Risotto is a first course known and appreciated all over the world: here is how to prepare 3 traditional recipes at home and have a chef’s result.
Risotto is a first course known, loved and appreciated all over the world. Many more or less traditional recipes, from the risotto alla parmigiana to the Milanese one, passing through the typically autumnal one with mushrooms or pumpkin in addition to those with fish, in particular crustaceans and molluscs.
Risotto is a dish that adapts to all seasons, excellent in winter with ingredients such as sausage and vegetables, but also in summer with fresh, lighter and delicate ingredients. Below 3 traditional recipes of Italian cuisine.
- Serving: For 4 People
Traditional risotti
Ingredients
- 500 gr rice for risotto
- 30 gr Saffron
- 300 gr mushroom
- 500 gr asparagus
- 30 grams of butter
- 100 grams of grated Parmesan cheese
- chopped parsley
- 1 teaspoon of salt
- black pepper
- 2 garlic
- 2 onions
- Extra virgin olive oil
Instructions
Saffron risotto
Fry 1 sliced onion with 1 knob of butter, possibly wetting with a little hot meat broth. In another pan melt 100 g of butter and pour 280 g of Vialone nano rice and toast it without stirring. When it is shiny and shiny add the cooked onion, 1 pinch of salt and 1 sachet of powdered saffron. Stir and start adding the meat stock, one ladle at a time. As the bottom dries, add more broth until cooked and add salt, stir in 1 knob of butter and plenty of grated Parmesan. Serve immediately.
Mushroom risotto
Fry 1 shallot and 1 clove of garlic in a large pan with a little extra virgin olive oil. After a few minutes of cooking, add 300 g of cleaned and sliced mixed mushrooms and, immediately after, 300 g of rice for risotto. Toast, stirring with a wooden spoon, salt and cover with the hot vegetable stock. Cook the rice, stirring often, it will take about 18 minutes, then stir in 100 g of grated Parmesan and a tablespoon of chopped parsley. Serve with freshly ground black pepper.
Asparagus risotto
Delicate in taste and soft in texture it is a simple but refined first course, which is suitable for many occasions, even the most special ones like a romantic dinner for two. A real must of spring cuisine.
To make the asparagus risotto start to steam the asparagus, with a pinch of salt, for about ten minutes: they must be rather crunchy. Cut the tips.
Melt 15 grams of butter in a pan, let the asparagus tips flavor for 5 minutes and set aside. Cut the rest of the asparagus into slices. In a saucepan, melt 30 grams of butter with 2 tablespoons of oil and let the chopped onion dry. Add the rice, let it toast briefly, then add the asparagus slices.
Stir with a wooden spoon and then add a couple of ladles of hot broth. Cook the risotto cooking, as usual, adding a ladle of broth as the previous one has been absorbed. After cooking, add salt, add the asparagus tips and stir in the remaining butter and grated cheese.
Stir very gently and let it rest covered for a couple of minutes, then serve the hot asparagus risotto.
Enjoy your meal
