken

Two servings of this dish can be cooked in just an hour, but the pleasure from the taste will remain for a long time.

Ingredients: a glass of rice, chicken fillet - 160 g, medium carrots, celery root - 90 g, large onion - 1 pc., Garlic - 1 large clove, wine - up to half a glass, Parmesan - 50-60 g, olive oil - 30 –50 ml, spices (mix of peppers, salt, herbs) - at the discretion of the hostess.

1. Pour about a liter of water into a saucepan, add a little salt. Add chicken and diced carrots and celery. Bring to a boil and boil over low heat for 20 minutes.
2. After that, take out the meat and cool, and put the broth on a very low heat.
3. Pour oil into a deep saucepan. When it gets hot, throw in the garlic crushed with a knife, lightly fry until golden brown and remove.
4. Peel the onion, chop finely and put in boiling oil. Cook until golden brown. Chill with spices.
5. Put the rice and stir fry until a transparent pearl color.
6. Add wine while stirring.
7. As soon as the liquid is almost completely taken in, you need to add 2 ladles of broth along with vegetables.
8. Pour the broth into the saucepan little by little and stir until the cereal is cooked (about 20-23 minutes).
9. In the meantime, you should cut the chicken into cubes and grate the cheese.

A couple of minutes before the end of cooking, it remains to add the chicken, add Parmesan, stir and turn off the heat. After a minute, the chicken risotto can be put on the table.

Italian risotto with seafood

For this option you will need: seafood mix "sea cocktail", turnip onions - 1 pc .; 160-190 ml of broth or pure filtered water, 70-80 ml of good dry wine, 80 g of rice, a little parsley, at the request of the hostess - a mix of peppers, salt and cayenne pepper.

1. Heat the oil and distribute the small chopped onions. Saute for about a couple of minutes over high heat.
2. Put the rice and fry it until transparent.
3. Pour in chopped parsley, followed by wine.
4. When the liquid has been absorbed, add the seafood and some of the water (broth).
5. Simmer rice over low heat, stirring constantly.
6. Add broth as needed.
7. After 20 minutes, add freshly ground white pepper, a little salt and cayenne pepper.
8. Pour in the grated cheese and stir the risotto well.

Serve this dish on a warm plate so that the seafood risotto does not lose its flavor.

Cooking with cheese and mushrooms

Risotto with mushrooms and cheese has a special aroma of cream, because a lot of oil is added to the dish.

Components: 350 g of rice, chicken broth - 900 ml, mushrooms - 320 g, fatty oil - 170 g, half a glass of good dry wine, hard cheese - 100 g, medium-sized onion.

1. Cut the mushrooms into neat slices and fry until tender.
2. Melt a block of butter in a deep container, add onion pieces and fry until transparent for 5-8 minutes.
3. Add the rest of the oil and cereals, mix. Continue cooking for 3-4 minutes, stirring vigorously.
4. Pour in alcohol and wait until it evaporates. Then add 300 ml of hot broth.
5. When this portion has been absorbed by the rice, gradually add the remaining liquid, making sure to stir the dish.
6. As soon as the groats become soft, add the mushrooms and sprinkle with the grated cheese. Stir well, distribute all products evenly, and serve immediately.

Vegetarian - with vegetables

For a classic recipe for risotto with vegetables, you need to take: a glass of rice, a small onion, carrots, 2 bell peppers, 100 g of green beans, 100 g of canned corn, olive oil - 3-4 tbsp. l., salt, hot water - 500-600 ml, wine - 50 ml, herbs.

1. Pour oil into a saucepan, add onion chopped into half rings and diced carrots. Fry lightly.
2. Add rice and wine. Simmer slightly to allow the grains to absorb moisture.
3. Pour 200-350 ml of water into a frying pan and add beans. Steaming constantly, stirring until all the moisture is absorbed.
4. Then add water little by little and stir.
5. At this time, the pepper should be peeled from the core, cut into squares and added to the rest of the ingredients.
6. When the rice is cooked, add the corn and salt.

Before serving, you can sprinkle the dish with chopped herbs.

Delicate dish with minced meat

Ingredients: canned tomatoes - 800 g, oil - 50 g, minced meat - 350 g, a glass of rice, wine - 100 ml, grated Parmesan - 90 g, spinach - a bunch, onion, salt and pepper to taste.

1. Peel the tomatoes and grind in a blender with brine. Transfer to a small container, pour 3 tbsp. water, bring to a boil and reduce heat to low.
2. In a saucepan with a thick base, dissolve the oil, put finely chopped onion and minced meat, add spices. Stir and fry for 5-7 minutes.
3. Add rice and cook for 3-4 minutes more.
4. Pour in the wine and wait until it is absorbed.
5. Add 2–2.5 cups of tomato mixture alternately and stir. Pour each new portion when the previous one has completely evaporated. If the rice is damp, add more liquid.

It remains only to add grated Parmesan, butter and chopped spinach. Stir well and serve.

In a multicooker

Ingredients: 400 g chopped chicken, 150 g chopped mushrooms, 2 multi-glasses of rice, 50-60 ml of wine, 35 g of butter, 25 ml of vegetable oil, 1 small onion (chopped), a pinch of salt, a little turmeric, 4.5 multi-glasses of water , 100 g Parmesan.

1. Set the "Fry" mode. Pour vegetable oil into a bowl and put 1/3 teaspoon of butter. Do not close the lid.
2. When the mixture is hot, add the onion. At this and subsequent stages, the food must be stirred so that they do not stick and burn.
3. After 3 minutes, add the mushrooms.
4. After another 7 minutes, add the chicken.
5. Another 7 minutes will pass - it's time to add rice. Wait 3-4 minutes.
6. Then you can pour in the wine and wait until it is completely absorbed.
7. After that, it remains only to put salt, turmeric and pour water. Close the lid and set the "rice / cereal" mode.

After 25 minutes, it's time to turn off the multicooker, add the cheese and the rest of the butter, mix everything and let the dish brew for 5 minutes with the lid closed. During this time, you can have time to set the table and warm up the plates.

Pumpkin recipe

Ingredients: rice - 200 g, pumpkin - 200 g, broth - 1 liter, 50 ml of wine, onion - 1 pc., Parmesan - 100-150 g, butter - 50 g, rapeseed oil - 3 tbsp. l., a mixture of peppers, salt, fried bacon.

1. Peel the pumpkin and cut into squares. Finely chop the onion, grate the Parmesan and grind the pepper. Boil the broth in advance and heat up to 80–90 ° С.
2. Pour vegetable oil into a skillet with a thick base or deep saucepan and add the pumpkin. Fry until golden brown.
3. Add onion, stir and fry until tender.
4. Add rice and stir again. Wait until the oil is absorbed, pour in the wine and steam the ingredients well until the moisture is absorbed.
5. Then add 50-100 ml of broth and stir the risotto constantly. Add the next portion of liquid when the previous one has evaporated.

Once the rice is cooked, remove from the stove, add Parmesan, add pepper and salt. Stir well and leave covered for 2-3 minutes. It is better to serve such an original version of risotto hot, garnished with slices of ruddy bacon.

With corn and peas

Ingredients: rice, canned corn and peas - 150 g each, celery root - 1 pc., Onion - 1 pc., Refined sunflower oil - 2 tbsp. l., salt - ½ tsp., spices (oregano, basil, marjoram) - 1 tsp., ready-made broth or water - 300 ml, garlic - 1 clove, grated Parmesan - 20 g.

1. Heat oil in a frying pan, then add finely chopped onion, garlic and celery.
2. Saute vegetables for 3-4 minutes.
3. Add rice and fry for another 5 minutes.
4. Add 100 ml of broth and simmer the rice until the liquid is absorbed.
5. Gradually add the rest of the broth, not forgetting to stir.
6. Pour in corn and peas, add salt and spices.
7. Simmer until the rice is cooked through. Tumble with Parmesan before serving.

With shrimps and salmon

Ingredients: salmon (fillet) - 150 g, peeled shrimp - 20-25 pcs., Rice - 1 tbsp., Garlic - 2-3 cloves, butter - 10 g, olive oil - 50 ml, onion - 1 pc., salt and pepper - to taste, parsley - a bunch, saffron - a pinch, wine - 50 ml, water or broth - 2 tbsp.

1. Cut the fish into small pieces, chop the onion.
2. Put oil and garlic in a frying pan, lightly fry. Then remove the garlic. Add onion and fry until golden brown.
3. Add rice and wine, stir.
4. After 1-2 minutes, add 1.5 cups of hot water or broth.
5. When the liquid has evaporated, pour in the remaining 0.5 cups. Add fish, shrimp, salt and pepper.

Once the rice is completely cooked, you can grind it with chopped parsley and add the saffron. All that remains is to mix the dish well and let it simmer under the lid for 1 minute.

With cuttlefish ink

Ingredients: shallots, rice - 180 g, cuttlefish - 1 pc., Cuttlefish ink - 5 g, olive oil - 50 ml, cherry tomatoes - 50 g, squid rings - 50-60 g, sea salt - to taste, fish broth - 400 ml, wine - 50 ml.

1. Fry finely chopped onion in oil for 2 minutes.
2. Add rice and simmer for 5 minutes.
3. Pour in wine and wait for it to evaporate.
4. Add a glass of hot broth and cuttlefish ink. Cook the rice for 10-12 minutes, stirring occasionally.
5. Fry the cuttlefish slices separately and combine with rice.
6. Pour the remaining broth into the pan, season with salt and pepper and evaporate the moisture.
7. At this time, you should fry the tomato halves and squid rings.

Serve: put rice on a warm plate, and decorate it with tomatoes and squid on top.

How beautiful to serve a dish to the table

Usually risotto, properly cooked, looks very appetizing in and of itself. Therefore, it can be served simply in a deep or flat plate, preheated in the oven. If desired, the rice can be laid out in a special dish so that the edges of the portion are even. If there are no molds, then the dish is tamped into a small bowl, and then turned over onto a plate.

On top of the risotto, you can decorate with fresh sprigs of herbs, pieces of vegetables, meat, seafood or grated cheese.

24,047 viewed

Rice is one of the few cereals the national food is based on in most countries of the world. So Italian cuisine did not disregard this wonderful product. Risotto is a rice dish cooked in broth. It is common in all regions of the republic, but it is still preferred in the north of the country. At home, it is usually served first before the main meal. The sheer variety of risotto varieties makes it an attractive target for both restaurant and home chefs. Our article is a laid-back guide to the world ruled by rice.

The history of risotto is naturally related to the history of rice in Italy. Krupa was first introduced to the country by the Arabs in the Middle Ages. The moisture coming from the Mediterranean Sea is ideal for growing this crop.

The popularity of rice grew, but mainly among the wealthy population due to the exorbitant prices of the product. As soon as the massive sales of cereals began abroad, its cost in the republic began to decline quite quickly. This contributed to her presence in almost every home.

Presumably, the first risotto recipe dates back to 1809, when a young Flanders glassblower, accustomed to using saffron as a pigment in his craft, added the spice to boiled rice at a wedding party.

As a dish with a well-established recipe, risotto was first mentioned in the book Trattato di cucina (Treatise on Cooking) in 1854. However, the question of who exactly invented the traditional dish in Italy still remains open.

Rice varieties for cooking

Risotto is usually made from round or short grain rice. These varieties have the ability to absorb liquid and release starch. Therefore, they are more sticky when cooked than long grain groats.

The main varieties of rice from which the dish is cooked in Italy are named: A rborio (Arborio), Baldo (Baldo), Carnaroli (Carnaroli), Maratelli (Maratelli), Padano (Padano), Roma (Roma), Vialone Nano (Vialone Nano).

Carnaroli, Maratelli and Vialone Nano are considered the best and most expensive options. Moreover, the first of them is less likely to be digested. And the last one prepares faster and absorbs seasonings better.

Species such as Roma and Baldo will not have the creamy flavor characteristic of risotto. They are believed to be better for soups and sweet rice desserts.

Varieties by region

Risotto is so versatile that almost every chef can boast of his own masterpiece. But there are varieties, the recipes for which do not need to be supplemented. They all have traditional names:

• Risotto alla milanese (Risotto alla milanese) - a dish born in. It is cooked in beef broth with beef bone marrow, bacon, etc. Aromatize and tint with saffron. We advise you to read the article.
• Risotto al Barolo is a Piedmontese version of the food. Made with red wine and Borlotti beans.
• Risotto al nero di seppia is a region-specific dish. It contains cuttlefish and its ink, which gives it a jet-black color.

• Risi e bisi is another representative of Veneto. This spring version is more like a thick soup and is usually served with a spoon rather than a fork. Young green peas are added to it and seasoned.
• Risotto alla zucca is a pumpkin dish with saffron and grated cheese.
• Risotto alla pilota (Risotto alla pilota) is a specialty of Mantuya (Mantova). Prepare it with pork and.
• Risotto ai funghi is a mushroom version of rice cooking. It often contains porcini mushrooms, boletus, summer mushrooms or champignons.

In Italy, the term risotto means not so much a rice dish as a special technology for its preparation. Therefore, there are a huge number of its types.

Recipes

It is not possible to list all risotto recipes in one or even several articles. Not only around the world, but even within the borders of Italy itself, no one will undertake to calculate their exact number. Therefore, in the article, we have selected the options that are most popular.

Classical

Just as you can't throw out words from a song, so in the recipes of national dishes it is impossible to ignore the classics. For risotto, the Milanese version is traditional. This is what we will consider first.

Required Ingredients:

• Round grain rice - 320 g;
• Meat broth - 1l;
• Dry white wine - 100 ml;
• Beef bone marrow - 30 g;
• Butter - 60 g;
• Saffron stigma (16 pcs.) Or ground saffron (1 sachet);
• Onions - ½ pcs.;
• Hard cheese (parmesan, grana padano) - 50 g;
• Salt to taste.

It is unlikely that you will find prepared beef bone marrow on sale. But it is found in sufficient quantities in the femurs and tibia. It separates perfectly from hard tissue with a narrow spoon.

If you do not have the opportunity to purchase any famous Italian hard cheese, then use domestic products (gouda, tilsiter, Russian).

So, the first step is to prepare the saffron in case of using stigmas. They must be filled with 50 ml of hot water and left for 2 hours.
Next, melt 30 g of butter in a frying pan with high sides and fry finely chopped onions and bone marrow in it. Add rice and fry until the grains are shiny. At this moment we add white wine and let it evaporate over high heat.

Salt to taste, add hot broth in such an amount that it completely covers the rice. Stir the cereals several times during cooking over medium heat. Top up with broth if necessary.

Add saffron infusion or powder a few minutes before cooking. Mix thoroughly again.

Remove the pan from heat and enrich the flavor of the risotto with the remaining butter and grated cheese. Let cool for 5 minutes. Your Milanese risotto is ready to serve!

With mushrooms

Mushrooms are one of the most valuable gifts that Mother Earth gives us. There is no better way to enjoy their taste than by preparing porcini mushroom risotto. Its creamy, enveloping taste will not only pamper the family on weekdays, but will also be a great addition to the festive table.

Ingredients for mushroom risotto:

• Round grain rice - 320 g;
• Porcini mushrooms - 400 g;
• Vegetable broth - 1 l;
• Small onion - 1 pc.;
• Garlic - 1 clove;
• Butter - 30 g (+30 g for serving);
• Olive oil - 2 tablespoons spoons;
• Salt and black pepper to taste;
• Hard cheese - 50 g;
• Chopped parsley - 2 tbsp spoons.

In the absence of porcini mushrooms, they are replaced with any available options. But it is worth remembering that only the "kings of the forest kingdom" will give the dish a bright mushroom aroma and a unique velvety taste.

The first step is to prepare the vegetable broth. Boil coarsely chopped carrots, onions, celery in about 2 liters of water for 1 hour (you can add tomato, pepper in a pot). Strain and salt to taste.

After preparing the broth, we are engaged in porcini mushrooms. We remove the remnants of the earth, if any, and wipe it with a damp cloth. We wash the very stained fungus under running water and collect the moisture with a dry towel. Next, cut the boletus lengthwise into slices 7-8 mm thick.

Heat the olive oil in a frying pan and lightly fry the chopped garlic clove. Then we increase the heat and add the mushrooms. Fry for 10 minutes until golden brown, salt and pepper. The mushrooms prepared in this way will crunch pleasantly in the main dish.

Meanwhile, peel and finely chop the onion. Melt the butter in a saucepan and send the onion there. Simmer over low heat for 10-15 minutes, add a spoonful of broth if necessary. When the onion is soft, pour in the rice and fry for a couple of minutes.

Pour the cereal completely covered with an oily shell with a ladle of broth and cook over medium heat, stirring constantly. As it is absorbed, we introduce a small amount of liquid. Make sure that the small boiling bubbles are constant. When the rice is almost ready, as the Italians say "al dente", add the mushrooms and wait another 5-7 minutes. Turn off the heat and add some salt to taste.

In the end, season the risotto with cheese and the remaining butter on a coarse grater, mix well. Decorate with chopped parsley before serving.

Risotto with mushrooms should preferably be eaten fresh. You can store it in the refrigerator in an airtight container for 1-2 days.

With seafood

Seafood risotto is a classic Italian dish that warms up well on cold days. At first glance, the recipe may seem quite complicated. In fact, it doesn't require any special culinary skills. You just need to carefully choose your seafood. In our version, we took mussels, oysters, shrimp and squid. But the types of seafood can vary according to your taste.

Required Ingredients:

• Round grain rice - 320 g;
• Shell-on mussels - 1 kg;
• Oysters - 1 kg;
• Peeled squids - 400 g;
• Shrimp - 350 g;
• Parsley - 1 bunch;
• Garlic - 2 wedges;
• Dry white wine - 200 ml;
• Fish broth - 0.5 l;
• Olive oil - 80 ml;
• Onions - 1 pc.;
• Celery - 1 pc.;
• Carrots - 1 pc.;
• Chili pepper - 1 pc.;
• Salt and black pepper to taste.

The preparation of seafood consists of several stages:

1. We wash the peeled squids under running water and cut them into rings.
2. Separate the shrimps from the shells.
3. We wash the mussels under the tap, and soak the oysters in water overnight. Cook the first and second in different pans over high heat for 1-2 minutes, until their shells open. We filter the broths into one container, and clean the mollusks and set them aside until used.

When the preparation is complete, we move on to the main process. Grind carrots, celery, garlic and chili and fry in 40 ml of olive oil. Add squid and pour in 100 ml of white wine. Simmer until soft.

At this time, in another saucepan, fry the chopped onions in the remaining oil over low heat. When the onion becomes transparent, add the rice and mix thoroughly for 3-5 minutes. We introduce 100 ml of white wine. As soon as the wine is absorbed, we begin to gradually add the clam broth and leave to cook.

We supplement soft squids with shrimps and finely chopped parsley and cook for another 5 minutes. Add a couple of soup ladles if necessary.

When the rice is almost ready, combine it with a mixture of squid and shrimp, mussels and oysters. Mix thoroughly, season with salt and pepper and turn off the heat. We leave the dish to “rest” for a few minutes under the lid. For serving, decorate the seafood risotto with fresh parsley.

With Chiken

Today chicken meat is the most demanded product in its category. Therefore, dishes with it are incredibly popular. We present to your attention a simple recipe for crispy chicken risotto.

To prepare it you will need:

• Round grain rice - 300 g;
• Chicken breasts - 400 g;
• Vegetable broth - 1 l;
• Butter - 30 g;
• Hard cheese - 40 g;
• Olive oil - 60 g;
• Paprika - 10 g;
• Black olives - 40 g;
• Salt to taste.

Fry the rice in a saucepan in olive oil. When the cereal is completely covered with an oily film, season it with a pinch of salt. Pour in the vegetable broth so that it completely covers the rice. During cooking, add liquid as needed.
While the rice is boiling, we are engaged in chicken breast. Cut it into cubes with a side of about 2 cm. Fry in olive oil over high heat for a couple of minutes. We finish the treatment with a six-minute exposure in the oven at 200 degrees.

When the rice is ready, add butter and grated hard cheese to it. Mix thoroughly for about a minute.

To serve hot risotto, sprinkle with paprika, lay out the chicken pieces and black olives, cut in half. Optionally, paprika can be replaced with saffron.

With vegetables

Risotto with vegetables is a healthy and nutritious, and at the same time also a very bright dish. It is simple and quick to prepare. Ideal in the summer. Vegetarians will also appreciate it.

Required components:

• Round grain rice - 320 g;
• Carrots - 100 g;
• Yellow bell pepper (pitted) - 50 g;
• Red bell pepper - 50 g;
• Eggplant - 100 g;
• Zucchini - 100 g;
• Green peas - 50 g;
• Cherry tomatoes - 150 g;
• Celery - 1 pc.;
• Onions - 1 pc.;
• Butter - 20 g;
• Olive oil - 180 ml;
• Vegetable broth - 1 l;
• Chopped parsley - 2 tbsp. spoons;
• Hard cheese (grated) - 4 tbsp. spoons;
• White wine - 40 ml;
• Sugar - 1 tbsp. the spoon;
• Salt and black pepper to taste.

All vegetables for making risotto must be fresh, not frozen. The only exception is peas. You can make this dish with any vegetables of the season, focusing on your preferences.

First of all, we wash and grind vegetables (except onions). It is necessary that everything be cut into small cubes of the same size (with a side no more than 1 cm). Cut the cherry tomatoes into halves and add a tablespoon of sugar. This will help them lose excess acidity.

Saute the chopped half of the onion in a saucepan in a mixture of oils (10 g butter and 3 tablespoons of olive) over very low heat. To prevent it from burning, add a little broth. When the onion becomes transparent (after about 15 minutes), send chopped zucchini, eggplant, half carrots, peas and bell peppers to it. Salt, pepper and simmer for 15 minutes. Vegetables should be soft, but not sour.

In another skillet, fry the remaining onions, celery and carrots in olive oil for 10 minutes. Then add rice and fry for a couple of minutes. Pour in white wine. When it evaporates, add a ladle of broth and cook, stirring occasionally.

After absorbing the liquid, we send ready-made vegetables to the rice, salt and pepper. Pour the broth in portions again and cook until the cereals are fully cooked. Mix everything with cherry tomatoes and turn off the heat.

We add butter, grated cheese and parsley to an even hot risotto. Mix everything thoroughly and serve.

Calorie content and benefits

For example, the nutritional value of 100 g of a classic dish is approximately 350 kcal and consists of:

• Protein - 14 g;
• Fat - 13 g;
• Carbohydrates - 44 g.

This amount of fat is about 40% of the RDA for a healthy person. In order to reduce the lipid content, it is necessary to reduce the proportion of fatty components (butter, cheese, cream).

For all its calories, a medium-sized serving of risotto contains many valuable nutrients, especially when cooked with vegetables or seafood. The latter are distinguished by a large percentage of essential proteins and the presence of omega-3 fatty acids, which reduce inflammation in the body and improve the state of the cardiovascular system.

1. Increasing the mass of dietary fiber (vegetables) using less round grain rice.
2. Replacing part of the cereal with wild or brown rice, as well as cheese with low-fat cottage cheese, meat broth with vegetable.
3. Using fresh vegetables when serving. A great companion to risotto is lettuce.
4. Reducing the portion eaten.

If you follow these simple tips, then the national food of Italy can become a traditional healthy dish on your table.

A small article about the giant of Italian cuisine has come to its logical conclusion. Cook with diligence, dare under any circumstances, do not be afraid to fantasize and remember: "The way to the heart of an Italian man lies through competently prepared risotto!"

↘️🇮🇹 USEFUL ARTICLES AND SITES 🇮🇹↙️

↘️🇮🇹 USEFUL ARTICLES AND SITES 🇮🇹↙️ SHARE WITH YOUR FRIENDS

Risotto is one of the most famous dishes in Italy, along with pasta and pizza. Although risotto is an Italian dish, Italy is not the birthplace of rice, the birthplace of rice is China. In Italy, rice began to be cultivated in the Middle Ages thanks to extensive trade contacts with Arab countries, which took over its cultivation from China.

The most famous risotto is risotto alla Milanese - risotto with saffron and very hard grana padano or parmigiano reggiano cheese.

According to legend, the dish was created in 1574 during the construction of the Milan Cathedral - the longest long-term construction in history, which far left behind all Soviet samples of long-term construction, it was erected from 1386 to January 6, 1965.

Milan Cathedral

Legend has it that under the guidance of the Belgian stained-glass painter Valeriy from Flanders, an assistant worked, who was nicknamed "Saffron" because he prepared gold-colored paint from saffron. During a dinner on the occasion of the wedding of Valeria's daughter of Flanders, which took place on September 24, 1574, his assistant "Saffron" added saffron to the risotto, making it golden in color. And gold has always, and especially during the Renaissance, been a symbol of a luxurious and happy life. According to another version of this legend, a stained glass painter dropped a brush of saffron into a plate of rice. Since then, they began to put saffron in risotto on purpose, and in the Baroque era, they say that even real gold was added to risotto in Milanese aristocratic cuisine .

When I came to Italy for the second time in 2002, and for the first time to the north, to Milan, where we had the presentation of the first volume of the Catholic Encyclopedia, I tried this dish for the first time. After completing the presentation at the university, we were taken to an expensive Milan restaurant. Then I still did not know Italian well, and to understand the menu was beyond my strength. Then I turned to the Italian priest Stefano Caprio, one of the first Italian Catholic priests who came to Russia in the early 90s, who also participated in the presentation. And he advised me to order a risotto, which I did. After a while, they began to take out dishes: to whom they brought luxurious pieces of meat, to someone - exotic frutti di mare, exquisitely served fish. All the dishes were extraordinarily beautiful, time passed, but nothing was brought to me. When the last waiter brought me a dish that resembled semolina porridge, I thought about Father Caprio: “Well, you’re a bad man, radish, you mock my ignorance!”. But when I tasted this risotto, I realized that I had never eaten anything more delicious in my life. And I remember with gratitude that it was with the wise advice of Father Stefano Caprio that my fascination with Italian gastronomic culture began.

Rice, as well as sugarcane and many other oriental plants, were first learned by Europeans thanks to the Indian campaign of Alexander the Great. The “father of geography”, the Greek scientist Strabo, cites a message about rice from Aristobulus from Cassandria, who was a participant in the Indian campaign: “rice stands right in the water, in fenced areas and is sown in ridges. The plant reaches four cubits in height, gives a lot of ears and grains "(Strabo," Geography ", 15, 1, 18).

Another Greek scientist, a disciple of Plato and Aristotle, Theophrastus, in his book History of Plants, also reports about rice: “For the most part, they [the people of India] plant rice, from which they make soup. He looks like a spelled ”(Book 4, Chapter 4).

The Roman encyclopedic scholar Pliny the Elder wrote in his Natural History: “The most favorite food in India is rice, from which they make a nutritious broth that other mortals make from barley” (Book 18, Chapter 13).

Historia naturalis

But European culinary experts did not pay any attention to rice, only doctors became interested in it. So, the Greek doctor of the 1st century AD Dioscorides in his book "On Medicine" reports on its healing properties: "Rice is a kind of grass that grows in swampy and humid places, moderately saturates and strengthens the intestines" (Book 2, Chapter 117). A contemporary of Dioscorides, the Roman physician Celsus, also wrote about rice as a medicine. Thus, in the era of Antiquity, rice is only a medicine for strengthening the stomach.

In Italy, rice began to be cultivated in the XII century, and already at the end of the XIII - the beginning of the XIV century, rice was included in Italian cooking. Rice dishes are found in the oldest Italian cookbooks Liber de coquina (Book of cuisine) and Tractatus de modo preparandi et condiendi omnia cibaria (Treatise on the method of preparing any food).

In the Middle Ages, rice became the main ingredient in a dish called blancmange. It was not at all the blancmange we eat for dessert today. It was not a jelly made from milk, sugar and gelatin, but a white meat dish. Blancmange literally means "white food".

But before the Renaissance, rice was not an independent dish, that is, risotto did not yet exist. At the beginning of the 15th century, a French culinary specialist who worked in Piedmont (then it was the Duchy of Savoy), Maitre Chicard in his book "Du fait de cuysine" (On cooking) mentions rice only in the list of spices.

When did the recipe for Milanese saffron risotto really come about? The recipe for blancmange with rice and saffron is first presented in the book "A Treatise on the Method of Preparing Any Food": "Boil rice grains [...] in water for an hour, after thoroughly rinsing them with warm water. And if you want, add egg yolks with milk and saffron. "

Saffron is actually a European plant. In Latin, saffron is called "crocus", but in modern languages \u200b\u200bit is known by its Arabic name. It is an orange spice and food coloring obtained from the dried stigmas of saffron flowers (crocus sativus). The name comes from the Arabic word azafran - "yellow".

The earliest depiction of saffron is the Minoan fresco of the Palace of Knossos in Crete "A Girl Gathering Crocuses", dating from about 1500 BC.

The oldest image of saffron or crocus: A girl picking crocuses. A fresco from the Palace of Knossos on the island of Crete, circa 1500 BC.

The Latin word “saffranus” coming from the Arabic language is first encountered in the first Italian culinary book “Liber de coquina”. It was one of the most sought after spices. It was appreciated not only for its taste and aroma, but also for the color that golden saffron gave to dishes.

The modern recipe for Milanese risotto appears only in the cookbook by an unknown author, Cuoco moderno (Modern Chef), published in Milan in 1809. The recipe is called "Riso giallo in padella" (Yellow Rice Cooked in a Pan).

The 1829 book Nuovo cuoco milanese economico (New Milanese economical chef) by renowned Milanese chef Felice Louraschi contains a recipe called riso giallo alla milanese (Milanese yellow risotto).

Risotto became so popular in Italy that it went down in the history of Italian music. Stendhal writes that the aria "Di tanti palpiti" (For all troubles) from the opera "Tancred" by Gioacchino Rossini was written while waiting for the risotto to be prepared, and therefore this aria is known as "aria dei risi".

It is interesting to note that the first of the Italian dishes, which is mentioned in Russian, more precisely, even in ancient Russian literature, was risotto. It is mentioned in the monument of Western Russian literature "Speech of Ivan Meleshko", which was written in Smolensk in the first half of the 17th century. Ivan Meleshko himself was a kashtelian of Smolensk, that is, the main official in the city. Recalling the good old days, the author writes: "They modestly drank malmazia", \u200b\u200bthat is, Malvasia wine, and ate Milanese risotto, calling it "ryzha porridge with saffron."

Thus, if we accept the legendary date of the creation of the Milanese risotto in 1574, it turns out that after a quarter of a century Milanese risotto was already eaten in Smolensk. Although, it is true, Smolensk was then a Polish city (from 1611 to 1654, and before that, from 1404 to 1514, it was part of the Grand Duchy of Lithuania, which formed a single state with Poland - Rzeczpospolita).

In the 19th century, the classic of our literature, Nikolai Vasilyevich Gogol, was an admirer of Italian cuisine and, in general, everything Italian. Especially, as you know, he admired Rome.

Commemorative plaque on the house in Rome where Gogol lived

So, on March 15, 1838, he wrote a letter from Rome to St. Petersburg to his student Princess Maria Balabina. Gogol was the home teacher of the Balabin princes. And he writes a letter in Italian.

“O mia cara signorina, gettate per la finestra il vostro Pietroburgo, duro come quercio d'alpine, a venite qua. S'io fossi nei panni vostri, mostrarei subito il calcagno. Se voi sapeste che bel inverno abbiamo qui. L'aria è tanto dolce del riso a la Milanese che voi avete sovente mangiato in Roma. "

“Oh, my dear signorina, throw your Petersburg out of the window, as harsh as an alpine oak, and come here. If I were in your place, I would immediately run away. If you only knew what a wonderful winter it is. The air is so gentle, softer than the Milanese rice that you often ate in Rome. "

Since the wetlands of the Po River were ideally suited for rice cultivation, Lombardy, Veneto and Piedmont became the three classic Italian risotto regions.

Risotto with saffron and grana padano cheese is a recipe for the classic Milanese risotto - "Risotto alla Milanese". It is with grana cheese that it is padano, as it is Milanese cheese. Grana padano cheese was created in the Cistercian abbey of Chiaravalle in Milan.

Risotto alla Milanese

According to the classic recipe, only three varieties of round-grain rice are used in risotto: arborio, carnaroli and violone nano.

This rice should first simmer in butter with onions, then it should be boiled, adding a little broth and wine, until the rice reaches the level of the so-called "al dente" level, that is, acquires a creamy consistency, but has not yet boiled into porridge. This is the main secret of risotto, in which the art of the cook is manifested.

As for the broth for Risotto alla Milanese, here is the opinion of the gastronomic perfectionist - Italian writer and gourmet gourmet Carlo Emilio Gadda. In his book Le meraviglie d'Italia, he argues that this broth should only be cooked from Italian beef with carrots and celery, which should be grown in the Po valley.

Next, "mantecato" is produced with rice, that is, "finishing" by adding butter and grated hard cheese Grana Padano. After that, the risotto is left to mature for a few minutes, after which it can be served.

The Milanese risotto is sometimes also served with ossobuco, which is a cut of a veal shank with bone and marrow.

Risotto alla Milanese con l'ossobuco

Risotto by— piedmontese (Risotto alla piemontese).It is called "white risotto" because it does not contain saffron. Piedmontese risotto is prepared with fine white wines. And, of course, Italy's main truffle region loves adding truffles to risotto.

White truffle is a very expensive product, large white truffles are comparable in cost to expensive sports cars. Truffle auctions are held annually in the city of Alba. For example, a 750 grams white truffle was sold there for $ 160,000.

White truffle at auction

Risotto alla piemontese

Risotto by-Venetian (Risottto al nero di seppia alla Veneta).This risotto is prepared with fish or seafood. Risotto, like pasta, can be black thanks to cuttlefish ink - this is Risotto nero. It is cooked in fish broth.

Risotto with cuttlefish ink

Another "scary" variant of Venetian risotto is Risotto al radicchio rosso (risotto with red radicchio) and red wine, it has an awesome purple hue. Radicchio, or red endive, or chicory salad, is a head salad with a bitter taste.

Risotto al radicchio rosso

An equally famous Venetian recipe is risotto with green peas: Risi e bisi.

Risi e bisi è una ricetta tradizionale veneta

There are other risotto colors in the world, and very delicate ones. For example, "Pink risotto with Alpine Montazio cheese and cream", typical of the northernmost, Alpine, part of Italy, Alto Adige. It is also served with cake - a tender raw smoked ham from Alto Adige.

Risotto cremoso al Montasio

There is a variant of risotto with mushrooms and cheese. For example, Risottoconfunghiporcini trifolati- risotto with porcini mushrooms, thinly sliced \u200b\u200band fried in olive oil.

Risotto con funghi porcini trifolati

Another famous recipe: asparagus risotto: Risottoconasparagiverdi.

Risotto con asparagi verdi

There are other types of risotto. In conclusion, consider the monastic risotto - Risottoallacertosina... This recipe was created in the abbey of Certosa di Pavia. The main ingredients of this risotto are: rice, peas, mushrooms, gamberi d'acqua dolce (common name for crustaceans, including shrimp and crayfish), perch, toadfish or anglerfish.

Risotto alla certosina

Spain also has its own gastronomic pride of rice - it's paella. Although somewhat younger than the Italian risotto, it did not appear until the 18th century. And the popularity of paella comes in the 30s of the last century. General Franco chose it as a symbol of national gastronomy. And not only because rice was inexpensive, although it was very important for a country destroyed by the civil war, but also because it resembles the Spanish flag in color. Red peppers and tomatoes give red color and yellow give saffron.

If risotto is a dish only in Northern Italy, then paella is also a dish not for the whole of Spain, but only for one region, namely Valencia.

Paella comes from the Valencian word "paella" meaning "frying pan", which in turn comes from the Latin word "patella". Paella is not only cooked in a pan, but also served in a pan.

Cooking paella

Valencian paella, according to the "orthodox" recipe, should only be cooked with chicken, duck or rabbit meat, which are fried in olive oil. Tomatoes, green beans, white beans or fresh beans, artichokes, peppers and olive oil are then added. Then add rice, which is fried in meat fat, add broth, saffron to it, mix well. Then add the remaining ingredients, salt and pepper, stew for half an hour in a frying pan and serve in a frying pan too.

"Orthodox" Valencian paella

In "heterodox" paella recipes, there may be pork chopped into small pieces, or fish or various seafood. There is also a "heterodox" vegetarian option - with only vegetables.

"Heterodox paella". Seafood option (lobster, squid, mussels)

Arroz negro - Black rice paella is prepared with the addition of cuttlefish, whose ink gives it an intense black color.

Arroz negro - Paella "black rice" made with cuttlefish ink

Arroz con costra - Rice with crust paella is made with rice, saffron, chicken broth, tomato, garlic, chicken, white and red blood sausage, sausages and eggs.

Arroz con costra - crusty rice paella

Vitaly Leonidovich Zadvorny - PhD in Philosophy, Director of the Institute of European Civilization (since 2002) and editor-in-chief of the Catholic Encyclopedia (since 2005).

Author of 5 books, including The Writings of the Roman Pontiffs of the 1st - 9th Centuries (2011) and over 500 articles on ancient and medieval history, history of philosophy, history of wine and gastronomic traditions. Lecture courses on the topics "History of Wine in European Civilization" and "History of Gastronomy in European Civilization" were delivered at the Russian State University for the Humanities (RSUH), and in 2014 at the Higher School of Economics.

Risotto is not a kind of Italian pilaf, much less rice porridge. This fragrant substance cannot be described rationally. Whoever tastes risotto for the first time will definitely fall under the charm of these wonderful aromatic grains of rice surrounded by a delicate creamy "cloud".

A bit of history

The risotto recipe required high starch rice, broth and butter to make the recipe. It was all in the thriving Italian city-states at the crossroads of trade. Who first came up with the idea of \u200b\u200bfrying rice and who, having forgotten rice soup on the fire, appreciated the taste of the resulting mass, is unknown to science. The first risotto recipe was published only in 1809, in the Milanese collection Modern Cuisine, although legends date it back to the 16th century.

Cooking steps:

1. ROASTING RICE

This is one of the key points of preparation. The rice is fried in a heavy-bottomed saucepan or skillet. Frying opens the pores in the grains of rice, which subsequently absorb the broth.

Rice must be one of three varieties: arborio, vialone nano or carnaroli... They are all sold in supermarkets. Arborio is the most popular. It has more starch and is easier to give the legendary creamy softness, with a velvety texture. Novice culinary specialists are very happy about this circumstance and make a typical mistake: they cook for too long, getting a banal porridge, with completely boiled grains. Beginners better take inialone nano, it will definitely not boil down, it will easily reach the consistency of "al dente" and get "grain to grain". Vialone is not as "creamy" as arborio, and the taste is different, although also pleasant. Ideal for seafood risotto. The third grade of rice is called carnaroli, the result of crossing vialone with Japanese varieties. Carnaroli is the most expensive of the three, combining creamy tenderness with al dente consistency.

Before preparing risotto, you need to check that there are no damaged rice grains among the grains. They boil faster, and the risotto turns out to be heterogeneous. Another rule: rice should never be washed.

Classically, this is butter. It can also be any vegetable oil: olive, rapeseed, sunflower, pumpkin. In Piedmont, risotto is served, cooked with smoked lard. The famous chef Heston Blumenthal prepares risotto using the bone marrow, and Salvatore de Vivo (Kiev restaurant "Da Vinci Fish Club") takes in half refined olive and butter. If you are using pure butter, it is important not to overheat it until it is brown.

A traditional roast ingredient. Provides the necessary juice. Usually, chopped onions are added along with rice (as in our recipe below), but sometimes cooks advise to fry the pure rice for about a minute first to get a subtle nutty flavor, and then add onions.

Excipients

It can be vegetables, pieces of meat, fish, seafood. If they require a long preparation, like meat or zucchini, they are added at the stage of frying, along with onions. Instant seafood is added two to three minutes before cooking ends.

2. ADDING WINE

Alcohol also helps open the pores of the grains, and the wine notes complement the nutty taste of rice well. A good dry white wine, such as Pinot Grigio, is usually recommended. However, they use both vermouth and sherry, and sometimes strong alcohol.

3. ADDING BROLLION

This is the main step in making risotto. For 500 g of rice, 1.5 liters of broth is usually used. First, add 1/3 of the entire broth and when it is absorbed, add the rest of the broth, gradually, in small portions not more than 1 tablespoon. The next serving is added after the previous one is completely absorbed. During the break, it is not recommended to leave the stove anywhere. Risotto, like a little child, requires constant supervision. The rule is simple: stir, stir and stir again! The broth should always be hot, almost boiling, the stock should be nearby in a separate saucepan over low heat.

Can be chicken, beef, fish or vegetable. Classic - beef broth. The seafood risotto uses water. Heston Blumenthal believes that risotto is a dish that even cubed broth does not harm. In general, as it turns out, bouillon cubes can still be used for something.

Getty Images / Fotobank

4. THE LAST STAGE. ADDING CHEESE, GREENS AND SERVING

When all the broth is absorbed, and the rice is 90% ready, it's time for the final "finishing" of the dish. The fire is turned off, cheese and sometimes a little butter are quickly added to a massive hot frying pan or a saucepan with risotto. The dish is covered, left for a couple of minutes, then sprinkled with herbs and served.

Cheese

Traditionally, it is grated Parmigiano or Grana Padano

BASIC RISOTTO RECIPE

Ingredients:

About 1.1 L of broth (meat, fish or vegetable)

2 tablespoons olive oil

1 large onion

2 large cloves of garlic

- ½ celery root

400 g rice

2 cups dry white wine

70 g butter

115 g grated Parmesan cheese

Heat the broth. In a massive skillet, heat the olive oil and butter, finely chop the garlic, onion and celery, and slowly fry over low heat until they are tender but retain their color. Then add the rice and turn up the heat.

Fry the rice evenly, stirring constantly. After about a minute, the grains will begin to become transparent. Add wine, keep stirring, savoring the fantastic aroma, until the liquid has evaporated and absorbed.

Pour one and a half cups of broth into the rice and season with salt. Reduce heat to low and stir constantly until the rice has absorbed the broth. After that add the broth one tablespoon at a time, stirring constantly, as if "massaging" the rice. Each time before adding broth, taste the rice. If it's still firm, add the next tablespoon of broth, and salt if necessary. Just remember that at the end of cooking, Parmesan cheese will be added to the risotto, which will also add saltiness. If the stock runs out and the rice is still hard, continue adding boiled water.

When the rice is almost cooked, turn off the heat, add the Parmesan cheese to the cheese, mix thoroughly and leave for 2 minutes. Then serve immediately.

Risotto (Italian risotto - "small rice") is a traditional Italian rice dish, more common in the northern regions. The grains are first fried in oil and then boiled in small portions of broth until al dente. This is by no means rice porridge, but rather hard rice inside and a creamy consistency. Risotto is prepared with vegetables, fruits, mushrooms, seafood, meat and fish fillings. It is very important to follow the cooking technology with accuracy, so that at the end you do not get a viscous porridge. You don't have to go to Italy to taste Italian food, you can do it at home! So, let's talk about how to make risotto at home.

There are many legends and speculations about in which city, how and when the risotto was first prepared, which conquered all world gourmets. It is considered to be a primordially Italian dish, but historians assure that its roots come from Arabic cuisine and originate in the 11th-12th centuries.

Today it is difficult to get to the bottom of the truth, but if you adhere to the opinion of most culinary experts, then the first variation of the dish arose quite by accident ... The supposedly forgetful cook put rice soup on the stove, and, distracted for a while, did not notice how all the water boiled away, and the vegetables passed through the aroma of spices and vegetables.

The history of the popular yellow risotto is no less interesting. Milan legend says that an apprentice who painted the Duomo temple always added saffron to his paints. At the wedding of his owner's daughter, he made fun of the guests and added saffron to the rice dish.

All those present were initially frightened by the unnatural color of the rice, but after trying, they came to the conclusion that this is the most delicious thing they have ever tasted.

General scheme for preparing risotto

1. Bouillon

Defrost a portion of the broth and put on low heat in order to pour rice over it at the right time. The best broth for risotto is chicken.

1. Frying

Fry chopped onions and other herbs in olive oil or butter (depending on the recipe). The main thing is not to fry very much, but to stew it slightly.

1. Roasting rice

Heat the rice slightly in a skillet over medium heat for just a couple of minutes. At the same time, it will become hot (try putting it on the palm of your hand), but it should not change its color and appearance. Pour in wine and wait until it evaporates. The wine should be at room temperature when added, not from the refrigerator.

1. Cooking

Pour in the broth and boil the rice. The broth should be hot or even boiling, and it should completely cover the rice (one ladle of rice usually requires two ladles of broth). During the boiling process, stir constantly, preferably with a wooden spatula, so as not to damage the grains. Add more broth during cooking if necessary. You need to cook risotto no more than 18 minutes.

1. Penultimate step

When boiling risotto is nearing the end (about 5 minutes), usually add the main ingredient - mushrooms, vegetables, meat, seafood. Depending on the specific product, the time it takes to add it to the risotto varies.

1. Kneading

Butter and grated cheese are added to the finished risotto and everything is mixed with active wave-like movements right in the pan until a creamy mass is obtained. You should act with ready-made risotto promptly, since it is extremely undesirable to serve it overcooked to the table. It is neither healthy nor tasty. Therefore, the final stage of kneading with the "make a wave" movements is very important. You can also stir with a wooden spatula.

1. Serving to the table

As the sages used to say, "it is better for a person to wait for food than food for a person." Risotto does not like procrastination, it should be eaten immediately, and served on a cold (not heated) plate. Delay will cause the rice to digest and stick together.

How to cook risotto broth?

Thoroughly wash the chicken, chop it into pieces, put in a saucepan, pour cold water with a pinch of salt. Chicken carcasses can be placed in a very preheated oven for 5 minutes, and then folded into a saucepan, covered with water. The resulting broth will have a more intense flavor and golden color. Lightly crush the peppercorns with the plane of the knife blade. Cut carrots, onions in half and put in a dry frying pan preheated over medium heat. Cook until scorched. Place the pot over high heat. As soon as it boils and foam appears, reduce heat and carefully remove foam with a slotted spoon. When the foam stops producing, add vegetables and spices to the pan. Cover with a lid and simmer for about 2 hours. In 30 min. until ready to pour in dry wine, if used, dip a bouquet of garni into the broth for the last three minutes. Remove when broth is ready. Strain the finished broth through a sieve, pour into a clean saucepan and cool. Put in the cold for 1 hour, carefully remove the frozen fat.

How to make risotto

Risotto with parmesan and balsamic vinegar

The basic recipe for a classic Italian risotto with a bright taste of caramelized onions and balsamic vinegar. An excellent, aromatic, nourishing dish for the cold season.

Ingredients:

• 400 g rice for risotto
• 1 liter chicken broth
• 0.5 shallots
• 60 g grated parmesan
• 60 g butter
• 2-3 tbsp. l. olive oil
• 10 ml thick aged
• balsamic vinegar
• 2 tbsp. l. dry white wine

Preparation:

Grind the shallots, lightly fry in olive oil over medium heat until golden brown. Add rice, wait until it gets warm, pour in wine and heat the grains until the wine has evaporated. Pour in the broth so that it completely covers all the rice, cook over low heat, stirring occasionally. If necessary, add liquid (broth) during cooking. Remove from heat, add butter and parmesan. Mix everything to get a creamy mass. Arrange the risotto on plates, garnish with Parmesan chips and a few drops of balsamic vinegar.

Risotto classic recipe

Ingredients:

• rice - 0.3 kg;
• chicken breasts - 0.9 kg;
• water - 2 l;
• carrots - 150 g;
• onions - 0.3 kg;
• dry white wine - 150 ml;
• parsley greens - 3 sprigs;
• basil greens - 3 branches;
• celery greens - 1 sprig;
• bay leaf - 1 pc .;
• olive oil - 60 ml;
• cream - 80 ml;
• lemon juice - 10 ml;
• parmesan cheese or similar - 100 g;
• salt, pepper mixture to taste.

Preparation:

1. Rinse chicken breasts, place in a saucepan, cover with water. Put on fire, bring to a boil. Remove foam, reduce heat.
2. Peel the carrots and one large onion. Cut them into medium-sized cubes (about 0.5 cm each).
3. Grease a frying pan with oil, heat then lightly fry the vegetables on it, put them in the broth.
4. Tie the herbs or place them in a gauze bag. Dip them into the broth one hour after boiling.
5. Add salt and pepper to your broth to taste. Cook for another half hour.
6. Take out the chicken breasts, set aside - for risotto, which is prepared according to this recipe, they are not needed, only broth is needed. It must be filtered and measured out one and a half liters.
7. Peel the remaining onion, cut it as small as possible.
8. Heat the remaining oil (about 50 ml) in a frying pan, put the onion in it. Fry it over low heat until it becomes transparent.
9. Add rice and stir immediately. Fry the rice for a few minutes until it changes its color.
10. Pour in the wine, cook the rice in it, stirring continuously, until it has absorbed almost all of the wine.
11. Add a glass of broth mixed with lemon juice, stir the rice until the broth is absorbed. Continue pouring in the broth, one ladle or glass at a time, waiting for it to be absorbed each time until all the broth is finished. Remove from heat.
12. Grate the cheese finely.
13. Without waiting for the risotto to cool, pour cream into the rice, sprinkle with cheese, stir well immediately.
14. Serve the risotto hot. It does not require sauce or any other additions - this is a complete dish. However, you can use it as a side dish if desired.

Risotto with pear and gorgonzolla

Risotto recipe from the north of Italy, Lombardy, where gorgonzolla is made. The classic Italian combination of pear and gorgonzolla is used in various dishes: appetizers, pasta, pizza, risotto. There is even a gorgonzolla made with juice and pear slices.

Ingredients:

• 200 g raw arborio rice
• 1 fresh conference pear
• 100 g gorgonzolla or cambozola cheese
• 5 tsp parmesan cheese
• 30 g butter
• 40 ml dry white wine
• olive oil
• 500 ml vegetable broth
• sea \u200b\u200bsalt - to taste

Fry the rice in olive oil until all the oil is absorbed. Pour in wine, simmer until the liquid is completely absorbed. While the grains are boiling, peel the pear and cut into medium cubes. Pour the broth in several steps into the rice after the wine has been absorbed. After absorbing half of the broth, add the pear. Boil the beans until al dente, add broth if necessary. Stop the cooking process by adding butter, stir. Break the gorgonzolla with your hands into medium cubes, add to the rice. Remove from heat, add grated Parmesan.

Risotto in Florentine style

A very old risotto recipe from Florence, Tuscany region. Unlike most other recipes, red is used instead of dry white wine. Green peas are added at the end of cooking along with the cheese. Frozen peas are not pre-thawed, they should warm up from the heat of the risotto and remain as fresh as possible.

Ingredients:

• 200 g raw carnaroli rice
• 70 g chicken or duck liver
• 50 g beef (tenderloin)
• 50 g fresh or frozen green peas
• 500 ml vegetable broth
• 100 ml dry red wine
• 1/2 onion
• 1/2 fresh carrot (or 50 g frozen baby carrots)
• 30 g butter
• 5 tsp grated parmesan
• 1 stalk of celery
• 2 sprigs of fresh thyme
• salt to taste
• olive oil for frying

Chop peeled onions, carrots, celery stalk finely. Fry the vegetables with the thyme sprigs in a heavy-bottomed saucepan in olive oil until the onions are transparent. Cut the liver, beef into small cubes. Add meat and offal, cut into small cubes, to a saucepan with vegetables, fry for 1–2 minutes. Add the rice to the saucepan and fry until the bottom of the saucepan is dry and the rice has absorbed the oil and meat juices. Pour in dry red wine. When it has absorbed all the liquid, add the broth. Boil it until al dente (add broth if necessary), add green peas. Stop the cooking process by adding butter, stir. Remove from heat, sprinkle with 4 tsp. grated Parmesan and stir again. Sprinkle with the remaining Parmesan cheese when serving.

Risotto with chanterelles and alpine cheeses

Ingredients:

• 320 g rice for risotto
• 300 g chanterelles
• 80 g butter
• 60 g of cheeses from the mountainous part of Italy (fontina, bitto, bagos, etc.)
• 40 g parmesan
• 1 shallot (chopped)
• 2 cloves of garlic
• 1 sprig chopped fresh thyme
• 1 liter chicken or mushroom broth
• 0.5 cups dry white wine
• olive oil, salt, pepper

Rinse, peel the chanterelles, lightly fry them in a pan in olive oil and butter, adding a clove of garlic crushed with a knife. Season with salt and pepper. Lightly fry the shallots in olive oil and butter. Add rice then heat it up. Pour in white wine, let it evaporate. Add chanterelles, thyme and chopped garlic clove. Pour the broth so that it is covered all over. While stirring, cook the risotto for 18 minutes. Remove from heat, add butter, grated parmesan and fontina cheese. Mix everything and serve.

Risotto with strawberries, rose wine and rose petals

An exquisite dish with an amazing aroma that will not leave indifferent any girl in the world. This culinary masterpiece contains those flavors and aromas that no woman can resist.

Ingredients:

• 180 g rice for risotto
• 100 g strawberries
• 60 g butter
• 40 g parmesan
• 30 g mascarpone cheese
• rose petals from 1 bud
• 500 ml vegetable broth
• 150 ml pink prosecco
• 1 tbsp. l. cream
• 1 tsp Sahara

Cooking methods:

1. Melt the butter, add the rice and heat it up. Pour in 50 ml of wine and wait until it evaporates. Add cream, vegetable broth so that the rice is completely covered with liquid. Stir constantly and add broth if necessary (you can pour in a little more wine), cook until "al dente".
2. Wash the strawberries and, after removing the leaves, cut them into 4 pieces, place in a small saucepan.
3. Pour in sugar, pour in the remaining wine and simmer the strawberries over low heat (the berries must remain intact).
4. In 3 minutes until the risotto is ready, add half the strawberries to it.
5. Remove the finished risotto from the heat, mix vigorously with the mascarpone, add a little butter and parmesan.
6. Serve the risotto with warm strawberry sauce, chopped remaining berries and rose petals.

Shrimp risotto

• 20 shrimps,
• 120 g rice
• 1 head of onion,
• 4 cloves of garlic
• 75 g butter
• 2 tbsp. l. olive oil,
• 1 tbsp. l. tomato sauce,
• 220 ml of white wine.

Preparation:

Put butter and sauce in a frying pan, add finely chopped garlic. After 5 minutes add chopped onion and olive oil. Then add wine and rice. Cook, adding liquid as needed. Fry the peeled shrimps on the grill until brown. Combine rice and shrimp, put on a dish.

Risotto with tomatoes

Ingredients:

• 900 g of tomatoes,
• 4 tbsp. l. olive oil,
• 3 liters of chicken broth,
• 50 g butter
• 300 g bacon
• 2 onions,
• 800 g of rice
• 250 ml dry white wine,
• 2 cloves of garlic
• 60 g grated parmesan cheese,
• 50 g basil
• pepper, salt to taste.

Cooking method:

Preheat the oven to 200 ° C. Place the tomatoes on a baking sheet, drizzle with olive oil. Bake for 30 minutes, until the skin turns dark red. Remove from the oven and cool. Peel the tomatoes. Bring the broth to a boil. Melt the butter, mix with olive, add chopped bacon, onion, garlic, fry. Add rice, tomatoes, wine, pepper, salt, stir, cook for 5 minutes, gradually pouring in the hot broth. Sprinkle the finished dish with basil and grated cheese.

Risotto with red wine and sausages

Ingredients:

• 3 liters of chicken or beef broth,
• 120 g butter
• 2 onions,
• 800 g sausages,
• 500 g of rice
• 240 ml red wine
• 120 g grated parmesan cheese,
• parsley,
• pepper, salt to taste.

Preparation:

Bring the broth to a boil. Heat the oil in a large saucepan, add the chopped onion and simmer for 3 minutes. Increase temperature, add chopped sausages, rice, stir, cook for 2 minutes. Add wine, stir, let the liquid evaporate. Add broth gradually. Remove from heat, add parsley, cheese, butter, spices. Cover with a lid and cook for 5 minutes.

Risotto "Sun"

Ingredients:

• 800 g of rice
• 3 liters of pineapple juice,
• 100 g butter
• 450 g pineapple
• 4 bananas
• 2 papayas,
• 2 mangoes
• 2 tsp ground cinnamon
• 2 tsp jamaican pepper
• 4 tbsp. l. brown sugar.

Cooking method:

Boil the juice then reduce the heat. Melt the butter, add rice, spices, simmer for 2 minutes. Gradually add the juice to the rice until it is completely absorbed. Cut bananas, mango, papaya and pineapple into slices, add sugar, simmer with rice for 5 minutes.

Risotto with broccoli, pumpkin and ham

Ingredients:

• 400 g rice for risotto
• 900 ml vegetable broth
• 80 g olive oil
• 50 g vegetable oil
• salt, pepper to taste
• 50 g white wine
• 3 cloves of garlic
• 1 onion
• 200 g broccoli
• 100 g pumpkin
• 100 g ham or bacon
• 100 g soft cheese
• spices to taste (oregano, bay leaf)

Preparation:

Prepare broth. Finely chop the onion, chop the garlic. Mix olive oil with vegetable oil, fry onion and garlic on it. Cut the pumpkin into slices, disassemble the broccoli into inflorescences. Add chopped vegetables to the pan, fry a little. Add wine, then rice, simmer. Gradually pour broth into the pan, first half, then another 1/4, and so on. Add spices. While stirring, cook the rice. 7 minutes until cooked, add soft cheese and bacon to the risotto, salt and pepper, stir and simmer until tender.

Risotto in Italian

Brown 100 grams of chopped onion in butter, add 250 grams of Piedmont rice. Stir until it absorbs the oil. Pour in 0.5 liters of broth, cover, cook in the oven for 18 minutes. After cooking, mix the grains with 60 grams of grated Parmesan and 40 grams of butter. Place on timbal and sprinkle with grated Parmesan.

In general, risotto is prepared with parmesan, but if it is not available, then you can use grier cheese.

Piedmontese risotto

Brown half of the chopped onion in 60 grams of oil, add 250 grams of Piedmont rice, stir over low heat until the grains have absorbed the oil. Pour in the consommé (the volume of the broth should be twice the amount of the rice), stirring with a wooden spoon. Repeat the procedure three more times. Each time he must absorb the liquid. Then close the lid, bring to readiness. Add 60 grams of Parmesan, 40 grams of fresh oil. You can add slices of white truffles, raw ham, diced.

You can make risotto by pouring it into the consommé only once. In this case, the rice does not need to be stirred. In general, we do not recommend stirring the rice during cooking, as it will burn.

Classic risotto with seafood

Ingredients:

• Rice - 300 g
• White onion - 1 pc.
• large Garlic - 3 tooth.
• Butter - 50 g
• Broth - 1 l chicken
• Dry white wine - 50 ml
• Sea cocktail - 500 g
• Cream - 50 ml 10-15% fat
• Salt to taste
• Parmesan - 50 g

Preparation:

Remove the frozen seafood cocktail from the package in advance, put it in a colander placed over the pan, let it defrost and drain the liquid. Peel the onion, garlic, then chop very finely. Heat butter in a frying pan and put onion. Simmer until translucent over low heat for 3-4 minutes. Add garlic and simmer for 1 minute. Pour rice into the pan, NOT rinsing, mix it well with vegetables so that it absorbs the oil and garlic-onion aroma. Pour half of the broth into the pan, stir gently, reduce heat to low, cover and leave. After 5 minutes, check - if the broth is absorbed, add more, stir and close again, and leave. After another 3-4 minutes, repeat the procedure, adding wine with the broth, mix again and leave again for 3-4 minutes. Squeeze the seafood cocktail well. Put seafood in a skillet with rice, stir, cover, leave for 5 minutes over low heat. Turn off the heat, add salt, pour in the cream, mix gently, cover, leave for 7-10 minutes. Arrange the hot risotto on plates, sprinkle with Parmesan, grated on the finest grater.

We cook risotto with vegetables in a slow cooker

Ingredients (Serves 4-6):

• 1 cup medium grain rice (Arborio)
• 1 onion
• 1 bell pepper
• 1 young zucchini
• 125 ml dry white wine
• 1 cup vegetable broth
• 2 tbsp. tablespoons of olive oil
• 2 tbsp. grated parmesan
• dried basil or provencal
• herbs
• salt to taste

Preparation

Cut the zucchini, onion and pepper into small cubes. Pour olive oil into a multicooker bowl, add dry rice and turn on the "Frying" program for 20 minutes. Lightly fry it until translucent. Then add vegetables to the rice and continue to fry the mixture, stirring occasionally. At the end of the program, pour in a third of the wine and vegetable broth, stir, add salt and spices and turn on the “Rice” program (“Sticky” taste) for 30 minutes. Stir the risotto during cooking and observe how the liquid is absorbed. Broth and wine must be added gradually as the liquid evaporates. Add the grated cheese 3 minutes before the end of cooking and stir. Leave the finished risotto in the multicooker after turning off the program for another 10 minutes.

Rice for risotto should not be washed, otherwise the creamy consistency characteristic of this dish will not work.

You can make risotto with any seasonal vegetables, as well as seafood, meat or fruits. There is no single recipe for this dish, and every housewife in Italy has her own unique risotto recipe. The main condition is the creamy consistency provided by starchy rice and the gradual addition of liquid.

What is the best rice for risotto?

The most popular rice for risotto is by far the arborio. He earned universal love for himself thanks to the very high starch content, which allows him to cook with him the most delicate, creamy risotto that conquers with its velvety texture. This risotto is especially loved in Lombardy, Emilia-Romagna and Piedmont, where, by the way, the world's best arborio is grown.

• Arborio - perfect for advanced home cooks.
• Vialone nano - in this regard, it is the direct opposite of arborio. This variety will appeal to those who really appreciate the al dente style, and those who first take up risotto. It's just important to remember that this rice absorbs more liquid than arborio. In addition, Vialone risotto is not so creamy, so it is convenient to use the variety for less cheesy and creamy risottos, such as risotto with seafood.
• Carnaroli- a variety of rice obtained by crossing Japanese rice with vialone, it is called the king of Italian rice. This is the most expensive rice of risotta varieties, but also the most versatile: it has increased moisture absorption and due to this it increases by 4 times during cooking, which creates an enveloping risotte texture while preserving al dente grains.
• Padano - one of the oldest varieties of risotto rice. Perfectly absorbs moisture, increasing risotto in size. Ideal for both risotto and rice soups.

All of them belong to medium-grain varieties, which are distinguished by a high content of starch, which in the process of preparation gives the dish a delicate creamy-velvet texture. An important feature of these varieties is also that the grains do not boil over, keeping the light cheese inside, so beloved by Italians and known as "al dente".

You can check whether the risotto is "al dente" or not, as follows: place the seed on your index finger and lightly press down with your thumb. The grain should not turn into a shapeless gruel or cake, but should be divided into 3 semi-solid parts.

Cooking secrets

• Keep a close eye on the condition of the rice during the last stage of cooking; you may need to add a little more water to allow it to cook.
• According to the classic recipe, risotto should not be cooked in water, but in meat or vegetable broth. So if you have a little extra broth in your fridge, you can make your dish even more delicious and rich. By the way, you can make such a broth from cubes - just for such a dish, it is just right.
• If you want to serve risotto, as is done in the best Italian restaurants, place it in a heap on a plate and garnish with grated Parmesan and herbs.

By adhering to these simple tips, you will prepare an unusually tasty dish at home. Only strict adherence to all stages of preparation will give the desired result. Bon Appetit!