When it comes to risotto, we talk about a typical first Italian dish, known all over the world. Every season has its own risotto, but it can be said that almost every vegetable has its own risotto. but also meat and fish.
It is originally from Lombardy, but then it has spread all over Italy and then all over the world.
Rice, which is the main ingredient of risotto, has many beneficial properties for our health, it is light and digestible.
So it would be good to add to the weekly diet also a couple of portions of risotto.
The recipes for risotto are many, the best known anyway is that of risotto in Milan.
Milanese risotto
The first dish of the Lombard tradition known all over the world. It’s not an easy recipe to prepare even if it looks simple. here the great cook makes a difference.
Required for Risotto in Milan
- 500 grams of Carnaroli rice
- 50 grams of ox marrow
- a litre and a half of meat broth
- 100 grams of butter
- 1 small onion
- a sachet of powder
- 100 grams of grated Parmesan cheese
Preparation of risotto in Milan
In a rather large pot put the meat broth and when it boils add the saffron saffron sachet that will give it that characteristic yellow color.
In a large saucepan fry the finely chopped onion with half butter and marrow, cooking over a very low heat and very slowly.
After about ten minutes add the rice, stirring often so as not to stick it to the bottom and toast it.
Now slowly add the meat stock until the rice is cooked through.
Turn off the heat, add the butter and cheese, stir and serve the very hot risotto.
Risotto with porcini mushrooms
Necessary for porcini mushroom risotto
- 350 grams of carnaroli rice
- 400 grams of fresh porcini mushrooms
- 1 small onion
- 1 litre of meat stock
- 50 grams of butter
- 100 grams of grated Parmesan cheese
- parsley, olive oil, salt and pepper just enough
Preparation of porcini mushroom risotto
Carefully clean the porcini mushrooms, removing the soil and the more woody parts. A tip, fresh porcini mushrooms should not be washed but only cleaned.
Once cleaned, cut the mushrooms into thin slices and the stems into small pieces.
In a frying pan fry the finely chopped onion with a few tablespoons of olive oil. When golden add the rice and toast it briefly, stirring constantly.
Slowly add the meat or nut stock. After about ten minutes add the stalks of the mushrooms and again of the broth, the risotto should always remain quite soft and velvety.
When the rice is cooked, add the mushroom slices.
Remove from the heat, season with a few pieces of butter, a teaspoon of chopped parsley, a pinch of salt and finally a sprinkling of grated parmesan cheese and freshly ground pepper.
Serve warm.
Artichoke risotto
Needed for artichoke risotto
- 350 grams of carnaroli rice
- 4 artichokes
- 2 shallots
- 1 litre vegetable stock
- half a glass of white wine
- 1 tbsp chopped parsley
- 40 grams of butter
- 70 grams of grated Parmesan cheese
- salt, pepper and a grated lemon zest
Preparing artichoke risotto
Clean the artichokes by removing the harder outer leaves, and cutting the stems and tips.
Divide the artichoke hearts into small wedges.
Finely chop a shallot and in a rather wide pan with a few tablespoons of olive oil, fry the shallots and pieces of artichoke.
When the artichokes are softened add the rice and always stir it toast for a couple of minutes. At this point put the white wine and let it evaporate.
Start cooking the rice now, gradually adding the vegetable stock. Rice should never stay dry. Do this until cooked through. When the rice is cooked add the butter in small pieces and the chopped parsley. Season salt and pepper, grated Parmesan cheese and last if you like the grated zest of half a lemon.
Sausage risotto
Necessary for sausage risotto
- 350 grams of rice
- 250 grams of sausage
- 1 sprig of rosemary
- 1 teaspoon chopped parsley
- 1 bay leaf
- 1 small onion
- half a glass of dry white wine
- olive oil, salt and pepper just enough
- 1 litre of meat stock
Preparing risotto with sausage
Finely chop a small onion and brown the onion with a few tablespoons of olive oil in a frying pan. When the onion is golden add the sausage, cut into small pieces.
Fry the sausage on all sides, add the white wine, rosemary sprig and bay leaf. Evaporate the white wine completely and at this point add the rice. Cook the rice over a low heat, adding meat broth as the rice tends to dry out. It must always remain soft.
When cooked, after removing the rosemary sprig and bay leaf, serve with a sprinkling of chopped parsley and freshly ground black pepper.
Risotto with squid black
Necessary for squid black risotto
- 500 grams of dwarf vialone rice
- 500 grams of fresh cuttlefish
- 1 litre of fish stock
- 1 garlic clove
- 1 onion
- 2 tbsp chopped parsley
- half a glass of dry white wine
- olive oil and salt just enough
Preparation of risotto with squid black
Carefully clean the cuttlefish leaving the black bag part. If you don’t have fresh but frozen cuttlefish, buy squid black in sachets.
The cuttlefish, once cleaned, should be cut into thin strips.
Prepare the fish broth, using fish scraps or shellfish, boiled in water with a little coarse salt.
In a rather large frying pan, fry the finely chopped onion and garlic in a few tablespoons of olive oil. As soon as the onion is golden add the cuttlefish and chopped parsley. Fry briefly then add the white wine and let it evaporate completely.
At this point add the cuttlefish black and simmer, cook for about 20 minutes.
After this time put the rice and slowly during cooking add the fish broth to prevent the rice from drying out too much. The risotto should always remain soft.
At the end of cooking the rice serve very hot.
Seafood risotto
Necessary for seafood risotto
- 400 grams of carnaroli rice
- 400 grams of clams
- 350 grams of shrimp tails
- 800 grams of mussels
- 400 grams of squid
- a litre and a half of vegetable broth or fish broth
- 2 cloves garlic
- 1 small onion
- 1 carrot
- 1 rib of celery
- a glass of white wine
- 1 teaspoon chopped parsley
- 50 grams of butter
- 1 tbsp tomato paste
- pepper, salt, chilli, olive oil, just enough
Preparing seafood risotto
If you have fresh fish and shellfish, these should be cleaned, washed.
Mussels and clams must be controlled because those with broken shells must not be used. The clams must be put in water and salt for at least two hours to lose the sand they have inside. The squid should be removed the skin and the inside after which they are cut into thin slices or small pieces.
The shrimp tails should be deprived of the shells and paws leaving only the pulp.
Once the fish and crustaceans have been cleaned, cook the mussels in a pot with the lid, without adding water. The valves will open in a couple of minutes. Set aside the liquid they produced by filtering with a colander.
Do the same with the clams, always leaving aside the liquid they produce.
Once warm shell the clams and mussels, leaving a dozen with the shell for the final decoration.
Heat the vegetable or fish broth in the meantime.
Meanwhile, chop onion, carrot and celery stalk, leaving the whole garlic cloves, (to be removed once the cooking is over) fry in 4 or 5 tablespoons of olive oil. When the onion is golden brown, add a little chopped chilli. Now we start cooking seafood. First, cook the chopped squid in the chopped vegetable mince. Season by turning for a couple of minutes, then add the prawns. Cook for a couple of minutes and add half the white wine. When the wine has completely evaporated remove the prawns and squid and in the same cooking bottom put the rice, toast for a minute always turning to prevent it from sticking. Wet with the remaining white wine and let it evaporate completely. Continue cooking the rice by gradually adding the vegetable or fish broth and the liquid produced by the mussels and clams. The rice must always remain soft, never dry.
Just before cooking the rice, a couple of minutes, add mussels, clams, squid and shrimp. Stir to make the rice from the seafood, add a few pieces of butter and a tablespoon of tomato paste. Before serving, add the chopped parsley and a sprinkling of freshly ground black pepper.
Risotto to the four cheeses
Necessary for the risotto to the four cheeses
- 400 grams of rice
- 250 grams of cheese, sweet gorgonzola, fontina, parmesan and emmental
- half shallot
- a litre and a half of meat or nut broth
- salt and olive oil just enough
- the grated zest of half a lemon.
Preparation of risotto to the four cheeses
In a large saucepan, brown the finely chopped shallots in a few tablespoons of olive oil.
Just golden put the rice and cook slowly adding the broth of meat or hot nut as the rice tends to dry.
Just two minutes before cooking the rice add the cheeses in pieces and stir to melt all the cheeses. Adjust the salt and add before serving the grated lemon peel.
