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

The article offers you some delicious risotto recipes that you can prepare yourself at home.

What is risotto, what kind of rice is needed for it?

Risotto - originally Italian, national and beloved by the whole world dish. It is popular, practically, in every country and just like many countries on the globe, there are many variations of cooking risotto. The main ingredient of this dish is rice. How correctly you can pick up rice and weld it, decides the outcome of the whole dish. Depending on your preferences, you can choose any complement of rice: meat, chicken, vegetables, seafood, fish, cheese.

As already mentioned, for the right risotto, you must choose the right kind of rice. The fact is that the usual round-grained, long-grain and even steamed rice is not quite suitable for a dish. In the selection of cereals, pay attention to varieties such as:

• Vialone
• Arborio
• Carnaroles

Rice arborio

Rice carnaroli

Rice vialone

IMPORTANT: All these varieties differ in that the rice grains are small and short. These kinds of rice are able to produce starch, due to which the dish gets the necessary "cream" consistency.

Arborio rice is very often used for preparing classic risotto without complex ingredients: sauce, wine, broth, cheese and spices. Another variety is "carnaroli"( it has a more elongated shape than the others and does not so much boil as "arborio", and therefore the dish turns out to be more friable).Rice "carnaroli" also gives a pleasant creamy flavor and can easily be combined with any ingredient: meat, vegetables, fish.

Variety of rice "vialone" is very brewed, but at the same time it has a very delicate flavor and delicate aroma. The rice is combined with absolutely any ingredients to make a delicious, original Italian risotto. In the "vialon" contains the largest amount of starch from the milestones of varieties and therefore it is very popular with chefs all over the world.

IMPORTANT: If you did not find the desired grade of rice in your store, you can also choose the rice with "for risotto" without fear. Manufacturers most likely so packed "arborio", which is more accessible and easy to prepare. When selecting rice, also pay attention to the packaging, it should not be damaged, beaten or crushed. Rice seeds should not be broken, whole grains are the secret of a delicious, beautiful and loose risotto.

The risotto is prepared simply, but the cooking process requires certain nuances:

• Rice for the risotto is not washed
• The rice is immediately added with hot broth( any that requires a recipe: vegetable, meat, chicken, fish).
• Cooked rice on low heat
• Risotto cooking time is always not more than 20 minutes
• During cooking, the risotto should be frequently and thoroughly disturbed.
• There is a risotto should always be fresh until the rice is covered with gluten and does not stick together.

Risotto: ready-made dish with "the right rice", serving

Video: "How to prepare a risotto: step-by-step instruction and recipe"

Risotto: recipe classic with chicken

This dish is not for nothing that the Italians themselves call "awesome", because along with the fact that it is very easy to prepare, you will get a colossal gastronomic pleasure from rice with chicken and vegetables.

You will come in handy:

• Chicken meat - 400-500 g.( It is best to use fillets, as this meat is lean and has a tender taste).
• Rice for risotto - 230-250 g( variety is not important, rice is important).
• Chicken or any meat broth - 0,4-0,5 liters( can also be replaced with vegetable).
• Bulb - 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 into small pieces and send it to the frying pan, having previously poured some butter into it.
• Do not wait for the readiness of meat, finely chop the carrot with a knife( this is not fundamentally important, you can grate it on a grater).
• Send the carrot to the meat, chop the garlic and add the spices.
• After this, 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 with frying pan. Tomite the dish at a low temperature for 30-40 minutes until the rice itself becomes soft.
• Serve with a slide or, putting it in a mold, it is desirable to decorate with greens.

With chicken meat

Risotto with seafood in creamy sauce: recipe

Seafood is perfectly combined with rice and together you can get a wonderful dish that has a rich taste and delicate aroma.

You are useful:

• Rice "for risotto" - 220-250 g( glass "on the edge" or full).
• Sea cocktail - mixture of seafood 250-350( shrimp, mussels, legs of an octopus, squid).
• Vegetable broth - 400-500 ml.(can be replaced with fish broth or even plain water).
• Spicy herbs or a mixture of herbs
• A bit of butter

Cooking:

• In a heated frying pan, 1-2 tablespoons should be put.butter and without waiting for its full heating, put the whole "sea cocktail" in a frying pan.
• With a spatula, thoroughly mix the whole mass and let it sit for a few minutes.
• After this, pour the raw rice and mix the
• again. Pour in the broth and mix again evenly so that the liquid covers the rice well.
• Cover the pan with a lid and simmer for about 30 minutes, if the croup has become soft, the dish is ready.

With "sea cocktail"

Risotto with shrimps and mussels: recipe

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

You are useful:

• Rice "for risotto" - 230-240 g( any grade).Shrimp Atlantic or royal - 150-200 g.( Fresh, thawed).
• Mussels - 80-100 g.( In oil or thawed)
• Vegetable broth - 400-500 ml.(can be replaced with fish broth or even plain water).
• Spicy herbs or a mixture of herbs
• A bit of butter

Cooking:

• In a hot frying pan, send the butter
• There, send the peeled shrimp and fry them until they turn pink.
• Mussels defrost, rinse and dry( if used in oil, drain it), add to shrimps. Tomite for up to 5 minutes.
• Put in the "raw" rice and mix thoroughly the whole mass of
• Pour in the broth and mix again evenly so that the liquid covers the rice well.
• Cover the pan with a lid and simmer for about 30 minutes, if the croup is soft, the dish is ready.

IMPORTANT: Serve this risotto preferably with fresh herbs, fresh or sun dried tomatoes.

With mussels

Risotto with porcini mushrooms: recipe with photos

The most fragrant and tasty mushrooms, of course, white. They have a very fine and rich forest smell with notes of freshness. Such mushrooms perfectly complement the rice and together you will get an incredibly tasty risotto.

You will come in handy:

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

Cooking:

• In a frying pan, heat the oil and send a finely chopped onion to it, bring it to transparency and add the mushrooms( they should be cut in small, neat cubes).
• Tum mushrooms under the lid, if they start to burn, you can add oil or a little broth.
• When the mushrooms are ready( this is determined by the taste), you can pour rice and mix everything.
• Then add the spices and broth, stir and simmer on a small fire under the lid for about 25-30 minutes until the rice is ready, the broth should be evaporated and soak into the croup completely.

With porcini mushrooms

Risotto with mushrooms chanterelles and chicken: recipe with photo

You will need:

• Fresh chanterelles - 200 g.( You can use dried ones, which must be prepared beforehand, soaking in boiling water).
• Broth - 250-300 ml.(any: vegetable, meat, chicken).
• Rice "for risotto" of any sort - 200-220 g.
• Chicken meat - 200 g( fillet or red meat)
• Spicy spices
• Butter - 10-15 g.

Cooking:

• Heat the oil in a frying pan
• In oil fry chopped minced meat and mushrooms, then add a few tablespoons.broth, so they do not burn.
• When the meat and mushrooms are ready, pour in the dry rice, distribute evenly with the spatula.
• Wipe a few minutes and pour in all the broth( if it's small, add more broth or water).
• Tomite under the lid for 30-40 minutes, the fire should be small.

With chanterelles and chicken

Risotto with mushrooms, vegetarian recipe with photos

Fried firearms will improve the taste of risotto at times, but if you do not have fresh, frozen or dried fudge, you can always replace them with champignons.

You will need:

• Mushrooms( honey agarics or any other) - 200-250 g.
• Rice "for risotto" - 240-250 g.( Any sort)
• Fresh greens - handful( at your discretion)
• Vegetable broth- 200 ml.(can be replaced with chicken or meat, if the dish is not vegetarian).
• Spicy spices
• Butter - 20 g.( Can be replaced with vegetable if the dish is vegetarian).

Cooking:

• Fry in finely chopped mushrooms( can be left whole if the mushrooms are small).
• In fried mushrooms, you can also add one finely chopped onion and bring it to a golden color.
• When the mushrooms are ready, pour the rice, carefully spread it in a frying pan.
• Pour in broth and simmer under the lid for at least half an hour, let stand without fire for 5-10 minutes, serve with fresh herbs.

With mushrooms

Risotto with pumpkin on chicken broth: recipe with photo

Pumpkin is a very fragrant fruit that is often underestimated. In the risotto the pumpkin completely reveals all its aromatic and flavoring qualities, complementing the rice.

You will need:

• Rice "for risotto" - 250-260 g.( Any grade)
• Pumpkin pulp - 150-200 g.( Fresh)
• Broth chicken - 220-230 ml.(preferably greasy)
• Butter - 15-20 g.
• Leeks( white part) - from one feather
• Spicy and fragrant spices

Cooking:

• Heat the oil in a frying pan
• Send the finely chopped white leek andGrated pumpkin( rub coarse or cut into small pieces).
• Fry for a few minutes, pour in the spices.
• Add the raw rice and distribute everything, pouring the broth.
• Tomite on a small fire for about half an hour

With a pumpkin

Risotto with vegetables and chicken in the multivark: recipe with a photo

The multivarquet will allow you to quickly prepare a delicious risotto at home without spending much time and si.

You will need:

• Chicken meat - 200 g.( Any portion of chicken)
• Rice "for risotto" - 240-250 g.( Any grade)
• Bulb - 1 pc.(large enough)
• Carrot - 1 pc.(large or medium size)
• Green peas - 100 g( frozen)
• Corn - 100 g( frozen or canned)
• Fresh greens( any tastes)

Cooking:

• Turn on the "Hot" and tomite mode in the multi-chopped onions with carrots and fry there for about 10 minutes.
• Add peas, corn and chicken( cut into small cubes).
• Stew the vegetables with meat for 10 minutes, pour the raw rice and mix, hold for 5-10 minutes.
• Pour a glass of water, close the lid. In the quenching mode, cook the rice for 30-40 minutes. Serve with greens.

In the multivariate

Risotto with squid on the broth: the recipe with the photo

You will come in handy:

• Rice "for risotto" - 220-250 g
• Squid - 2 pink carcases, scalded in boiling water.
• Vegetable or fish broth - 400-500 ml.(can be replaced with fish broth or even plain water).
• Spicy spices or a mixture of herbs
• A bit of butter

Cooking:

• Put 1-2 tablespoons into a heated frying pan.butter
• Add the chopped squid to the frying pan
• Using a spatula, thoroughly mix the whole mixture and let it sit for a few minutes.
• After this, pour the raw rice and stir the
• again. Pour in the broth and mix again evenly so that the liquid covers the rice well.
• Cover the pan with a lid and simmer for about 30 minutes, if the croup has become soft, the dish is ready.

With squid

Risotto with meat and vegetables: recipe with photo

You will need:

• Meat - 300-350 g.( Can be used any)
• Rice for risotto - 230-250 g.( Not important grade)
• Chicken or any meat broth - 0,4-0,5 liters(You can also replace the vegetable).
• Bulb - 2-3 pcs.(depends on the size)
• Carrot - 1-2 pcs.
• - 250 g.
• Garlic - 1 tooth( not very "evil")
• Spicy spices

Cooking:

• Cut the meat into small, neat pieces and send it to the frying pan, having previously poured some oil into it.
• Finely chop the carrots with a knife
• Send the carrots to the meat, chop the garlic and add the spices.
• Add the string bean
• After this, 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 with frying pan. Tomite the dish at a low temperature for 30-40 minutes until the rice itself becomes soft.
• Serve the slide or, putting it in a mold, it is desirable to decorate with greens.

With meat and vegetables

Risotto with turkey and spicy spices: recipe with photo

You will be useful:

• Turkey fillet - 300 g( you can use any turkey meat)
• Rice for risotto - 250-260 g.( Any grade)
• Bulb - 1 pc.(you can replace the white part of the leek).
• Garlic - 1 tooth
• Green, spring onion - according to taste and desire

Cooking:

• The fillet and onions should be cut into cubes and sent to butter and brought to a golden color.
• Pour a little water or broth if the mass begins to burn.
• Put the dry rice and distribute everything, add another glass of water and simmer the risotto for about half an hour.
• Garlic cut into 2 or 4 pieces, add to the frying pan
• Serve with lots of greens

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

You will come in handy:

• Rice "for risotto" - 250-260 g.
• Red fish - 250-300 g.( Of any kind)
• Bulb - 1 pc.(you can use the white part of the leeks)
• Fish or vegetable broth - 250 ml.(can be replaced with water).
• Greengrocer for serving
• Butter - 15-20 g.

Cooking:

• In a hot frying pan, send oil
• Finely chop the onion, send into the frying pan
• Cut the fish fillets in small cubes
• Bring the fish to the ready
• Put the rice in a stir, pour the broth
• Tomite under the lid for 25-30 minutes until the rice is ready. Serve with greens.

With fish

Risotto with cheese, vegetables and herbs: recipe with photo

You will need:

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

Cooking:

• In the frying pan, dispense the oil and the mixture of vegetables
• Strew the vegetables for about 15 minutes, add the rice and simmer another 10 minutes.
• Pour broth or water, add spices.
• 5 minutes before the meal is ready, pour grated cheese and mix everything.

Video: "Principles of cooking risotto"