At the present time, such a kitchen device as a multivarker is becoming more popular, and, indeed, it is very convenient to use, since it saves time and makes cooking easier. There are, however, some features that should be considered when using a multivar, but, in general, the recipes of many familiar dishes can be fully adapted.
Many people are interested in how to prepare a risotto in a multivariate. Let's study this question carefully.
If someone thinks that you can in any case put all the products in the cup of the multivark together and, having chosen the desired mode, get a tasty dish after the estimated time, then he is mistaken. This approach is not possible for all dishes.
The main feature of the preparation of risotto is the gradual addition of water or broth to the roasted rice with stirring until the liquid is completely absorbed. Alas, for a multivark this method does not work. Therefore, in this household appliance we will boil already fried rice, and prepare the remaining ingredients separately.
Recipe risotto with seafood and mushrooms in the multivark
Ingredients:
- rice white pure round-grain - 300 g;
- squid carcasses - 250 g;
- oyster mushrooms or champignons - 250-300 g;
- onion red - 1-2 pcs .;
- water 750 ml
- garlic - 2 cloves;
- greens (basil, rosemary, parsley);
- black pepper powder;
- a little olive oil;
- white wine - 30 ml;
- cheese (ideally Parmesan) - 80 g.
Preparation
Mushrooms are washed and discarded in a colander, and when the water drains, chop it small enough. Onions and garlic are cleaned and crushed. Carcasses of squid are cleaned and separately boiled in water for about 3 minutes (no more), then we cool and cut into strips.
We spread the onion in a frying pan with the warmed vegetable oil and passer until the shade changes lightly. Add the mushrooms and stew for 8-10 minutes. You can add the desired dry ground spices.
In a separate frying pan fry the rice in oil and transfer it into the bowl of the multivark. Add water, choose the mode of "pilaf" or "rice" and bring it to readiness.
Mix the finished rice with the contents of the frying pan.
We prepare the sauce: add the grated cheese to the wine and lightly warm it, put the garlic squeezed. We spread the risotto on plates, pour the sauce, mix and sprinkle with chopped herbs.
Risotto Recipe with Chicken and Vegetables in Multivariate
Ingredients:
- rice white pure round-grain - 300 g;
- string beans (you can use a semi-finished product) - 200 g;
- sweet red pepper - 2 pcs .;
- chicken fillet - 300 g;
- broth 750 ml;
- onion - 1-2 pcs .;
- white wine - 30-50 ml;
- black pepper powder;
- a little chicken fat;
- greens (basil, rosemary, parsley);
- garlic - 2 cloves;
- butter, natural - 50 g;
- Parmesan cheese - 80 g.
Preparation
Boil the chicken fillet in a small amount of water with spices and onion, chill the meat, broth the broth.
Let's heat the chicken fat in a pan and save the finely chopped onions. Add the beans and pour a little water. Stew until half cooked, then put the sweet pepper cut into strips and simmer on low heat until cooked. Pour dry spices.
Now in a separate frying pan fry the rice and transfer it into the bowl of the multivark,
We chop the medium-boiled chicken meat, mix it with the finished rice and add the vegetables. Mix and lay out on plates.
Melt the butter, pour the wine and pour the grated cheese, warm for a short while, but so that the cheese melts well, and add the garlic squeezed. Pour this sauce on each serving, mix and sprinkle with chopped herbs.
It is good to serve risotto light light table wines with a well-expressed fruit acidity.