How to Make Risotto

Risotto is an Italian rice dish that is cooked in gravy until soft and creamy. Risotto rice cooked with vegetables like mushrooms or seafood is especially popular, but it also goes well with other ingredients. If you want to know how to cook risotto like a chef, just follow these steps:

Table of Contents

Ingredient

Vegetable risotto rice

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

Mushroom risotto rice

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

Seafood risotto rice

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

Vegetable risotto rice

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Saute a small diced white onion with 2 tablespoons butter in a thick-bottomed saucepan over medium heat. Use a saucepan with a capacity of about 2-3 liters. Add the onions and sauté, stirring occasionally with a wooden spoon until the onions are translucent.

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

Heat 3 cups of chicken broth in another saucepan over medium heat. Cook until simmering. Grind 1/4 teaspoon of saffron into the broth.

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

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

Add the remaining ingredients to the rice. Add to the rice 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 greasy, smooth, fragrant and have a beautiful golden color.

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

Mushroom risotto rice

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

Add 1 cup of sliced white mushrooms to the mixture. Saute mushrooms with onions. Continue to stir-fry the ingredients until the onions turn golden brown.

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

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

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Dish. Spoon the risotto into a bowl and sprinkle 1/2 cup of grated Parmesan cheese on top.

Seafood risotto rice

Cook the broth mixture. Bring 2 cups of chicken broth and a 240 ml jar of clam broth to a rolling boil. Do not bring to a boil, but keep warm over low heat. ^{[1] X Research Source}

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

Add 1/4 cup of finely chopped shallots to the saucepan. Stir-fry for 2 more minutes until soft, stirring frequently when stir-frying.

Add 1/2 cup Arborio rice and 1/8 teaspoon ground saffron. Stir-fry ingredients for 30 seconds, stirring constantly while sautéing.

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

Pour 1/2 cup broth mixture into saucepan. Cook for about 2 minutes or until the broth is almost completely absorbed into the rice. Continue to stir.

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Pour the remaining broth into the mixture. Continue adding to the mixture 1/2 cup at a time until the broth has fully soaked into the rice. This process takes about 18-20 minutes.

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

Stir in the seafood. Saute 120g medium shrimp and 120g scallops. Shrimp must be peeled and peeled off the digestive tract on the back before adding to the stir-fry. Cook seafood rosotto for about 4 minutes or until shrimp and scallops are cooked through. Continue stirring until all ingredients are well mixed.

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

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Dish. Sprinkle over this delicious seafood rosotto with 3 tablespoons finely chopped parsley and serve as the main course.

Other risotto rice dishes

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

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Make tomato risotto rice. Tomato risotto is delicious when eaten alone.

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

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Make artichoke risotto rice. If you’re into artichokes, you’ll find this artichoke-flavored risotto rice to perfection.

Advice

For “risotto alla primavera,” you won’t use saffron, but just add a cup of mixed vegetables when the rice is almost done – peeled peas, diced zucchini, asparagus or cotton Chopped artichokes are both great ingredients. Add in a dash of finely chopped fresh basil, grated lemon zest and/or fresh lime juice when the rice is done.
Don’t be afraid to add more butter when the rice is cooked. This is a traditional step in making risotto rice, called “mantecare,” and it really makes rosotto rice taste rich and delicious!
A recipe for risotto rice from Northern Italy called “risotto alla Milanese” is often served with “osso buco” (veal stew). You can easily change the basic recipe to create new risotto dishes. Here are a few suggestions:
Authentic Italian Parmesan 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 cheese, but they don’t have the subtle flavor of real Parmesan.
Do not wash the rice before cooking; otherwise, you will lose the precious starch on the outside of the rice grain.
Try substituting 1/2 – 1 cup of the meat broth in the recipe above with unsweetened white wine to enhance the flavor. Use good wines; Never cook with alcohol you don’t want to drink.
Arborio rice is included in risotto recipes because it’s easy to buy in US supermarkets, but you can buy any Italian round-grain rice that’s labeled “superfino”–Vialone Nano is a other superfino rice that you can 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 cook authentic risotto.
To get the real flavor of saffron, you can roast it in a small saucepan for about 1 minute over medium heat before crushing it and adding it to the broth. Do not use saffron powder, as this expensive herb is often mixed with cheaper yellow spices like turmeric or safflower.
For “risotto ai funghi,” you won’t be using saffron. While the rice is cooking, sauté some wild mushrooms with butter over medium heat in another pan until the mushrooms turn golden and the water in the mushrooms evaporates. Add mushrooms to the island with the rice when the rice is cooked and season with 1/4 teaspoon finely chopped fresh thyme. If you have truffles, you can drizzle with black or white truffle oil when the rice is done, or grate some fresh truffles on top. (Italians also often store superfino rice with truffles so that the rice infuses the truffle flavor.)
For “risotto alla zucca,” peel, seed, and chop a small winter squash like zucchini or squash, saute with onions as described in Step 1, seasoning with 1/4 tsp. Coffee powdered nutmeg or freshly grated nutmeg and about 1/2 teaspoon of cinnamon powder. Fry until the squash is tender before adding it to the rice. Some pieces of squash will fall apart completely, so the finished risotto will be thick, sweet, and have a nice orange or golden color. This recipe does not use saffron.

Ingredient

Vegetable risotto rice

Mushroom risotto rice

Seafood risotto rice

Steps

Vegetable risotto rice

Mushroom risotto rice

Seafood risotto rice

Other risotto rice dishes

Advice

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