Recipes

Risotto, what a passion! Here are the best recipes and preparation tips

From the best delicious recipes to the secrets for impeccable and state-of-the-art preparation. Here's everything you need to know about risotto!

Risotto is, after pasta, the most loved and cooked first course in all of Italy, spread throughout the area in many different versions. The peculiar feature of this dish lies in how its main ingredient, rice, is treated, which is cooked for a long time with the broth and keeping the starch released during cooking and which acts as a glue between all the ingredients.

The most interesting feature of this dish lies precisely in the vast choice of preparations: in fact, if we decide to cook a risotto, we are spoiled for choice! We can use seasonal vegetables, exquisite meats and fish, or try to create classic or imaginative combinations, up to the choice of particular foods such as spices, fruit or aromatic beers and wines.

In short, from the cooking stages to the choice of ingredients, risotto represents a truly infinite universe. Are you ready to explore it with us and find out which are the best recipes you can prepare at home? Then follow us on this wonderful journey to discover risotto!

How to make the perfect risotto
- The broth
- The stages of cooking
The best risottos

How to make the perfect risotto: all the secrets

If you love cooking, surely you have already wondered several times how to make a good risotto, an art full of secrets and made up of many precise steps. We are dealing with a complex dish that must be taken care of step by step, from the sautéed to the creaming phase. Let's see all the phases for a perfect result !

The broth

First of all, we need to take care of the broth with which the risotto is cooked. Forget absolutely the cube or granular preparations, and concentrate on the preparation of a good homemade broth. There are three different ways to prepare it, which are used according to the type of rice seasoning. The most commonly used is vegetable broth , which is prepared with onion, celery, carrot, letting the vegetables boil together with salt, pepper and aromatic herbs to taste. Definitely perfect for more delicate or vegetable-based risottos.

For more decisive dishes, which contain meat or tasty cheeses, a meat broth is usually prepared. The preparation is the same as for the vegetable broth, but obviously the meat must be added to the ingredients. You can choose mixed cuts , such as beef or beef, adding the bones to give more flavor.

Finally, for fish-based recipes, the classic fumet is prepared, i.e. fish broth. In this case, in addition to celery, onion and carrot, all the waste from the fish is used, and therefore bones, shells, heads and tails, which will flavor the water properly. You can also add spices or herbs, such as parsley , and even a few cloves of garlic.

The stages of cooking

We can summarize the stages of risotto preparation in four steps : roasting, nuance, circulation and finally creaming. These must always be repeated in this order, and each of these involves little tricks! But first, a basic question: which is the most suitable rice for risotto? Definitely Carnaroli , but you can also use Vialone or Baldo rice.

Let's start with the roasting: in this phase the bean is literally roasted in a pan. There are two schools of thought: those who make the sautéed vegetables first and then toast the rice , and those who prefer to do it without seasonings and only add onion and seasonings afterwards. In any case, the important thing is that you give the grain time to become translucent (it will take about three minutes).

Subsequent to the toasting is the nuance, which involves the addition of an alcoholic component. White wine is usually used, but there are also risottos that are flavored with red wine or beer. This phase serves to give acidity to the rice, so as to make the dish balanced and harmonious.

The circulation is made with the broth , which must always be boiling and which must cover all the grains completely. During this step, part of the ingredients are also inserted.

After about 15 minutes, the rice will be ready. At this point the creaming comes into play, which is rigorously done with the heat off. Risotto is usually creamed with cold butter and cheese, but again it depends on the ingredients. It is also possible to mix it with extra virgin olive oil or not to use cheese (for example, if we are preparing a fish risotto). Try to get a risotto all'onda, nice soft and creamy. Keep some broth aside in case the consistency is n't the right one!

The best risottos: recipes for all tastes

When we talk about risotto, we are talking about a wonderful and also very versatile dish, with which it is possible to unleash one's imagination in the kitchen and prepare tasty recipes that will leave everyone speechless, and of course, with a full stomach !

There are no limits to the imagination, and you can make risottos with vegetables, fish, meat, or even just using special spices or flavourings. We have decided to offer you a series of classic and timeless recipes. You are ready? So let's get started now!

1. Pumpkin risotto

The first pairing we propose is rice with pumpkin, a delicious combination for a fabulous first course, colorful and with an inviting aroma. To make this dish, there are different pumpkin cooking techniques, some that also depend on the consistency you want to create.

Generally, it is used to blanch it in slightly salted water or cook it in the oven, and then reduce the pulp into small pieces and add them after blending the rice: in this way, part of the vegetables will fall apart and the result will be a soft and velvety risotto. For an even more creamy effect, however, you can blend the pumpkin with oil, salt, pepper and a drop of broth, and then mix the rice with your pumpkin puree . If, on the other hand, you want the opposite effect, insert it towards the end after having blanched it.

The combinations, then, are endless. If you want to contrast its sweetness , we recommend preparing a pumpkin and sausage risotto. Cook the meat separately and insert it only at the end of the preparation. And for creaming, try taleggio or gorgonzola . In short, however you prepare it, risotto with pumpkin will make you feel in heaven!

Ingredients for the yellow squash risotto recipe (for 4 people)

380 g of Carnaroli rice
400 g of pumpkin
2 shallots
vegetable broth to taste
50 g of butter
extra virgin olive oil to taste
Salt to taste
pepper as needed
1 glass of cooking white wine
100 g of grated cheese

2. Risotto with porcini mushrooms

Among the tastiest autumn risottos we certainly cannot fail to mention risotto with mushrooms . We are dealing with a great classic of Italian cuisine, the success of which depends on the quality of the mushrooms, but also on their correct cleaning and cooking. You can use the variety you like best, but with porcini mushrooms you will be on the safe side. A word of advice : don't wash them under running water, or they will lose their woody scent and flavour!

There is also the possibility of preparing a risotto with dried mushrooms. The only trick is to revive them by immersing them in advance in a bowl full of water.

Ingredients for the recipe of risotto with fresh mushrooms (for 4 people)

340 g of Carnaroli rice
350 g of porcini mushrooms
1/2 white onion
vegetable broth to taste
40 g of butter
120 g of grated cheese
fresh parsley to taste
Salt to taste
pepper as needed
1 glass of white wine
extra virgin olive oil to taste

3. Saffron risotto

If you are looking for a risotto that is quick to prepare , simple and that everyone likes, you will be on the safe side with this dish. Delicate, appetizing and beautiful to look at, this yellow risotto is creamed with butter and Parmesan cheese , and flavored with saffron, a spice that gives it its typical color and wonderful taste.

You can use both saffron in sachets and fresh pistils , which will give an even more decisive aroma. If you choose this second option, leave them to infuse in water as much as possible, even for a whole night if you have the possibility. In this way they will release all their flavor , and all you have to do is pour the saffron water into the rice towards the end of the run.

Ingredients for the saffron risotto recipe (for 4 people)

320 g of Carnaroli rice
1/2 white onion
40 g of butter
extra virgin olive oil to taste
100 g of grated cheese
pepper as needed
Salt to taste
vegetable broth to taste
1 packet of saffron

4. Risotto alla Milanese with marrow

Often confused with saffron risotto, this dish is typical of the Lombard tradition and is among the best known dishes not only in Italy, but also throughout the rest of the world. Let's talk about risotto alla Milanese: do you know the original recipe? Well, the secret is the use of marrow , which is inserted during the preparation and gives this course an exceptional taste.

The trick is to put it right away, together with the butter, when frying the onion. Once it has become soft and transparent, you can toast the rice and proceed with all the steps.

Risotto alla Milanese is a simple dish that will amaze you. And for an even more traditional version, try serving it with ossobuco !

Ingredients for the original Milanese risotto recipe (for 4 people)

340 g of Carnaroli rice
1 white or golden onion
1 sachet of saffron powder
20 g of veal marrow
meat broth to taste
100 g of grated Parmesan
60 g of butter

5. Risotto with Treviso radicchio

Let's now move on to a vegetable-based recipe, where the absolute protagonist is radicchio, a food with an intense and slightly bitter flavour, perfect to be used especially in first courses. It is a simple and easy preparation to make. But what are the secrets to making this recipe perfectly ?

First of all, try to use some seasonal radicchio, and above all to clean it well, eliminating all the white and hard parts, which would give the dish an excessively bitter taste. Once this is done, cut it roughly and cook it together with the risotto.

The real secret, however, is to balance the taste to the fullest. You can help yourself with some red wine to deglaze, add another savory or fatty element (sausage in this case is a more than apt choice) or cream the risotto with a sweet cheese, such as taleggio .

Try this fabulous risotto alla trevisana too!

Ingredients for the red radicchio risotto recipe (for 4 people)

380 g of Carnaroli rice
2 shallots
Extra virgin olive oil
1 glass of red wine
2 large Treviso radicchio
50 g of butter
100 g of grated cheese
Salt to taste
Pepper as needed
Vegetable broth to taste

6. Risotto with asparagus

Few ingredients, but a result of class and great refinement . Asparagus are very interesting vegetables, with a strong flavor, in short, a perfect ingredient to enhance in a risotto. Here the question to ask for an excellent result is only one: how to cook asparagus?

First of all you have to blanch them, tying them and leaving the tips just out of the cooking water. After about ten minutes, separate the tips from the stems and sauté them in a pan with a knob of butter: you'll need them to decorate the dish at the end.

As for the rest of the asparagus, you have two options : cut them into slices and insert them into the saucepan where the risotto is cooked, or blend them, so as to create a risotto with asparagus cream. Clearly, in this case, be even more careful to remove any hard and stringy parts, so as to make the cream smooth and velvety.

Here's the asparagus risotto !

Ingredients for the green asparagus risotto recipe (for 4 people)

380 g of Carnaroli rice
500 g of asparagus
1 glass of white wine
1/2 white onion
100 g of grated cheese
40 g of butter
extra virgin olive oil to taste
pepper as needed
Salt to taste
vegetable broth to taste

7. Seafood risotto

For all fish lovers, here is a seafood risotto, a first course that will literally make you fly to heaven! This requires a longer preparation than the others, precisely because of the many ingredients that are used. But trust me, it will be worth it! For the success of a fish risotto, the quality of the raw material is fundamental: if the fish is fresh, it will release all its flavour!

You can use the ones you like best, from mussels to clams , to squid and prawns. Finally, if you want, you can complete the dish by adding some tomato, so as to give an extra touch of acidity . Here is the recipe for risotto with seafood , a real pearl to taste!

Ingredients for the seafood risotto recipe (for 4 people)

350 g of Carnaroli rice
350 g of prawns
500 g of mussels
300 g of clams
1 cuttlefish
1 squid
4 prawns
1 ripe tomato
2 tablespoons of tomato puree
1 cloves of garlic
2 onions
1 glass of white wine
Parsley
extra virgin olive oil to taste
chili pepper to taste
Salt to taste
pepper as needed

8. Risotto with zucchini

Let's now move on to a simple, natural and fragrant dish. Zucchini is a very versatile ingredient, perfect above all for making mouth-watering first courses. In risotto they are really spot on, also thanks to the fact that they can be combined in many ways. Try with mint, the result will be amazing !

In addition to cooking them, you can also blanch them and make a cream with which to stir risotto, ideal for those who want to enjoy a delicate and creamy dish at the same time! And if you want to give the recipe more sprint, use a cheese with a strong flavor!

There is also a very common variant, but able to satisfy even the most demanding palates: risotto with courgettes and shrimps. These two elements look great together, they release all their aromas and scents for a delicious result . To do this, sear the prawns in a pan for a few minutes, and once the risotto is ready, put them in the creaming or when serving, so as to create a wonderful visual impact.

Here's the zucchini risotto .

Ingredients for the light zucchini risotto recipe (for 4 people)

380 g of Carnaroli rice
3 large courgettes
2 shallots
80 g of grated cheese
extra virgin olive oil to taste
Salt to taste
pepper as needed
30 g of butter
1 glass of cooking white wine
vegetable broth to taste

9. Artichoke risotto

In the wake of risotto with vegetables, we cannot fail to mention risotto with artichokes . Fundamental for this recipe is the cleaning of the artichokes , so as to avoid finding too hard and unpleasant parts on the plate. A tip: once cleaned, leave them to soak in water and lemon: in this way you will avoid oxidation of the vegetables, and the rice will keep its bright green colour… because the eye also wants its part!

This preparation also lends itself to some variations . Among the best known, there is certainly risotto with prawns and artichokes, a combination that will satisfy even the most demanding palates. Sear the prawns quickly in a pan and insert them at the end of the preparation.

If, on the other hand, you want a dish of land , you can prepare a risotto with artichokes and bacon. In this case you can cook it separately and integrate it at the end of cooking, if for example you use guanciale and want a crunchy result, or add it to the cooking if you have sliced bacon and want to melt it.

Finally, another idea could be to make a risotto with artichoke cream. Blend them after having cleaned and cooked them with parsley, olive oil, salt, pepper and a ladle of broth , and then serve the risotto with a few spoonfuls of cream!

Ingredients for the artichoke risotto recipe (for 4 people)

320 g of Carnaroli rice
4 artichokes
1/2 white onion
1 glass of white wine
vegetable broth to taste
pepper as needed
Salt to taste
40 g of buro
extra virgin olive oil to taste
100 g of grated cheese
parsley to taste

10. Risotto with lemon

It's hot, you want a refreshing dish, but you don't want to give up your sweet tooth. Well, then what you need is a good risotto with lemon. We are certainly not dealing with a typical dish of our traditional cuisine, let alone a widespread recipe. However, this light risotto has many advantages , starting with the fact that its preparation is not particularly demanding and only a few ingredients are needed to make it.

In essence it is a white risotto and creamed in the classic way , with butter and cheese. But during cooking, lemon juice is added, and at the end also the zest. The combination we recommend is rosemary , a smell that will make it even more fragrant and inviting.

Here is the recipe for a quick but delicious risotto:risotto with lemon !

Ingredients for the lemon and rosemary risotto recipe (for 4 people)

320 g of Carnaroli rice
vegetable broth to taste
40 g of butter
1/2 white onion
100 g of grated cheese
1 glass of white wine
1 lemon (zest and juice)
white pepper to taste
Salt to taste
extra virgin olive oil to taste
rosemary to taste

11. Strawberry risotto

Fruit in risotto? Of course yes! Inspired by the eighties, strawberry rice is a great classic , easy to prepare and ideal to serve if you are looking for a spectacular dish or want to try your hand at preparing special risottos. If you've never tasted it, don't worry, the strawberry flavor isn't too strong, but it gives the dish the right acidity.

The perfect variant of this dish is the one with speck. Cut it coarsely and when there are just a few minutes left before cooking, insert it into the saucepan, or alternatively toast it in a pan and use it for the final decoration of the dish.

In short, the risotto with strawberries will surely be able to amaze you. Seeing is believing!

Ingredients for the recipe of risotto with strawberries and prosecco (4 people)

380 g of rice
350 g of strawberries
100 g of grated cheese
2 shallots
2 mint leaves
1 liter of vegetable broth
1 glass of prosecco
50 g of butter
extra virgin olive oil to taste
pepper as needed
Salt to taste

12. Risotto with sausage

We conclude with a great classic, sausage risotto . This white risotto is creamed with butter and cheese and enriched by the taste and flavor of the sausage. To make it in a workmanlike manner, cook the sausage separately in a pan without seasoning, and blend it with white wine. Salt and pepper it and insert it in the preparation towards the end of cooking . in this way you will preserve its flavor and crunchy texture.

This quick risotto, although delicious as it is, also represents an excellent basis for evolving the dish in a more elaborate way: you can combine it with any type of vegetable, from squash to radicchio, from courgettes to leeks. And for an original dish, try making it with beer ! Use it to blend the rice (one bottle for 4 people): the result will surprise you!

Ingredients for the recipe of risotto with sausage in red wine (for 4 people)

340 g of Carnaroli rice
280 g of sausage
2 shallots
40 g of butter
Meat or vegetable broth to taste
1 glass of white wine to taste
120 g of grated cheese
Salt to taste
pepper as needed
extra virgin olive oil to taste

13. Risotto with scampi cream

Spectacular, delicious, perfect to amaze: scampi cream risotto is a real flavor bomb, ideal to serve during a romantic dinner or with friends. To prepare it you will have to blend the scampi to create an enveloping and delicate sauce, while with the scraps you will go to prepare the fish stock that you will need to cook the rice.

What do you think, have we convinced you?

Ingredients of risotto with scampi cream

350 g of Carnaroli rice
1 kg of scampi
extra virgin olive oil to taste
2 shallots
liquid cream to taste
1 lemon
2 cloves of garlic
pepper as needed
Salt to taste
water to taste
brandy to taste
dry white wine to taste

14. Salmon risotto

If we want to stay on the subject of fish risotto, we cannot fail to mention the salmon risotto, a dish of a more unique than rare goodness . There are many ways to prepare it and we, for example, have chosen to combine leeks, which form a winning combination with salmon. A touch of class: mix it with extra virgin olive oil and serve it with some black sesame seeds!

Salmon risotto ingredients

360 g of Carnaroli rice
1 leek
280 g of salmon steaks
vegetable or fish broth to taste
extra virgin olive oil to taste
Salt to taste
pepper as needed
dry white wine to taste
grated cheese to taste
black sesame to taste
lemon zest to taste

15. Cuttlefish ink risotto

Have you ever seen a black risotto? The recipe for risotto with squid ink is truly spectacular and will leave all your guests speechless. It can be prepared in many ways (with or without cuttlefish, adding or not the prawns) but obviously the ingredient that cannot be missing is cuttlefish ink, which is obtained from the cuttlefish bags.

Try this particular rice which with its enveloping flavor will certainly conquer you from the first taste!

Cuttlefish ink risotto ingredients

340 g of Carnaroli rice
200 g of cuttlefish
120 g of prawns
1 shallot
10 g of cuttlefish ink
1 glass of dry white wine
extra virgin olive oil to taste
50 g of grated cheese
1 liter of vegetable broth
Salt to taste
pepper as needed
1 clove of garlic

16. Parmesan risotto

We conclude with a very simple and cheap dish, but at the same time very rich in flavour : it is risotto with Parmesan cheese , ideal for those looking for a savory, robust dish with character. Onion, butter and Parmesan are the ingredients for this white risotto which is perfect for those who want to bring something good and traditional to the table, but without getting lost in complex preparations .

Try it, you won't regret it.

Parmesan risotto ingredients

360 g of Carnaroli rice
50 g of white onions
100 g of grated Parmesan
1 tablespoon of EVO oil
60 g of butter
1 liter of meat broth
Salt to taste
pepper as needed

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