Risotto

Every day Italian dishes are becoming more and more popular: pizza, ravioli, lasagna, fritat and, of course, risotto. With proper preparation, it is not a shame to submit it even to a festive table. The classic recipe for risotto with vegetables is the simplest to perform, but its taste certainly will not leave anyone indifferent.

Features of rice in Italian

The classic recipe for risotto with vegetables

The history of the popular dish is banal. In the 15th century it was the simplest and most accessible treat on the menu of simple peasants. It was made from fine-grained rice, which was inexpensive, but contained a lot of starch. During cooking, it was uncooked, however, mixed with spices and boiled in broth, it was very nourishing and tasty.

In the classic version of risotto, the following ingredients must be used: real chicken broth, rice "arborio" or "carnaroli" (to make a creamy consistency dish), saffron for a characteristic golden color. As for the rest, cooks can show imagination and add vegetables, mushrooms, meat, etc. In structure, ready-made rice should not resemble porridge, but also not be crumbly, like pilaf.

Vegetable Risotto: A Classic Recipe

If you learn to cook real risotto, then surprise both households and guests. The main task is to ensure that each grain of rice is divided into several semi-solid particles. That is, with the seemingly sparse consistency of the dish, the rice in it should be fairly dense.

Vegetable Risotto: A Classic Recipe

Ingredients:

  • 1 l of vegetable broth;
  • 2 tbsp. l olive oil;
  • 50 g of chicken fat;
  • 2 onions;
  • 2 cloves of garlic;
  • 0.5 tbsp. dry white wine;
  • 2 carrots;
  • 2 zucchini;
  • 1 small bunch of parsley;
  • 200 g of green peas (frozen);
  • 100 g Parmesan cheese;
  • salt, pepper, ground red and black.

Cooking:

  1. A cauldron or a thick-walled stewpan with a wide bottom is best for risotto. Due to this, rice grits will be cooked evenly.
  2. Prepare the vegetables. Young zucchini can not peel. Chop parsley leaves smaller.Prepare the vegetables
  3. Boil the vegetable broth, and while it heats up, prepare rice.
  4. Heat oil and fat in a cauldron (take half of each ingredient) and save onion (1 piece) over low heat until transparent.Save onion on a small fire
  5. Add wine and simmer for 2 minutes without adding heat.
  6. Sprinkle rice Cook for about two minutes, stirring constantly. Do not add fire.Sprinkle rice Cook it for about two minutes, stirring constantly.
  7. In rice with onions and wine pour 1 tbsp. boiling broth. Fire burners add to average. Stirring occasionally, wait until all the liquid is absorbed into the grits, and pour in another 1 tbsp. broth. After boiling rice grains for 15 minutes.

    In rice with onions and wine pour 1 tbsp. boiling broth
  8. While the main ingredient comes to readiness, prepare a vegetable mixture.
  9. Heat the remaining oil and fat, fry the onions. Here, make a medium fire, so that the bow has acquired a golden hue.
  10. After 7 minutes add the remaining vegetables: carrots, zucchini, parsley and spices. On medium heat simmer the mixture for 15 minutes. Pour peas for 5 minutes until cooked.Add the remaining vegetables: carrots, zucchini, parsley and spices
  11. When cooked for 15 minutes, add the vegetable mixture. Stir all over, keep on medium heat for 3 minutes and turn off the fire.Shuffle everything
  12. Hot risotto immediately lay out on the plates and sprinkle with grated parmesan.

Recipe for classic mushroom risotto

It is not always possible to find the original ingredients for a dish quickly and easily. But it is always appropriate to replace them with analogs and get a no less tasty result.

Recipe for classic mushroom risotto

Ingredients:

  • 400 g of white mushrooms;
  • 1.5 Art. rice arborio or round Krasnodar;
  • 1 onion;
  • 1 l of broth;
  • 0.5 tbsp. white wine or wine vinegar;
  • 1 zucchini or 1 regular zucchini;
  • 1 tbsp. l butter;
  • 50 grams of Parmesan or regular hard cheese;
  • 4 tbsp. l olive oil;
  • salt pepper.

Cooking:

  1. Pre-fry the mushrooms in oil for 2 minutes, salt, reduce heat to a minimum and simmer them for another 15 minutes to evaporate excess moisture.
  2. Then fry the onions. On a small fire poke him to softness. He should not burn.
  3. Do not rinse the rice grains, otherwise all the starch will leave, and the consistency of the finished dish will not be the same. Fry the dry cereal in oil for 3 minutes, stirring constantly, then pour in the wine or vinegar and cook until the liquid evaporates.
  4. Next, pour hot broth into rice so that it covers only slightly. Extinguish over medium heat until the liquid has completely evaporated for 20 minutes, periodically adding it.
  5. Rice grains, mushrooms, vegetables combine, mix, salt and pepper and keep on fire for another 5 minutes.
  6. Risotto lay in plates. Combine soft butter and cheese and place them on top of hot rice with vegetables. Serve immediately on the table.

Recipe for risotto with vegetables in a slow cooker

In a slow cooker, a very tasty risotto is obtained, and at the same time it takes a minimum to prepare it.

Recipe for risotto with vegetables in a slow cooker

Ingredients:

  • 400 grams of rice;
  • 4 tomatoes;
  • 600 ml of broth;
  • 2 sweet peppers;
  • 1 carrot;
  • 1 onion;
  • 1 tbsp. l olive oil;
  • salt pepper.

Cooking:

  1. Prepare the vegetables. Wash and chop the onion with pepper, peel the tomatoes, cut into cubes, and grate the carrots.
  2. Spread oil on multi-bowl and place onion in it, activate frying mode.
  3. As soon as the onion begins to be covered with a golden crust, add a carrot to it, after 2-3 minutes pepper, and after the same time - tomatoes. The total frying time is 7 minutes with constant stirring.
  4. When the vegetables are ready, put dry rice in the bowl and pour in the broth, salt and pepper.
  5. Mix all the ingredients, close the lid tightly and set the "rice" option, the cooking time is 20 minutes.
  6. After the signal, let the risotto stand for 5 minutes and serve immediately to the table.

Risotto with vegetables and chicken

A very satisfying and tasty dish will turn out if you add tender chicken meat to it.

Risotto with vegetables and chicken

Ingredients:

  • 500 g chicken fillet or chicken legs;
  • 300 grams of rice;
  • 800 ml of broth (it is better to use chicken here);
  • 1 onion;
  • 1 carrot;
  • 2 peppers;
  • 1-2 tomatoes;
  • 2 cloves of garlic;
  • 3 tbsp. l olive oil;
  • salt pepper.

Cooking:

  1. If you use chicken thighs, boil them beforehand, and then disassemble soft meat into small pieces with your hands and fry in oil until browning.
  2. Peel vegetables and finely chop; carrots can be grated on a coarse grater. With tomatoes, be sure to remove the skin.
  3. In the same oil, in which the chicken was fried, put onions, then carrots, peppers and, last but not least, tomatoes. Spread the ingredients at intervals of 3 minutes.
  4. Stir the vegetable mixture over medium heat for about 2 minutes, add the meat, rice and pour in the hot broth.
  5. Wait until everything boils, and sprinkle with garlic (chop it with a knife).
  6. Put the flame on the burner to a minimum, cover the dishes with a lid and simmer for about half an hour.
  7. After this time, mix everything up and lay out on plates, sprinkled with cheese (if desired) and greens.

Risotto is a great taste dish with a lot of successful and affordable cooking options. It is this that conquered many housewives. After all, when creating it, there is always the opportunity to express one’s imagination and surprise the eaters with the Italian dish with the Russian soul.

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