Risotto is a type of Italian rice dish that is cooked in broth until it is nice and soft in texture. Risotto is most popularly cooked with vegetables such as mushrooms or seafood, but it can also be cooked with a number of other ingredients. If you want to know how to make risotto like a master chef, just follow these steps.
Ingredients
Vegetable Risotto
- 1 small white onion
- 1 1/2 cups Arborio rice
- 3 cups chicken stock
- 1/4 tsp. saffron
- 1/4 cup Parmesan cheese
- 1/4 cup chickpeas
- 1/4 cup peas
- 1/4 cup mushrooms
- 3 tbsp. butter
- 1 tbsp. Dill (a type of spice leaf)
- Salt to taste
- Pepper to taste
Mushroom Risotto
- 1 small white onion, chopped
- 1 box of rice risotto
- 1 cup sliced white mushrooms
- 1 and a half sticks of butter
- 1 cup milk
- 1 can of cream of mushroom soup
- 1 can of cream of onion soup
- 2/1 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
Seafood Risotto
- 2 cups chicken stock
- 1 bottle (28 grams) clam juice (scallop broth, usually sold in bottles)
- 2 tsp. butter
- 1/4 cup chopped red onion
- 2/1 cup raw Arborio rice
- 8/1 tsp. mashed saffron
- 1 tbsp. Fresh lemon juice
- 2/1 cup halved grape tomatoes
- 113 grams of medium size shrimp
- 113 grams bay scallops (bay scallops)
- 2 tbsp. whipped cream (whipped cream)
- 3 tbsp. chopped parsley
Step
Method 1 of 4: Vegetable Risotto
Step 1. Sauté one chopped small onion in 2 tbsp butter in a thick skillet over medium heat
The pan should have a capacity of 2-3 liters. Sauté the onions and stir occasionally with a wooden spoon until they are translucent.
Step 2. Pour 1.5 cups of Aroborio rice into the skillet
Stir the rice to mix with the onions. Let the rice roast in the skillet for a minute or two - the rice will absorb the flavors from the onions.
Step 3. Heat 3 cups of chicken stock in a separate saucepan over medium heat
Heat to a slow boil. Puree 1/4 tsp of saffron strands and add to the broth.
Step 4. Use a large spoon to add two cups of boiling broth to the rice
Then, stir the rice until it absorbs all the broth. Continue adding stock to the rice and stirring; This cooking technique will help remove the starch from the rice and mix it with the broth for a creamy, classic risotto-like texture. Add about 3/4 of the amount of stock to the risotto.
Step 5. Cook the Risotto for 15-20 minutes
Then, start tasting the risotto between each addition of the broth to see if the risotto is cooked through and done. When the risotto is cooked, each individual grain of rice should still be visible and distinguishable, and the texture should still be slightly firm, not too soft (al dente), but not crunchy at all.
Step 6. Add remaining ingredients to the risotto
Add 1 tablespoon butter, 1/4 cup grated Parmesan cheese, 1/4 cup chickpeas, 1/4 cup peas, and 1/4 cup cooked Portobello mushrooms to the risotto. Add the salt and paper sufficiently. The risotto should have a rich, creamy and creamy texture, nice aroma, and a nice golden color.
Step 7. Serve
Serve the risotto in a shallow, wide serving bowl with the extra grated Parmesan cheese on top.
Method 2 of 4: Mushroom Risotto
Step 1. Place the minced garlic and half a stick of butter in a skillet over medium heat
Sauté the onions until they are translucent.
Step 2. Add 1 cup of sliced white mushrooms to the mixture
Saute mushrooms with onions. Continue to cook these ingredients together until the onions caramelize.
Step 3. Add 1 box of rice risotto, a tablespoon of cream of onion soup, and a tablespoon of cream of mushroom soup to the mixture
Then, add 1/2 cup of milk and stir the ingredients together until the milk is absorbed. Turn the heat to medium-high as you continue to stir the mixture.
Step 4. Add more milk to the risotto until the rice is no longer firm
Add up to 1/2 cup more milk to the risotto, until the texture is nice and creamy. If it's ready like that, then don't add more milk. Cook the risotto for at least 15-20 minutes.
Step 5. Serve
Spoon the risotto into a bowl and add 1/2 cup grated Parmesan cheese on top.
Method 3 of 4: Seafood Risotto
Step 1. Make the broth mixture
Heat 2 cups of chicken stock and a bottle of clam juice. Until it boils slowly. Don't boil it – just keep it warm over low heat.
Step 2. Melt 2 tbsp butter in a large saucepan or skillet over medium heat
Step 3. Add 1/4 cup chopped onion to the pan
Cook for 2 minutes or until onions are tender, stirring frequently.
Step 4. Add 1/2 cup raw Arborio rice and 1/8 tsp crushed saffron strands to the pan
Stir constantly as you cook this mixture for 30 seconds.
Step 5. Add 1 tbsp of fresh lemon juice to the pan
Cook and stir for 15 seconds.
Step 6. Add 1/2 cup of stock mixture and stir
Cook for 2 minutes or until the liquid is almost completely absorbed. Keep stirring.
Step 7. Add the remaining stock mixture
Keep adding 1/2 cup at a time, until each added portion is absorbed into the rice. This will take about 18-20 minutes.
Step 8. Add 1/2 cup halved grape tomatoes and stir
Cook the mixture for one minute.
Step 9. Add seafood
Add medium size prawns and bay scallops. Shrimp must be peeled and drained before you add them. Cook the seafood risotto for 4 minutes or until the shrimp and scallops are cooked through. Keep stirring while the ingredients are mixed.
Step 10. Remove the seafood, then mix 2 tablespoons of whipped cream into the risotto
Step 11. Serve
Sprinkle this delicious seafood risotto with 3 tbsp chopped parsley and enjoy as a main course.
Method 4 of 4: Another Risotto
Step 1. Make the Pumpkin Risotto
This pumpkin-based risotto can be enjoyed alone or with chicken or beef.
Step 2. Make the Tomato Risotto
This tomato-based risotto is already warm to enjoy on its own.
Step 3. Make the Vegetarian Risotto
This risotto is full of assorted vegetables, such as zucchini, peas, and pumpkin.
Step 4. Make Risotto with artichokes
If you are an artichoke lover, then this rich and delicious risotto will be perfect for you.
Tips
- 1 cup = 240 ml.
- Do not wash the rice before adding it to the pot or pan, or you will lose the starch that coats the rice grains.
- Don't be afraid to add the last spoonful of butter when the risotto is done. This is a traditional technique of making risotto, called "mantecare", and it will make the risotto rich and delicious!
- For the "risotto alla primavera," skip the saffron, and add a cup of mixed vegetables just before the risotto is cooked - peeled peas, diced zucchini, chopped asparagus sticks, or chopped fresh artichoke hearts can all make delicious additions. Add some chopped fresh basil, grated lemon zest, and/or fresh lemon juice when the risotto is done cooking.
- The recipe above will result in a type of risotto from Northern Italy called "risotto alla Milanese", usually served as a side dish with a stewed veal dish called "osso buco". And you can easily adapt the basic recipe to make different types of risotto. Here are some useful suggestions for you:
- It would be worth trying to use a slice of real Italian parmesan cheese labeled "aged Parmigiano-Reggiano". A less expensive hard cheese called Romano or Grana Padano is often sold as Parmesan cheese, but they don't have the same complex flavor as real Parmesan cheese.
- For "risotto alla zucca," peel, cored, and chop a small winter squash such as butternut squash or acorn squash, add the pumpkin chunks to the onion stir in Step 1, season with about 1/4 teaspoon ground nutmeg or grated nutmeg and about 1/2 teaspoon ground cinnamon, and sauté until the pumpkin pieces are soft before adding the rice. Some of the pumpkin pieces will be completely crushed, so the resulting risotto will be thick and sweet and have a nice golden or orange color. Remove the saffron strands from this recipe.
- The recipe above says Arborio rice, because it's the easiest risotto rice to find in supermarkets, but you can also use short grain Italian rice labeled "superfino" -- Vialone Nano is another type of superfino rice you might find in supermarkets. or specialty stores. It is important to use only superfino rice, as it has the texture and high starch content required to make a creamy authentic risotto.
- Try replacing 1/2 to 1 cup of stock in recipes with dry white wine for a more complex taste. Use good quality wine; never cook with anything you won't drink.
- For "risotto ai funghi," don't use saffron, and while the risotto is cooking, saute some chopped wild mushrooms in butter in a separate skillet over medium-high heat until browned and the liquid released by the mushrooms has evaporated. Add the mushrooms to the risotto when the risotto is done, and season with about 1/4 teaspoon of fresh chopped thyme. If you have truffles, sprinkle the risotto with black or white truffle oil when the risotto is ready, or grate some fresh truffles on top. (Italians also stock their dry superfino rice with truffles so the rice will absorb the aroma and flavor of the truffles).
- To get the best flavor out of saffron, roast the saffron strands in a small skillet for one minute over medium heat before mashing or kneading them and then adding them to the broth. Don't use powdered saffron, as real, expensive saffron is often mixed with other less expensive yellow spice powders such as turmeric or safflower.
