Risotto Recipes: 3 Examples for You

Risotto recipes are delicious, however, there are many dishes with different construction methods and ingredients that vary regionally. This is mainly due to the origin of the dish, which is far from Brazilian – and that's great.

So, to find out more about risotto, and some great recipe options, keep reading until the end.

What is a risotto?

First of all, it is interesting to discuss what risotto is and only then discuss its different recipes and flavors. So, from the beginning: risotto is an originally Italian dish, specifically from the northern Italian region, in Lombardy. In fact, it means 'little rice'.

It's a relatively simple recipe to make. You need to fry the rice with onion and cook it slowly, with fish, chicken or meat broth. However, if you want to be a little daring, you can even make it with wine.

In addition, the dish can be complemented with a variety of different ingredients, such as vegetables, meats, cheeses and various condiments. The traditional way to make risotto, the Italian way, uses a local variety (from Italy) called arborio rice.

So don’t be surprised when you see different types of risotto made in different parts of the world. The dish has spread and integrated into the local culinary culture of every corner where it has been introduced, and for this reason, you will find different varieties of the same dish.

3 risotto recipes

Risotto recipes are quite varied, but there is a growing sophistication in their dishes, creating combinations of ingredients that generate more specific and tasty flavors. The more you explore, the more innovative you become with risottos.

The three sophisticated and tasty risotto recipes that you can start testing at home are:

1. Vegetable risotto with cheese
2. Salmon with parmesan risotto
3. Shrimp risotto with cream cheese

It is important to keep in mind that these recipes are just a few of many that exist. Therefore, you may find others that are just as interesting. However, see these options as tips on where to start testing the flavors of your risotto.

Vegetable risotto with cheese

This risotto with vegetables and cheese recipe is one of those for those who don't want to eat meat. It's delicious, easy to prepare and very quick to make. It's perfect for days when you want something practical and still very tasty.

The ingredients for it are:

• 1 vegetable stock cube
• 4 cups (tea) of hot water
• 2 tablespoons of butter
• 1 stalk of sliced leek
• 1 and 1/2 cups (tea) of raw arborio or carnaroli rice
• 1/4 cup (tea) dry white wine
• 1 Italian zucchini, cubed
• 1/2 cup (tea) of cubed pumpkin
• 1 jar of chopped hearts of palm (300g)
• Salt and black pepper to taste
• 4 tablespoons of cream cheese
• 4 tablespoons grated parmesan cheese

The recipe has a lot of items for seasoning, if you want, you can make some substitutions. If you do, be careful.

The preparation method is very simple to follow.

Dissolve the broth in the hot water and keep it warm over medium heat in your pan. In another, this time large but shallow pan, melt the butter over medium heat and sauté the garlic for about 5 minutes. Do not let it brown.

Then add the rice and fry for another two minutes. Add the wine, reduce the heat and let it evaporate.

Now, pour in a ladle of broth and stir until it almost evaporates. Keep pouring the broth and stirring until it almost evaporates. Cook for another ten minutes and then add the zucchini, pumpkin and hearts of palm.

Cook for another five minutes or until the rice and vegetables are tender but not falling apart. Finish by seasoning with salt and pepper to taste. Add the broth to make it creamy. Remove from the heat, stir in the cheeses, and serve. 

Salmon with parmesan risotto

Among risotto recipes, those that use salmon tend to be the most expensive. However, the combination is sublime. So, if you can try this recipe, it is a great option. It takes about 1h30 to prepare and it is very easy to make.

The ingredients:

• 6 salmon fillets
• Juice and zest of 1/2 Sicilian lemon
• 2 tablespoons chopped fresh oregano
• Salt and black pepper to taste
• 4 tablespoons of butter
• Risotto
• 2 liters of hot water
• 3 vegetable stock cubes
• 3 tablespoons of butter
• 1 chopped onion
• 2 cups (tea) of arborio rice
• 1/2 cup (tea) of dry white wine
• Juice and zest of 1/2 Sicilian lemon
• 1 cup (tea) of grated parmesan cheese
• Salt and chopped parsley to taste

The preparation method is also very simple. First, season the salmon with the lemon zest, lemon, oregano, salt and pepper. In a non-stick frying pan, melt the butter over high heat and brown the fillets for about three minutes on each side.

Set them aside while still warm. For the risotto, now, in a pan, mix the water and vegetable stock and keep on low heat. Again, in another pan, melt two tablespoons of butter and sauté the onion for about three minutes.

Add the rice and sauté for 3 minutes, stirring constantly. Add the wine and sauté for another three minutes – or until it evaporates. Gradually add the water as the broth dissolves, ladle by ladle. Cook over medium heat, stirring constantly.

Finally, turn off the heat, mix in the lemon juice, zest, parmesan cheese and remaining butter. Add the salt, mix in the chives and serve with the salmon.

Shrimp risotto with cream cheese

Finally, a recipe for shrimp risotto, one of the most famous and beloved risotto dishes in Brazil. In addition to being easy to make, it is quick and serves up to four people.

The ingredients are:

• 3 tablespoons of butter
• 500g of small cleaned shrimp
• 1 chopped onion
• 2 cups (tea) of arborio rice
• 1/2 cup (tea) of dry white wine
• 3 fish stock cubes
• 6 cups (tea) of hot water
• 1/2 cup (tea) of chopped chives
• 1 cup (tea) of grated parmesan cheese
• 3 tablespoons of cream cheese
• Salt and black pepper to taste
• Chopped parsley for sprinkling

The preparation method is very easy to follow:

Heat a pan over medium heat with half the butter. Then fry the shrimp and onion for 3 minutes. Remove with a slotted spoon and set aside. 

Return the pan to high heat, add the remaining butter and fry the rice for 3 minutes, stirring. Pour in the wine and cook until evaporated.

Therefore, in the final part of the preparation method, add the fish stock dissolved in water, ladle by ladle, stirring constantly.

Add the previously reserved shrimp, the chives, parmesan cheese and cream cheese. Season with salt to taste, pepper and sprinkle with parsley. And that's it, it's ready to eat.

Conclusion

In short, risotto recipes are light and go well with almost any type of topping. This makes it a great option for a variety of occasions.
So for more recipes like this one, Pastrami, continue to access the Kitchen Manual content.