The best recipes are risotto. How to cook risotto with seafood, chicken, vegetables, mushrooms, meat, turkey, fish, cheese at home: recipes

The article offers you some delicious risotto recipes, which can be prepared on your own at home.

What is risotto, what rice is needed for him?

Risotto is an original Italian, national and favorite dish all over the world. It is popular, practically, in every country and just like many countries on the globe, there are many variations in the preparation of risotto. The main ingredient of this dish is Fig. How correctly you can choose rice and cook it, solves the outcome of the whole dish. Depending on the preferences, you can choose any cross -country addition: meat, chicken, vegetables, seafood, fish, cheese.

As already mentioned, for the correct risotto you should choose the necessary variety of rice. The fact is that the usual round -grained, long -grained and even steamed rice is not quite suitable for a dish. In the choice of cereals, pay attention to such varieties as:

• Vialone
• Arboro
• Carnaroli

Important: all these varieties differ in that the rice grains are small and short. Such types of rice are able to produce starch, due to which the dish receives the necessary “cream” consistency.

Arborio rice is very often used to prepare classic risotto without complex ingredients: sauce, wine, broth, cheese and spices. Another variety is “carnaroli” (it has a more elongated shape compared to others and is not so hard as “Arborio”, and therefore the dish turns out to be more loose). The rice of “carnaroli” also gives a pleasant creamy taste shade and it can be easily combined with any ingredients: meat, vegetables, fish.

Vialone rice variety is very boiled, but at the same time it has a very delicate taste and delicate aroma. Rice is combined with absolutely any ingredients for the preparation of a tasty, original Italian Risotto. Vialon contains the largest amount of starch of milestones and therefore it really likes it in the world.

Important: if you have not found the desired rice variety in your store, you can also without fear of choosing a rice on which it is written “for risotto”. Manufacturers most likely packaged Arborio, which is more accessible and easy to prepare. When choosing rice, also pay attention to the packaging, it should not be damaged, beaten and crime. Rice grains should not be broken, entire grains are the secret of delicious, beautiful and loose risotto.

Risotto is prepared simply, but the preparation process requires compliance with some nuances:

• Rice for risotto is not washed
• A hot broth is added to the rice (any that requires the recipe: vegetable, meat, chicken, fish).
• Rice is cooked over low heat
• Risotto cooking time always no more than 20 minutes
• During risotto cooking, you should often and thoroughly interfere.
• There is a risotto must be fresh until the rice is covered with gluten and sticks.

Video: "How to cook risotto correctly: step -by -step instructions and recipe"

Risotto: Classic recipe with chicken

It is not for nothing that the Italians themselves call this dish “amazing”, because along with the fact that it is very easy to prepare, you will receive just tremendous gastronomic pleasure from rice with chicken and vegetables.

You will come in handy:

• Chicken meat -400-500 g (it is best to use fillet, as this meat is lean and has a delicate taste).
• Rice for risotto -230-250 (variety is not important, the purpose of rice is important).
• Chicken or any meat broth -0.4-0.5 liters (can also be replaced with vegetable).
• Onion -2-3 pcs. (depends on the size)
• Carrot -1-2 pcs. (depends on the size)
• Garlic -1 tooth (not very "evil")
• Spicy spices

Cooking:

• Cut the meat in small neat pieces and send it to the pan, having previously poured a little oil into it.
• Without waiting for the readiness of the meat, finely chop the carrot with a knife (this is not fundamentally important, you can grate on a grater).
• Send carrots to the meat, chop the garlic there and add spices.
• After that, pour dry, “raw” rice and mix everything thoroughly with a spatula.
• After a few minutes, pour the broth, it should be hot or warm.
• Cover the pan with a lid. Tash the dish at a small temperature for 30-40 minutes until the rice itself becomes soft.
• Serve with a slide or, laying in a mold, it is advisable to decorate with herbs.

Risotto with seafood in creamy sauce: Recipe

Seafood goes well with rice and together you can get a beautiful dish that has a rich taste and thin aroma.

You will come in handy:

• Rice "for risotto" -220-250 g (glass "on the border" or full).
• Seafood Cocktail" -a mixture of seafood 250-350 g. (shrimp, mussels, octopus legs, squid).
• Vegetable broth -400-500 ml. (can be replaced with fish broth or even ordinary water).
• Spicy spices or a mixture of herbs
• A little butter

Cooking:

• In a hot pan, 1-2 tbsp should be put. butter and without waiting for its complete healing, pour the entire “sea cocktail” into the pan.
• Mix the entire mass with a spatula and flow for several minutes.
• After that, pour raw rice and mix again
• Pour the broth and once again evenly mix everything so that the liquid is well covered by the rice.
• Cover the pan with a lid and languish about 30 Min if the cereal has become soft, the dish is ready.

Risotto with shrimp and mussels: recipe

Shrimp have a rich sea taste, which will improve the taste of rice, and the mussels will make your risotto more piquant.

You will come in handy:

• Rice "for risotto" -230-240 g (any variety).
• Atlantic or royal shrimp-150-200 (fresh, thawed).
• Media-80-100 g (in oil or thawed)
• Vegetable broth -400-500 ml. (can be replaced with fish broth or even ordinary water).
• Spicy spices or a mixture of herbs
• A little butter

Cooking:

• A butter should be sent to a hot pan
• Send the peeled shrimp there and fry them until they get pink.
• Thaw, rinse and dry the mussels (if you use it in oil, drain it), add to the shrimp. Tash up to 5 minutes.
• Pour the "raw" rice and mix thoroughly the whole mass
• Pour the broth and once again evenly mix everything so that the liquid is well covered by the rice.
• Cover the pan with a lid and languish about 30 Min if the cereal has become soft, the dish is ready.

Important: it is desirable to serve such a risotto with fresh herbs, fresh or dried tomatoes.

Risotto with white mushrooms: recipe with photo

The most aromatic and tasty mushrooms, of course, are white. They have a very thin and saturated forest smell with notes of freshness. Such mushrooms will perfectly complement rice and together you will get incredibly tasty risotto.

You will come in handy:

• White mushrooms -200-250 g. (Dried or fresh, prepared in advance).
• Rice "for risotto" -220-240 g (any variety)
• Broth -300-400 ml. (you can use any broth)
• Butter -1-2 tbsp. (can be replaced with vegetable)
• Onion -1 PC. (large)
• Fresh greens and to taste spicy spices

Cooking:

• Heat the oil in a pan and send a finely chopped onion to it, bring to transparency and add mushrooms (they should be chopped with small neat cubes).
• Expand the mushrooms under the lid, if they begin to burn, you can add oil or a little broth.
• When the mushrooms are ready (this is determined to taste), you can pour rice and mix everything.
• Then add spices and broth, mix and increase on low heat under the lid for about 25-30 minutes until rice is ready, the broth should be evaporated and absorbed completely.

Risotto with mushrooms with chanterelles and chicken: recipe with photo

You will need:

• Fresh foxes -200 g (you can use dried ones, which should be prepared in advance, soaked in boiling water).
• Broth -250-300 ml. (any: vegetable, meat, chicken).
• Rice "for risotto" of any variety -200-220
• Chicken meat -200 g (fillet or red meat)
• Spicy spices
• Butter -10-15 g.

Cooking:

• Heat the oil in a pan
• In oil, fry finely chopped meat and mushrooms to the crust, then add a few tbsp. broth so that they do not burn.
• When the meat and mushrooms are ready, pour dry rice, distribute evenly with a spatula.
• Smuck for several minutes and pour the entire broth (if there is little, add more broth or water).
• Tash under the lid for 30-40 minutes, the fire should be small.

Risotto with mushrooms, vegetarian recipe with photo

Frying honey mushrooms will significantly improve the taste of risotto, but if you do not have fresh, ice cream or dried mushrooms, you can always replace them with champignons.

You will come in handy:

• Mushrooms (mushrooms or any others) -200-250 g.
• Rice "for risotto" -240-250 g. (Any variety)
• Fresh greens -a handful (at its discretion)
• Vegetable broth -200 ml. (can be replaced with chicken or meat if the dish is not vegetarian).
• Spicy spices
• Butter -20 g (you can replace vegetable if vegetarian dish).

Cooking:

• Fry in oil chopped finely honey mushrooms (you can leave it whole if the mushrooms are small).
• You can also add one finely chopped onion to fried mushrooms and bring it to gold.
• When the mushrooms reach readiness, pour the rice, carefully distribute everything in a pan.
• Pour the broth and increase under the lid for at least half an hour, let stand without heat for 5-10 minutes, serve with fresh herbs.

Risotto with pumpkin on chicken broth: recipe with photo

Pumpkin is a very fragrant fruit, which is often underestimated. In risotto, the pumpkin fully reveals all its fragrant and taste, complementing Fig.

You will come in handy:

• Rice "for risotto" -250-260 g. (Any variety)
• Pumpkin pulp -150-200 (fresh)
• Chicken broth -220-230 ml. (preferably fat)
• Butter -15-20 g.
• Onions of tears (white part) - From one pen
• Spicy and aromatic spices

Cooking:

• Heat the oil in a pan
• Send a finely chopped white part of the onion and grated pumpkin to the oil (trite is large or cut into small pieces).
• Fry a few minutes, pour spices.
• Add raw rice and distribute everything by pouring the broth.
• Languish on low heat for about half an hour

Risotto with vegetables and chicken in a slow cooker: recipe with photo

The slow cooker will allow you to quickly cook delicious risotto at home, without spending a lot of si and time.

You will come in handy:

• Chicken meat -200 g (any part of the chicken)
• Rice "for risotto" -240-250 g. (Any variety)
• Onion -1 PC. (quite large)
• Carrot -1 PC. (large or medium size)
• Green pea -100 g (ice cream)
• Corn -100 g (frozen or canned)
• Fresh greens (any taste)

Cooking:

• Turn on the “Frying” mode in the slow cooker and languish the chopped onions with carrots and languish there for about 10 minutes.
• Add peas, corn and chicken (chopped by small cubes).
• Stew vegetables with meat for 10 minutes, pour raw rice and mix, hold for 5-10 minutes.
• Pour a glass of water, close the lid. Cook rice for 30-40 minutes in the mode of extinguishing. Serve with greens.

Risotto with squid on broth: recipe with photo

You will come in handy:

• Rice "for risotto" -220-250 g
• Calmar -2 pink carcasses, scalp in boiling water.
• Vegetable or fish broth -400-500 ml. (can be replaced with fish broth or even ordinary water).
• Spicy spices or a mixture of herbs
• A little butter

Cooking:

• In a hot pan, 1-2 tbsp should be put. butter
• Add chopped squid to the pan
• Mix the entire mass with a spatula and flow for several minutes.
• After that, pour raw rice and mix again
• Pour the broth and once again evenly mix everything so that the liquid is well covered by the rice.
• Cover the pan with a lid and languish about 30 Min if the cereal has become soft, the dish is ready.

Risotto with meat and vegetables: recipe with photo

You will come in handy:

• Meat -300-350 g. (You can use any)
• Rice for risotto -230-250 g. (Variety is not important)
• Chicken or any meat broth -0.4-0.5 liters (can also be replaced with vegetable).
• Onion -2-3 pcs. (depends on the size)
• Carrot -1-2 pcs. (depends on the size)
• Pitch beans- 250 g.
• Garlic -1 tooth (not very "evil")
• Spicy spices

Cooking:

• Cut the meat in small neat pieces and send it to the pan, having previously poured a little oil into it.
• Finely chop the carrot with a knife
• Send carrots to the meat, chop the garlic there and add spices.
• Add patch beans
• After that, pour dry, “raw” rice and mix everything thoroughly with a spatula.
• After a few minutes, pour the broth, it should be hot or warm.
• Cover the pan with a lid. Tash the dish at a small temperature for 30-40 minutes until the rice itself becomes soft.
• Serve with a slide or, laying in a mold, it is advisable to decorate with herbs.

Risotto with turkey and spicy spices: recipe with photo

You will come in handy:

• Indian fillet -300 g (you can use any turkey meat)
• Rice for risotto -250-260 g. (Any variety)
• Onion -1 PC. (can be replaced with a white part of the onion of the pare).
• Garlic -1 tooth
• Greens, green onions -to taste and desire

Cooking:

• Files and onions should be cut into cubes and sent to the oil and brought to gold.
• Pour a little water or broth if the mass begins to burn.
• Pour dry rice and distribute everything, add another glass of water and languish the risotto for about half an hour.
• Cut the garlic into 2 or 4 parts, add to the pan
• Serve with a lot of greens

Risotto with fish (trout, salmon, salmon): recipe with photo

You will come in handy:

• Rice "for risotto" -250-260
• Red fish -250-300 g. (Any variety)
• Onion -1 PC. (you can use the white part of the pile)
• Fish or vegetable broth -250 ml. (can be replaced with water).
• Greens for serving
• Butter -15-20 g.

Cooking:

• Send oil to the hot pan
• Chop the onion finely, send to the pan
• Cut the fish fillet in small cubes
• Bring the fish to readiness
• Pour the rice mix everything, pour the broth
• Tash under the lid for 25-30 minutes until rice is ready. Serve with greens.

Risotto with cheese, vegetables and herbs: recipe with photo

You will come in handy:

• Rice "for risotto" -250-260 g. (Any variety)
• Frozen vegetables "Mexican mixture" - 300 g.
• Butter - 40-50 g.
• Broth - 250 ml. (or water)
• Mozzarella cheese" - 100 g (or any other that melts easily).
• Spicy spices

Cooking:

• Send oil and a mixture of vegetables to the pan
• Smuck the vegetables for about 15 minutes, add the rice and increase another 10 minutes.
• Pour the broth or water, add spices.
• 5 minutes before the readiness of the dish, pour grated cheese and mix everything.

Video: "Principles of cooking risotto"