Risotto, a classic Italian dish that captures the hearts of foodies with its creamy texture and rich flavour. While it may seem intimidating to make your own risotto, it is actually surprisingly simple. With a little patience and the right technique, you can prepare a delicious risotto at home that caresses the taste buds. Let’s explore together the art of making homemade risotto with three delicious recipes, two with meat and one without.
Basic recipe risotto
Before we dive into the recipes, let’s go through the basic risotto recipe. This will serve as a guide for all three variations:
Ingredients
- 300 g risotto rice (such as Arborio or Carnaroli)
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 litre of vegetable stock (or chicken stock for a non-vegetarian option), kept warm
- 60 ml dry white wine (optional)
- 50 g butter
- 50 g grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs such as parsley or basil for garnish (optional)
Instructions
- Heat half the butter in a large pan over medium-high heat. Add the onion and garlic and fry until glazy, but not brown.
- Add the risotto rice and stir well to make sure each grain is coated with butter.
- If using white wine, add it now and stir until the wine is absorbed by the rice.
- Add a tablespoon of stock to the rice and stir frequently until the stock is absorbed. Repeat this process until the rice is cooked but still firm inside, this usually takes about 18-20 minutes.
- Stir the remaining butter and Parmesan cheese into the risotto until creamy. Season with salt and pepper.
- Serve the risotto immediately, garnished with fresh herbs if desired.
Classic risotto with mushrooms (vegetarian)
Ingredients
- Basic recipe risotto
- 200 g mushrooms, sliced
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely chopped
- Fresh thyme leaves
- Salt and pepper to taste
Preparation
- Heat the olive oil in a separate pan over medium-high heat. Add the mushrooms and fry until golden brown.
- Add the garlic and thyme to the mushrooms and fry for another minute.
- Mix the sautéed mushrooms into the risotto after it is ready and serve immediately.
Risotto with roasted pumpkin and sage
Ingredients
- Basic recipe risotto
- 300 g pumpkin, diced
- 2 tablespoons of olive oil
- A few fresh sage leaves
- Fresh nutmeg, grated
- Salt and pepper to taste
Preparation
- Preheat the oven to 200°C. Mix the cubed pumpkin with olive oil, salt, pepper and fresh nutmeg.
- Roast the pumpkin cubes in the preheated oven for 20-25 minutes, or until soft and lightly browned.
- Add the roasted diced pumpkin and chopped sage to the risotto after it is done and serve immediately.
Risotto with prawns and courgette
Ingredients
- Basic recipe risotto
- 200 g shrimps, peeled and cleaned
- 1 courgette, diced
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely chopped
- Fresh lemon juice
- Salt and pepper to taste
Preparation
- Heat the olive oil in a pan over medium-high heat. Fry the prawns until pink and set aside.
- In the same pan, add the courgette and fry until lightly browned.
- Add the garlic to the courgette and fry for another minute.
- Mix the fried prawns and courgette into the risotto after it is done and season with lemon juice, salt and pepper. Serve immediately.
Whether you are vegetarian or a meat lover, these recipes for delicious homemade risotto are sure to impress your taste buds. So what are you waiting for? Get into the kitchen and unleash your culinary creativity while enjoying a delicious homemade risotto! Buon appetito!