“Risotto is a very laconic dish, it always involves butter, Parmesan, good broth and wine. And this is already more than enough! Adding a large amount of mushrooms, seafood or, as the British like to interpret this dish, a hefty piece of meat on top of a layer of polenta, and somewhere underneath there is risotto - of course, this is already beyond the norm. I ate this, and it’s better not to think about food for a couple of days. Italians have a very developed sense of proportion and taste in cooking,” says Yulia Vysotskaya about the traditional Italian dish. In our new selection you will find different risotto recipes, stock up on ideas, it will be delicious!
Lenten risotto with fresh mushrooms (simple recipe)
A variant of not only tasty, but also very aromatic and simple risotto with fresh mushrooms from a minimum amount of ingredients. If there are no champignons, then you can use forest mushrooms for the dish, but before that you need to boil them.
Ingredients
• 300 g champignons;
• a glass of rice;
• 200 g of onion;
• spices and oil.
Preparation
1. Cut the onion into cubes, place in a frying pan with 3-4 tablespoons of any oil. Fry for one minute.
2. During this time, cut the mushrooms into slices, add them to the onion, turn on the highest heat and fry together for another five minutes.
3. Rinse the rice with cold water, remove the spoiled grains.
4. Place the rice in another frying pan and fry with a few drops of oil for about three minutes.
5. Add salt and various aromatic spices to the mushrooms (you can just use herbs and seasoning for pilaf), stir, add rice.
6. Pour in 2 cups of boiling water. Cover the pan with a tight lid. Reduce heat to low.
7. Cook the lean risotto for 25 minutes, then leave on a warm stove for another 15 minutes.
8. Before serving, stir and sprinkle with herbs.
Mushrooms
Let's take care of the mushrooms (300-400 grams will be needed), they can be prepared in advance or right during the process of preparing risotto, if you are not used to multitasking in one period of time. This time we are using white ones, but the good news is that using the same principle you can prepare risotto with absolutely any mushrooms, from champignons to chanterelles. You can even use a mixture of mushrooms and even frozen ones - just be sure to defrost them first and squeeze out all the excess liquid. Clean the mushrooms from the soil with a brush. It is not advisable to wash them at all, or you need to do it extremely delicately: they will absorb moisture and then give it away along with all the aroma in a hot frying pan, depriving themselves of their beautiful golden color.
Description of preparation:
For risotto, round starch-rich rice of the Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli or Carnaroli varieties is used (the last three varieties are considered the best for risotto and they are the most expensive).
If you have dried mushrooms, be sure to use them after grinding them well into powder; they give the risotto a delicious, rich mushroom flavor. They should be added when the rice is about half cooked and about half of the broth remains, add porcini mushroom powder, fresh parsley to the risotto and bring the dish to readiness. Good luck! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Cereals / Rice Dish: Hot dishes / Porridge / Risotto Geography of cuisine: Italian / European Diet: Vegan dishes
Key Difference – Rice
There are many nuances and secrets to the perfect risotto and paella, but the fundamental difference between them is the preparation of the rice. For an Italian dish, it is fried, poured with hot broth and simmered until the liquid is absorbed, stirring constantly and preventing the grain from burning.
The finished risotto has a pleasant creamy consistency. This cannot be achieved unless you use rice of special “starchy” varieties: carnaroli, arborio or vialone nano. There is also a difference in the ingredients - butter, onions, white wine and broth (traditionally beef or vegetable).
Unlike risotto, paella should be crumbly. Accordingly, the rice will be different. Most often, bomba or calasparra varieties are used for cooking. Another difference is the range of products. Not a single national Spanish recipe would be complete without saffron – it is this spice that gives paella its unique golden color and indescribable aroma. Other important ingredients are olive oil, onion, garlic, broth or water.
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The world's largest risotto was created in Sydney in 2004 to raise awareness of hunger. The dish, weighing 7.5 tons, was divided among passers-by in exchange for donations, and the money collected was donated to charity.
A serious difference concerns the culinary action itself. In Spain, paella is traditionally cooked over an open fire using a special wide and flat frying pan.
All ingredients are placed in strict sequence: the prepared base (meat, seafood, etc.) is covered with fried rice, poured with broth and simmered until the liquid boils away. After this, you can no longer mix the contents. As a result, a crispy, caramelized rice crust forms on the “bottom” of the classic paella - the Spaniards adore it and consider it a delicacy. And this is another important difference between the dishes.
Both risotto and paella are prepared with meat, fish, mushrooms, and vegetables. The classic Spanish recipe uses seafood: shrimp, mussels, squid, scallops. And in preparing the national Italian dish, the most common and at the same time the simplest option is risotto with grated Parmesan.
Paella also occupies an honorable place in the Guinness Book of Records. In 1992, a dish with a diameter of 20 meters was prepared in Valencia - it remains an absolute record holder to this day. The total weight of the products used: olive oil, vegetables, rice, snails, chicken, rabbit, duck and seasonings amounted to 30 thousand tons.
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Paella and risotto are eaten differently
Not only the recipes for the two famous culinary masterpieces differ, but also their presentation. Thus, paella is traditionally served in the same frying pan in which it was cooked, and is served with wooden spoons. The Spaniards conservatively believe that metal utensils can spoil the taste of food - although this may be nothing more than a little trick for tourists.
Depending on the “filling” (meat, seafood or something else), red or white wines are chosen for paella. However, there is a clear rule: no sangria! And paella is not ordered for dinner - it is a daytime meal.
There is also a difference in how paella is eaten. If there are unpeeled seafood in it, they are moved to the edge of the dish and eaten at the very end, peeled by hand.
Unlike paella, risotto does not have such categorical requirements. It is served hot as a first course and usually on warmed plates. They eat risotto using any utensils, moving from the edge of the plate to its middle, since the food takes a long time to cool.
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Risotto with chicken
- Arborio rice – 500 g
- Chicken fillet (cut into strips) – 900 g
- Chicken broth - 2.5 tbsp.
- Butter – 125 g
- Dry white wine – 150 g
- Onion (finely chopped) – 1 pc.
- Saffron stigmas (ground) – 1 tsp.
- Parmesan cheese (crushed) – 55 g
- Salt and ground black pepper - to taste
- Parsley leaves - for decoration
Melt 55 g butter in a deep frying pan. Place chicken fillet and onion in a preheated frying pan and fry over medium heat, stirring occasionally, for about 8-10 minutes until golden brown.
Reduce heat, add rice and continue to fry, stirring, for 2-3 minutes.
Risotto correct recipe / photo ua.depositphotos.com
Add wine, saffron, salt and pepper. Cook, stirring, until the wine has completely evaporated. Pour 1/4 of the hot broth into the pan and cook, stirring, until the liquid evaporates. Add another 1/4 of the broth and stir again until the liquid evaporates. Do this until all the broth is gone and the rice acquires a creamy texture. This process should take about 25 minutes.
Serve the chicken risotto in portioned bowls, garnished with fresh parsley leaves and sprinkled with the remaining butter and chopped Parmesan.
Bouillon
First you need to cook the base broth. There are three options for mushroom risotto: chicken, vegetable or mushroom. Any choice you make will be appropriate here. In order to give the opportunity to prepare risotto more spontaneously and without unnecessary ceremony, this time we will make a vegetable one. Place carrots, celery stalks and an onion in a deep saucepan - this is a base that may be quite enough.
But usually I also add the hard green part of the leek and the remaining stems from the parsley - and almost any vegetables will work, except, perhaps, cabbage, which has a taste that is too intrusive for a simple broth. Fill with water and cook the broth until the vegetables become soft and you feel a rich aroma. We will need approximately 600 milliliters of broth, but it is better to make a reserve - about a liter. Do not remove the broth from the stove, let it cook over the lowest heat, we will need it hot.
