From our recipes offered below, you will learn how to prepare and cook tasty risotto at home. This dish of Italian cuisine attracts us with refinement and the ability to experiment unlimitedly over its taste, adding new products or spices each time.
How to prepare risotto with shrimp?
Ingredients:
- shrimps ready, boiled - 550 g;
- arborio rice - 240 g;
- fish broth - 1 l;
- onion salad white - 85 g;
- garlic - 2 teeth;
- white dry wine - 50 ml;
- Hard cheese, preferably Parmesan - 50 g;
- olive oil - to taste;
- fresh dill greens - to taste;
- fresh parsley greens - to taste;
- fresh basil greens - to taste;
- ground white pepper;
- salt.
Preparation
Shrimp mixed with finely chopped garlic and a tablespoon of olive oil and leave for twenty to thirty minutes. White onions are cleaned, finely shredded and wessed on olive oil until transparent. Then add rice croup and fry for a few minutes. Then pour in the wine, evaporate it and, pouring the broth from time to time with small portions and stirring, prepare the risotto on low heat for about twenty minutes or until ready.
Then add the chopped dill, parsley and basil in the preferred proportions and according to your taste, we put marinated shrimps, season the dish with salt, white pepper and cook, stirring, for another five minutes.
When ready, add the wiped Parmesan, mix it and serve it to the table.
How to cook risotto with chicken and vegetables in a multivark?
Ingredients:
- fillet of chicken breast - 350 g;
- rice arborio - 200 g;
- broth - 650 ml;
- onion - 110 g;
- carrots - 75 g;
- champignons - 250 g;
- garlic - 2-3 teeth;
- olive oil - 45 ml;
- seasonings and spices - to taste;
- ground black pepper - to taste;
- salt;
- fresh greens;
- Parmesan (optional).
Preparation
Prepare properly all the necessary ingredients for the risotto. Peel and shred cucumber onions and carrots. We rinse and slice mushrooms less often. The washed chicken breast fillet is dipped from moisture and cut into small blocks. Garlic is cleaned and finely chopped. Rice crock very carefully washed to clear water.
In the capacity of multivarka pour olive oil and lay prepared onions, carrots and garlic. Set up the device for the function "Baking" or "Frying" and stand vegetables for ten minutes. Then add the chicken and fry all together in the same mode for another twenty minutes, stirring. Next, throw the prepared mushrooms and rice and fry another ten minutes. Now pour in the boiled broth, season the dish with salt, ground pepper and spices and transfer the device to the "Buckwheat", "Kasha" or "Pilaf" mode, depending on the model of the multivark. After about forty minutes, the dish will be ready.
When serving, we savor the risotto with chopped herbs.