Creamy Risotto Recipes

Risotto is a classic Italian rice dish known for its creamy texture and rich flavors. Traditional risotto recipes often include ingredients like butter, Parmesan cheese, white wine, and various meats, seafood, or vegetables.

Chicken Risotto

Ingredients:

• 1 lb (450 g) chicken breast, cut into small pieces
• 1 onion, finely chopped
• 1 cup (200 g) Arborio rice
• 2 tbsp olive oil
• 2 cups (500 ml) chicken broth
• 1 cup mixed frozen vegetables
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp chili flakes (optional)
• A few drops of Tabasco sauce (optional)
• Salt and pepper, to taste
• 2 tbsp grated Parmesan cheese
• Optional: a few pieces of diced pancetta for extra flavor

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the onion and sauté until translucent.
2. Add the chicken pieces and cook until they start to brown. If using pre-cooked or roasted chicken, just sauté briefly.
3. Stir in the rice and cook for 1-2 minutes.
4. Pour in 1 cup of broth, stirring occasionally. When the liquid is mostly absorbed, add the mixed vegetables and the remaining broth gradually, continuing to stir.
5. Season with basil, oregano, chili flakes, Tabasco, salt, and pepper.
6. Let the risotto cook, adding more broth as needed, until the rice is tender but still slightly firm.
7. Stir in Parmesan cheese and optional pancetta before serving.

Asparagus Risotto

Serves 4

Ingredients:

• 1 large onion, finely chopped
• 3.5 oz (100 g) unsalted butter
• 10.5 oz (300 g) Arborio rice
• 1.75 lb (800 g) fresh green asparagus, trimmed and cut into 1-inch pieces
• 4 cups (1 liter) water or vegetable broth
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese

Instructions:

1. Melt half of the butter in a large pan over low heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the asparagus pieces and cook for another 3 minutes.
3. Stir in the rice and sauté for 1-2 minutes.
4. Gradually add the broth, about ½ cup at a time, stirring frequently. Allow the liquid to absorb before adding more.
5. Continue cooking until the rice is al dente, about 10-12 minutes. If needed, add more liquid.
6. Season with salt and pepper. Remove from heat and stir in the remaining butter and Parmesan cheese.
7. Serve immediately with extra Parmesan on top

Milanese Risotto

Ingredients:

• 2 ½ cups (600 g) Arborio rice
• 6 oz (180 g) unsalted butter
• 1.5 oz (40 g) beef bone marrow, finely chopped
• 1 onion, finely chopped
• 1 cup (240 ml) dry white wine
• 1 tsp saffron threads
• 4 cups (1 liter) hot beef broth
• 5 oz (150 g) grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. In a large pan, melt a few tablespoons of butter over low heat. Add the beef marrow and onion, sautéing until the onion turns golden.
2. Stir in the rice and cook for a few minutes, stirring constantly.
3. Increase the heat and gradually add the broth, one ladle at a time, stirring constantly.
4. Halfway through cooking, pour in the white wine and continue adding broth.
5. A few minutes before the risotto is done, dissolve the saffron in a bit of warm broth and stir it into the rice.
6. Remove from heat, stir in the remaining butter and Parmesan, and season with salt and pepper.
7. Serve hot with extra grated Parmesan.