Risotto Recipes

Risotto Recipes ingredients, procedure and different types are given below:

Ingredients to make a Risotto:

• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 cups of Arborio rice
• 1/2 cup of white wine
• 4 cups of chicken or vegetable broth
• 1/2 cup of grated Parmesan cheese
• 4 tablespoons of butter
• 2 tablespoons of olive oil
• Salt and pepper to taste

Step by Step Procedure:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic to the pan and sauté until the onion is translucent, about 5 minutes.
3. Stir in the Arborio rice, making sure to coat it with the oil and onions. Cook for 2-3 minutes, until the rice becomes opaque.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Gradually add the chicken or vegetable broth, one ladleful at a time, stirring continuously. Wait until each addition of broth is absorbed before adding the next. This will take approximately 18-20 minutes.
6. Once the broth is fully absorbed, the risotto should be creamy and al dente. Stir in the grated Parmesan cheese and butter until melted.
7. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese and herbs if desired.

Risotto Recipes

• Mushroom Risotto Recipes

Sauté sliced mushrooms with onions and garlic, then add to the risotto along with the broth. Finish with grated Parmesan cheese and a touch of truffle oil for extra flavor.

Mushroom risotto recipes given below:

1. Classic Mushroom Risotto Ingredients: mushrooms, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.
2. Mushroom, Thyme and White Wine Risotto Ingredients: mushrooms, chicken or vegetable broth, onion, garlic, Arborio rice, thyme, white wine, Parmesan cheese, butter, and olive oil.
3. Mushroom, Shallot and Truffle Oil Risotto Ingredients: mushrooms, chicken or vegetable broth, shallots, Arborio rice, truffle oil, Parmesan cheese, butter, and olive oil.
4. Mushroom, Leek, and Spinach Risotto Ingredients: mushrooms, leeks, spinach, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.
5. Wild Mushroom Risotto Ingredients: mixed wild mushrooms, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.

• Seafood Risotto Recipes

Add cooked shrimp, scallops, and crab meat to the risotto during the last few minutes of cooking. Finish with lemon juice, parsley, and grated Parmesan cheese.

1. Shrimp and Scallop Risotto: Sauté shrimp and scallops with garlic and onion, then add to the risotto near the end of cooking. Finish with grated Parmesan cheese, lemon juice, and parsley.
2. Crab and Asparagus Risotto: Blanch asparagus and sauté crab meat with garlic and onion, then add to the risotto near the end of cooking. Finish with grated Parmesan cheese and a touch of lemon juice.
3. Lobster Risotto: Add cooked lobster meat to the risotto near the end of cooking. Finish with grated Parmesan cheese, lemon juice, and a sprinkle of tarragon.
4. Clam and Chorizo Risotto: Sauté diced chorizo and clams with garlic and onion, then add to the risotto near the end of cooking. Finish with grated Parmesan cheese and a touch of white wine.
5. Mussel and Saffron Risotto: Add cooked mussels to the risotto along with a pinch of saffron. Finish with grated Parmesan cheese, lemon juice, and parsley.
6. Calamari and Tomato Risotto: Sauté diced calamari and tomatoes with garlic and onion, then add to the risotto near the end of cooking. Finish with grated Parmesan cheese and a touch of lemon juice

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 cups of Arborio rice
• 1/2 cup of white wine
• 4 cups of chicken or fish broth
• 1 pound of seafood (shrimp, scallops, crab meat, etc.)
• 1/2 cup of grated Parmesan cheese
• 4 tablespoons of butter
• Salt and pepper to taste
• Lemon juice and parsley for garnish

Step by Step procedure:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic to the pan and sauté until the onion is translucent, about 5 minutes.
3. Stir in the Arborio rice, making sure to coat it with the oil and onions. Cook for 2-3 minutes, until the rice becomes opaque.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Gradually add the chicken or fish broth, one ladleful at a time, stirring continuously. Wait until each addition of broth is absorbed before adding the next. This will take approximately 18-20 minutes.
6. Once the broth is nearly fully absorbed, add the cooked seafood to the risotto. Stir in the grated Parmesan cheese and butter until melted.
7. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese, lemon juice, and parsley.

• Spinach and Sun-Dried Tomato Risotto Recipes

Stir in chopped spinach and sun-dried tomatoes near the end of cooking. Finish with grated Parmesan cheese and a touch of lemon zest.

Here is a simple recipe for Spinach and Sun-Dried Tomato Risotto:

Ingredients:

• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups baby spinach leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until soft and fragrant.
2. Add the rice to the saucepan and stir until well coated in the oil. Cook for 2-3 minutes, stirring continuously.
3. Pour in the wine and stir until absorbed.
4. Gradually add the broth, a ladleful at a time, stirring constantly until each addition is absorbed before adding the next.
5. Stir in the sun-dried tomatoes and spinach.
6. Remove from heat and stir in the Parmesan cheese and butter until melted and well combined.
7. Season with salt and pepper, to taste.
8. Serve immediately, garnished with extra Parmesan cheese and sun-dried tomatoes, if desired.

• Butternut Squash Risotto Recipes

Roast diced butternut squash and add to the risotto near the end of cooking. Finish with grated Parmesan cheese and a sprinkle of nutmeg.

Popular butternut squash risotto recipes:

1. Classic Butternut Squash Risotto Ingredients: butternut squash, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.
2. Sage and Pancetta Butternut Squash Risotto Ingredients: butternut squash, chicken broth, pancetta, onion, garlic, Arborio rice, butter, sage leaves, and Parmesan cheese.
3. Spinach and Butternut Squash Risotto Ingredients: butternut squash, chicken or vegetable broth, onion, garlic, Arborio rice, spinach, Parmesan cheese, butter, and olive oil.
4. Butternut Squash and Mushroom Risotto Ingredients: butternut squash, chicken or vegetable broth, onion, garlic, Arborio rice, mixed mushrooms, Parmesan cheese, butter, and olive oil.
5. Butternut Squash and Pesto Risotto Ingredients: butternut squash, chicken or vegetable broth, onion, garlic, Arborio rice, basil pesto, Parmesan cheese, and butter.

• Tomato and Basil Risotto Recipes

Stir in diced tomatoes and fresh basil near the end of cooking. Finish with grated Parmesan cheese and a touch of balsamic vinegar.

Here are some popular tomato and basil risotto recipes:

1. Classic Tomato and Basil Risotto Ingredients: tomatoes, chicken or vegetable broth, onion, garlic, Arborio rice, basil leaves, Parmesan cheese, butter, and olive oil.
2. Tomato and Basil Risotto with Shrimp Ingredients: tomatoes, chicken or vegetable broth, onion, garlic, Arborio rice, shrimp, basil leaves, Parmesan cheese, butter, and olive oil.
3. Tomato, Basil and Balsamic Vinegar Risotto Ingredients: tomatoes, chicken or vegetable broth, onion, garlic, Arborio rice, basil leaves, balsamic vinegar, Parmesan cheese, butter, and olive oil.
4. Tomato and Basil Risotto with Feta Cheese Ingredients: tomatoes, chicken or vegetable broth, onion, garlic, Arborio rice, basil leaves, feta cheese, butter, and olive oil.
5. Tomato, Basil, and Zucchini Risotto Ingredients: tomatoes, chicken or vegetable broth, onion, garlic, Arborio rice, basil leaves, zucchini, Parmesan cheese, butter, and olive oil.

• Asparagus Risotto Recipes

Blanch chopped asparagus and add to the risotto near the end of cooking. Finish with grated Parmesan cheese and a touch of lemon juice.

Here’s some popular asparagus risotto recipes:

1. Classic Asparagus Risotto Ingredients: asparagus, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.
2. Asparagus and Lemon Risotto Ingredients: asparagus, chicken or vegetable broth, onion, garlic, Arborio rice, lemon juice, lemon zest, Parmesan cheese, butter, and olive oil.
3. Asparagus and Pea Risotto Ingredients: asparagus, peas, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.
4. Asparagus and Prosciutto Risotto Ingredients: asparagus, prosciutto, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.
5. Asparagus, Mushroom, and Shallot Risotto Ingredients: asparagus, mushrooms, shallots, chicken or vegetable broth, onion, garlic, Arborio rice, Parmesan cheese, butter, and olive oil.

• Traditional Italian Risotto Recipes

• Here are some traditional Italian risotto recipes:

1. Risotto alla Milanese Ingredients: chicken or beef broth, onion, garlic, Arborio rice, white wine, saffron, and grated Parmesan cheese.
2. Risotto al Nero di Seppia (Squid Ink Risotto) Ingredients: seafood or fish broth, onion, garlic, Arborio rice, squid ink, and grated Parmesan cheese.
3. Risotto alla Pescatora (Seafood Risotto) Ingredients: seafood or fish broth, onion, garlic, Arborio rice, mixed seafood, white wine, and grated Parmesan cheese.
4. Risotto con Funghi Porcini (Porcini Mushroom Risotto) Ingredients: chicken or vegetable broth, onion, garlic, Arborio rice, dried porcini mushrooms, white wine, and grated Parmesan cheese.
5. Risotto alle Zucchine (Zucchini Risotto) Ingredients: chicken or vegetable broth, onion, garlic, Arborio rice, zucchini, white wine, and grated Parmesan cheese.