Risotto for two: prepare tasty recipes for those you love

It’s almost winter, the right time to take a break from the day and prepare something warm and special! And if there’s one option that everyone likes, it’s definitely risotto! Don’t worry if you still don’t know how to prepare it or if you haven’t found the perfect recipe, the Guide has listed some delicious risottos for two. It has a suggestion of practical and easy risottos, in case you are a beginner in the kitchen, and more sophisticated ones to crack for lunch or dinner. Watch!

Risotto for two: prepare tasty recipes for those you love

Salmon with Parmesan risotto

Time: 1h20

Performance: 6 servings

Difficulty: easy

ingredients

• 6 salmon fillets
• Juice and zest of 1/2 lemon
• 2 tablespoons of chopped fresh oregano
• Salt and black pepper to taste
• 4 tablespoons of butter

risotto

• 2 liters of hot water
• 3 cubes of vegetable broth
• 3 tablespoons of butter
• 1 chopped onion
• 2 cups of arborio rice
• 1/2 glass of dry white wine
• Juice and zest of 1/2 lemon
• 1 cup (s) of grated Parmesan cheese
• Salt and chopped parsley to taste

Method of preparation

Season the salmon with the lemon zest, lemon juice, oregano, salt and pepper. In a non-stick pan, melt the butter over high heat and brown the fillets, a little at a time, for 3 minutes on each side or until golden. Book hot. For the risotto, in a pan, mix the water, the vegetable broth and keep warm over low heat. In another pan, melt 2 tablespoons of butter and brown the onion for 3 minutes.

Add the rice and cook for 3 minutes, stirring constantly. Add the wine and sauté for 3 minutes or until it has evaporated. Add the water with the dissolved broth, little by little, ladle after ladle, and cook over medium heat, stirring constantly, until the rice is al dente. Turn off the heat, add the lemon juice, lemon zest, Parmesan and the remaining butter. Season with salt, stir in the parsley and serve immediately with the salmon.

Mushroom risotto with meat

Time: 1h (+ 12h soak)

Performance: 6 servings

Difficulty: easy

ingredients

• 2 cups porcini mushrooms (dried mushrooms)
• 1/2 cup (tea) of butter
• 800 g of diced fillet mignon
• 1 chopped onion
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 3 cups of carnaroli or arborio rice
• 2 cubes of beef broth
• 2 liters of water
• 1 can of sour cream (300 g)

Method of preparation

Put the mushroom in a bowl, cover with water and leave to soak for 12 hours. Remove from the oven, cut into pieces and keep the liquid.

In a large pan with a lid, melt half the butter over medium heat, fry the meat with the onion and season with salt and pepper. Remove and reserve.

In the same pan, sauté the mushrooms over high heat in the remaining butter and set aside with the meat.

Brown the rice in the same pan for 2 minutes over high heat. Lower the heat and gradually add the meat broth dissolved in the water, stirring constantly, until the rice is covered. Add more broth as the rice absorbs the liquid. Continue this process until the rice is al dente.

Add the meat and mushrooms kept aside to the rice and stir until the whole dish is well heated. Mix with the cream, turn off the heat and serve immediately.

Filet Mignon Risotto with Parmigiano Reggiano by Chef Samuele Oliva

fillet ingredients

• 180 g of fillet mignon
• 1 small glass of brandy
• 1 stalk of rosemary
• 1 pinch of pink salt
• 1 pinch of Kitano Reserve Pepper Mix
• 15 g of butter

How to prepare the filet mignon

In a preheated pan, place the medallion already seasoned with salt to toast it on both sides and flambé the fillet with a rosemary stem. Let it grill at the desired point. When ready, remove the rosemary and put 15 grams of butter and also add the pepper mix.

ingredients for risotto

• 4 cups of vegetable broth
• 200 g (1 cup) of arborio rice
• 180 g of white wine
• ½ onion
• 110 g of chicken broth
• 2 tablespoons of olive oil
• ¼ teaspoon of pink salt
• ¼ teaspoon of Kitano Reserva pepper mix
• 15 g of butter
• 45 g of Parmesan cheese

Method of preparation

In a pan, heat the oil and brown the chopped onion. Pour in the rice and add the chicken stock and wine. Add the salt and leave the flame to low. Leave covered until the liquid dries. Place the risotto on a large and open marble base. While preparing the meat, finish the risotto with more broth until it reaches the desired point on the fire. Top with butter and Parmesan and mix to make it shine once out of the heat.

To assemble, place the medallion on the right side and, next to it, lay the creamy risotto. Top with parmesan flakes and a mixture of peppers.

Collaboration: Kitano

Risotto for two: prepare tasty recipes for those you love

Shrimp risotto with hearts of palm

Time: 40 min

Performance: 6 servings

Difficulty: easy

ingredients

• 5 tablespoons of butter
• 400 g of clean shrimp
• 1/2 onion chopped
• 2 cups of uncooked arborio rice
• 1/2 glass of dry white wine
• 2 cups heart of palm (chopped)
• 1 cup of frozen peas
• 1 chopped seedless tomato
• 3 cubes of vegetable broth
• 6 cups of hot water (tea)
• 1/2 cup chopped parsley (green)
• 1 cup (s) of grated Parmesan cheese
• Salt and black pepper to taste

Method of preparation

Heat a skillet over medium heat, melt 2 tablespoons of butter and fry the shrimp and onion for 3 minutes. Drain with a slotted spoon and set aside.

Return the pan to high heat, add the remaining butter and brown the rice for 3 minutes, stirring constantly. Add the wine and cook until it has evaporated. Add the hearts of palm, peas and tomato.

Ladle after ladle, put the vegetable broth dissolved in hot water, stirring constantly, until the rice is al dente. Add the shrimp kept aside, the green smell, the Parmesan and mix.

Season with salt, pepper and serve immediately.

Risotto with four cheeses

Time: 40 min

Performance: 4 servings

Difficulty: medium

ingredients

• 3 cubes of vegetable broth
• 1 liter of boiling water
• 1 chopped onion
• 2 tablespoons of oil
• 2 cups of uncooked arborio rice
• 1/2 glass of dry white wine
• 3 cups of vegetable broth
• 1/2 cup of cream cheese (100 g)
• 100 g of grated mozzarella
• 50 g of grated Parmesan cheese
• 50 g of grated provolone
• 1 can of sour cream (300 g)
• Salt and black pepper to taste

Method of preparation

Dissolve the vegetable broth cubes in the boiling water and set aside. In a skillet over medium heat, sauté the onion in the oil until it wilts.

Add the rice and mix. Add the white wine and continue mixing.

When the wine has completely evaporated, start adding the vegetable broth set aside, little by little, stirring constantly.

When the rice is al dente, add the cheese, mozzarella, parmesan and provolone. Mix and finish with the cream.

If necessary, season with salt and pepper. Serve, to taste, sprinkled with grated cheese and garnished with fresh thyme.

Shrimp risotto with cheese

Time: 40 min

Performance: 4 servings

Difficulty: easy

ingredients

• 3 tablespoons of butter
• 500 g of clean shrimp
• 1 chopped onion
• 2 cups of arborio rice
• 1/2 glass of dry white wine
• 3 cubes of fish broth
• 6 cups of hot water (tea)
• 1/2 cup chopped parsley (green)
• 1 cup (s) of grated Parmesan cheese
• 3 tablespoons of cream cheese
• Salt and black pepper to taste
• Chopped parsley for sprinkling

Method of preparation

Heat a skillet over medium heat with half the butter, fry the shrimp and onion for 3 minutes. Drain with a slotted spoon and set aside. Return the pan to high heat, add the remaining butter and brown the rice for 3 minutes, stirring. Add the wine and cook until it has evaporated.

Add the fish broth dissolved in the water, ladle after ladle, stirring constantly, until the rice is al dente. Add the shrimp kept aside, the green smell, the parmesan and the curd. Season with salt, pepper and sprinkle with parsley.

Ok, now serve your shrimp risotto with ricotta!

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.