If you are looking for a classic and traditional way of preparing risotto that you can use as an independent dish, then you just need to read the first half of the article. I prefer to combine it with meat and vegetables.
The classic risotto recipe.
Ingredients:
- 2 cups rice - 400 g
- 2 cups chicken or vegetable broth - 500 ml
- half a glass of dry white wine - 125 ml
- 5 onions - 250 g
- 50 g parmesan cheese or other cheese
- 2 tablespoons olive oil
- 4 tablespoons butter
- spices and herbs: a handful of parsley, half a teaspoon of salt, a pinch of pepper
Peel and cut the onion into very small pieces.
Pour two tablespoons of olive oil into a heated skillet (you can use) another vegetable oil for frying. Also add three tablespoons of butter. Place the chopped onion in hot oil. Fry for 5 minutes on low power. The onions should brown a little. Leave the lid on and stir the onions with a wooden spoon.
Add two glasses to a frying pan with fried onions, i.e. 400 grams of dry rice for risotto. Fry dry rice in oil with onions. Increase the burner power to medium and cook for about three minutes. "Coating" the grains with fat before adding any liquid helps to cook the rice evenly.
Already while frying onions, prepare yourself at least 500 ml of homemade chicken or meat broth. The risotto broth should be hot. I recommend heating it at the same time at low power, on the burner next to it.
However, before you start adding the broth to the risotto, first pour half a cup of dry white wine into a saucepan. Stir it up. After a while, the rice will absorb most of the wine and the rest will evaporate. Add some salt. (Wine can be omitted and replaced with broth).
Boil and add about 1/3 cup of hot broth. Remember to stir the risotto with a wooden spoon from time to time (preferably constantly).
After each serving of broth, stir the risotto for about three minutes until the liquid is completely absorbed. Pour about two glasses of broth in this way. After about 20-25 minutes, the rice should be soft enough. Check how it tastes in 20 minutes. Rice should not be overcooked.
It may happen that you use less than two glasses of broth, or vice versa... you will need more. If you run out of broth, you can also add boiled hot water.
The gradual addition of liquid and constant stirring of the risotto is the key to success.
Remove the finished risotto from the burner. Add about 50 g of grated cheese to it. I recommend Parmesan cheese. Add the remaining salt and a pinch of freshly ground pepper. Stir the risotto, check its taste and consistency. Add more pepper salt or broth as needed.
Serve the classic risotto without any additives while still hot with parsley and a glass of white wine.
Risotto with chicken and pepper
Ingredients:
- Half serving of classic risotto - about 600 g
- chicken breast - up to 500 g
- 3 colored peppers - up to 600 g
- half a glass of broth - 125 ml
- 2 tablespoons butter
- spices: a teaspoon of oregano and bell pepper, 1/4 teaspoon of turmeric, a pinch of pepper
So, place about 600 grams of finished classic risotto in a separate bowl.
Cut two portions of chicken fillets into pieces no more than 2 cm. Add spices to a bowl of meat ready to fry: a teaspoon of oregano and bell pepper, 1/4 teaspoon of turmeric, a pinch of pepper. Mix everything.
Wash three medium peppers thoroughly and remove seeds. I recommend taking a multi-colored pepper. The dish will be more colorful and super appetizing. Cut pepper pieces into cubes no more than 2 cm.
Start heating a large skillet with a thick bottom and high edges. Pour in two tablespoons of cooking oil. After a while, add the chopped peppers. Fry peppers at medium burner power for no more than seven minutes. Also add the seasoned chicken to the skillet. Mix everything and fry for 10 minutes without a lid.
After this time, pour half a glass of vegetable or chicken broth into the saucepan. Mix everything again. The chicken should be cooked (inside it will be evenly fried). Add the pre-cooked 600 g of the classic risotto.
Mix everything together and turn off after two minutes of heating. Check the taste and add a little salt if necessary.
Serve the chicken and vegetable risotto immediately after cooking. You can sprinkle portions of the dish with grated Parmesan cheese. Fresh herbs like basil or parsley are also great.
Bon Appetit everyone!!!