What is the right way to make risotto? Check out amazing tips and recipes!

What is the right way to make risotto? This doubt can also arise between chef and more seasoned cooking enthusiasts, as there are tons of risotto recipes out there! By the way, the history of risotto has been conquering for many years, did you know that?

The grain of rice used in the recipe is said to have emerged among the people who lived in the deserts between Syria and Arabia! It was thus brought to Italy, where, in the sixteenth century, the Saffron risotto was created by Valerio di Fiandra.

But let’s get down to business: what’s the right way to make risotto? First, don’t forget: you don’t wash the risotto! Also, it’s interesting to hydrate your recipe homemade broth and thus avoid those ready-made condiments. To do this, simply separate any leftover vegetables that would go to the trash (such as stems and peels) and whisk everything in a food processor.

At the time of preparation, use a different pan to prepare meat and other side dishes, as the rice may take longer in the fire. This way, everything will be in the right place!

Now, it is necessary to pay attention only to two other factors that raise many doubts: how to choose the wine and which rice is the weak point. For the wine, choose the one you prefer! Depending on the accompaniment, the recipe may require a specific wine, but in this case it will be specified.

Have all the steps been followed and you still don’t know when to put out the fire? Just check the rice point. In the perfect risotto the creaminess is maintained, while the beans are soft but not mushy.

Fantastic risotto recipes to explore!

Shrimp risotto

Time: 40 min

Performance: 4 servings

Difficulty: easy

Ingredients:

• 3 tablespoons of butter
• 1 grated onion
• 400 g of medium shrimp, cleaned and peeled
• 1 tablespoon of tomato paste
• 1 1/2 cups arborio rice
• 1/2 glass of dry white wine
• 2 cubes of fish or shrimp broth
• 1 liter of boiling water
• 2 tablespoons of chopped parsley
• 1 teaspoon of salt

Method of preparation:

In a pan, heat the butter over medium heat, brown the onion and shrimp for 5 minutes. Drain the prawns and set aside. In the same pan add the tomato paste, the rice and sauté for 2 minutes. Add the wine and half of the fish broth dissolved in the water, stirring until the rice has absorbed the broth.

Then add 1 more cup (tea) of broth, stir for another 10 minutes, add the shrimp kept aside, the rest of the broth and repeat until the rice is ‘al dente’ and wet. Spread the parsley, season with salt and serve immediately.

Mushroom risotto with meat

Time: 1h (+ 12h soak)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 2 cups of 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 let it 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.

Chicken risotto

Time: 45 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 4 tablespoons of butter
• 1 grated onion
• 1 clove of crushed garlic
• 2 cups cooked and shredded chicken breast
• 3 chopped seedless cherry tomatoes
• 2 cups of arborio rice
• 1/2 glass of dry white wine
• 4 cubes of chicken broth
• 5 cups of water (tea)
• 1 cup of frozen fresh peas
• 1 cup (s) of grated Parmesan cheese
• Chopped parsley for garnish

Method of preparation:

In a pan, melt the butter and quickly brown the onion and garlic. Add the chicken, tomatoes and sauté for another 3 minutes. Add the rice and sauté for another 3 minutes. Then add the wine, mix well and let it evaporate. Add the chicken stock dissolved in the water, a little at a time, stirring constantly until the rice is al dente. Add the peas when you are almost done with the broth. Finally, spread the Parmesan cheese, transfer to plates, garnish with parsley and serve immediately.

Broccoli risotto with scallops

Time: 40 min

Performance: 4 servings

Difficulty: easy

Ingredients:

• 8 small fillet mignon steaks
• Salt and black pepper to taste
• 1 1/2 cup bunches of broccoli (tea).
• 6 cups of homemade vegetable broth
• 6 tablespoons of butter
• 2 grated onions
• 2 and 1/2 cups of carnaroli rice
• 1 glass of dry white wine
• 1 cup coarsely grated Parmesan
• 8 tablespoons of cream without whey
• Fry oil

Method of preparation:

Season the steaks with salt and pepper. Quickly blanch the broccoli in boiling salted water and drain. Separately, boil the vegetable broth. In a thick-bottomed skillet, heat half the butter over medium heat and sauté the onion until soft and translucent.

Add the rice and sauté for 2 minutes. Lower the heat, add the wine and wait for it to dry. Add 1 ladle (tea) of the water with the broth and wait for it to dry. Repeat the operation, stirring constantly, until the rice is soft. Hit the salt.

Turn off and stir in the remaining butter, Parmesan, broccoli and sour cream. When the rice is almost ready, in a pan over high heat, fry the scallops in olive oil and serve with the risotto. To taste, accompany with sautéed broccoli.

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.

Easy risotto with peppers and endive

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 1 small onion, grated
• 1 minced clove of garlic
• 1 bunch of endive
• 2 tablespoons of oil
• 1 cup peppers (chopped)
• 3 cups cooked rice (cooked)
• 1/2 cube of vegetable broth
• 1/2 cup (tea) of water
• 1 pinch of black pepper
• 1/2 cup (tea) of cream
• 2 tablespoons of grated Parmesan cheese

Method of preparation:

In a pan, fry the onion, garlic and escarole in the oil until the vegetables are wilted. Add the peppers, rice, vegetable broth, water, black pepper and cook over low heat for 5 minutes. Turn off the heat, mix the cream, cover with the Parmesan and serve immediately.

Pumpkin Risotto With Beef

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 2 cubes of vegetable broth
• 4 cups (tea) of water
• 2 tablespoons of butter
• 1 diced onion
• 1 cup raw arborio or carnaroli rice
• 1/4 glass of dry white wine
• 1 cup diced squash
• 1 cup dried, desalinated, cooked and chopped meat
• Salt and black pepper to taste
• 4 tablespoons of grated Parmesan cheese
• Chives chopped for sprinkling

Method of preparation:

In a saucepan over medium heat, heat the vegetable broth with the water. Melt the butter in a large, wide pan over medium heat and sauté the onion for 2 minutes. Add the rice and sauté for 2 minutes. Add the wine and let it evaporate. Add 1 ladle of broth and mix until it is almost completely evaporated. Repeat the process for 10 minutes while the broth dries. Add the pumpkin and dried meat. Continue to wet with the broth and cook for another 10 minutes or until the rice is cooked but still al dente and creamy. Don’t let it dry out. Season with salt and pepper. Remove from the heat, stir in the cheese and serve sprinkled with chives.

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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.