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Risotto is an Italian rice dish cooked in gravy until tender and tender. Risotto rice cooked with vegetables like mushrooms or seafood is especially popular, but this rice dish is also very good when cooked with some other ingredients. If you want to know how to cook risotto like a chef, just follow these steps:

Resources

Vegetable risotto rice

• 1 small white onion
• 1.5 cups of Arborio rice
• 3 cups chicken broth
• 1/4 teaspoon saffron pistil
• 1/4 cup Parmesan cheese
• 1/4 cup green beans
• 1/4 cup peas
• 1/4 cup mushrooms
• 3 tablespoons butter
• 1 tablespoon fennel
• Salt (depending on taste)
• Pepper (depending on taste)

Mushroom risotto rice

• 1 small white onion
• 1 box of risotto rice
• 1 cup sliced ​​white mushrooms
• Half butter (60 g)
• 1 cup of milk
• 1 box of mushroom cream soup
• 1 box of onion cream soup
• 1/2 cup grated Parmesan cheese
• Salt (depending on taste)
• Pepper (depending on taste)

Seafood risotto rice

• 2 cups chicken broth
• 1 bottle of clam juice (clam juice) 240 ml
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 1/2 cup of Arborio rice
• 1/8 teaspoon ground saffron pistil
• 1 tablespoon fresh lemon juice
• 1/2 cup cherry tomatoes, cut in half
• 120 g medium sized shrimp
• 120 g scallops
• 2 tablespoons whipped cream
• 3 tablespoons chopped parsley

Steps

Method 1 of 4: Vegetable risotto rice

1. 

   
   
   Sauté a diced small white onion with 2 tablespoons butter in a thick saucepan over medium heat. Use a saucepan with a capacity of about 2-3 liters. Stir in the onions, stirring occasionally using a wooden spoon until the onions are clear.

2. 

   Put 1.5 cups of rice in the saucepan. Stir the rice with onions. Roast the rice in a saucepan for 1-2 minutes - the rice will soak the flavor of the onion.

3. 

   
   
   Heat 3 cups of chicken broth in a different saucepan over medium heat. Bring to a boil. Crush 1/4 teaspoon of saffron pistil into the broth.

4. 

   Use a large spoon to scoop 1-2 cups of boiling broth into the rice. Stir well until the broth is absorbed into the rice. Continue to scoop the broth into the rice and stir; This cooking technique helps the starch in rice combine with the broth to form a distinctive texture of traditional risotto rice. Add about 3/4 of the broth to the risotto.

5. 

   
   
   Cook the risotto rice for about 15-20 minutes. Tasting the rice between each time adding more broth to see if it is done. When the rice is cooked, each grain of rice must still have its original shape. The rice must be hunted but not embarrassed.

6. 

   Add the rest of the ingredients to the rice. Add 1 tablespoon butter, 1/4 cup grated Parmesan cheese, 1/4 cup cooked peas, 1/4 cup cooked portobello mushrooms. Season with salt and pepper to taste. The risotto rice dish will have to be fat, smooth, fragrant and beautiful in golden color.

7. 

   Dish. Serve the risotto rice in a large and shallow bowl, add a little grated Parmesan cheese on top. advertisement

Method 2 of 4: Mushroom risotto rice

1. 

   Place half a piece of butter (60 g) and a diced white onion in a saucepan over medium heat. Stir fry until onions are clear.

2. 

   Add 1 cup of sliced ​​white mushrooms into the mixture. Stir fry mushrooms with onions. Continue stir frying the ingredients together until the onions turn golden brown.

3. 

   Add to the mixture 1 box of risotto rice, 1 tablespoon of onion cream soup and 1 tablespoon of mushroom cream. Next, add 1/2 cup of milk and stir the ingredients until it is fully absorbed into the rice. Turn the heat to medium high while continuing to stir the ingredients.

4. 

   Pour more milk until rice is soft. Add up to 1/2 cup more milk until the rice seeds are soft and fatty. If the rice feels just right, don't add more milk. Cook rice for at least 15-20 minutes.

5. 

   Dish. Scoop the risotto rice into a bowl and sprinkle 1/2 cup grated Parmesan cheese on top. advertisement

Method 3 of 4: Seafood risotto rice

1. 

   Cook the broth mixture. Boil 2 cups of chicken broth and an 240 ml bottle of clam juice to bring to a rolling boil. Do not boil completely, but only keep warm over low heat.

2. 

   Melt 2 tablespoons butter in a large saucepan over medium heat.

3. 

   Add 1/4 cup chopped shallots to the saucepan. Fry for another 2 minutes until soft, stirring while stirring.

4. 

   Add in a saucepan 1/2 cup of Arborio rice and 1/8 teaspoon of ground saffron pistil. Fry the ingredients for 30 seconds, stirring continuously while stirring.

5. 

   Add 1 tablespoon of fresh lemon juice to the saucepan. Stir for 15 seconds.

6. 

   Pour into the pan 1/2 cup of the broth mixture. Cook for 2 minutes or until the broth is almost completely absorbed. Continue to stir evenly.

7. 

   Pour the rest of the broth into the mixture. Continue adding to the mixture 1/2 cup each time until the broth is fully absorbed into the rice. This takes about 18-20 minutes.

8. 

   Add the cherry tomatoes in half and stir well. Cook for about 1 minute.

9. 

   Add seafood to fry. Fry 120 grams of medium-sized shrimp and 120 grams of scallop shells. Shrimp must be peeled and the gastrointestinal tract on the back before being fried. Cook the seafood rosotto rice for about 4 minutes or until the shrimp and scallops are cooked. Continue to stir until all ingredients are mixed.

10. 

    Turn off the stove. Add 2 tablespoons whipped cream to the seafood rice.

11. 

    Dish. Sprinkle this delicious seafood rosotto rice with 3 tablespoons of chopped parsley and serve as the main dish in your meal. advertisement

Method 4 of 4: Other risotto rice dishes

1. 

   Make pumpkin risotto rice. You can enjoy pumpkin risotto rice on its own or served with chicken or beef.

2. 

   Make tomato risotto rice. The tomato risotto rice dish is delicious when eaten separately.

3. 

   Make vegetable risotto rice. This risotto rice dish uses a variety of vegetables like zucchini, peas and pumpkins.

4. 

   Make chocolate risotto rice. If you like the artichoke, you will find this artichoke-flavored risotto rice to be excellent. advertisement

Advice

• For "risotto alla primavera," you won't use the saffron pistil but just add a cup of mixed vegetables when the rice is almost done - peeled peas, diced zucchini, asparagus or cotton a Chopped-chocolate is all great ingredients. Add some finely chopped fresh basil, grated lime peel and / or fresh lime juice when the rice is done.
• Don't be afraid to add butter when the rice is done. This is a traditional step in making risotto rice, called "mantecare," and it really makes rosotto rice taste greasy and delicious!
• The recipe for risotto rice from Northern Italy called "risotto alla Milanese" is often served with "osso buco" (veal). You can easily change the basic recipe to create new risotto rice dishes. Here are a few suggestions:
• The authentic Italian Parmesan cheese called "aged Parmigiano-Reggiano" is well worth the money. Harder and cheaper cheeses like Romano or Grana Padano are often sold in Italy as Parmesan, but they don't have the same subtle taste as real Parmesan.
• Do not wash rice before cooking; otherwise, you will lose the precious starch on the outside of the grain.
• Try replacing 1/2 - 1 cup of the meat broth in the recipe above with a non-sweet white wine for flavor. Use a good wine; Never cook with alcohol you don't want to drink.
• Arborio rice is included in the risotto rice recipe as it is easy to buy in US supermarkets, but you can buy any Italian round grain rice labeled as "superfino" -Vialone Nano is a variety. Other superfino rice that you can find at supermarkets or specialty stores. It is important to use only superfino rice, as it has the texture and high starch content required to cook authentic risotto rice.
• To make the saffron really flavorful, you can roast the saffron pistil in a small saucepan for about 1 minute over medium heat before crushing and adding it to the broth. Don't use saffron pistil powder, as this expensive herb is often mixed with cheaper yellow spices like turmeric or safflower.
• For "risotto ai funghi," you won't use the saffron pistil. While cooking, sauté some wild mushrooms and butter over medium heat in another pan until the mushrooms turn yellow and the water in the mushrooms evaporates. Stir the mushrooms in the rice bowl when the rice is cooked, and season with 1/4 teaspoon of chopped fresh thyme. If you have truffles, you can sprinkle black or white truffle oil when the rice is done, or grind some fresh truffle on top. (The Italians also often preserve superfino rice with the truffle to let the rice absorb the truffle flavor.)
• For "risotto alla zucca," peel, remove the seeds and chop a small winter squash like a squash or pumpkin, and stir-fry with onion as described in Step 1, season with 1/4 teaspoon ground nutmeg or freshly grated nutmeg and about 1/2 teaspoon of cinnamon powder. Pan fry until squash soft before adding to rice. Some squash pieces will disintegrate completely, so the risotton rice when finished is sweet, sweet and has a nice shiny orange or yellow color. This recipe does not use saffron pistil.