How to make a perfect risotto with 3 delicious recipes

Risotto is a traditional dish of Italian cuisine that over the years has crept into the cookbooks of many cooks, as it is a delicious dish that allows variations in the ingredients.

Although many may not believe it, this is a complex dish, from which it is not easy to achieve the smooth and creamy texture that characterizes it. So that you can achieve a perfect result, we tell you step by step how to make a creamy risotto and just right.

What is risotto

This dish of Italian origin is characterized by being made from rice and having a creamy texture. Even if there are many variations and recipesIn order to make a perfect risotto, it is best to use cheese, which is another characteristic ingredient and the one that adds more creaminess to the dish.

It is one of the most popular dishes in northern Italy, specifically from the Lombardy and Piedmont area. The true origin of this recipe is unknown, but legend has it that its original and most widespread version, the risotto there Milanese, was created in the 16th century by a young apprentice of a famous glass craftsman. At their wedding banquet he had the rice dishes colored with saffron so that they resembled gold, thus surprising his fiancée.

Apart from the risotto there Milanese, which has saffron and is typical of Milan, there are other types depending on the main ingredients. The most popular are Parmesan, mushrooms, 4 cheeses, with asparagus, with vegetables or with mushrooms. But how to make a perfect risotto? The first thing to consider will be the type of rice.

Any type of rice can be used, but the preferred type of grain is a small or medium, round type and low in amylose content. These have a greater ability to absorb liquid and release starch progressively, favoring the creamy texture that risotto requires. The most recommended by Italians are the japonica variety, especially the arborio and the carnaroli.

How to make a risotto just right

The basic ingredients in a risotto are rice, butter, olive oil, Parmesan cheese, onion, chicken or vegetable broth, white wine, olive oil, and salt. Optionally we can also add two cloves of garlic, black pepper and nutmeg, according to taste.

Besides, depending on the variety of risotto we want to prepare, we will add some more ingredients or others to the classic recipe, which we will provide later. But in order to make a perfect risotto, it does not matter so much what type of recipe we follow, but rather that the rice is well cooked and the texture is adequate. To do this, we must follow a series of tips and pay close attention to the dish during preparation.

First of all, we should not wash the rice before cooking it, since in this way it would lose part of the starch necessary to achieve its texture. A good risotto should be creamy, but the grains should be separated and with an al dente point. For this, it will be essential to stir continuously and carefully, without pressing, so that the rice releases the starch little by little and forms the desired creamy texture.

To make a risotto just right, Another fact to take into account is that the broth that we will add to the rice must be hot in the time to add it, so it is recommended to have it over low heat in another pot while we prepare the rest.

Once finished, it must be consumed at the moment so that the grains do not absorb all the juice and we find them at their point. Before serving, we can decorate it with grated Parmesan cheese on top and parsley.

The best recipes for this dish

Here are the 3 most popular recipes to prepare it, so you can make a perfect risotto at home and try different versions.

1. The classic version

Although the most traditional version is there Milanese, with saffron, the simplest recipe of the dish is the one that simply has rice and parmesan. For this basic recipe we will need 400 gr of rice, 1 chopped onion, 1.5 l of chicken broth, 125 ml of white wine, 70g of grated Parmesan cheese, 80g butter, olive oil, salt and pepper al taste.

We start by sautéing the chopped onion over low heat in a saucepan with olive oil. We poach it until it turns golden brown. It will be then when we can add the rice to fry it all together for about 4 or 5 minutes. When the rice starts to look transparent, then we add the white wine.

Once the wine has been absorbed by the rice, we increase the heat to a medium point and we begin to add the broth in small quantities. You have to add it little by little throughout the 18 or 20 minutes that we will cook it, all without stopping stirring.

After that time, or when the rice is cooked to our liking, we remove the pot from the heat and add the Parmesan cheese, butter and season. We stir until a smooth and creamy texture is formed. And it will be ready to serve!

2. With mushrooms

To make a risotto with mushrooms we need 400 gr of rice, 300 gr of fresh mushrooms, 1 chopped onion, 1.5 l of chicken broth, 125 ml of white wine, 70g of grated Parmesan cheese, 80 g of butter and olive oil. You can add two cloves of garlic and pepper to taste.

To prepare the mushroom risotto, it is best to usefunghi porcini, the variety of Italian boletus. Although if we do not find the portobello variety, it is also recommended, and even use a mixture of various types of mushrooms, including mushrooms. To start with, we clean them well, cut them into slices and reserve them.

In this case we also start by sautéing the chopped onion (and the minced garlic, if used) in a saucepan with oil. Once the onion is transparent, add the mushrooms and sauté them. Then we add the rice to fry it all together for about 4 or 5 minutes, and finally we add the white wine.

Then we continue with the same procedure that we follow with any risotto. Once the wine has evaporated or has been absorbed, we begin to add the broth little by little and over 18 or 20 minutes, depending on the time required by the type of rice used. All while stirring.

When the rice is cooked, remove the pot from the heat and add the Parmesan cheese and butter, stirring until a smooth and creamy texture forms. We add salt and pepper to taste. And this is the recipe to make a boletus risotto just right!

3. With 4 cheeses

To make a 4-cheese risotto we need 400 gr of rice, 1 chopped onion, 1.5 l of chicken broth, 125 ml of white wine, 50g of Parmesan cheese grated, 50 grams of gorgonzola cheese, 50 grams of taleggio cheese, 50 grams of fontina cheese, 70 grams of butter, olive oil, salt and pepper to taste.

As we have followed in the basic recipe, first we fry the chopped onion over low heat in a saucepan with olive oil. When it looks transparent and does not turn brown, We add the rice to fry it all together for about 4 or 5 minutes. Then we add the white wine.

Once the wine has been absorbed, we turn up the heat and add the broth little by little, over 18 or 20 minutes and while we are stirring.

When the rice is ready, remove the pot from the heat and add the 4 cheeses and the butter. We stir to get a smooth and creamy texture. Season to taste, but taking into account that the type of cheeses used already provide a good amount of salt to the dish. That said, we can now enjoy a 4-cheese risotto!

And now you know how to make a delicious risotto just right! Remember that once you have mastered the most basic version of risotto preparation, you can follow these same recipes but adapting other ingredients to your liking. Which risotto do you prefer?