Excellent Italian risotto recipes for everyday cooking. Simple and quick food

There is strength in simplicity, and these recipes for Italian risotto follow suit!

Enjoy the creamy consistency of each one.

Let yourself be carried away on a cloud of flavors, each of these 4 variants that we have prepared for you.

Italian vegetable risotto

This colorful beetroot risotto is simply baked in the oven, so there’s no need to spend a lot of time at the stove stirring.

What will we need

• 500 g of fresh beetroot
• 2 tablespoons of olive oil
• 50 g of butter
• 1 onion (finely chopped)
• 1 clove garlic (finely chopped)
• 250 g of rice for risotto
• 150 ml of white wine
• 700 ml of vegetable broth
• a handful of grated parmesan
• 4 spoons of sour cream
• a handful of chopped dill

Method

• Heat the oven to 180°C.
• Peel and cut the beetroot into large wedges.
• Place on a large sheet of aluminum foil on a baking sheet, spread the beetroot on it and cover it with 1 tablespoon of olive oil, season and bake for 1 hour until the beetroot is soft.
• Meanwhile, heat the remaining olive oil with the butter in an ovenproof pot or pan.
• Add the onion and garlic and cook for 3-5 minutes until golden.
• Stir the rice until it is well coated with the butter and oil.
• Pour in white wine and let it bubble for 5 minutes.
• Mix well and then pour in the stock. Mix again, cover and place in the oven.
• Cook for 15 minutes until the rice is tender.
• Remove the beetroot from the oven and puree ¼ of it and cut the rest into small pieces.
• Toss most of the parmesan, beetroot purée and chopped beetroot into the cooked rice, then serve with a dollop of sour cream and a sprinkling of dill and extra parmesan on top.

Italian risotto with chicken

This recipe for traditional risotto straight from Italy is simple, creamy, tasty and delicious.

What will we need

• 450 g of chicken breast
• 40 g of butter
• 1 onion finely chopped
• 250 g of short-grain rice
• 1 clove of garlic finely chopped
• 300 ml of chicken stock
• 500 g of green beans
• 125 g of chopped red pepper
• a teaspoon of grated lemon peel
• 375 ml of milk
• 125 g of grated parmesan
• Salt and pepper to taste

Method

• Cut the chicken into 2.5 cm cubes.
• Melt the butter in a large pan.
• Add the chicken and cook over medium heat until lightly browned.
• Add onion, rice and garlic, cook and stir for 4 minutes.
• Gradually add small amounts of broth while stirring frequently.
• Allow the stock to be absorbed by the rice before adding another portion of stock.
• Add the green beans, red pepper and lemon zest to the chicken and rice mixture.
• Stir in the milk. Cover and simmer for 10 minutes.
• Finally, stir in the parmesan cheese, season and serve immediately.

Risotto in Italian style with mushrooms

Creamy Italian risotto with mushrooms is a typical traditional recipe of southern cuisine. A great classic found in many Italian regions.

What will we need

• 450 g mushrooms (mix)
• 2 cloves of garlic
• 1 shallot
• 1.5 l of vegetable broth
• 400 g Carnaroli or Arborio rice
• 50 g of butter
• 100 ml of dry white wine
• 120 g grated Parmigiano cheese
• 3 tablespoons of extra virgin olive oil
• a pinch of ground black pepper
• pinch of salt
• bunch of chopped fresh parsley

Method

• If you are using fresh mushrooms, clean them first.
• After cleaning, they can be cut into slices or pieces according to your taste.
• Fry the garlic with oil in a pan. After a few minutes, add the chopped mushrooms.
• Cook the mushrooms for about 5 minutes on medium heat until they soften and the released water evaporates.
• When boiling, add salt, pepper and parsley. Mix and set aside.
• Now finely chop the shallot and fry it in a pot with butter and a drop of oil.
• Add the rice and stir gently to cook evenly for a few minutes.
• Add the white wine and let it evaporate over high heat.
• Then add enough hot stock to cover all the rice and continue to cook on medium heat, stirring constantly.
• In the middle of cooking the rice ie. about 8 minutes, add cooked mushrooms.
• Mix and continue to cook.
• When the mushroom risotto is ready, add chopped parsley, a knob of butter and grated Parmigiano cheese.

Risotto from Italy with shrimps

This shrimp risotto is loaded with parmesan, garlic, and butter, which we know make everything better.

What will we need

For the shrimp

• 2 tablespoons of olive oil
• 16 to 20 large shrimp (peeled)
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground black pepper
• 50 g of butter
• 6 cloves of garlic (pressed)
• 150 ml of white wine
• 2 tablespoons of freshly squeezed lemon juice
• 2 tablespoons of finely chopped parsley

For the risotto

• 1 liter of chicken broth
• 2 tablespoons of olive oil
• 3 tablespoons of butter
• 3 tablespoons of minced shallot
• 3 medium garlic cloves (chopped)
• 300 g of Arborio rice
• 120 g of grated parmesan
• Salt

Method

• In a large skillet, heat the oil over medium-high heat. Dry the shrimp with paper towels. Season the shrimp with salt and pepper.
• Fry the shrimp until pink, about 4 minutes total.
• Reduce heat to medium-low. Add 2 tablespoons of butter to the pan. When the butter melts, add the chopped garlic and sauté until fragrant, about 30 seconds.
• Increase heat to medium-high. Add the white wine and lemon juice, and continue to cook until the sauce is reduced by about a third, about 3 minutes.
• Add the remaining 2 tablespoons of butter and the parsley. Once the butter has melted, remove the pan from the heat.
• Heat the chicken stock in a small saucepan until hot, about 5 minutes.
• Meanwhile, heat the oil and 2 tablespoons butter in a medium saucepan over medium-low heat.
• Once the butter has melted, add the shallots and garlic. Saute until the shallots are translucent and the garlic is fragrant, about 2 minutes.
• Add the rice and toss to coat. Increase the heat to medium and sauté until the rice is lightly toasted, about 4 minutes.
• Add a ladleful of the hot stock and stir, stirring, until the stock is absorbed into the rice. Repeat adding ladlefuls of stock until the rice is creamy and al dente.
• Remove from heat and stir in remaining 1 tablespoon butter and Parmesan.
• When the butter and cheese are melted, cover and set aside.
• Divide the risotto into bowls and add the shrimp and sauce.

How to ensure the correct consistency of the risotto?

The right consistency of risotto is important for its taste and appearance. The risotto should be creamy but not runny or too dry. Here are some tips to ensure the consistency of risotto is right:

1. Use the right type of rice: Most often, arborio rice is used to prepare risotto, which has large enough grains and contains enough starch, which is necessary for the right consistency.
2. Add enough water: The risotto needs to be simmered in water or vegetable stock to allow the rice to cook properly.
3. Use the right proportions: In general, about 2.5 to 3 parts of liquid should be used to 1 part of rice, the main amount of liquid should be added at the beginning.
4. Simmer the risotto long enough: The risotto needs to be simmered until the rice is soft and creamy. This usually takes about 18 to 20 minutes. It is important to ensure that the risotto is simmered long enough, but at the same time to avoid overcooking the rice.