Basic Risotto Recipe with Four Variations

Summary

Ingredients

• 1 small onion (s)
• 50 g butter
• 200 g risotto rice, e.., Arborio
• 450 ml vegetable stock, hot
• 1 pinch (s) salt
• 1 tablespoon herbs, finely chopped, to taste, e.g., mixed frozen herbs

Variant: Risi Bisi

• 150 g peas, frozen
• 3 tablespoon parmesan, freshly grated
• 20 g butter, cold
• 1 tablespoon parsley, chopped

Variation: with mushrooms

• 300 g mushrooms
• 3 tablespoon white wine
• salt
• 1 tablespoon Gruyère, grated
• 1 tablespoon chives rolls

Variation: with tomatoes

• 1 clove garlic
• 20 g butter
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 4 tomato (s)
• Cayenne pepper
• salt
• 2 tablespoon basil, chopped
• Parmesan, freshly grated, 2 - 3 tablespoon

Variation: Milanese risotto

• 125 ml white wine
• 1 pinch saffron powder
• 50 ml vegetable stock in addition (total 0 )
• 30 g parmesan, freshly rated
• Crème fraîche, 1 - 2 tablespoon
• salt and pepper

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Instructions

1. Peel and dice the onion. Melt the butter in a saucepan. Sauté the onion cubes in it. Add the risotto rice and sauté until translucent. Pour in some of the hot stock, bring to the boil and let the rice swell with the lid on for about 20 minutes, stirring occasionally over low heat, gradually adding the stock. Season the risotto with salt, pour into a preheated bowl and sprinkle with herbs.
2. Variation for Risi Bisi:
3. About 5 minutes before the end of the cooking time, mix the frozen peas into the rice and cook until done. Mix in the parmesan and cold butter and sprinkle with chopped parsley.
4. Variation for a risotto with mushrooms:
5. Sauté the cleaned, sliced mushrooms with the onion cubes in the butter, add the rice, deglaze with 3 tablespoons of white wine, add the stock and cook as indicated above. Finally stir in the Gruyère cheese, season with salt again and serve sprinkled with chives.
6. Variation for a risotto with tomatoes:
7. In addition, sauté 1 peeled, sliced garlic clove with the onion cubes in butter and olive oil. Add the rice and cook until translucent. Stir in tomato paste. Add the stock and cook as indicated above. Finally, mix the skinned tomatoes cut into wedges into the risotto and heat briefly in it. Season to taste with salt and cayenne pepper and sprinkle with chopped basil and 2 - 3 tablespoons of grated Parmesan.
8. Variation for a Milanese risotto:
9. Add white wine and 1 pinch of ground saffron to the steamed rice, bring to the boil in an open saucepan and cook over low heat for about 20 minutes. When the liquid has boiled off, gradually add about 500 ml of vegetable stock. Mix together the grated Parmesan and 1 - 2 tablespoons of crème fraîche and mix into the risotto. Season to taste with salt and pepper.
10. Tip:
11. Serve risotto as a side dish to briefly fried meat or fish or with a mixed salad as a main course.

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