10 Best Risotto Recipes: How to Cook It Right
Rice is an indispensable everyday product, as it is rich in vitamins, gluten-free, and good for your figure. There are many types of rice and even more ways to cook it, so you'll never get bored. Risotto is a beloved dish that has spread worldwide, just like other Italian culinary discoveries. We're sharing 10 of the best risotto recipes and how to cook it perfectly!
1. Chicken Risotto
One of the classic risotto recipes, perfect for a family dinner!
You will need: 400g rice, 400g chicken fillet, 1.2L broth, 2 onions, 1 bell pepper, 200ml white wine, 200g corn, Parmesan, spices.
Preparation: Sauté the onion with the chicken fillet, add the bell pepper, sauté a little more, and season with salt, herbs, and spices. Add the rice, and after 2-3 minutes, slowly pour in the wine, continuing to stir.
After the alcohol evaporates, add the corn and similarly add the broth in portions. Cook the dish until the broth is completely reduced, and serve with grated Parmesan.
2. Seafood Risotto
For this recipe, we used mussels and shrimp, but you can choose any seafood to your taste!
You will need: 400g rice, 500g mussels, 300g shrimp, 1.5L broth, 200ml white wine, 2 tomatoes, half a red onion, spices.
Preparation: Sauté the chopped onion, add the wine, season, and add the mussels until they open. Add the shrimp, tomatoes, herbs, and spices to taste, and remove the pan after a few minutes.
In a separate pan, sauté the rice, pour in a third of the broth, reduce the heat, and continue adding broth as it evaporates. When the rice is almost cooked, add all the contents from the first pan, stir, and serve.
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3. Bell Pepper Risotto
Thanks to the cream in this recipe, the taste is amazingly delicate!
You will need: 400g rice, 1.5L vegetable broth, 100ml each of sherry and heavy cream, 2 bell peppers, 1 onion, 100g butter, garlic, spices.
Preparation: Sauté the chopped onion with garlic in about 80g of butter. Add the rice, cook for a short while, pour in the sherry, let it evaporate, and reduce the heat to a minimum. Add the vegetable broth in several batches as it evaporates.
During this time, sauté the bell pepper in the remaining butter and add it to the risotto. Finally, pour in the cream, season, bring the dish to a creamy consistency, and serve.
4. Pumpkin Risotto
This aromatic seasonal dish is not only delicious but also very beautiful!
You will need: 400g rice, 400g pumpkin, 1L broth, 3 shallots, 4 cloves garlic, 70ml brandy, 100g butter, herbs, Parmesan.
Preparation: Sauté the chopped onion with garlic in butter, add the diced pumpkin, and sauté for another 10 minutes. Add the brandy, reduce the heat, and simmer the vegetables until the pumpkin is soft.
Mash the pumpkin with a spatula, add the rice, sauté for 2 minutes, and pour in the broth. Simmer the risotto for about fifteen minutes, stirring, and at the end, stir again with herbs and Parmesan.
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5. Minced Meat Risotto
For variety, here's a not-so-traditional meat interpretation!
You will need: 500g rice, 250g minced meat, 150ml red wine, 6 cups broth, 2 red onions, 1 celery stalk, 1 carrot, 100g tomato paste, 6 tbsp butter, olive oil, spices, Parmesan.
Preparation: In a mixture of half butter and olive oil, sauté the chopped onion, carrot, and celery. Add the minced meat to the vegetables, sauté for 3 minutes. Pour in half a cup of broth with wine, add tomato paste and spices, mix well, and cook for another 10 minutes.
Add the dry rice, pour in the broth in portions as it evaporates, and cook for about half an hour over minimal heat. Before serving, add the remaining butter and grated Parmesan to allow them to melt and mix in.
6. Salmon Risotto
For fish lovers, we found another incredibly delicate risotto recipe!
You will need: 400g rice, 300g trout, 1.3L broth, half a shallot, 140ml white wine, 2 cloves garlic, lemon, Parmesan, herbs, spices.
Preparation: Sauté the finely chopped onion with garlic, add the rice, and continue to fry for about another minute. Pour in and evaporate the white wine, then gradually add the broth as it evaporates.
Sprinkle the salmon strips with lemon juice, salt, and rub with spices, and after about 20 minutes, add to the rice. After a couple more minutes, add a little butter and Parmesan, and before serving, garnish the risotto with herbs.
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7. Mushroom Risotto
For variety, you can substitute button mushrooms with porcini, chanterelles, or oyster mushrooms.
You will need: 300g rice, 300g button mushrooms, 1 onion, 1L broth, 100g butter, 200ml white wine, spices.
Preparation: First, sauté the onion in butter, add the mushrooms, and continue to fry until excess moisture evaporates from them. Add the rice, sauté for two minutes, pour in the wine and a glass of broth.
Stir the risotto constantly, do not cover it, and add broth as it evaporates. Halfway through the process, salt the rice, season with spices and herbs. Simmer the dish until cooked – so that the consistency is soft and somewhat creamy.
8. Risotto with Roasted Tomatoes
This aromatic risotto recipe came to us straight from the book of the legendary Jamie Oliver!
You will need: 450g rice, 6 tomatoes, 1.2L broth, 150ml vermouth, 1 garlic clove, 1 onion, 1 fennel bulb, thyme, Parmesan, oil, sea salt.
Preparation: Cut off the tomato stems, place them in a baking dish, drizzle with olive oil, and roast for an hour with garlic, thyme, and sea salt. In a mixture of butter and olive oil, sauté the chopped onion with fennel, add the rice, and fry for another 2 minutes.
Pour the vermouth into the rice, let it evaporate completely, and only then add the first cup of broth. Add each subsequent cup when the previous one has been fully absorbed – this will take about 18 minutes. Before serving, add butter and Parmesan. Serve the risotto on a plate with a tomato, garlic, and the aromatic juice from the roasted vegetables.
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9. Green Risotto
Herbs give the dish not only a rich taste and amazing aroma but also an unusual hue.
You will need: 240g rice, 700ml broth, 100ml white wine, 1 shallot, 200g spinach, 50g each of basil and parsley, 100g Parmesan, 200g soft cream cheese, garlic, thyme, spices, oil.
Preparation: Sauté the chopped onion with a whole garlic clove and thyme, add the rice, and after 2 minutes, pour in the wine. When the wine evaporates, slowly add the broth, one cup at a time, until the rice is cooked.
Blend all the herbs, optionally with spices and a small amount of water. Add it to the risotto with a knob of butter, soft cheese, and Parmesan. Mix the ingredients well.
10. Asparagus Risotto
If you don't know how else to cook asparagus – try risotto!
You will need: 350g rice, 1kg asparagus, 1L broth, 1 onion, 3 tbsp cream, Parmesan, olive oil.
Preparation: Boil the washed asparagus stalks with trimmed tips in boiling water until soft. Blend them with broth and simmer for a few minutes. Separately, blanch the tips for about a minute and then shock them in cold water.
Sauté the chopped onion, add the rice, season and stir after 2 minutes. Slowly add the broth, one cup at a time, when the previous one has completely reduced. After 20 minutes, add the cream, grated Parmesan, and asparagus, and serve after a couple of minutes!
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