How to cook a risotto One of the most populardishes of Italian cuisine come from the northern provinces of the country: Lombardy, Piedmont, Veneto. It is there, in the swampy river floodplains, rice has been growing for a long time - the main ingredient of risotto. During cooking, rice is first roasted in oil, and then doused in a saucepan, pouring a little broth or wine. Each rice must be boiled, but keep its hard core - the so-called al dente ("on the teeth"). In the end, many cooks bring the risotto to the standard, driving into it butter and grated hard cheese and leaving "ripen" under the lid for a couple of minutes. To enjoy the taste of risotto, it is not at all necessary to go to an expensive restaurant. Prepare this dish will be able to even a novice mistress - provided that the three rules. The first rule. Use round-grained arborio rice, which has a soft structure. Thanks to her the necessary creamy consistency of the dish is achieved. The second rule. Not for a minute not to leave the stove - the risotto must be constantly stirred. The third rule. Follow the fire - the dish on the stove should gurgle softly, but in no case to boil at full force.
Risotto with chicken fillet
You will need:1.5 cups rice, 2 cups, 1 onion, 1 carrot, 3 tbsp butter, 4 tbsp dry white wine, 1 tsp dry thyme, 2 tbsp grated Parmesan, 1 bay leaf, ground black pepper, salt. Chop the onion into small cubes, add thyme, bay leaf, fry in butter, then add the rice and also lightly fry. Cook for 20 minutes, pouring in hot broth in portions and making sure the rice completely absorbs it. Put in the fillet strips, pour in the wine. Cook for another 15 minutes, adding the remaining broth and stirring. Add carrot cubes, lightly sautéed in butter, remove the pan from the heat. After 2-3 minutes, mix with cheese and serve.
Chocolate risotto
You will need:80 g dark chocolate, 60 g heavy cream, 50 g icing sugar, 1 cup rice, 600 ml milk, 30 g butter, 200 g fresh raspberries, a pinch of ground cinnamon. Pour milk over the rice and bring to the boil over medium heat. Reduce heat to low and cook for 20 minutes, stirring. Continuing to stir, add butter, icing sugar and chocolate pieces to the pan. Cook for another 1–2 minutes until all the chocolate has melted. Remove the pan from the heat, add cinnamon and cream. Mix thoroughly, leave to simmer covered for 2–3 minutes. Serve with raspberries.
Risotto with mushrooms
You will need:300 g rice, 1 onion, 1 clove of garlic, 2 carrots, 150 g fresh mushrooms, 1 glass of dry white wine, 750 ml vegetable broth from a cube, 250 g frozen green peas, leek stalk, 4 tbsp chopped parsley, 5 tbsp Extra virgin olive oil, 80 g grated Parmesan, ground black pepper, salt. Chop the onion and garlic. Cut the mushrooms and carrots into slices. Sauté the onion in oil, then add the carrots, mushrooms, and garlic. After a few minutes, pour in the rice and fry until transparent. Reduce heat. Pour in the heated wine in small portions, then the hot broth (the rice should absorb all the liquid). Add salt and pepper. Cook, stirring, for about 20 minutes. About 10 minutes before it's ready, add the leek rings and peas. Simmer for 1-2 minutes, mix with parsley and cheese. Serve immediately. Ilona Nevinskaya
