Необыкновенно вкусное блюдо «маленький рис» (а this is exactly what the name “risotto” (translated from Italian) sounds for the first time appeared in the northern part of Italy in the 19th century. The Italians themselves say that the dish, although not related to the centuries-old culinary tradition of their country, is still a traditional dish, so only they really know how to cook it. The classic risotto recipe involves the use of certain varieties of rice, the exact duration of cooking and the secret (known only to chefs of Italy) method of adding water, thanks to which this dish turns out to be especially tasty and uniquely attractive in appearance.
Modern chefs - not the chef in the expensiverestaurants, and just lovers of tasty food and cooking something interesting for their relatives and friends - they are trying to follow the recommendations of Italian professionals, but very often they make adjustments to the classic recipe, turning the traditional risotto into something completely unique and unusual.
Only one thing remains unchanged:Any risotto recipe requires the use of rice varieties such as carnaroli, arborio or vialone nano, which are rich in starch and give the necessary consistency at the end of cooking. Sometimes rice is pre-fried in butter or olive oil, but you can simply put it in a frying pan with high walls and simmer, gradually pouring the burning broth (vegetable, meat or fish) or boiling water. Fluid is required to add at the rate of a liter for each cup of rice.
The rest of the risotto recipe can be madesome changes. For example, at the end of cooking, you can add meat and seafood to the dish (as in the recommendations of Italian cooks), and you can use products that you like more - vegetables, mushrooms or fruits. Some gourmets add to the risotto a delicious mixture of whipped butter and grated parmesan.
Many Russian chefs are most often used inthe work of risotto with mushrooms recipe. To create such food, you must take the broth - best cooked from different varieties of meat and poultry (1.5 liters), arborio rice (500 gr.), Fresh mushrooms (100 gr.), Onions (1 goal.), Hard cheese and soft varieties, as well as greens. Onions need to be cut finely, fry in butter or olive oil, then slices of mushrooms can be put on the same pan. Rice is sent to the mushrooms that have started the juice and fried within a few minutes. After that, it will be necessary to heat the broth and in a boiling form pour it in to the rice, then throw small pieces of soft cheese, which, together with the mushrooms, gives the cream the consistency of the dish. It is very important to constantly stir the rice so that it does not stick to the walls and does not stick, and also add broth as it evaporates. When this risotto recipe is completed, the dish can be sprinkled with fresh chopped parsley and grated hard cheese.
Using the recipe for risotto with vegetables, you cancook a very tasty and original dish. Ingredients for it are rice (200 gr.), Onions (1 goal), garlic (3-4 teeth.) And red pepper (1 pc.). In addition, you will need a little red beans (canned), vegetable oil (70 ml.) And mushrooms (250 gr.). Optionally, you can take spices - salt, pepper, soy sauce (30 gr.) And pine nuts. Finely chopped onion should be fried in oil, then add to it a mixture of rice and squeezed garlic. After a couple of minutes, when the rice is slightly fried, hot water (450 ml.) Can be poured into the pan, spice in the spices and, after boiling the food, boil for half an hour. When the rice is soft, you can put the same sliced vegetables in the pan, cook for a few minutes, then transfer the risotto to the plates.
