Risotto with vegetables and more ...

Risotto with vegetables is one of the most popular dishes in Italy. But it has become a favorite throughout the world, also in Russia. Although each national cuisine has already been able to make its "amendments" to the recipe of this dish, but one thing remains unchanged: from how to cook risotto with vegetables, the final result will depend. Whether you will serve a porridge-mash, a thin soup or an appetizing dish. The main secret is a special way of cooking rice.

You will need a pan and frying pan, special rice, Italian condiments, olive oil, roots and any addition if desired. It must be borne in mind that it is recommended to make the rice as it should, liquid (broth or water) hot and one ladle gradually, as the previous one is absorbed.

Risotto with vegetables and chicken. Olive oil to warm, fry in it chopped onion to a clear state and cubes of chicken (150 grams). Put 250 grams of rice, fry well, add a glass of any frozen vegetables and two glasses of chicken broth. Bring the dish to a boil, reduce the heat, close the lid and leave for 10 minutes, stir pour 1/4 of the cream and, leaving the pan closed, simmer for 10 minutes. Serve with grated cheese.

Risotto with smoked sausage and nuts. Cut a small piece of sausage nicely into strips and fry in olive oil. Pour a glass of rice and fry until it becomes transparent for about a minute. Add a quarter of a glass of wine (preferably dry white), evaporate for two minutes and start pouring hot broth, but one ladle to absorb it, and the rice swells. All you need is one glass. Add a few large spoonfuls of fat cream and as many vermouth (dry). Risotto mix for one minute, then sprinkle with chopped walnuts, parsley and grated finely parmesan.

Risotto with vegetables and pork. Fry to a clear onion, 200 grams of pork cubes and garlic in olive oil. Add one glass of rice and mix everything thoroughly. Pour half a liter of warm water and stew to such a state that the rice is almost steamed. Start to add white wine (about 100 ml), but do it gradually. In a frying pan, make a frying of cherry tomatoes, sour cream and basil; Add to the risotto and sprinkle with Parmesan.

Risotto with pumpkin and zucchini. Chop one onion and a few slices of garlic, fry them in a deep saucepan using olive oil. One zucchini and 200 grams. Pumpkin cut into small cubes and sent to a frying pan for a few minutes. Then put fifty grams of butter and 200 grams of rice, mix thoroughly and pour half a glass of dry wine. We begin to add gradually vegetable broth (200 gr.) As the liquid is evaporated. When everything is ready, take the risotto with the vegetables from the fire and throw 100 grams of cherry tomatoes. Place the dish hot on plates and sprinkle it with cheese, dry thyme and rosemary.

Sweet risotto will be very popular with children. For its preparation, it is necessary to chop very finely the half of a bulb, or to turn it in a blender. Rinse the glass thoroughly with water and leave to drain in a colander. 2 large pears cut with lobules and pour lemon juice thickly. In a deep saucepan fry rice with onions, using butter, a few minutes. Then add the pears and hot vegetable broth. Now we begin to extinguish the dish, constantly mixing, at the very end crumble straight with your hands two hundred grams of Gorgonzola cheese. Turn off the fire, add a little fresh or dry Italian greens if desired. Now you can salt and add sugar to taste.

Have a nice appetite!