One of the most appreciated dishes from around the world is of Italian origin, well known for its creamy texture and highlight because of its versatility. The risotto? A word that, in literal translation, means? ? it can be served as a side dish, main course or even as a starter, and this decision can be made according to the flavors used and your personal taste.
"A good risotto depends on good ingredients, good rice of the right kind and, of course, cooking time," says Chef Wellington Laudares of Orange Bistro. Typically, the recipe is made from arboreal grain, but there are also variations carnaroli (a favorite in Italy) or vialone nano; This is because these are the formats that contain the most and release the most starch during cooking, which directly affects the firing time and the final creaminess.
To achieve perfection, the biggest secret of risotto is practice, as a successful recipe depends above all on mastering its base. In Brazil, the soft rice is usually consumed and, according to Chef Alejandra Faúndez, from AF Gastronomia, it is normal that the biggest difficulty that people have in preparing is to hit the point al dente, because they think it is raw and end up letting it pass the point, turning it into a dense mass instead of a creamy, loose rice?
From this, it is possible to make adaptations for all palates and budgets, just creativity is enough to create a pleasant and unique meal. I dedicate to my preparations balance and smoothness: Risotto is already a consistent dish and, adding many items, becomes heavy. I seek to balance the amount of meat and highlight its flavor in the recipe smoothly ?, exemplifies Wellington.
Proving that the risotto is super democratic, the list below shows 55 varieties of the recipe, from the base of the dish to classic combinations with fine ingredients, and makeshift bets with what's in the fridge.
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Beef and pork
1. Filet Mignon Risotto: For meat fans, Dani Oliveira teaches a risotto recipe that serves two people. The special trick taught by the blogger is to add a spoonful of butter to finish off the plate. In addition, it is essential that the broth is ready when rice preparation is started.
2. Bacon and pea risotto: Because it is a delicacy always crafted from a base, the risotto allows numerous adaptations to make it perfect to your taste. In this recipe, Nise modified the classic Veneto, replacing the pancetta with bacon.
3. Dried meat risotto: practical and differentiated, does the Oslaine recipe have the alternative of being cooked in the pressure cooker? What decreases your preparation time? and get a less usual risotto ingredient: black beer!
4. Indian Risotto: One of the best known Indian spices is curry, which gives the dishes a strong and fiery flavor. Inspired by this remarkable cuisine, blogger Paula used the spice as the main ingredient for a quick and practical risotto.
5. Carbonara Risotto: One of the most classic pasta recipes is carbonara spaghetti, which served as the basis for the dish created by Alex. The blogger stresses the importance of letting rice fry until translucent, as this is the process responsible for savoring the risotto.
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6. Parma ham risotto: With the preparation of about 20 minutes, André reveals two great secrets of his parma ham risotto: the wine used in the recipe should be the same as it will be served at the table and the broth should be added carefully. , since it is the determining factor for you to reach the point al dente, the most suitable for pasta and risottos.
7. Provolone Ground Beef Risotto: Perfect for reinventing everyday ground beef, Priscila's recipe is easy, simple to make and a sure alternative!
8. Carrot Beef Risotto: Proving that the risotto can be adapted to all tastes, Wesley bets on the kebabs and carrots to make his plate. The blogger emphasizes the importance that the broth used is of good quality and even recommends that this ingredient is also prepared at home.
9. Pumpkin risotto with dried meat: A super Brazilian gastronomic combination is dried beef with pumpkin. Augusto bet on the pair to cook a risotto worthy of chef, but simple preparation, although it requires about an hour of fire.
10. Filet Mignon and Shitake Risotto: For vegetarians, the recipe for filet mignon and shitake risotto can easily be adapted to exclude meat.For those who want to taste the complete dish, Tatiana recommends that the filet be seasoned at least one hour before preparation and that all cooking should be done over low heat, so that the ingredients do not have a texture of rubber.
11. Dried meat risotto with banana from the ground: this is the perfect recipe for those who don't refuse to mix banana with food! Clau Alaminos proves that it is possible to taste the risotto so that it is pleasant to your taste and teaches how to prepare the dish in about 40 minutes.
Birds
12. Practical Chicken Risotto: To enjoy leftovers from other meals, Michelle increases brown rice and, with the help of cream cheese, turns it into a super practical and healthy risotto, flavored with chicken and a vegetable mix.
13. Smoked Chester Risotto: Holiday starring for thousands of Brazilians, Chester was reinvented by Rosley, who incorporated it into an appetizing risotto recipe, which still includes cheese and cream cheese to accentuate the creaminess of the dish!
14. Zucchini and turkey breast risotto: Tailoring the risotto to your needs is very easy, as rice can harmonize with ingredients that please all palates and thus the preparation can also be tailored to the time you have available. . In this recipe, for example, Dani Lazzarini bets on the built-in turkey breast, which needs no cooking.
15. Turkey Breast with Cream Cheese: Taking advantage of the light flavor of the turkey breast, Nathalia chooses to use Brazil nuts to make the risotto taste more distinctive and add crispness to the dish.
16. Leek risotto with smoked turkey: Following the light and practical recipe line, Giana chooses leek to harmonize with the smoked turkey breast. When using sausages, the tip of the blogger is to add salt carefully, because the turkey breast, as well as the vegetable broth and cheese are already salted.
17. Chicken Spinach Risotto: For a healthy and colorful dish, Wesley chooses spinach to match the chicken. The herb should be cut into strips and need not be braised beforehand.
18. Curd-Cheese Chicken Risotto: Amanda says the main secret to a perfect risotto is to cook patiently. The blogger shares an appetizing recipe for chicken with vegetables and curd cheese, which should be prepared with the vegetable broth kept on constant heat and slowly added, shell the shell, after the recipe begins to release an almond-like aroma.
19. Simple Chicken Risotto: For a less elaborate recipe, Paula suggests that the chicken be shredded roughly and that the rice should be stirred only occasionally. The blogger also shares a special chicken broth recipe, which must be prepared beforehand and kept on fire during the risotto's cooking time.
20. Saffron Chicken Risotto: For a one-course, quick-prepared meal, Milenna bet on saffron chicken risotto. Here the traditional chicken or vegetable broth is replaced by a one-liter mixture of warm water with three spoons of turmeric, which is slowly added during rice cooking. The blogger also exchanges the traditional white wine for passion fruit juice and still gives the hint: if you do not have arborio rice at home, add curd to make the common rice more creamy.
21. Practical chicken and cream cheese risotto: As Milenna suggests, in this recipe the preparation of risotto is facilitated by the curd. With the chicken already fried, Simone cooks the rice in an industrialized chicken broth dissolved in one and a half liters of water. To finish the dish, the curd is added next to the butter spoon, which gives it that bright and wet traditional look.
22. Chicken Risotto with Sicilian Lemon and Basil: For those who like a very aromatic cuisine, the recipe shared by Angelo is perfect! In this case, care must be taken with the flame height, which needs to be adjusted according to the preparation steps. In addition, it is also necessary to season the chicken just before cooking the other ingredients, as the meat must marinate for a while. The blogger also mentions a crumbs of bread and almonds, which he recommends to be prepared before the main course, because it can be served cold.
23. Chicken 7 Grain Risotto: For people who don't miss a meal more fitness, Luciana brings a quick and tasty solution: replace the risotto rice with the 7 grain whole grain. The cooking process does not change at all and the flavoring can be left to "semi-finished" ingredients. contained in the refrigerator, in this case the braised chicken and boiled corn.
Fishes and sea food
24. Colorful Shrimp Risotto: Juliana's choice is to make the risotto an even more attractive dish with its colors. With the caveat of this is a recipe that demands time and attention, the blogger uses the shelled shrimp to enjoy the parts like the tail and the head in the preparation of the broth for cooking. The seasoning comes from yellow and red peppers, onions, salt and pepper.
25Zucchini Seafood Risotto: Perfect for special occasions, this recipe is more elaborate and its preparation, divided into stages, requires dedication. The first part of this risotto consists of a shrimp fumet, ie the boiling of some ingredients for the cooking broth. Then, with cooking, the flavoring is done with shellfish (cockles) and zucchini (courgette).
26. Salmon Risotto: For a smooth, well-balanced risotto, the dish's protagonist might be salmon, whose fat helps moisten it. To counteract the strong flavor that fish can impart to the meal, the blogger's trick is to add a lemon juice. In addition, sesame seed is a way to work textures, making the recipe crisp just right.
27. Cod Risotto: For those who don't miss a good cod, Bruna shares a recipe that can be prepared in about 15 minutes. To do so, the fish must be desalted so that it is sautéed just before the rice is put in the pan.
28. Tilapia Risotto: An easy-to-find fish, tilapia is usually served on fried lures, but nothing prevents it from being presented in more elaborate and varied dishes. Off the cuff, Marcia prepares a curry-seasoned tilapia risotto and is also flavored with carrots and broccoli. To make it even more creamy, the blogger suggests adding sour cream.
29. Shrimp, leek and orange risotto: To innovate in one of the most classic combinations, Rita Lobo adds leek and orange broth to the shrimp risotto. The golden tip for the chef is not to let the last shell of the fish stock dry completely, which ensures that the risotto gets wet.
30. Fish Risotto: The recipe shared by bloggers Manu and Beca can be made with tilapia or red snapper, which should be cooked during the preparation of risotto. To know the right time to put the fish in the pan, the tip is to wait until the vegetable broth has been used halfway.
31. Arugula and squid risotto: A simple option for squid lovers is the recipe shared by blogger Maria, who recommends that the seafood be seasoned only when the vegetable broth is prepared. Unlike most risottos, it also has soy sauce and can be cooked with plain rice.
32. Squid, shrimp and zucchini risotto: As in the previous recipe, the main ingredient of this is squid. The preparation of this risotto requires a lot of attention, as it is divided into several stages and the two types of wines used need to be reduced. In addition, Andrea reveals a secret: For a tastier dish, the fat used comes from previous bacon fries.
33. Seafood risotto: Mussels, squid and shrimps make up the dish taught by Maisa. The blogger pays attention to the cooking point of the squid, which should be added to the risotto only at the end, so that they do not look rubbery. Two valuable tips concern the beginning of preparation and completion. At first, it is recommended that the rice be fried for about two minutes before the broth is put in the pan, this ensures that the beans are left loose. The risotto must be finished out of the fire!
Vegetarians
34. Caprese Risotto: Very common in salads, the caprese type can also be adapted for risotto. In the recipe shared by the Ribeiro Lima family, the rice is cooked in a special preparation of tomato broth and is complemented by aliche, buffalo mozzarella, arugula, capers and three other versions of tomatoes: pasta, dehydrated and cherry.
35. Rapid Risotto: For those who need agility in the kitchen, Rita Lobo brings the solution: by changing the proportion of the ingredients, the risotto can be made in the pressure cooker, which reduces its preparation time to about 10 minutes.
36. Risotto colored with plain rice: To reuse the leftover plain rice from another meal, Maira's suggestion is to adapt it for a quick, easy and tasty risotto. In this case, the beans should be added last, after their flavorings are ready.
37. Brown rice and vegetable risotto: The proof that a balanced diet and following the fit line need not be bad is this risotto! Ana's recipe is made with brown rice, which must be cooked separately from the other ingredients. With this step ready, just mix everything until the rice incorporates the vegetables well.
38. Heart of palm risotto: Inspired by a pancake recipe, Bruna uses basic ingredients such as onion and garlic to make a heart of palm risotto. The blogger warns: add the palm only when the rice is almost ready, otherwise its consistency may be changed.
39. Minas Cheese Risotto: The Minas cheese risotto recipe prepared by Kris is full of tips and tricks for those who don't have much experience with this type of dish.Two very important highlights of the blogger's teachings are: for starters, carnaroli rice is the easiest to manipulate for a more satisfying result, and when it comes to seasoning, salt should be added only after all the ingredients have been added. are already in the pan, as the broth or cheese can already make the dish salty.
40. Herb Brie Cheese Risotto: Following the basic steps for preparing a risotto, Bruna shares a recipe with brie cheese and herbs, which should be fresh. Delicate-flavored cheese should be added along with Parmesan cheese at the end of rice cooking. The blogger still highlights an important point of the kitchen: before concluding a recipe, it is always important to try it, so that possible seasoning or point misalignments can be corrected before the dish is served.
41. Leek and Parmesan Risotto: Refined, parmesan leek risotto is simple to make and requires little care than the basic cooking processes of a risotto. In this case, part of the leek is sautéed with the onion and the common garlic before the rice is put in the pan, which releases the mild flavor of the ingredient. The rest is added only at the end of cooking with Parmesan cheese, so that its texture and consistency are preserved.
42. Funghi Risotto: One of the most classic types of risotto is funghi. Here, the recipe is presented by blogger Ro Julião, who shows that, despite being more elaborate, it can easily be prepared by people who do not have much experience in the kitchen. The secret of this dish is that the funghi needs to be washed and hydrated before cooking!
43. Shitake and Brie Cheese Risotto: Mushrooms such as shiitake can also be easily incorporated into risotto. Patricia harmonizes the ingredient with brie cheese, but says any other cheese can make the dish equally tasty. Not to be missed at the shiitake point, the blogger's tip is that the mushroom should be kept out of the water and only sauté until slightly withered.
44. Shimeji Risotto: Another type of mushroom that goes very well in a risotto is the shimeji. This ingredient should be sautéed while the rice is on fire and cooked only when the risotto is almost done. Blogger Raquel emphasizes the importance of keeping all ingredients separate and, if appropriate, cut, so that their uses are agile.
45. Parsley and Chive Risotto: Risotto versatility can be enjoyed even when the pantry and refrigerator are empty. Carol's solution for a day like this was to spice up the rice with only parsley and chives, forming a side dish that doesn't need side dishes. The tip of the blogger for those who will prepare such a risotto is to abuse the amount of green smell, as the spice tends to decrease in volume when cooked.
46. Zucchini Risotto: Creamy is the best adjective to describe the recipe shared by Eline. Here, the zucchini does not enter the pan only with rice cooking, but is prepared in a puree form. Contrary to what happens in most risottos, the vegetable is added to the rice even before the vegetable broth, which should be added gradually and still boiling.
47. Cheese and broccoli risotto: A constant in risotto, besides rice, is the broth, which can be vegetables, chicken, meat or a fish fumet. In the recipe taught by Polyana, broccoli makes all the difference by becoming the main ingredient of the dish and the water from its boil is still used for the broth, which adds even more flavor to the risotto.
48. Asparagus and Brie Risotto: The asparagus and brie risotto prepared by blogger Dani has the vegetable fried along with garlic and onion. Rice in this recipe is soaked in vodka. Two tips are important to making the dish perfect: never forget to remove the white melted cheese cover, and it may be interesting to peel off the asparagus, which may otherwise leave the risotto with a Bitter taste.
49. Arugula, sun-dried tomato and brie risotto: With striking flavors, this risotto can impress without much work, as the recipe does not require any of its ingredients to be prepared separately. To make it even tastier, dried tomatoes can be added along with your canned broth. Also remember that the arugula should only go to the pan when the rice is almost ready, so that it does not crumble or wither.
50. Margherita Risotto: One of the most classic Italian flavors is Margherita, which consists of a combination of ingredients inspired by the colors of the country's flag: buffalo mozzarella (white), basil (green) and tomato (red). The risotto prepared by Kelly offers this mix of flavors, which go into the pan only when the rice is almost done.
51. Sicilian Lemon Risotto: Perfect to go with more elaborate dishes such as baked fish, for example, this risotto is simple and easy to make.Is lemon used in zest and juice and can it be added as soon as the vegetable stock begins to be poured? little by little ? on the pan.
52. Simple Risotto: To cope with the versatility of risotto, it is worth saying that mastering your preparation as a staple is the best way to create appetizing recipes. For the avoidance of doubt, Tatiana elaborates a step-by-step and emphasizes that the rice should always be cooked over low heat and stirred so that it does not stick to the pan.
53. Milanese Risotto: One of the most traditional and refined risottos in the world is right to be: the Milanese type or? Alla milanese? Its main role is red saffron, known to be the most expensive and rare spice in the world. In this recipe, the special ingredient should be added after 10 minutes of rice cooking and Bruna points out that as the saffron flavor will be highlighted, it is worth investing in one of good quality.
54. Piamontese Risotto: Another super classic variation of risotto is piamontese, which has as its flavoring ingredients (a lot) Parmesan cheese and champignon. In this case specifically, the way of preparation is a little different: the broth does not need to be added gradually and, during cooking, the rice does not have to be constantly stirred, just leave it over low heat.
55. Rosemary and Cherry Tomato Risotto: Spring-inspired, Sandra relies on lemon, rosemary, and cherry tomatoes to create a smooth, balanced flavor risotto. The great difference of this recipe is how the tomato is prepared: instead of just being added in the pan, the fruit is previously baked, which accentuates your taste.
Rices most often used in risottos and how to harmonize them
Originally, risotto recipes do not rely on sour cream as a basic ingredient. The creaminess of the dish is therefore linked to rice starch, which is released in greater quantities in the more rounded grain types, such as arborio, carnaroli and vialone nano.
To better understand the specifics of each of these rice, check out Chef Wellington Laudares' definitions:
- Arborio: the most common of the three and easiest to prepare because it does not require much care to reach the al dente point, arborio rice "has a huge liquid absorption capacity and yet does not acquire a very creamy consistency", he explains. Combining it with sparkling brut is the best tip for those who are afraid to make a slimy risotto! In addition, this grain is best suited for harmonization with red meat.
- Carnaroli: According to the Chef, this type of rice already has a natural creaminess and combines especially with lighter and healthier meals, with vegetables and white wine.
- Vialone Nano: "It's certainly the creamiest in consistency and blends well with more delicate ingredients like seafood," says Wellington.
Although these are the most recommended rice for the preparation of risottos, it is also possible to use the "normal", which are part of Brazilian daily life, whether or not you prefer Italian types at home. "However, you should pay close attention to the point of rice, as it is more fragile and contains less starch than those for the dish," warns Chef Alejandra Faúndez.
Taking this care as a priority when preparing risotto with common rice, Chef recommends the use of whole grain for healthier and more functional meals. Finally, Alejandra emphasizes the importance of always using a good quality wine, which you would enjoy drinking, to avoid unpleasant tastes on your plate: "buy a good wine for the base and toast with the rest!".
Pea And Goats Cheese Risotto: Simply Gourmet (April 2024)
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