The Italian classic dish is not difficult to prepare.
To make the risotto a success, you should learn a few rules. First, use varieties of round-grained rice, because it is well boiled due to the fact that its grains contain a large amount of starch and the dish turns thick. Secondly, during cooking, rice should be stirred constantly so that it does not stick to the bottom of the pan.
There are countless varieties of risottos that depend on what was used as flavor additives to the already varenomuris. This can be chopped meat, chicken, and cut vegetables: tomatoes, beans, spinach, as well as ceps. Classic risotto in Milanese is usually seasoned with saffron.
Saffron risotto with cheese.
Ingredients for 4 servings:
- 400 gris,
- 80 cheese,
- 1 bottle of saffron threads,
- 1 liter of meat broth (can be made from cubes),
- 1 onion, olive oil (2 tablespoons),
- butter (4 tablespoons),
- pepper,
- salt,
- basil leaves (for decoration).
Preparation:
- Cut finely onions. In a saucepan, warm up 2 tbsp. a spoonful of olive oil and butter, on which we pass onions. Add the rice, a little bit, stirring. Then it is mixed with saffron. Broth is poured in gradually, because the rice must absorb all the liquid we have added.
- Approximately minutes through 20 we sprinkle rice with salt and pepper. We remove the pan from the plate.
- We rub the cheese on the grater. Add the remaining butter and some cheese to the rice. When serving the risotto on the table, shift a deep dish and sprinkle with the remaining cheese. We decorate with basil leaves.
Risotto with cheese and spinach
Ingredients for 4 servings:
- 400 gspinata,
- 250 gris for risotto,
- 1 onion,
- 2 cloves garlic,
- olive oil (2 tablespoons),
- 50ml white wine,
- 750 ml of vegetable broth,
- 50 g mascarpone (cream cheese),
- 30 g of Parmesan,
- 125 g of gorgonzola cheese,
- pepper.
Preparation:
- Spinach boil in salted water, tilt the noodleschlag and cut.
- Peeled onions and garlic and finely chopped. Extinguish them with hot-melted butter. Add the rice and a little pat. Gradually pour in the hot broth and stew for about 15 minutes. Add the spinach for 2 minutes.
- Add in the risotto wine, mascarpone and perchim.Premeshivaem with parmesan cheese and put the risotto on 4 plates. Cut into cubes of gorgonzola and sprinkle them with risotto. When serving on the table, if desired, sprinkle the scrambled parmesan cheese and variegated pepper.
Vegetable risotto with champignons
Ingredients for 4 servings:
- 300 gris,
- 2 carrots,
- 1 onion,
- 150 g of champignons,
- 1 clove of garlic,
- 250 g of frozen green peas,
- 750 ml of vegetable broth,
- 5 tbsp. spoons of olive oil,
- 250 ml of dry wine wine,
- salt,
- pepper,
- 1 stem of green onion,
- 4 tbsp. spoons chopped poultry.
Preparation:
- Cut finely onions and garlic. Carrots and mushrooms are cut into slices.
- Onions stew in olive oil. Add mushrooms, carrots, garlic still stew. Then add rice and fry until transparent. Raising and seasoning.
- Stirring, gradually add vegetable broth. Tushimizrito approximately 20 minutes. We chop the green onions with rings. Approximately 10 minutes before the readiness, we add onions and peas to the risotto. Before serving, mix with parsley.
Risotto with vegetables
Ingredients for 4 servings:
- 300 gris,
- 150 soft cheese,
- 250 grecastes of the Romanesque,
- 100 smoked turkey breast,
- 2 cloves garlic,
- 250 grams of asparagus tips,
- 1chips of sugar,
- 2 cubes of vegetable broth,
- pepper,
- butter (1 tsp),
- vegetable oil (1 tbsp.),
- 1 bunch of green onions.
Preparation:
- You need to boil 1 liter of water with sugar. Boil the asparagus in water for about 8 minutes. We take it out and put it off. Boil in the liquid romanesko 10 minutes. Broth with broth broth.
- Stew rice in vegetable oil. We infuse gradually the broth.
- Mix the cheese with 125 ml of broth and add it together with vegetables to the rice. We cut the turkey breast and fry it in a frying pan in butter. We serve sizzotto, green onions and flavored pepper.