Risotto: how to cook the dish is tasty as well as in restaurants?

About dish with a beautiful and sonorous name rizottto heard, perhaps, everything. Preparing it, as you might guess from the title, of rice with various additives. Risotto can be cooked with vegetables, seafood, fish, meat, a bird, with dried fruit - and this science is not as complicated as it may seem at first glance. On this and will be discussed in this article.

At its core, risotto - a cross between a soup and liquid porridge, rice cooking special technology, invented in Italy, one of the culinary capitals of the world. First risotto, which became one of the crown of Italian cuisine nowadays, writing is mentioned only in the 19th century! That is, the dish is quite young, very young compared with the same tiramisu. Preparing it only round starchy rice varieties that can be combined with a variety of products - all kinds of vegetables, seafood and fish, meat, mushrooms and even dried fruit.

The most expensive varieties of rice for risotto - Vialone Nano, Carnaroli and Maratelli, it is believed that the most delicious risotto can be cooked exactly to them. In practice, this dish used for any round rice varieties with high starch content, for example, suitable our Krasnodar Fig.

Has anyone tried the risotto, he knows - it is very, very tasty, so try to learn how to cook at home is worth. The more so because it is not so difficult.

How to cook risotto at home

Today risotto prepared not only in Italy but also in many other countries around the world, this dish has become almost international, and in every corner of the world has the features of preparation. Briefly, and in general technology risotto can be described as follows:

• Rice fried in oil or fat;
• In a skillet with rice gradually introduced in small portions boiling broth (bouillon view depends on what will be prepared risotto - it can be fish, chicken, vegetable, meat, etc.), or plain water (it is added, if the dish is with seafood);
• Each of the next portion of broth or water is added only after the complete absorption of the previous rice;
• When the weight of the broth or water introduced, added additional products - mushrooms, meat, vegetables, etc.

Important in the preparation of risotto - get a dish with cream, "fluid" consistency and the ingredients for it can be very different. The only thing that here you can specify exactly - is the proportion of rice and liquid: as a rule, take 1 cup of rice 3-4 cups of broth or water. In general, a particular recipe or a variant of the classic risotto simply does not exist - there cooks given a huge room for imagination.

For special creamy risotto is almost ready to Italian chefs add melted butter, beaten with the help of the corolla with grated cheese on a fine grater.

The first thing you need to do and decided to cook risotto - the right ingredients and the right to buy rice, well, then everything depends on the products used. We give various options risotto recipes that can easily make even an inexperienced cook.

Cooking recipe mushroom risotto with chicken

You will need: 500 ml broth mushroom, 300 grams of rice, 200 grams of white fungus / mushroom 100g parmesan cheese and onions, 50 grams of chopped parsley and butter, 50 ml of olive oil, 2 cloves of garlic, salt.

How to cook risotto with mushrooms. Mushrooms, cleaned, cut into medium-sized, pen knife to crush the garlic, onion, finely chopped, put the onion and garlic in a pan with hot olive oil, fry for 2-3 minutes, take out the garlic, put mushrooms, fry for 2-3 minutes on high heat, put the parsley, salt the mix. In another pan heat the butter, put the rice, stirring constantly bring it to half and pour 100 ml of broth, evaporate it, then repeat 4 more times, until the end of the whole broth. Add mushrooms to the rice with onions and grated cheese, stir, cover with a lid and risotto stand 2-3 minutes before serving.

Typically, cheese risotto is always used - this is another feature of dishes, but in the process of preparing this dish with seafood or fish Italians it is not added. For this risotto available in our country is only suitable parmesan cheese.

Mushroom risotto is often prepared with chicken: it must be added when the mushrooms will be brought to half.

Very tasty version of risotto - with shrimp and tomatoes in their own juice. It combines the vegetable option and the option risotto with seafood.

Cooking recipe tomato risotto with shrimp

You will need: 1 liter chicken stock, 250 g tomatoes in their own juice and rice, 100 grams of peeled shrimp, 60 g parmesan cheese, 30g capers, 20 g of butter and olive oil, 1 onion and eggplant.

How to cook tomato risotto with shrimp. Chop the onion and diced eggplant, put the pan with hot olive oil, fry for 10 minutes, then add the tomatoes and capers, shrimp, move, then a couple of minutes and turn off the stove. In another pan melt the butter, put the rice and fry for about 7 minutes until transparent, then enter 1 ladle the broth, each time waiting for it to complete absorption of rice. Try rice - if it does not squeak on the teeth, it can be mixed with tomato sauce and shrimp, all together have to put out 5 minutes, then add the grated cheese, stir, cover and let risotto then a couple of minutes, turn off the stove.

Often to give the dish a special flavor risotto is prepared not only to broth, but also on the fault. In general, the process of preparing this does not become more complicated.

Recipe for making risotto with ham and green peas

You will need: 500 grams of rice, 300 grams of green peas, 200 grams of ham, 100 g Parmesan cheese, 100 grams of butter, 1 liter of broth of meat or vegetable, 2 sweet red peppers and onions, 1/3 cup white wine 1 pinch saffron , pepper, salt.

How to cook risotto with peas and ham. Finely chop the onion and fry it for half the oil, put the rice and fry it until transparent, add the wine, put it up completely evaporated, pour half of the broth and add the saffron, sweet pepper (cut into small strips), put out to absorb the broth. Put weight in the baking dish, pour the remaining broth and put into cubes or strips sliced ham, peas, remaining oil, stir and sprinkle with grated cheese on top of everything. Bake until cooked dish in a preheated to an average temperature oven until cooked rice.

Remember: the broth is added to the risotto is always in full form!

Sometimes prepare risotto and red wine, for example, if you prepare it with sausage.

Recipe risotto with sausage and red wine

Need: 1.35 liters of beef / chicken broth, 400 g wieners / sausages, 250 grams of rice, 120 ml of red wine, 60 g parmesan cheese and butte