Rice recipes / Ricette di riso

Risotto, Vegetarian Risotto – Risotto Vegetariano


Ingredients for 4 people:

2 cups of Arborio or Carnaroli rice
1 onion
2 green onions
1 carrot
1 leek
1 clove garlic
1 zucchini
Chives to taste
Parsley or cilantro to taste
1 tablespoon light butter
Vegetable broth C / N
Parmesan cheese to taste
Light cream cheese to taste
Salt and pepper to taste


We get the skin layer of zucchini, discarding the pulp. Peel the garlic and remove it inner green part. Cut the onion, zucchini, garlic and carrot in small cubes. Cut the scallions and the leek into thin slices, including some of the green stem. Fry all the ingredients in some oil until they take on a translucent aspect.

Pour two tablespoons of hot vegetable broth to deglaze the bottom of the pan, and add the rice. Bring the broth to a boil, lower the heat to a minimum level and stir constantly. The cooking process will approximately last some  20 minutes, so it is convenient to add portions of broth in the measure that the preparation demands them. Add salt and pepper to taste when the rice is almost cooked (15 min). Then, turn off the heat and add a tablespoon of butter, a tablespoon of olive oil, parmesan cheese to  taste, the chive and the parsley, or cilantro; mix it all well and let it rest for 5 min with a lid on. __________________________________________________________

Risotto with spring vegetables – Risotto con verdure Primaverili

risotto with spring vegetables

Ingredients for 4 people

200 g of special rice for risotto preparations
4 carrots
50 g of peas
50 g of green beans

100 g Paris mushrooms
4 green asparagus
4 bunches of cauliflower
2 sprigs of thyme
2 bay leaves
2 sprigs of parsley
1 garlic clove
1/2 onion
2 tbsp. of olive oil
2 tbsp. of cream
60 g of grated Parmesan cheese


Peel, wash and cut the vegetables. Pour 1/2 liter of water in a pressure cooker or steamer. Add the pieces of vegetables. Then the onion and peeled and minced garlic, thyme, bay leaf, parsley. Cook for 10 minutes in the steam. Reserve the cooking water. In a frying pan, gently heat the olive oil. Add the rice, half the cooking water from vegetables. Cook 15 minutes. Add vegetables, cream, remaining juices. Adjust the seasoning. Cook covered for 15 minutes. Remove from the heat and add the grated parmesan cheese. Mix well.


Quail risotto – Quaglie risotto

Rissoto with quail


8 quails ready to cook
1 onion
200 g of round rice
20 cl of dry white wine
4 tbsp. tbsp of olive oil
80 g of butter
1 chicken stock cube
2 tbsp. of port (or Banyuls)
4 juniper berries
1/2 tsp. of ground pepper
1 dose of powdered saffron


Roast the quails on a low heat on all sides in a large skillet with 20 g of butter and 1 tsp. tbsp of oil.
Wash the rice and drain it. Prepare the broth with the stock cube and 1 liter of water. Add the saffron diluted in 1 tbsp. of of cold water.
When the quails are browned, pour the white wine, salt, add the crushed pepper and juniper berries. Cover and let it cook for 15-20 minutes over a medium heat, turning them over once or twice .
Meanwhile , peel and chop the onion, and sauté it lightly in a pan with the remaining oil, then add the rice and stir 3 to 4 minutes until the grains are translucent. Pour 1/ 3 of the broth and let simmer until the rice has absorbed the liquid. Add in the remaining broth in small amounts until the rice is soft ( 15-18 min) . Adjust the seasoning.
Remove the quails from the pan and keep them warm. Deglaze the sauce with port wine and boil 1 minute, then add 20 g butter while whisking.
Place the quails on a flat, top with sauce and accompany the risotto in which the remaining butter must be added.


Risotto with clams – Risotto con le Vongole

risotto with clams


320 g of rice
1 kg of shells
1 small carrot
20 g of butter
1/2 leek
1 onion
1 garlic clove
1 handful of cilantro
6 tbsp of olive oil
1 litter of water, salt, pepper 


Soak the clams  in salted water for at least 2 hours. Repeat this process twice.
Rinse, drain and put into a saucepan with 1 litter of water.
Heat until shells open. Detach the molluscs from their shells and set aside in a bowl.
Wash the cilantro, the carrot, and the leek .
Peel the onion, the garlic and chop all the vegetables, and fry it all in a wok with olive oil.
Pour the rice and sauté for 2 minutes, lower the heat and pour on it one ladle of the water where the clams were boiled.
Cook uncovered until the liquid is almost completely absorbed (NB: do not let the rice absorb it all).
Add another ladle of broth, cook and repeat until the broth is finished. Add the clams two minutes before the end of cooking.
Turn off the heat and add the butter. Mix.
Cover for 1 to 2 minutes and serve immediately.


Risotto with prawns – Risotto con Gamberi



1 onion

700 cc of liquid (fish broth or white wine, or a mixture of both)

160 g of Arborio risotto rice

Parmesan cheese

1 knob of butter

Some prawns (4 per person)

For the oyster sauce: 

Some cream

Some shelled oysters (to be slightly cooked in a saucepan over a medium heat along with the cream). 


Shell the prawns and keep them in a cool place.
In a hot pan, fry the chopped onion with fat (It’s better to use a neutral oil rather than olive oil to avoid adding other flavors). Then add the rice so it gets a pearl aspect.
Moisten the rice with some of the liquid, and stir and mix until it is absorbed; repeat the process adding the liquid until the risotto is cooked  in 18-20 min (have some liquid reserved  in case the rice gets too dry too soon). Add in the Parmesan cheese and some butter cubes, and stir to an homogeneous aspect. Check the seasoning. Sautée the prawns in a skillet over a high heat; serve the risoto on a plate, top it with the prawns and pour the creamy oyster sauce on top of all the ingredients.

 Risotto with seafood – Risotto ai Frutti di mare

Risotto with seafood 

Ingredients for 4 people:

2 ripe tomatoes

500 g of mussels

310 ml white wine

1, 250 cc of  broth

1 pinch saffron threads

2 tbsp of olive oil

30 g butter

500 g of shrimps , peeled and deveined

220 g of squids

200 g of scallops

3 garlic cloves, crushed

1 onion, finely chopped

370 g of rice

2 tbsp chopped fresh parsley.


Cut a cross on the base of each tomato. Dip the tomatoes in boiling water for 10 seconds , then plunge into cold water and start peeling from  the cross. Chop the tomato flesh, wash the mussels’ shells with a stiff brush to remove the byssus . Pour the wine into a large saucepan and bring to a boil. Add the mussels and cook over medium heat, covered, for 3-5 minutes, until mussels are all open. Drain, and reserve the cooking liquid. Remove the mussels from their shells. In a saucepan, mix the juice of cooking mussels, the fish broth and saffron, cover and simmer over a low heat. Heat oil and butter over a medium heat in a large saucepan. Pour the shrimps and cook until they turn pink . Add the squid and scallops and cook for 1-2 minutes, until they change their color. Remove from the heat and add the garlic and onion and sauté for 3 minutes, until  they take on a brown color. Add in the rice and stir until it is well mixed with all the  condiments. Pour 120 ml of liquid, keep the saucepan on the heat and stir constantly until it is completely absorbed. Continue to pour the liquid, in portions of 120 ml per 120 m, stirring constantly for 20-25 minutes; add in the tomatoes, the seafood and parsley, mix all the ingredients and season to taste.


Risotto with asparagus – Risotto con Asparagi

 Risotto with asparagus

Ingredients (for 4 small servings):

220 gr Arborio rice
50 cl of vegetable broth
13 cl of white wine
1 small onion
150 g of peeled asparagus
60 cl of whipping cream
50 g of grated parmesan
20 g of crushed pistachios
Salt and pepper


Boil the vegetable broth with wine, and maintain a small boil.
Cook the asparagus ten minutes before they’re steamed ( it is also possible to cut them into small pieces and add them to the rice after it is cooked). In a skillet, sauté the onion,  finely chopped, in 2 tbsp of olive oil . Add the rice and let it heat from 1 to 2 minutes (until the rice becomes translucent).
Add a quarter of the broth and simmer until liquid evaporates . Add a little broth, cook until evaporated and repeat until end of the stock. It should take 20-25 minutes. Let it stand, covered, for 2 minutes, then add the cream and parmesan. Stir well and adjust seasoning if necessary. Add the asparagus and sprinkle with pistachios. Serve immediately.


Mushroom risotto – Risotto ai Funghi

Risotto with mushrooms

Ingredients (for 4 people):

2 glasses of rice
200 g of pink mushrooms (or similar in taste)
1 onion
1 garlic clove
Salt and Pepper
1 stock cube


Prepare a broth with two litters of water in a saucepan and a broth cube .
Cut the tips of the mushroom tails and rinse with cold water. Chop and set aside on a plate.
Peel the onion and chop it finely. Chop the garlic into small pieces.
In a skillet, first gently fry the onions for 2 minutes with some butter. Add the mushrooms, the garlic, salt and the parsley, finely chopped, and cook for 4 minutes on a low heat. Then, reserve these ingredients on a plate. In the same pan, add in four tsp of oil and sauté the rice. Stir the rice slowly and without stopping. Once the rice begins to crackle and becomes translucent, add the first ladle of broth. Continue stirring slowly, and add another ladle of broth if it gets dry and repeat this until the rice is cooked. Salt and pepper.
Add the onions and mushrooms . Mix and allow to warm over low heat with a lid for 4 minutes. Serve .


Risotto with Mushrooms and Parmesan – Risotto con Funghi e Parmigiano

risotto with morilles, mushrooms, -&-parmesan

Ingredients for the broth:
500 g of chicken wing ends
1 branch of thyme
1 garlic clove)
1 onion

For the rest of the recipe:
50 g dehydrated morels (or a similar type of dry mushrooms):
50 g of unsalted butter:
50 g of Parmesan cheese
300 g of Carnaroli rice
20 cl of dry white wine
5 cl of olive oil
Some fine salt
6 turns of a pepper mill
one shallot


Preparing the chicken broth: Cover the chicken end wings eith water and cook in a pot with the garlic, thyme and bay leaf for at least 25 minutes, then strain the broth and reserve 8 dl.
Have the dehydrated mushrooms soaked in cold water for at least 3 hours; then squeeze them, drain well the water, and cut then into two halves .
Peel and chop the onion.
In a saucepan, sauté the onion with a drizzle of olive oil, add some salt and let it sweat a bit. Add the rice and sauté until it has a pearled aspect, then deglaze with white wine. Reduce and add progressively the borth plus a 1 dl of water, stirring constantly . When the rice is cooked (after about 15 minutes), add the cold butter, stir and finish with parmesan. Then, let sit for 5-7 minutes .
Peel and chop the shallot.
Sauté the mushrooms alñong with the shallots with a drizzle of olive oil. Season to taste, then add it into the risotto.
Serve in bowls and garnish with Parmesan chips.


Risotto with zucchini – Risotto con zucchini

Risotto with zucchini


300g de riz
2 courgettes
1 gros oignon
1 verre de vin blanc
1 l de bouillon de légumes (ou autre)
Du parmesan
Basilic frais
Sel, poivre


300 g of rice
2 zucinnis, cut into half slices
1 large onion
1 glass of white wine
1 litter vegetable stock (or other)
Some parmesan
Some fresh basil
Salt and pepper


In a skillet, fry the onions. Add a glass of white wine and then the rice and wait until the latter is translucent. Then add the zucchini pieces. Pour the broth little by little, until it is all is used and absorbed, while stirring regularly. When the rice is nearly cooked add the Parmesan cheese and the fresh basil. Adjust the seasoning and cook for a few minutes over a low heat.


Risotto with calamari – Risotto con calamari

Risotto with calamari

 Ingredients for 2 servings:

2 glasses of round risotto rice
50 g calamari rings (fresh or thawed)
1 litter of vegetable broth
5 cl of cream
5 cl of  white wine
Some garlic cloves
Some parsley
Some olive oil
Salt and pepper
Some grated parmesan

Peel the tomatoes and cut into small cubes and reserve.
Peel the garlic and chop it, and wash and chop the parsley.
Cut the calamari rings, into 1-inch bits.
In a saucepan, heat a little olive oil, add the garlic, and parsley (reserve some of it  as garnish), the tomatoes and the squids, salt and pepper and sauté it all.
Add the white wine after a few min, and let it reduce and simmer for as long as the squid is cooked and the juices evaporate a little.
Add the rice and mix well, pour in a ladle of broth and stir until the rice has absorbed all the liquid; then repeat the process until the rice is cooked. The rice should be tender (usually about 15 to 18 minutes).
At the end of cooking, add the cream and Parmesan (if you have one), mix well, adjust seasoning.
Serve and sprinkle with chopped parsley.


Chicken risotto with Mushrooms – Pollo risotto con i Funghi

Risoto chicken with mushrooms

200 g Arborio rice
200 g of chicken breasts
120 g Paris mushrooms
60 cl of chicken broth
1 tsp of olive oil
2 large shallots, chopped
40 g of grated parmesan

In a saucepan, put some olive oil,  heat it and sauté the shallots.
Add the rice and sauté for a few minutes with salt and pepper.
Wet the rice with 1/3 of the broth until it is completely absorbed and then add another 1/3 of the broth, and stir with a wooden spoon.
Season the chicken breasts and cut into strips, or in pieces,  and add them to the rice during the cooking process.
Finally, add the last third of broth to the preparation and cook gently for a few minutes.
Add the sliced ​​mushrooms just before completing the cooking while stirring gently, and then add in the grated Parmesan.Serve the risotto in bowls.


Risotto with mushrooms (chanterelles) –  Risotto con i funghi

Risotto with mushrooms (chanterelles

Ingredients for 4 servings:
250 g round Arborio rice,or Carnaroli
10 cl of white wine
Some chicken stock (1 cube dissolved in hot water)
1 small onion, chopped
1 garlic clove
300 g chanterelles
50 g of grated parmesan
Olive oil


Cook the mushrooms over a high heat with a knob of butter, then set aside.
Sauté the onion in a drizzle of olive oil over a low heat until it takes on a brown color.
Add the garlic, rice and mushrooms and stir.
Pour the white wine over the rice. After it has  evaporated, pour a ladle of broth and stir. Repeat the operation by adding the broth ladle by ladle. After 18-20 minutes the rice should be cooked (taste and cook 5 minutes if necessary). Remove the garlic clove.
Add the parmesan, a good drizzle of olive oil and stir. Adjust seasoning, if necessary, (usually there is no need to add salt because the broth and Parmesan cheese is salty, so a turn of pepper mill should be enough).
Sprinkle with chopped parsley before serving.


Risotto with chestnuts and truffles – Risotto con castagne e tartufi.

Risotto with chestnuts and truffles

Ingredients for 2 servings:

1/2 red onion
60 g of cooked chestnuts
8 g of black truffle or some truffle pieces
100 g of Arborio rice
3 cl of white wine
2 tbsp of cream
50 cl of vegetable broth


Peel and chop the onion. Cut the chestnuts into halves. Cut the truffle into slices.
Heat a pan and fry the onion in a few tbsp of oil.
Add the rice,and let it take on a pearl aspect (around a minute).
Deglaze with white wine. Add about one-third of the broth in order to cover the rice.
Add the truffles and chestnuts. Cover and simmer for about 10 minutes.
Gradually add the broth when the rice has absorbed the previous portion.
After about 18-20 minutes of cooking, there is only a little liquid, the rice is almost cooked, so add the cream to give the risotto a creamy aspect. Season to taste.
Serve immediately, as the risotto continues to absorb moisture from the sauce and may dry out.

Risotto with shrimps – Risotto di scampi

Risotto with shrimps


400 g of Arborio rice
2 carrots (or 1 large)
1 handful of frozen peas
1 onion
125 ml of dry white wine
200 g large cooked prawns, peeled and deveined
Olive oil
Salt and pepper
1 large tbsp of Mascarpone cheese
4 tbsp of grated Parmesan cheese
Some broth


Peel the onion and cut it into small cubes.
Grate the parmesan
Peel the carrots and grate into not too small flakes
Prepare broth according to the instructions and let it warm
Sauté the onions with a little olive oil until they take on a translucent aspect. Add theen the rice to and fry for 2 minutes; add the wine and reduce over a high heat.
Add the carrots and peas, mix and then gradually add the broth, stirring occasionally. Add broth ladle by ladle when absorbed. Cook for about 15 minutes and add the shrimps. Cook for another 5 minutes and remove from heat,  add both the mascarpone and parmesan cheeses.


Risotto aux choux de Bruxelles et petits lardons

Risotto aux choux de Bruxelles et petits lardons

Ingredients for 4 servings:

400 g fresh Brussels sprouts (or frozen)
5 carrots 2 medium carrots or young
100 g bacon matches
A large shallot
270 g risotto rice
8 cl dry white wine
2 cubes of chicken
60g freshly grated Parmesan cheese
2 tablespoons sour cream
Of olive oil


First prepare the vegetables. Rinse sprouts in fresh water, remove damaged outer leaves , cut the section at the base of the cabbage and cut a notch on the same basis (which prevents them from bursting during cooking) .
Cook about 15 minutes in a large saucepan of salted boiling water.
Meanwhile , scrape or peel the carrots and cut into small cubes.
When the 15 minutes are up, drain the cabbage and set aside.

In a saucepan, boil a litter of water and dilute two vegetable broth cubes .

Finely chop the shallot and sauté 2-3 minutes in a large pan with a drizzle of olive oil.
Add the rice and cook for 2 to 3 minutes. .
Pour the white wine, stir and when it is absorbed, pour a good ladle of broth over the rice. Proceed as with the entire stock, ladle by ladle, until the liquid is absorbed, and stir quite regularly ( it takes between 15 and 20 minutes).

This gives us time to heat a frying pan and fry the bacon and carrots for ten minutes;  then add the cabbage mixture and cook for a few more minutes on a low heat. Then reduce the heat to keep the preparation warm, and pay attention to the cooking process of the risotto.

When the last ladle of broth has been absorbed, turn off the heat, add the Parmesan, the cream and fried vegetables

Wait a few moments and then mix well and serve hot immediately.




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