Italian food has always surprised. Try one of these Risottos.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its signature yellow color.

Risotto in Italy is often a first course served before the main course, but risotto Milanese style is often served with ossobuco Milanese style as a main course.

Risotto with bacon and parmesan

Ingredients

• 1 cup of rice
• 150g diced bacon
• 3 cups vegetable soup or hot water
• 100ml dry white wine
• 1 crushed garlic clove
• 2 tablespoons extra virgin olive oil
• 1 cube of butter (about 30g)
• 50 gr of grated parmesan
• Pink Himalayan salt
• Freshly ground white pepper

Method of preparation

1. Heat the oil and add the bacon.
2. Let it fry for 5-10 minutes, then add the crushed garlic.
3. Leave for another 1-2 minutes until the garlic releases its aromas, then add the rice previously washed in 3 waters.
4. Stir and fry the rice for 1-2 minutes, then add the wine and stir for 5-10 minutes, until all the wine evaporates.
5. The role of wine is to give creaminess to the risotto.
6. After all the wine has evaporated, add the hot soup or water.
7. Season with salt and pepper to taste and simmer over medium heat, stirring often, until the rice is cooked.
8. At the end, add the butter and mix until it melts.
9. Then turn off the heat and add the grated parmesan.
10. Stir until the Parmesan is melted.

Risotto with chicken and mushroom

Ingredients

• 250 g Arborio rice, it is special for the preparation called risotto
• 2 medium onions
• 2-3 cloves of garlic
• 350 g of fresh mushrooms of your choice, I used champignon
• 400 g boneless chicken breast
• 50 ml vegetable oil
• 130 g butter with 82% fat
• 200 ml dry white wine
• 50 g grated parmesan
• 700 ml vegetable soup
• 1 bunch of parsley
• Salt and pepper to taste

Method of preparation

1. Clean the onion and garlic and chop them finely. We put them to temper in the vegetable oil with a little salt until they soften well.
2. Cut the mushrooms into slices and saute them in half the total amount of butter, until soft, to which we add a little salt and pepper.
3. Cut the chicken breast julienne and add the remaining amount of butter to a well-heated pan and quickly fry the breast in the pan, stirring continuously until it browns slightly, about 2-3 minutes. To keep it tender, you need to keep the heat high and move quickly, don't worry, it will cook with the rice. Remove to a plate and set aside.
4. Add the rice over the onion and cook over low heat until the rice grains feel like pebbles.
5. Pour the hot vegetable soup over the rice carefully so you don't burn yourself with the steam it will make. We boil at 80%.
6. Add the wine, mushrooms and chicken and cook on low heat for another 6-7 minutes.
7. Before turning off the heat, add the grated parmesan, finely chopped parsley and taste for salt and pepper.
8. Leave covered for 2-3 minutes before serving! Simple, fast and tasty, so get to work and enjoy!

Risotto with vegetables

Ingredients

• 1/2 fat red pepper
• 2 green onions
• 2 cloves of green garlic
• 1 small carrot
• 100 grams of peas
• 2 tablespoons of olive oil
• salt pepper
• 220 gr of rice
• 660 ml vegetable soup

Method of preparation

1. The washed and cleaned vegetables are cut according to preference.
2. I diced the onion and green garlic (also with the greens).
3. In a pan, pour the olive oil and put the onion and garlic and leave it for 1 minute until it softens.
4. Then add the carrot, pepper and peas.
5. Shake the pan 2-3 times, then add the washed rice.
6. Season with salt and pepper and pour the soup.
7. Let it boil until it reduces.
8. It is served warm, but it is also very good cold. I sprinkled chopped green onions on top.