Risotto is not fluffy rice, but not rice porridge. To prepare it you will need special varieties rice, such as Arborio, Vialone Nano, Padano, Carnaroli. That is, varieties containing large amounts of starch. IN finished form The grains of rice should stick to each other. During the cooking process you will need broth: chicken, vegetable or mushroom. A special risotto would be with wild mushrooms, but traditional oyster mushrooms or champignons would also work.
Interesting recipe:
1. Fry chopped onion until transparent.
2. Add lightly washed rice to the onion and fry for 5 minutes.
3. Reduce heat, pour in wine, mix well.
4. After the rice has absorbed the wine, pour in a little broth. Mix.
5. As the liquid is absorbed into the rice, add the remaining broth a couple of times.
6. Fry the coarsely chopped mushrooms in a separate frying pan.
7. When the broth has almost completely evaporated, add the prepared mushrooms to the rice and onions and stir well.
8. At the very end of the process, pour in a little saffron tincture.
9. Pour into the prepared rice mixture grated cheese. Stir.
10. Serve hot.
Helpful Tips:
. It is advisable to choose hard cheeses for risotto: Parmesan, Grana Padano, Trentiegrana, etc.
. If you first fry the rice in butter, the food will turn out especially tender and tasty.
. It is advisable to use thick-walled dishes for cooking. This could be a wok, a stewpan, a cauldron, or a cast iron deep frying pan.
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What is risotto? No one will answer this question for you until you try it yourself. delicious dish Italian cuisine. Risotto- this is a rice dish, but it’s not pilaf or porridge, it’s risotto! It is prepared from starchy varieties of rice using a special technology using cheese, resulting in a tender and viscous dish that melts in your mouth. If you have never tried risotto, then the time has come. Prepare it with me and this dish will live in your home kitchen forever.
If you like cheese and decide to make risotto, then also pay attention to other excellent cheese dishes: it will not leave connoisseurs of pasta, cheese and meat indifferent, and will appeal to lovers of seafood.
For risotto, round, starch-rich rice varieties are used Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli or Carnaroli. The last three varieties are considered the best, but they are the most expensive and rare in Russia. The most affordable variety in terms of price and availability on the shelves of our stores is Arborio.
Packages of this type of rice are often labeled “Risotto Rice.”
The presence of broth when preparing risotto is necessary, otherwise you will not get that rich taste. It is best to use chicken broth. See how to make broth
Advice: It is not necessary to start preparing risotto by cooking the broth. When preparing broth, pour the required amount into a plastic container and put it in the freezer. If necessary, it can be quickly defrosted in the microwave and used.
You can do the same with mushrooms. Fry a lot of mushrooms at once and put some in the freezer - they will help you out when you need to quickly prepare lunch or dinner, for example, cook risotto,, or .
Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water- they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.
Wash the rice and place in a colander with a mesh to drain. There is no need to wash rice for risotto for a long time, just rinse it with water. Grate the cheese on a fine grater.
It is best to use ready-made grated Parmesan, which is available in supermarkets and is perfectly chopped.
Heat in a deep frying pan vegetable oil and fry in it clove of garlic. You don't have to peel the garlic, just crush it with the blade of a knife.
Throw away the garlic; it has flavored the oil and is no longer needed. Add to the pan and fry it over low heat until soft. Stir.
While the onion is frying, chop finely.
Add to the fried onions and cook 15-20 minutes. Season with salt and pepper.
Add to mushrooms and fry, stirring 2-3 minutes.
Add and fry, stirring constantly. The wine should evaporate.
Start adding hot broth. This should be done gradually, in small portions of 70-100 ml. As soon as the rice has absorbed the added broth, add the next portion until you have used all the broth. Typically this process takes 25-30 minutes.
During cooking, be sure to taste the rice, it should be completely cooked, but retain its shape. You may need a little less or a little more broth than indicated in the recipe. Depends on how “smeared” you want the risotto to be. If there is not enough broth, you can add hot water, but do not get too carried away so as not to turn the risotto into porridge. The grains of rice in this dish should be intact and seem to float in a small amount of starchy broth.
At the end of cooking, add salt to the risotto if your broth was not salty enough. Don’t forget about the cheese that will be in the finished dish, consider its saltiness. Add to risotto butter , stir, the butter should completely dissolve - this will add elasticity to the dish.
Add (3-4 tbsp), mix well and turn off the heat.
Since rice has unlimited absorption capacity, eat the risotto immediately while it retains its semi-liquid creamy state - let it sit for a bit, cool down and goodbye risotto, hello porridge))) (perhaps this is the only drawback of this dish - you can’t prepare it in advance). Before serving, don't forget sprinkle grated cheese on risotto.
Heat vegetable oil in a deep frying pan and fry a clove of garlic in it.
Discard the garlic. Add the onion to the pan and fry it over low heat until soft.
Finely chop the mushrooms, add to the fried onions and cook for 15-20 minutes. Season with salt and pepper.
Add rice to mushrooms and fry, stirring for 2-3 minutes.
Add wine and fry, stirring constantly. The wine should evaporate.
Start adding hot broth. This should be done gradually, in small portions of 70-100 ml. As soon as the rice has absorbed the added broth, add the next portion until you have used all the broth. This process usually takes 25-30 minutes.
Add butter to the risotto, stir until the butter has completely dissolved.
Add cheese (3-4 tbsp), mix well. When serving, sprinkle the risotto with grated cheese.
Risotto with mushrooms and cheese is an amazing option Italian dish. At first glance, it is difficult to imagine how mushrooms can be combined with rice, but it is in such a creamy and cheese “company” that they amazingly reveal their taste. This is a completely new, unusual sensation, very unusual accents and amazing harmony of all ingredients. The technology for preparing risotto is classic, based on processing rice in several stages.
Ingredients
For risotto you will need a deep bowl with a thick bottom. Pour good stuff into the bottom olive oil, it is better not to use the first spin, but to use one that can be used to fry food. Cut the peeled and washed shallots into small cubes. Heat oil in a frying pan and add onion. Fry it, stirring constantly until the bitterness disappears.
Add the rice to the onion without rinsing it. If you wash it, the color ready-made dish It will turn gray due to excess moisture and washed away starch. Mix rice grains with onions.
When the rice changes color from white to transparent, pour in the wine and let the alcohol evaporate. Thanks to the wine, the taste of rice will become sweet and sour, pleasant and tender.
The rice has been fried, soaked in the aromas of olive oil, onion and wine, and now it needs to be cooked. To do this, pour a ladle of chicken broth into the pan, stir and cook until the liquid evaporates. Continue adding broth in batches until the rice is done. Do not forget to constantly stir the rice mass intensively with a wooden spoon. Risotto should definitely be tasted, and not determined by its readiness. appearance rice On average, it should take about 500 ml of chicken broth.
Our recipe uses king mushrooms (or Portobello, a brown mushroom) for filling. You can use any wild mushrooms, they will add even more flavor to the risotto. Remove dirt and soil from the mushrooms with a damp cloth, cut off the stems a little, and cut the caps into thin slices. Fry them in a little olive oil and butter, salt to taste, add thyme.
Salt the rice carefully, starting with a small amount, so as not to oversalt.
In risotto with mushrooms, butter is an essential ingredient. Stir a small piece into the rice.
Lastly, almost before serving, add finely grated Parmesan. Stir, lightly beating the rice mixture until it becomes fluffy.
Add the mushrooms and mix, being careful not to bruise or break them.
Serve immediately, garnish with finely chopped parsley and sprinkle with a little Parmesan.
If you are planning to please your family with risotto, then try to purchase a special variety of rice, such as Arborio or Carnaroli. The second option is considered the best for risotto, but it is also more expensive, so see for yourself based on your financial capabilities. This recipe requires less cooking time because it uses pickled porcini mushrooms. You will also need cream and hard cheese (ideally Parmesan).
Ingredients
Preparation
There is no classic recipe for risotto; every cook can add something of his own to this dish. In Italy they even joke about this: “As many days in a year as there are, there are as many types of risotto.” It can be prepared with vegetables and seafood, but the most popular is risotto with mushrooms and chicken, the recipe for which we want to offer you. Despite the fact that the ingredients contain rice and meat, the dish is absolutely not similar to traditional pilaf either in taste or in the cooking method. And all because rice is prepared in a special way for risotto.
Ingredients
Preparation
Step-by-step preparation of mushroom risotto according to the classic recipe:
Of the many variations of risotto, the most tender and rich is the one with a creamy taste. When preparing it, you should maintain medium temperature. Because on low heat the rice will overcook, and on high heat it will burn.
Ingredients:
Ingredients:
Ingredients:
Branded viscous consistency - business card dishes. Each grain of rice should be soaked in the broth, acquire a velvety creamy structure, become soft on the outside and remain a little hard on the inside.
