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Risotto…The best ways to Make Amazing Risotto 

Risotto…The best ways to Make Amazing Risotto

Learn how to make the original risotto from the distinctive Italian food in easy and fast steps. If you like making easy dishes from international cuisine, you may also like the way garlic and herbal bread are made.


1- The ingredients of the original risotto

3 cups of water

2 cups and a third of the chicken broth

A quarter cup of butter

Half an onion, chopped

A cup of rice

Half a cup of cooking cream

A quarter cup grated Parmesan cheese

salt and pepper as needed

Chopped parsley, to garnish

How to prepare the original risotto

Heat the water and broth over medium heat until it boils, reduces the heat, and leaves it on the stove.

Melt 2 tablespoons of butter in a saucepan over medium heat, add onions, and stir until wilted.

Add the rice and stir for two minutes, then add a third of a cup of broth and water mixture, and stir until absorbed.

Raise the heat on the stove and add another cup of broth, then put the saucepan on the stove without covering it until all the liquids are absorbed.

Repeat this step by adding a cup of broth each time and waiting until it is absorbed until the amount of broth ends.

Let it steep for 25 minutes, until it becomes creamy.

Add the cream, cheese, salt, pepper, and the rest of the butter, stir for two minutes.

Garnish with parsley and serve.

2- How to make Risotto with saffron

Risotto with saffron is a famous Italian food that can be a saffron risotto for lunch or even a side dish, it can help you to deviate from the traditional recipes that you are used to preparing.



Onion, chopped 100 grams

Butter 300 grams

Italian Short Rice 700 Grams

Low salt chicken broth, to taste 500 ml

Saffron 50 grams

Parmesan cheese grated, preferably Parmigiano Reggiano cheese 200 grams

Salt 50 g

Black pepper 20 grams

Charcoal ingredients:

Italian parsley leaves cut 100 grams

Organic sweetener garlic finely chopped 50g

Smoked red pepper 20 grams

Cumin powder 15 grams

Fresh and organic local ginger 200 grams

Parmesan cheese grated, preferably Parmigiano Reggiano cheese 200 grams

Olive oil 150 ml

Organic sweetened lemon juice 70ml

Salt 30 g

Spicy Moroccan sauce paste 20 grams

Iranian Organic Saffron 15 Grams

How to prepare

How to prepare risotto:

In a saucepan that can accommodate the amount of rice with a large extra space, sauté the onions in 2 tablespoons of butter until the onion has changed color, about 5 minutes.


Stir the rice and cook it on low heat for about 3 minutes, then add 2 cups of meat broth, then saffron. Raise the heat from the heat until the broth starts to boil, then adjust the temperature to keep the broth turbulent.

Cook until all the liquids are absorbed, stirring every minute or two (no constant stirring). Add another cup of broth and keep cooking, stirring and adding the broth until the rice reaches a hard but cooked stage (you can see our risotto preparation tips to see how)

When the rice is ready, you can add the cheese and broth on top to give the risotto the desired intensity, whether it is concentrated or more like soup. Turn off the heat and put the remaining 6 tablespoons of butter, season with salt and pepper, then pour them into saucers or bowls like a bowl, for example

How to prepare chermoula:

Combine all ingredients in a blender, spice grinder, or mortar and pestle. Garlic by grinding it until it produces a thick paste.

3- Rosetto with cream and chicken


Chicken breast: 1 kg (cut into portions)

Chicken broth: 6 cups

Cooking cream: 2 cups

Rice: 2 1/2 cups (Risotto rice)

Mushrooms: 4 cups (fresh and chopped)

Butter: a quarter cup

Garlic: 4 cloves (crushed)

Parmesan cheese: 12 cups (grated)

How to prepare

  1. In a saucepan over medium heat, heat 4 cups of chicken broth. When the broth boils, reduce the heat and leave the saucepan on the stove.
  2. In a frying pan over medium to low heat, put the butter and garlic. Stir the mixture until the garlic is soft
  3. Add chicken pieces. Stir the ingredients for 2 minutes, then add the mushrooms and stir the mixture for 3 minutes.
  4. Take the chicken and mushrooms out of the pot and set them aside.
  5. Put the rice in a saucepan and toss it with the butter.
  6. Add a quarter cup of hot chicken broth. Stir until the rice absorbs the liquid.
  7. Repeat the previous step until the amount of broth is over.
  8. Return the chicken and mushroom mixture to the saucepan. Add the cooking cream and stir the ingredients until they overlap.
  9. Add the grated Parmesan cheese and stir until the cheese is completely melted.
  10. Serve the risotto hot.

4- Shrimp curry risotto


To prepare shrimp:

Shrimp: 500 grams (peeled)

Garlic: 1/4 teaspoon (crushed)

Yogurt: a quarter cup

Curry: a teaspoon and a half

Lemon juice: 2 tbsp

Paprika: half a teaspoon

Saffron: a pinch

Salt: pinch

To prepare the risotto:

Butter: a tablespoon

Italian rice: one and a half cups

Salt: pinch

Chicken broth: 3 12 cups

How to prepare

  1. In a bowl, mix the yogurt, curry, garlic, lemon juice, salt, paprika, and saffron and soak the shrimp.
  2. Mix the ingredients well until the shrimp mixes well with the sauce. Cover the bowl and place it in the refrigerator for 30 minutes.
  3. Heat a deep pot over medium heat and cook the shrimp and sauce for two minutes on each side, then remove from heat and set aside.
  4. In the same pot that contains the remnants of the sauce, melt the butter and add the rice on top and let it toast for a minute until the sauce and butter are absorbed.
  5. Pour the chicken broth over the rice and season it with salt, stir well and leave it on the stove for 20 minutes.
  6. Return the shrimp to the rice pot, stir the ingredients, and leave them on the stove for another two minutes, until they get hot.

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