Welcome to Paulina Kitchen! Today we have the Risotto recipe that people ask for all the time. We are going to send classical tradition to rice and make a risotto with all the steps explained very clearly and on top, we tell you about the different types of rice that serve and which do not.
Well, I ran out of air just writing that phrase. Lie, I was left without air just thinking about the risotto. There is nothing to sigh more than a creamy risotto with my favorite vegetables!
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About this Risotto recipe
In this recipe we explain how to do risotto in a classic way, but with the technique they can add what they want and make a risotto with their favorite ingredients whether vegetables or bacon for example. The most important thing and the secret is to have a good broth , so do not escatimate in quantity or flavor. It is what will give the special taste to rice.
Speaking of rice, it is key that we use a rice capable of absorbing fluid and giving us starch for creaminess. Then we have to use a round rice, very rich in starch, such as carnaroli. If they do not have, they can get double Carolina that is also copied.
Never use a rice of those who never pass. They are going to cook anything except Risotto since they will never get their wet and creamy consistency, I assure them!
Greetings and until next
Juanita
Assistant
Ingredients
For two portions of Risotto
- 5 big portobello fungi
- 1 onion
- 1/2 glass of wine
- 100g. butter
- 1 jet oil
- 1 cup carnaroli
- Cant broth. nec.
- Green onion
Risotto recipe
Classic and creamy!
- The basis of every good risotto is undoubtedly the broth. So the first thing we have to have ready is the broth. They can do it homemade, box or do it with my homemade calditos that are always great. It is very important to keep the broth about a minimum fire. And it is preferable that on, because if it is missing… .. we have ...
- Now we are going to cut the vegetables: chop the onion, cut the fungi into slices and chop the onion of green.
- In a pot we will place the butter and oil, and we are going to cook the onion over low heat until it is transparent, we put some salt to leave liquid and look well cooked.
- We are going to add the fungi, stir and cover. We leave it just a few minutes to be browned without more cooking. Upload the fire very strong and place a glass of wine. Leave until alcohol evaporates (that is, when there is no longer the smell of alcohol)
- Now if we add the rice and move well until it is bright and well embedded in butter, oil and wine, without toast!
- Next we will repeat the next 3 steps until the rice is at the dente:
- Add broth. More or less a medium ladle.
- Stir a little.
- Wait for it to absorb. The risotto rice always has to be wet , with liquid but not sunk in broth, if dry at all. It is a very zen point.
- When the rice is al dente, we take it out, we add some butter, and beat vigorously to integrate everything. That will be that our risotto is much more creamy.
Serve your risotto onion of green
And if you want, cheese
I did as such as Paulina and it's deliciousoooooooooooooooooo
How do I realize that there is no smell of alcohol because it evaporated if I am taking wine at the same time? 😱
Excellent Mocovi rice. I am from the south of the province of Buenos Aires, and you also eat here.
I want to do it for the first time but it is complicated, I thought the rice was boiled and saffron was put nothing more.
Hi Paulina, I ate in Brasi a risoto of shrimp that left me delighted !!! How do I? He had the shrimp cut inside and some integers in the presentation. Flawless. I will thank you for helping me. Happy and blessed weekend !!!
Hello, I do it with gold rooster rice, and I get spectacular, following step by step your recipe.
Mocoví rice is the best, I am Santa Fe and they produce it in my province, I know it perfectly and it is great
An excellent Santa Fe brand
Instead of rice I used a round mass, and instead of fungi I put Mzarella tomato and olives, and then in the oven. It was delicious!
Paulina is so inspiring that reading her recipes is to create new ones! I also do Paulina always because it is infallible. Except aggregates according to the occasion.
I love that the two previous comments have made anyone except the recipe risotto. Anyway they sound delicious. Excellent Paulina !!
Hello, I did rice with saffron to the rice and apart in a random put the ect onion .. I put the saffron and then the rice (previously cast) then I put cheese and remain spectacular rich ..
Hello, I put the onion on the onion at first ... rice, I put the mocobi and previously took the starch to the rice, half -breast trozé in cubes and finally put the aza with kicks and reggianito cheese, it was barbaric.