If you are looking for risotto recipes, in this post we give you the best ideas for your rice dishes with cheese.
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Risotto recipes allow us to enjoy different flavors in a classic Italian recipe. In this post we are going to analyze the process to prepare four different risotto recipes.
Recipes to enjoy a homemade risotto
1. Mushroom and Parmesan Risotto
Ingredients:
300 g arborio rice
250 g fresh mushrooms
1 medium onion
3 cloves of garlic
1 liter of vegetable broth
200 ml white wine
50 g butter
50 g grated parmesan
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
In a pot, heat the vegetable broth and keep it on low heat.
Chop the onion and garlic cloves finely. Clean the mushrooms and cut them into slices.
In a large frying pan, heat the olive oil and add the onion. Cook over medium heat until transparent, then add the garlic and mushrooms. Cook for about 5 minutes until the mushrooms release their water and brown slightly.
Add the rice and cook for 2-3 minutes, stirring constantly to infuse the flavors. Pour in the white wine and cook until it evaporates.
Begin adding the hot broth a little at a time, about a cup at a time, stirring continuously. When the rice absorbs the liquid, add more broth. Repeat the process for about 18-20 minutes until the rice is al dente.
Remove from the heat, add the butter and grated Parmesan. Stir well to make it creamy. Season with salt and pepper to taste, and serve hot.
2. Asparagus and Lemon Risotto
Ingredients:
300g arborio rice
1 bunch green asparagus
1 medium onion
2 garlic cloves
1 litre vegetable stock
200ml white wine
50g butter
Zest of one lemon
2 tbsp olive oil
50g grated parmesan cheese
Salt and pepper to taste
Instructions:
Heat the vegetable stock and keep it warm throughout the process.
Wash the asparagus and cut off the tips, setting them aside. Chop the rest into small pieces.
Finely chop the onion and garlic cloves. In a large frying pan, heat the olive oil and sauté the onion until tender. Add the garlic and cook for 1 minute.
Add the rice and cook for 2-3 minutes, mixing well so that the rice browns slightly. Add the white wine and cook until it evaporates.
Add the chopped asparagus (except the tips) and begin adding the hot broth, one cup at a time, stirring continuously and adding more broth when the rice has absorbed it. Continue this for about 18-20 minutes.
Halfway through cooking, add the asparagus tips and stir.
When the rice is al dente, remove from the heat and add the butter, lemon zest and parmesan. Stir well, season with salt and pepper and serve hot.
3. Pumpkin and Sage Risotto
Ingredients:
300g arborio rice
500g pumpkin
1 medium onion
2 cloves garlic
1 litre vegetable stock
200ml white wine
50g butter
50g grated parmesan
2 tbsp olive oil
4 fresh sage leaves
Salt and pepper to taste
Instructions:
Peel and cut the pumpkin into small cubes. Finely chop the onion and garlic cloves.
Heat the vegetable stock in a pot and keep warm over low heat.
In a large frying pan, heat the olive oil and sauté the onion until tender. Add the garlic and cook for 1 minute. Add the pumpkin and cook for 10 minutes, until tender.
Stir in the rice and cook for 2-3 minutes, stirring well. Pour in the white wine and cook until evaporated.
Start adding the hot stock a little at a time, one cup at a time, stirring continuously. As the rice absorbs the stock, add more and continue cooking for about 18-20 minutes.
When the rice is al dente, remove from the heat. Add the butter, chopped sage leaves and parmesan. Mix well, season with salt and pepper and serve hot.
4. Seafood Risotto
Ingredients:
300g arborio rice
200g prawns
200g mussels (cleaned and shelled)
150g squid (cut into rings)
1 medium onion
3 cloves garlic
1 litre fish stock
200ml white wine
50g butter
2 tbsp olive oil
Chopped fresh parsley
Salt and pepper to taste
Instructions:
Heat the fish stock in a pot and keep warm over low heat.
Peel the prawns, clean the mussels and cut the squid into rings. Chop the onion and garlic cloves.
In a large frying pan, heat the olive oil and fry the onion until translucent. Add the garlic and cook for 1 minute.
Add the rice and cook for 2-3 minutes, stirring well. Pour in the white wine and cook until it evaporates.Start adding the hot stock to the rice, one cup at a time, stirring constantly and adding more stock as the rice absorbs it. Cook like this for about 15 minutes.
Add the shrimp, mussels and squid to the rice and continue cooking for another 5-7 minutes, until the seafood is cooked and the rice is al dente.
Remove from the heat, add the butter and mix well. Sprinkle with chopped fresh parsley, season with salt and pepper and serve hot.
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