Women's Tips

Risotto - an Italian dish just to cook


Risotto (Italian. Risotto - “small rice”) is a traditional Italian rice dish, more common in the northern regions. The grains are first fried in butter, and then boiled in small portions of broth to the state of al dente. This is by no means rice porridge, but it is firm inside the rice and cream consistency. Risotto is cooked with vegetables, fruits, mushrooms, seafood, meat and fish fillings. It is very important to carry out the preparation technology with precision, so that you will not have a viscous porridge at the end. It is not necessary to go to Italy to try Italian dishes, this can be done at home! So, let's talk about how to cook risotto at home.

Rice story

There are many legends and speculations as to in which city, how and when the risotto was first cooked, which conquered all the world gourmets. It is considered to be originally an Italian dish, but historians claim that the roots come from the Arabic cuisine and originate in the 11th and 11th centuries.

Today it is difficult to get to the bottom of the truth, but if you follow the opinion of the majority of culinary specialists, the first variation of the dish arose quite by accident ... Allegedly the forgetful chef put rice soup on the stove, and being distracted for a while, did not notice how all the water boiled away, and vegetables.

The history of the popular yellow risotto is no less interesting. Milan legend says that an apprentice who painted the Duomo temple always added saffron to his paint. At the wedding of his master's daughter, he made fun of the guests and added saffron to the rice dish.

All those present were at first afraid of the unnatural color of rice, but after trying it, they came to the conclusion that this is the most delicious thing they have ever tasted.

General scheme of cooking risotto

Thaw a portion of the broth and put on a low fire, so that at the right time, pour rice over them. The best risotto broth is chicken.

Fry chopped onion and other vegetable-herbs (depending on the recipe) in olive or butter. The main thing - not much to fry, and slightly extinguish.

Heat the rice in a frying pan over medium heat, just a couple of minutes. At the same time, it will become hot (try putting it on the palm), but it should not change its color and appearance. Pour in the wine and wait for it to evaporate. Wine when added should be at room temperature, not from the fridge.

Pour in broth and boil rice. The broth should be hot or even boiling, it should completely cover the rice (for one rice soup ladle usually two soup soup halves are required). In the process of boiling you need to constantly stir, preferably with a wooden spatula, so as not to damage the grain. While cooking, add more broth as needed. Cook risotto need no more than 18 minutes.

When boiling risotto comes to an end (about 5 minutes), the main ingredient is usually added - mushrooms, vegetables, meat, seafood. Depending on the particular product, the time it adds to risotto varies.

Butter and grated cheese are added to the finished risotto and everything is mixed right in the pan with active wave-like movements until a creamy mass is obtained. To act with ready risotto should be operative, since it is extremely undesirable to serve it to the table overcooked. It is not useful and tasteless. Therefore, the final stage of mixing with the implementation of the movements "to make a wave" is very important. You can also mix with a wooden spatula.

As the sages said, "it is better that a person wait for food, than a person's food." Risotto does not like delay, it should be eaten immediately, and served on a cold (unheated) plate. Delay will cause the rice to digest and stick together.

How to boil broth for risotto?

Thoroughly wash the chicken, chop it into pieces, put it in a saucepan, pour cold water with a pinch of salt. Chicken cages can be placed for 5 minutes in a strongly heated oven, and then folded into a saucepan, add water. The resulting broth will have a more rich taste and a golden color. Pea pepper is slightly crushed by the plane of the knife blade. Carrots, onions cut in half and put on a dry frying pan heated over medium heat. Cook before the appearance of scorch marks. Put the pan on high heat. As soon as the foam boils and appears, reduce the heat and carefully remove the foam with a slotted spoon. When the foam stops, add vegetables and spices to the pan. Cover with a lid, cook with lightly bubbling for about 2 hours. In 30 minutes until ready to pour in dry wine, if used, drop a bouquet of garni into the broth in the last three minutes. Remove when broth is ready. Strain the ready broth through a sieve, pour into a clean pan and cool. Put on the cold for 1 h, carefully remove the frozen fat.

Parmesan risotto with balsamic vinegar

The basic recipe for a classic Italian risotto with a bright taste of caramelized onion and balsamic vinegar. Excellent, fragrant, hearty dish for the cold season.

  • 400 grams of risotto rice
  • 1 liter chicken broth
  • 0.5 shallot bulbs
  • 60 g grated parmesan
  • 60 g butter
  • 2−3 Art. l olive oil
  • 10 ml of thick aged
  • balsamic vinegar
  • 2 tbsp. l dry white wine


Grind shallots, lightly fry in olive oil over medium heat until golden brown. Add rice, wait for it to become warm, pour in the wine and warm the grain until the wine is evaporated. Pour in the broth, so that it covers all the rice, cook over low heat, stirring occasionally. If necessary, add liquid (broth) in the cooking process. Remove from heat, add butter and parmesan. Mix everything to get a creamy mass. Arrange risotto on plates, decorate with parmesan chips and a few drops of balsamic vinegar.

Risotto classic recipe

  • rice - 0.3 kg
  • chicken breasts - 0.9 kg,
  • water - 2 l,
  • carrots - 150 g,
  • onions - 0.3 kg
  • dry white wine - 150 ml,
  • parsley - 3 sprigs,
  • green basil - 3 sprigs,
  • celery - 1 sprig,
  • bay leaf - 1 pc.,
  • olive oil - 60 ml,
  • cream - 80 ml,
  • lemon juice - 10 ml,
  • Parmesan cheese or similar - 100 g,
  • salt, pepper mixture - to taste.


  1. Wash the chicken breasts, put in a pan, cover with water. Put on the fire, bring to a boil. Remove the foam, reduce the heat.
  2. Peel the carrots and one large onion. Cut them into cubes of medium size (approximately 0.5 cm).
  3. Lubricate the pan with oil, heat up, then lightly fry the vegetables on it, put them in the broth.
  4. Spice herbs tie or place in a gauze bag. Dip them in broth an hour after boiling.
  5. Add salt and pepper to the broth to taste. Cook for another half hour.
  6. Take out the chicken breasts, set aside - for the risotto, which is prepared according to this recipe, they are not needed, only the broth is needed. It is necessary to filter and measure one and a half liters.
  7. Peel the remaining onion, cut it as small as possible.
  8. Heat the remaining oil in the pan (about 50 ml), put the onion in it. Cook it over low heat until it is transparent.
  9. Add rice, immediately begin to mix it. Stir fry rice for a few minutes until it changes its color.
  10. Pour in the wine, cook rice in it, stirring continuously, until it absorbs almost all the wine.
  11. Add a glass of broth mixed with lemon juice, stir the rice until the broth is absorbed. Continue to pour broth one by one ladle or glass, each time waiting for it to soak until the whole broth is over. Remove from heat.
  12. Finely grate the cheese.
  13. Without waiting for the risotto to cool, pour the cream into the rice, sprinkle with cheese, stir well immediately.
  14. Serve risotto should be hot. It does not require a sauce or any other additions - this is a complete dish. However, if you wish, you can use it as a side dish.

Risotto with pear and gorgonzolla

Recipe for risotto from the north of Italy, Lombardy, where they make gorgonzolla. The classic Italian combination of pears and gorgonzols is used in various dishes: appetizers, pasta, pizza, risotto. There is even a gorgonzola made with juice and pieces of pear.

  • 200 grams of raw arborio rice
  • 1 fresh pear "conference"
  • 100 g Gorgonzola or Cambotsola cheese
  • 5 tsp. Parmesan cheese
  • 30 g butter
  • 40 ml of white dry wine
  • olive oil
  • 500 ml vegetable broth
  • sea ​​salt to taste

Fry rice in olive oil until all oil is absorbed. Pour the wine, stew until the liquid is completely absorbed. While the grains are boiling, peel the pear, cut into medium cubes. Pour the broth in several receptions in rice after soaking the wine. After soaking half the broth add the pear. Boil the grain to the state of al dente, if necessary, add broth. Stop the process of cooking rice by adding butter, mix. Break the gorgonzola hands into medium cubes, add to rice. Remove from heat, add grated parmesan.

Florentine risotto

A very old recipe for risotto from Florence, Tuscany region. Unlike most other recipes, red is used here instead of dry white wine. Green peas are added at the end of cooking along with the cheese. Frozen peas are not pre-defrosted, it should warm up from the heat of the risotto and stay as fresh as possible.

  • 200 grams of uncooked carnaroli rice
  • 70 g chicken or duck liver
  • 50 grams of beef (tenderloin)
  • 50 g fresh or fresh frozen green peas
  • 500 ml vegetable broth
  • 100 ml dry red wine
  • ½ onion
  • ½ fresh carrot (or 50 g fresh baby carrots)
  • 30 g butter
  • 5 tsp. grated parmesan cheese
  • 1 celery stalk
  • 2 sprigs of fresh thyme
  • salt - to taste
  • olive oil for frying

Finely chopped peeled onions, carrots, celery stalk. Fry vegetables together with thyme sprigs in a saucepan with a thick bottom in olive oil until onion is transparent. Cut the liver, beef into small cubes. Add the diced meat and offal to the saucepan to the vegetables, fry for 1-2 minutes. Add the rice to the skillet and fry until the bottom of the skillet is dry and the rice does not absorb the oil and meat juices. Pour in dry red wine. When it absorbs all the liquid, add broth. Boil it until al dente (add broth if necessary), add green peas. Stop the process of cooking rice by adding butter, mix. Remove from heat, sprinkle with 4 tsp. grated parmesan and mix again. Sprinkle with the remaining parmesan when serving.

Risotto with chanterelles and alpine cheeses

  • 320 g rice for risotto
  • 300 g chanterelles
  • 80 g butter
  • 60 g of cheeses from the mountainous part of Italy (fontina, bitto, bagos, etc.)
  • 40 g Parmesan
  • 1 shallot onion (chop)
  • 2 cloves of garlic
  • 1 sprig of fresh thyme (chopped)
  • 1 liter of chicken or mushroom broth
  • 0.5 glasses of dry white wine
  • olive oil, salt, pepper

Rinse, peel the chanterelles, lightly fry them in a pan in olive and butter, adding a garlic clove crushed with a knife. Salt and pepper. Fry shallots in olive oil and butter. Add rice then warm it. Pour in the white wine, let it evaporate. Add chanterelles, thyme and minced garlic clove. Pour broth so that it is all covered. Cooking risotto while stirring 18 min. Remove from heat, add butter, shredded parmesan and Fontina cheese. Mix everything and bring to the table.

Risotto with strawberries, rose wine and rose petals

Exquisite dish with an amazing aroma that will not leave indifferent any girl in the world. In this culinary masterpiece those flavoring notes and aromas are collected, against which no woman can resist.

  • 180 grams of risotto rice
  • 100 g strawberries
  • 60 g butter
  • 40 g Parmesan
  • 30 g mascarpone cheese
  • rose petals with 1 bud
  • 500 ml vegetable broth
  • 150 ml of pink prosecco
  • 1 tbsp. l cream
  • 1 tsp Sahara

Cooking methods:

  1. Melt the butter, add the rice and heat it. Pour 50 ml of wine and wait for it to evaporate. Add cream, vegetable broth so that the rice is completely covered with liquid. Constantly stirring and, if necessary, adding broth (you can pour in some more wine), cook to the state of “al dente”.
  2. Wash the strawberries and, removing the leaves, cut it into 4 pieces and place in a small saucepan.
  3. Pour the sugar, pour in the remaining wine and lightly extinguish the strawberries over low heat (the berries must remain whole).
  4. 3 min. until the risotto is ready add half the strawberries in it.
  5. Remove risotto from heat, mix vigorously with mascarpone, add a little butter and parmesan.
  6. Serve risotto with warm strawberry sauce, sliced ​​leftover berries and rose petals.

Shrimp Risotto

  • 20 shrimp,
  • 120 grams of rice
  • 1 onion head,
  • 4 cloves of garlic,
  • 75 g butter,
  • 2 tbsp. l olive oil,
  • 1 tbsp. l tomato sauce,
  • 220 ml of white wine.


Put butter and sauce in a frying pan, add finely chopped garlic. After 5 minutes, add chopped onion and olive oil. Then pour in the wine and add rice. Boil, pouring liquid as needed. Fry the shrimp on the grill until browned. Combine rice and shrimp, put on a dish.

Tomato Risotto

  • 900 g tomatoes
  • 4 tbsp. l olive oil,
  • 3 l of chicken broth,
  • 50 g butter,
  • 300 g of bacon,
  • 2 onions,
  • 800 grams of rice
  • 250 ml of dry white wine
  • 2 cloves of garlic,
  • 60 grams of grated Parmesan cheese,
  • 50 g basil,
  • pepper, salt to taste.

Cooking method:

Preheat oven to 200 ° C. Put the tomatoes on a baking sheet, sprinkle with olive oil. Bake for 30 minutes, until the skin becomes dark red. Remove from the oven, cool. Peel tomatoes. Bring broth to a boil. Melt the butter, mix with olive oil, add chopped bacon, onion, garlic, and fry. Add rice, tomatoes, wine, pepper, salt, mix, cook for 5 minutes, gradually pouring hot broth. Sprinkle with basil and grated cheese.

Risotto with red wine and sausages

  • 3 liters of chicken or beef broth,
  • 120 g butter,
  • 2 onions,
  • 800 g sausages,
  • 500 grams of rice
  • 240 ml of red wine,
  • 120 grams of grated Parmesan cheese,
  • parsley,
  • pepper, salt to taste.


Bring broth to a boil. Heat oil in a large saucepan, add chopped onion and simmer for 3 minutes. Increase the temperature, add sliced ​​sausages, rice, mix, cook for 2 minutes. Add wine, mix, allow the liquid to evaporate. Gradually add broth. Remove from heat, add parsley, cheese, butter, spices. Close the lid, cook 5 min.

Risotto "Sunny"

  • 800 grams of rice
  • 3 liters of pineapple juice,
  • 100 g butter,
  • 450 grams of pineapple,
  • 4 bananas,
  • 2 papayas,
  • 2 mangoes,
  • 2 tsp. ground cinnamon,
  • 2 tsp. jamaican pepper
  • 4 tbsp. l brown sugar.

Cooking method:

Boil juice then reduce heat. Melt butter, add rice, spices, simmer for 2 minutes. Pour the juice gradually over the rice until it is completely absorbed. Cut bananas, mango, papaya and pineapple into slices, add sugar, simmer with rice for 5 minutes.

Risotto with broccoli, pumpkin and ham

  • 400 grams of risotto rice
  • 900 ml vegetable broth
  • 80 g of olive oil
  • 50 g of vegetable oil
  • salt, pepper to taste
  • 50 g white wine
  • 3 cloves of garlic
  • 1 onion
  • 200 g broccoli
  • 100 g pumpkin
  • 100 g ham or bacon
  • 100 g soft cheese
  • spices to taste (oregano, bay leaf)


Cook the broth. Finely chop the onion, chop the garlic. Mix olive oil with vegetable oil, fry onion and garlic in it. Cut the pumpkin into pieces, broccoli disassemble into florets. Add chopped vegetables to the pan, fry slightly. Add wine, then rice, stew. Gradually pour broth into the pan, first half, then another ¼ and so on. Add spices. Cook the rice while stirring. 7 minutes before cooking, add soft cheese and bacon to the risotto, salt and pepper, mix and simmer until ready.

Italian risotto

Brown the butter 100 grams of chopped onion, add 250 grams of Piedmont rice. Stir until it absorbs the oil. Pour 0.5 liters of broth, cover with a lid, cook in the oven for 18 minutes. After cooking, mix the grains with 60 grams of grated parmesan and 40 grams of butter. Put on timbal, sprinkle with grated parmesan.

In general, risotto is cooked with parmesan, but if it is not, then you can use a cheese cheeter.

Risotto in piedmont

Brown up 60 grams of oil on half of the chopped onion, add 250 grams of Piedmont rice, stir over low heat until the grains absorb oil. Pour in consomme (the volume of broth should be two times more than the amount of rice), stirring with a wooden spoon. Repeat the procedure three more times. Every time he has to soak up the liquid. Then close the lid, bring to readiness. Add 60 grams of parmesan, 40 grams of fresh oil. You can add slices of white truffles, raw ham, diced.

You can cook risotto, bay his consomme only once. In this case, the rice is not necessary to stir. In general, we do not recommend stirring the rice during cooking, as it will burn.

Classic risotto with seafood

  • Rice - 300 g
  • White onion - 1 pc.
  • Large Garlic - 3 tooth.
  • Butter - 50 g
  • Broth - 1 liter chicken
  • Dry white wine - 50 ml
  • Sea cocktail - 500 g
  • Cream - 50 ml of 10−15% fat
  • Salt - to taste
  • Parmesan - 50 g


Frozen sea cocktail in advance out of the packaging, put in a colander placed above the pan, let it defrost and drain the liquid. Onions, garlic, peeled and then very finely chopped. Heat the butter in a frying pan and put onion. Simmer until translucent on low heat for 3-4 minutes. Add garlic, simmer another 1 minute. Pour the rice into the pan, NOT rinsing, mix it well with vegetables so that it absorbs the oil and garlic-onion flavor. Pour half a broth into the pan, mix gently, reduce heat to low, cover with a lid and leave. After 5 minutes, check - if the broth is soaked, add more, mix and close again, and leave. After another 3-4 minutes, repeat the procedure, add wine with the broth, mix again and leave for 3-4 minutes again. Sea cocktail properly squeeze. Put the seafood in the pan to the rice, mix, cover, leave for 5 minutes over low heat. Turn off the heat, salt, pour in the cream, mix gently, cover with a lid, leave for 7-10 minutes. Hot risotto spread on plates, sprinkle with parmesan, grated on the smallest grater.

Risotto with vegetables cook in a slow cooker

Ingredients (4−6 servings):

  • 1 cup medium grain rice (Arborio)
  • 1 onion
  • 1 sweet pepper
  • 1 young zucchini
  • 125 ml of dry white wine
  • 1 cup vegetable broth
  • 2 tbsp. spoons of olive oil
  • 2 tbsp. spoons of grated parmesan
  • dried basil or provencal
  • herbs
  • salt to taste


Zucchini, onion and pepper cut into small cubes. Pour olive oil into the bowl of the slow cooker, add dry rice and turn on the Toasting program for 20 minutes. Lightly fry it to a state of translucency. Then add vegetables to rice and continue frying the mixture, stirring occasionally. At the end of the program, pour in the third part of the wine and vegetable broth, mix, add salt and spices and turn on the “Rice” program (taste “Gummy”) for 30 minutes. Risotto during the cooking process is necessary to stir and monitor how the liquid is absorbed. Broth and wine must be added gradually as the liquid is evaporated. 3 minutes before the end of cooking add the grated cheese, mix. Ready risotto leave in a slow cooker after turning off the program for another 10 minutes.

Rice for risotto should not be washed, otherwise the creamy consistency typical of this dish will not work.

You can cook risotto with any seasonal vegetables, as well as seafood, meat or fruit. There is no single recipe for this dish, and every hostess in Italy has her own unique risotto recipe. The main condition - creamy texture, which provides starchy rice and the gradual addition of liquid.

Which rice is best for risotto?

The most popular rice for risotto, of course, is arborio. He deserves universal love for himself thanks to a very high content of starch, which allows him to cook the most tender, creamy risotto with him, which conquers with its velvety texture. Such a risotto is especially loved in Lombardy, Emilia-Romagna and Piemonte, where, by the way, the best arborio in the world is grown.

  • Arborio - Perfect for advanced home cooks.
  • Vialone nano - in this regard, is the exact opposite of arborio. This variety will appeal to those who truly appreciate the style of "al dente", and those who first undertake the preparation of risotto. It is only important to remember that this rice absorbs more fluid than arborio. In addition, the risotto from the vialone is not so creamy, so the variety is convenient to use for less cheese and cream risotto, for example, risotto with seafood.
  • Carnaroli - A variety of rice obtained by crossing Japanese rice with a vialone, it is called the king of Italian rice. This is the most expensive rice from risotte varieties, but also the most versatile: it has a high moisture absorption and due to this increases when cooked 4 times, which creates an enveloping risotte texture while preserving the aldent grains.
  • Padano - one of the oldest rice varieties for risotto. Perfectly absorbs moisture, increasing the size of the risotto. Ideal for risotto and rice soups.

All of them belong to medium grain varieties, which are distinguished by a high content of starch, which in the process of preparation gives a delicate creamy velvet texture to the dish. An important feature of these varieties is also the fact that the grains do not boil soft, keeping inside a light cheese, so beloved by the Italians and known as “al dente”.

To check whether the risotto is “al dente” is as follows: put a seed on the index finger and lightly press it with your thumb. The seed should not turn into a shapeless gruel or a cake, but should be divided into 3 semi-solid parts.

Cooking secrets

  • Carefully monitor the state of rice at the final stage of cooking: you may need to add some more water so that it can boil.
  • According to the classic recipe, risotto should not be cooked in water, but in meat or vegetable broth. So, if you have a little bit of surplus in the fridge, you can make your dish even more tasty and rich. By the way, you can make such a broth from cubes - just for such a dish it will fit just right.
  • If you want to serve risotto, as is done in the best Italian restaurants, lay it on a plate and decorate it with grated parmesan and greens.

By sticking to these simple tips, you will cook an unusually tasty dish at home. Only strict adherence to all stages of preparation will give the desired result. Enjoy your meal!

Rice selection and preparation

If you want to cook real risotto, which is served by cooks in small cafes and large restaurants in Italy, then you will need the most important component, without which in this case nowhere - medium grain or round grain rice with a high content of starch.

It is he who is able to transform in the process of cooking, betraying that unique delicate creamy look to the finished dish, but still remain dense and structural inside the dish. Which rice is best for this purpose?

Indeed, today the variety of varieties in the stores is large, but the Italians prefer only the three main ones: Arborio, Vialone Nano and Carnaroli. In fact, you can take any of the above, but the most popular among them is Arborio, because it contains starch more than others, which makes it unique to the unique and already legendary velvety dish.

Beginner cooks, after all, should be more careful with him and, for a successful start, try the variant with “Vialone Nano”, since it is not so easy to boil down as “Arborio”, which makes it harder to overdo it.

Before you begin the process of cooking, the seeds must be bruised, removed damaged, because they boil soft faster and can harm the overall consistency of the finished dish.

Before cooking, rice should not be washed so that it does not lose its valuable starch.

The procedure of cooking rice is very different from the usual "cooking", for risotto it must be fried in a pan or in a saucepan with a thick bottom.

The subtleties of roasting

In most standard recipes, rice is fried in some kind of fat, in most cases, it is butter, sometimes olive, sunflower, pumpkin, or rapeseed. Sometimes butter and olive oil are mixed in equal proportions, it happens that white dry wine is also added with them, and sometimes even strong alcohol is used.

The thing is this: in the process of such roasting, in every grain of rice, so-called pores are opened, through which he later will actively absorb the broth, and, at the same time, preserve his form, without becoming a mess. In the course of such processing, rice should be constantly stirred and kept the pan over low heat, and when it comes time to add broth, make sure that it is completely absorbed by each grain.

Alcohol, like butter, also has a good effect on rice, pores open faster and deeper, besides this, the already unique taste of the dish is complemented by pleasant wine notes. To make the dish even more tasty, at the stage of roasting, one more traditional ingredient can be added to it: onions.

Usually it is cut into small half-rings and sent to rice after a couple of minutes of frying it in a frying pan. The rest of the fillers, which, naturally, wonderfully complement its taste, can be very diverse, to your taste: vegetables, seafood, pieces of meat or fish, mushrooms and much more.

For example, there is even sweet risotto, desserts, in which condensed milk, chocolate, berries, roasted almonds are used as fillers, puddings are sometimes prepared on the basis of such a dish, supplemented with wine sauce and fresh fruit.

Recipe for Italian Risotto with Mushroom Filler

As an example, we decided to offer you a fairly common and very tasty option, mushroom risotto. So what do we need?

  • Arabio rice - 200 g,
  • ceps or champignons - 100 g,
  • chanterelles - 300 g,
  • white wine - 100 ml,
  • Pecorino Romano cheese - 50 g,
  • olive oil - 50 g,
  • onion - 1 pc,
  • rosemary, thyme, basil, dill, parsley, salt, pepper.

Put the pan on the fire, heat the olive oil on it, pour the rice there and fry for 1 minute, then add the onion, chopped into half rings, fry for a few more minutes. Then pour the wine, do not forget to constantly stir the mass until the liquid is completely evaporated, periodically adding water or chicken broth.

When the rice is ready and the liquid is evaporated, you can add mushrooms. To do this, thoroughly wash them beforehand, cut them into small pieces and fry in olive oil in a separate pan.

A small bunch of thyme, a sprig of rosemary and a few sprigs of the rest of the greens are finely chopped and, together with the fried mushrooms, are sent to stew in risotto until ready. Do not forget to salt and pepper the dish to taste, and two minutes before the readiness add grated cheese.

10 secrets of the perfect risotto

  1. For risotto you need to choose round starchy rice varieties. The best are the varieties of "arborio", "carnaroli", "Baldo" and "Vialone Nano". Sometimes on packs of rice manufacturers specifically indicate that it is suitable for risotto.
  2. At the beginning of cooking almost always fry onions. He should relent, but not to get reddened.
  3. Rice are added to the onions and fried for 2–3 minutes, stirring constantly. The grains should be saturated with oil and become translucent.
  4. Almost always dry white wine is added to the risotto. It gives the dish a special flavor. But if you do not want to use alcohol, just replace it with broth.
  5. For any risotto fit chicken or vegetable broth. Sometimes it is appropriate to mushroom, fish or beef. In extreme cases, the broth can be replaced with water with bouillon cubes dissolved in it.
  6. Broth must be hot, but not boiling.
  7. Liquid should be added in parts - about one ladle at a time. The next batch is poured after the previous one has evaporated. At the same time you need to stir the rice often and cook over low heat.
  8. It takes about 20-25 minutes to cook rice. Grains of rice should remain slightly stiff, but the risotto itself should have a creamy consistency. If it turns out dryish, pour in more broth.
  9. Broth and parmesan, which is almost always added to the risotto, are quite salty. Therefore, salt the finished dish must be carefully.
  10. After cooking, cover the risotto with the lid and leave for 3-5 minutes. Serve hot.


Heat the broth and add saffron. Heat olive oil and a spoonful of butter in a skillet. Fry finely chopped onion until soft.

Spread the onion rice and fry for a couple of minutes. Pour in the wine and, while stirring, wait for it to soak into the rice. Gradually add the saffron broth.

Add the remaining butter and grated cheese and mix the risotto well. Salt if necessary.

The history of the risotto

The first written mention of this dish dates back to the XVI century, when in the book of the famous chef Bartolomeo Scappi found about a thousand recipes of risotto. And the appearance of such an unusual way of cooking rice, the world owes to the forgetful chef. He cooked ordinary rice soup in meat broth and stayed away for a while. When he returned - the broth boiled away, and the rice acquired a pleasant taste. Later the dish was improved by adding wine, cheese and spices to it.

Classic recipe with white wine

For risotto, it is customary to take one of three starched rice varieties: arborio, carnaroli or vialone nano. It is this ingredient - starch - that gives the dish a creamy texture.

Butter for roasting should be creamy, but it is acceptable to use vegetable oil: olive, pumpkin, sunflower. Wine can be taken at its discretion, but Pinot Grigio is usually recommended.

Particular attention should be paid to the broth. It should be very hot, almost boiling. Traditionally beef is used, but depending on the filling, broth is used on chicken, vegetables, fish, or just topped up with warm water. As for cheese, traditionally used Parmesan. Then the rice does not need to be salted.

So, the ingredients for a classic risotto are: 1 onion head, 30 g of oil cube, 350 g of rice above the mentioned varieties, 400 ml of wine, 1 l of prepared broth.

  1. In a thick-walled pot should dissolve a piece of butter, then fry finely sliced ​​onions to a light shade.
  2. Put the rice and wait until it absorbs the oil and loses the whitish color.
  3. Pour out the alcohol and cook the rice until the moisture is almost evaporated.
  4. Add 300–350 ml of hot broth and continue to simmer, do not forget to stir.
  5. When the moisture evaporates, start adding a tablespoon of broth so that the rice absorbs the liquid little by little. This stage will take from 20 to 30 minutes.
  6. Check the readiness of cereals and throw in a piece of butter.

Before serving, put the dish in a plate and tug with grated cheese.

Cooking option with chicken

Two servings of this dish can be cooked in just an hour, but the pleasure of taste will remain for a long time.

Ingredients: a glass of rice, chicken fillet - 160 g, medium carrots, celery root - 90 g, large onion - 1 pc., Garlic - 1 large clove, wine - up to half a glass, Parmesan - 50-60 g, olive oil - 30 –50 ml, spices (pepper mix, salt, herbs) - at the discretion of the hostess.

  1. Pour about a liter of water into the pan, add a little salt. Put chicken meat and diced carrots and celery. Bring to a boil and boil on low heat for 20 minutes.
  2. After that, remove the meat and cool, and put the broth on a very small fire.
  3. In a deep stewpan pour oil. When it is hot, throw garlic crushed with a knife, lightly fry until golden brown and remove.
  4. Onion release from the husk, finely whip and throw in boiling oil. Cook until ruddy color. Trout with spices.
  5. Put the rice and stirring it, fry it to a transparent pearl color.
  6. Add wine, continuing to interfere.
  7. As soon as the liquid is almost completely absorbed, you need to add 2 ladle broth along with vegetables.
  8. Pour the broth into a saucepan should be little by little and stir until the grain is finished (about 20–23 minutes).
  9. In the meantime, the chicken should be cut into sticks and grated cheese.

A couple of minutes before the end of cooking, it remains to pour in the chicken, add Parmesan, stir and turn off the heat. After a minute, risotto with chicken can be put on the table.

Italian risotto with seafood

For this option you will need: a mixture of seafood "sea cocktail", turnip - 1 pc., 160–190 ml of broth or pure filtered water, 70–80 ml of good dry wine, 80 g of rice, a little parsley, or mix if you like Peppers, salt and cayenne pepper.

  1. Heat the oil and distribute small sliced ​​onions. Sauté for about a couple of minutes on high heat.
  2. Put the rice and fry it until transparent.
  3. Pour the chopped parsley, and then pour the wine.
  4. When the liquid is absorbed, add seafood and a portion of water (broth).
  5. Stew the rice on low heat, stirring constantly.
  6. Add broth as needed.
  7. After 20 minutes, add freshly ground white pepper, a little salt and cayenne pepper.
  8. Pour the shabby cheese and mix the risotto well.

Serve such a dish should be on a warm plate so that the risotto with seafood does not lose flavor.

Cooking with cheese and mushrooms

Risotto with mushrooms and cheese has a special cream flavor, because a lot of butter is added to the dish.

Components: 350 g of rice, chicken broth - 900 ml, mushrooms - 320 g, fatty oil - 170 g, half a cup of good dry wine, hard cheese - 100 g, medium-sized onion head.

  1. Mushrooms cut into neat slices and fry until tender.
  2. In a deep container, melt butter cubes, add onion pieces and fry until transparent for 5–8 minutes.
  3. Put the rest of the oil and grits, mix. Continue cooking for 3-4 minutes, stirring intensely.
  4. Pour in the alcohol and wait until it is evaporated. After that add 300 ml of hot broth.
  5. Когда эта порция будет впитана рисом, постепенно добавить оставшуюся жидкость, не забывая мешать блюдо.
  6. Как только крупа станет мягкой, положить шампиньоны и присыпать перетертым сыром. Хорошенько перемешать, распределив все продукты равномерно, и сразу же подать к столу.

Вегетарианское – с овощами

Для классического рецепта ризотто с овощами нужно взять: стакан риса, небольшую луковицу, морковь, 2 болгарских перца, 100 г стручковой фасоли, 100 г консервированной кукурузы, оливковое масло – 3–4 ст. л., соль, горячая вода – 500–600 мл, вино – 50 мл, зелень.

  1. Pour oil into a saucepan, add onion cut into half rings and carrot chopped into cubes. Lightly fry.
  2. Pour rice and pour wine. Stir gently so that the kernels absorb moisture.
  3. Pour 200–350 ml of water into the frying pan and add beans. Constantly stirring steaming until all moisture is absorbed.
  4. Then add a little water and stir.
  5. At this time, the pepper should be cleared from the core, cut into squares and add to the rest of the ingredients.
  6. When the rice is cooked, you need to lay out the corn and salt.

Before serving, you can sprinkle with chopped greens.

Tender dish with minced meat

Ingredients: canned tomatoes - 800 g, butter - 50 g, minced meat - 350 g, a glass of rice, wine - 100 ml, grated Parmesan - 90 g, spinach - a bun, onion, salt and pepper to taste.

  1. Peel the tomatoes and grind in a blender with the pickle. Transfer to a small container, pour 3 tbsp. water, bring to a boil and reduce heat to a minimum.
  2. In a skillet with a thick base, dissolve the oil, put the finely chopped onion and mince, add spices. Stir and fry for 5-7 minutes.
  3. Add rice and cook another 3-4 minutes.
  4. Pour in the wine and wait until it is absorbed.
  5. Alternately add 2–2.5 cups of tomato mixture and stir. Pour in each new batch when the previous one has completely evaporated. If the rice is damp, then pour more liquid.

It remains only to pour the grated Parmesan, butter and chopped spinach. Stir well and serve.

In the multicooker

Ingredients: 400 g chopped chicken, 150 g chopped champignons, 2 multi-glasses of rice, 50–60 ml of wine, 35 g of butter, 25 ml of vegetable oil, 1 small onion (chopped), a pinch of salt, a little turmeric, 4.5 multi-glasses of water , 100 g Parmesan.

  1. Set the mode "Frying". Pour vegetable oil into the bowl and put 1/3 of butter. Do not close the lid.
  2. When the mixture warms up, add onions. At this and subsequent stages, the products should be stirred so that they do not stick and burn.
  3. After 3 minutes, put the mushrooms.
  4. After another 7 minutes add the chicken.
  5. It will take another 7 minutes - it's time to pour rice. Wait 3-4 minutes.
  6. Then you can pour in the wine and wait until it is completely absorbed.
  7. After that, it remains only to put salt, turmeric and pour water. Close the lid and set the rice / cereal mode.

After 25 minutes, it is time to turn off the slow cooker, add cheese and the rest of the oil, mix everything up and let the dish stand for 5 minutes with the lid closed. During this time, you can have time to lay the table and warm the plates.

Pumpkin Recipe

Ingredients: rice - 200 g, pumpkin - 200 g, broth - 1 l, 50 ml of wine, onion - 1 pc., Parmesan - 100–150 g, butter - 50 g, rapeseed oil - 3 tbsp. l., a mixture of peppers, salt, toasted bacon.

  1. Peel the pumpkin and cut it into squares. Finely chop the onion, grate Parmesan, grind the pepper. Cook the broth in advance and heat to 80–90 ° С.
  2. In a frying pan with a thick base or a deep pan pour vegetable oil and put the pumpkin. Fry until brown crust.
  3. Add the onion, stir and fry until soft.
  4. Pour rice and mix again. Wait until the oil is absorbed, pour in the wine and steep the ingredients well until the moisture is absorbed.
  5. Next, add 50–100 ml of broth and stir the risotto constantly. Add the next batch of liquid when the previous one evaporates.

Once the rice is cooked, remove from heat, add Parmesan, add pepper and salt. Stir well and leave for 2-3 minutes under a closed lid. Serve this original risotto better hot, garnished with slices of rosy bacon.

With corn and peas

Ingredients: rice, canned corn and peas - 150 g each, celery root - 1 pc., Onion - 1 pc., Refined sunflower oil - 2 tbsp. l., salt - ½ tsp., spices (oregano, basil, marjoram) - 1 tsp., ready broth or water - 300 ml, garlic - 1 clove, grated Parmesan - 20 g.

  1. Heat oil in a pan, then add chopped onion, garlic and celery.
  2. Season the vegetables for 3-4 minutes.
  3. Add rice and fry for another 5 minutes.
  4. Add 100 ml of broth and simmer the rice until the liquid is absorbed.
  5. Gradually introduce the rest of the broth, remembering to stir.
  6. Pour the corn and peas, add salt and spices.
  7. Stew until full rice is cooked. Before serving, tuck Parmesan.

With shrimp and salmon

Ingredients: salmon (fillet) - 150 g, peeled shrimps - 20–25 pcs., Rice - 1 tbsp, garlic - 2-3 cloves, butter - 10 g, olive oil - 50 ml, onions - 1 pc., salt and pepper - to taste, parsley - a bunch, saffron - a pinch, wine - 50 ml, water or broth - 2 tbsp.

  1. Fish cut into small pieces, chop the onion.
  2. Put butter and garlic in a frying pan, lightly fry. After that, remove the garlic. Add the onions and fry until golden.
  3. Pour rice and pour wine, mix.
  4. After 1-2 minutes, you need to add 1.5 cups of hot water or broth.
  5. When the liquid has evaporated, pour in the remaining 0.5 cups. Add fish, shrimp, salt and pepper.

Once the rice is fully cooked, you can tuck it in with chopped parsley and add the saffron. It only remains to mix the dish well and let it stand under the lid for 1 minute.

Cuttlefish ink

Ingredients: shallots, rice - 180 g, cuttlefish - 1 pc., Cuttlefish ink - 5 g, olive oil - 50 ml, cherry tomatoes - 50 g, squid rings - 50–60 g, sea salt to taste, fish broth - 400 ml, wine - 50 ml.

  1. Fry the finely chopped onion in butter for 2 minutes.
  2. Add rice and stew for 5 minutes.
  3. Pour the wine and wait for it to evaporate.
  4. Add a glass of hot broth and cuttlefish ink. Cook rice for 10–12 minutes, stirring occasionally.
  5. Separately fry the pieces of cuttlefish and combine with rice.
  6. Pour the remaining broth into the pan, salt and pepper and evaporate the moisture.
  7. At this time you should fry the halves of the tomatoes and squid rings.

Serving: put rice on a warm plate and decorate it on top with tomatoes and squid.

How beautiful to serve a dish to the table

Usually properly prepared risotto itself looks very appetizing. Therefore, it can be served simply in a deep or flat plate, preheated in the oven. Optionally, rice can be laid out in a special form, so that the edges of the portions are smooth. If there are no molds, then the dish is rammed into a small bowl, and then turned over onto a plate.

Top risotto can be decorated with fresh sprigs of greens, slices of vegetables, meat, seafood or grated cheese.

A bit of history

There are many legends and speculations as to in which city, how and when the risotto was first cooked, which conquered all the world gourmets. Him considered to be an authentic Italian dish, but historians claim that the roots come from the Arabic cuisine and have their origins in the XI-XII centuries.

Today it is difficult to get to the bottom of the truth, but if you stick to the opinion of most culinary specialists, then the first variation of the dish arose completely by accident... Allegedly, the forgetful cook put rice soup on the stove, and being distracted for a while, did not notice how all the water boiled away, and the vegetables went through the aroma of spices and vegetables.

The history of the popular yellow risotto is no less interesting. Milan legend says that an apprentice who painted the Duomo temple always added saffron to his paint. At the wedding of his master's daughter, he made fun of the guests and added saffron to the rice dish.

At first, all those present were afraid of the unnatural color of rice, but after trying it, they came to the conclusion that this the tastiest thing they ever tried.

Selection of tools and ingredients

This dish is quite difficult to prepare even the masters who know a lot about their business. For cooking best fit heavy cast iron skillet, a container for decoction of vegetable broth and a ceramic spatula to stir all the ingredients.

As you see no special tools required. In most cases, the necessary is in the kitchen of the modern hostess.

The main ingredient of any risitto is rice. The secrets of his choice are simple. Perfectly fit round grain variety rich in starch, because it is he who contributes to the velvety structure of the dish.

It is worth paying attention to the varieties vialone nano, arborio or carnaroli - This is the perfect rice for risotto. If they are not available, any other round grain rice will do.

There are thousands of variations of this dish, and each of them requires its own special components. Will consider most popular recipes that have found recognition in all countries of the world and won the hearts of culinary masters.

With seafood - “Marinara”

This dish requires these ingredients for cooking:

olive oil extra virgin 20g.,

boiled octopus 50 gr.,

sea ​​cockerels 100 gr.,

selective shrimps (headless) 13-15 pieces,

tomato sauce 15g.,

dry white wine 40 ml.,

To start fry until ruddy all available seafood along with greens in heated olive oil. Add rice and simmer for a couple of minutes.

After Pour in the wine and wait for it to evaporate. Pour fish broth in portions, then add tomato sauce.

Rice is brought to full readiness, and then laid out on a plate and generously decorated with any seafood and greens. Shrimps or clams are best suited for decorating marinars.

How to cook risotto at home with seafood (with shrimp, mussels, squid) in a creamy sauce - see the recipe on the video:

With cheese and mushrooms

According to the recipe for another popular variant of risotto - with cheese and porcini mushrooms or mushrooms - The following ingredients are required (for 1 serving):

extra virgin olive oil 20g.,

butter 10gr.,

some mushroom broth,

mushrooms 100g. (white is best, but mushrooms and chanterelles will do),

a few tablespoons of brandy

First, fry the mushrooms in red-hot olive oil, add onions to them, and in a few minutes the rice itself. Passing all the ingredients should take no more than 3-4 minutes.

Next, pour brandy into the pan and evaporate it pretty. After the alcohol has completely evaporated, add the mushroom broth and bring rice to the state of "al dente".

After removing from heat, sprinkle with grated cheese and add a piece of butter. Beautifully place the mushroom risotto on a plate and garnish with finely chopped greens.

How to cook a delicious risotto with mushrooms and cheese at home for another recipe - see the video:

Find out also the most popular Italian pizza recipes at home: you will be something to please the guests!

You will find the recipes for making delicious lasagna in this article.

Do you know how to cook Italian cheese yourself? Find out how to do this, from the material with the recipe of cooking mozzarella at home: https://expertitaly.ru/italyanskaya-kuhnya/syiryi/motsarella-doma.html

For this dish you will need:

  • rice 130 grams (better arborio),

red onion 1 pc.,

Bulgarian pepper (multi-colored, half red and green),

ground beef 350 gr.,

1 large carrot,

1 tsp tomato paste + 1 tomato,

cream and olive oil for frying,

grated parmesan to taste

chicken broth 500-600 ml,

Cut vegetables into small cubes, sprinkle them on a preheated pan and fry over low heat for no more than 3-4 minutes. After the golden crust appears, add the mince to the vegetables and cook another 3-4 minutes.

After add chicken broth. After the broth has evaporated, pour in some wine and let it evaporate. Add tomato sauce, pepper and salt to taste. All together should prepare about 10 minutes., and then feel free to add rice and cook until al-dente.

After removing the dish from the heat, sprinkle with all the parmesan and fresh herbs, add the butter and serve.

With vegetables (vegetarian)

The classic recipe for making risotto with vegetables at home is presented in this video:

How to cook pumpkin risotto, find out in this video recipe:

How to make a risotto with apples for dessert - see here:

Surely you've tried the popular Italian dessert - tiramisu? Learn how to cook this delicious cake at home!

And in this article you will find a recipe for cooking canola with ricotta - the famous Sicilian dessert.

Surprise your loved ones and guests with such a delicious dish like bolognese pasta! Look for the recipe of cooking from the best chefs in Italy: https://expertitaly.ru/italyanskaya-kuhnya/pasta/boloneze.html.

How to set the table?

The most popular way of serving risotto, which can be found in all restaurants, is putting it small round slide on a plate and decoration with parmesan, herbs, etc.

This is a very satisfying dish, especially when it comes to risotto with seafood, meat, mushrooms. therefore serve it in small portions, carefully laying out on a large round plate.

To "slide" does not fall apart use special detachable forms for feeding (they can be replaced with small deep bowls or pialas), where they initially impose a dish, and then place it on a plate and carefully remove the mold. After that, it remains only to correct the edges and decorate the culinary masterpiece.

To make the risotto look more appetizing besides decorating with grated parmesan and greens, you can use fried mushrooms, clams or mussels.

Useful tips

Some secrets of successful cooking of this Italian dish from chefs:

  • For cooking better to take cast iron dishes with high heat dissipation and the ability to retain heat,

In the process of cooking always keep warm broth on hand (vegetable, meat or mushroom), as the risotto may “require” additional liquid to complete cooking,

Best used Parmesan cheese or grana padano, but if this is not available, then the choice should be stopped on hard varieties of cheese, for example emmental,

  • After cooking should add some butter to the dishwhich will make it more appetizing and juicy.
  • By sticking to these simple tips, you will cook an unusually tasty dish at home. And you should not hurry: risotto does not stand in a hurry! Do not try to "hurry" him by adding fire under the skillet. Only strict adherence to all stages of preparation will give the desired result.