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.
Ingredients
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
Ingredients
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
- 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.
- In a frying pan over medium to low heat, put the butter and garlic. Stir the mixture until the garlic is soft
- Add chicken pieces. Stir the ingredients for 2 minutes, then add the mushrooms and stir the mixture for 3 minutes.
- Take the chicken and mushrooms out of the pot and set them aside.
- Put the rice in a saucepan and toss it with the butter.
- Add a quarter cup of hot chicken broth. Stir until the rice absorbs the liquid.
- Repeat the previous step until the amount of broth is over.
- Return the chicken and mushroom mixture to the saucepan. Add the cooking cream and stir the ingredients until they overlap.
- Add the grated Parmesan cheese and stir until the cheese is completely melted.
- Serve the risotto hot.
4- Shrimp curry risotto
Ingredients
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
- In a bowl, mix the yogurt, curry, garlic, lemon juice, salt, paprika, and saffron and soak the shrimp.
- Mix the ingredients well until the shrimp mixes well with the sauce. Cover the bowl and place it in the refrigerator for 30 minutes.
- 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.
- 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.
- Pour the chicken broth over the rice and season it with salt, stir well and leave it on the stove for 20 minutes.
- Return the shrimp to the rice pot, stir the ingredients, and leave them on the stove for another two minutes, until they get hot.