40 risotto recipes to impress in the kitchen

One of the most appreciated dishes in the world is of Italian origin, well known due to its creamy texture and highlighted because of its versatility. Risotto — a word that literally means “little rice” — can be served as a side dish, main course or even as a starter, and this decision can be made according to the flavorings used and your personal taste.

Proving that risotto is super democratic, the list below presents a wide variety of the recipe, from the base of the dish to classic combinations with fine ingredients, through improvised bets with what you have in the fridge.

Beef and pork

1. Filet mignon and shiitake risotto: for vegetarians, the filet mignon and shiitake risotto recipe can easily be adapted so that meat is excluded. For those who want to taste the whole dish, Tatiana recommends that the fillet be seasoned at least an hour before preparation and that all cooking is done on low heat, so that the ingredients do not have a rubbery texture.

2. Risotto carbonara: one of the most classic pasta recipes is spaghetti carbonara, which served as the basis for the dish created by Alex. The blogger emphasizes the importance of letting the rice fry until it becomes translucent, as this is the process responsible for flavoring the risotto.

3. Ground beef risotto with provolone: ​​perfect for reinventing everyday ground beef, Priscila’s recipe is easy, simple to make and a perfect alternative!

4. Beef and carrot risotto: proving that risotto can be adapted to all tastes, Wesley bets on ribeye and carrots to compose his dish. The blogger emphasizes the importance that the broth used is of good quality and even recommends that this ingredient is also prepared at home.

5. Pumpkin risotto with jerky: a super Brazilian gastronomic combination is jerky and pumpkin. Augusto bet on the pair to cook a risotto worthy of a chef, but simple to prepare, although it requires about an hour of fire.

birds

6. Risotto with 7 grains of chicken: for people who can’t do without a more fitness meal, Luciana brings a quick and tasty solution: replace the rice suitable for risotto with the 7 grain wholegrain type. The cooking process does not change at all and the flavor can be left to the “semi-ready” ingredients contained in the fridge, in this case, the braised chicken and cooked corn.

7. Practical chicken risotto: to use up leftovers from other meals, Michelle increases the brown rice and, with the help of cream cheese, transforms it into a super practical and healthy risotto, flavored with chicken and a mix of vegetables.

8. Smoked Chester Risotto: Star of the holidays for thousands of Brazilians, Chester was reinvented by Rosley, who incorporated it into an appetizing risotto recipe, which still has cheese and cream cheese to accentuate the creaminess of the dish!

9. Zucchini and turkey breast risotto: adapting the risotto to your needs is very easy, as the rice can be paired with ingredients that please all tastes and, therefore, the preparation can also be fitted in the time you have available. . In this recipe, for example, Dani Lazzarini bets on the embedded turkey breast, which does not need to be cooked.

10. Turkey breast risotto with cream cheese: taking advantage of the light flavor of the turkey breast, Nathalia chooses to use Brazil nuts to make the risotto taste more striking and add crunch to the dish.

11. Leek risotto with smoked turkey: following the line of practical and light recipes, Giana chooses the leek to harmonize with the smoked turkey breast. When using sausages, the blogger’s tip is to add salt carefully, as the turkey breast, as well as the vegetable broth and cheese are already salty.

12. Chicken Spinach Risotto: For a hearty and colorful dish, Wesley chooses spinach to pair with the chicken. The herb must be cut into strips and does not need to be sautéed beforehand.

13. Chicken risotto with cheese curds: Amanda says that the main secret to a perfect risotto is to cook with patience. The blogger shares an appetizing recipe for chicken with vegetables and curd cheese, which should be prepared with the vegetable broth kept on a constant fire and slowly added, ladle by ladle, after the recipe begins to release an aroma similar to that of almonds.

14. Simple Chicken Risotto: For a less elaborate recipe, Paula suggests that the chicken is shredded coarsely and that the rice is only stirred occasionally. The blogger also shares a special recipe for chicken broth, which must be prepared in advance and kept on the fire during the cooking time of the risotto.

15. Chicken risotto with Sicilian lemon and basil: for those who like a very flavored kitchen, the recipe shared by Angelo is perfect! In this case, it is necessary to be careful with the height of the flame, which needs to be adjusted according to the stages of preparation. In addition, it is also necessary to season the chicken a little before starting to cook the other ingredients, as the meat must marinate for a while. The blogger also recommends bread and almond crumbs as an accompaniment, which he recommends be prepared before the main course, because it can be served cold.

Fishes and sea food

16. Squid, shrimp and zucchini risotto: as in the previous recipe, the main ingredient of this one is the squid. The preparation of this risotto requires a lot of attention, as it is divided into several stages and the two types of wines used need to be reduced. In addition, Andrea reveals a secret: for a tastier dish, the fat used comes from previous bacon frying.

17. Seafood risotto: mussels, squid and shrimp make up the dish taught by Maisa. The blogger pays attention to the cooking point of the squid, which should be added to the risotto only at the end, so that they do not have a rubbery texture. Two valuable tips concern the beginning of the preparation and the finalization. In the beginning, it is recommended that the rice is fried for about two minutes before the broth is put into the pan, this ensures that the grains are loose. The risotto must be finished off the fire!

18. Colored shrimp risotto: Juliana’s option is to transform the risotto into an even more attractive dish through the colors. With the exception that this is a recipe that demands time and attention, the blogger uses the shrimp with the shell in order to take advantage of parts such as the tail and the head in the preparation of the broth for cooking. The seasoning is on account of yellow and red peppers, onion, salt and pepper.

19. Seafood risotto with zucchini: perfect for special occasions, this recipe is more elaborate and its preparation, divided into stages, requires dedication. The first part of this risotto consists of a shrimp fumet, that is, the boiling of some ingredients for the cooking broth. Then, with cooking, the flavoring is done with shellfish (cockles) and zucchini (courgettes).

20. Salmon risotto: for a risotto with a smooth and well-balanced flavor, the main character of the dish can be the salmon, whose fat helps to moisten it. To counter the strong flavor that fish can give the meal, the blogger’s trick is to add the juice of a lemon. In addition, sesame seed is a way to work textures, leaving the recipe crunchy in just the right amount.

21. Cod risotto: for those who can’t do without a good cod, Bruna shares a recipe that can be prepared in about 15 minutes. For this, the fish must already be desalted so that it is sautéed shortly before the rice is put in the pan.

22. Shrimp, leek and orange risotto: to innovate in one of the most classic combinations, Rita Lobo adds leek and orange broth to the shrimp risotto. The golden tip, for the chef, is not to let the last shell of the fish broth dry completely, which ensures that the risotto is moist.

23. Fish risotto: the recipe shared by bloggers Manu and Beca can be made with tilapia or red snapper, which must be cooked during the preparation of the risotto. To know the right time to put the fish in the pan, the tip is to wait until the vegetable broth has been half used.

vegetarians

24. Margherita Risotto: one of the most classic Italian flavors is Margherita, which consists of a combination of ingredients inspired by the colors of the country’s flag: buffalo mozzarella (white), basil (green) and tomato (red). The risotto prepared by Kelly offers this mixture of flavors, which go into the pot only when the rice is almost ready.

25. Milanese risotto: one of the most traditional and refined risottos in the world has a reason for being: the Milanese type or “alla milanese” has red saffron as its protagonist, known for being the most expensive and rarest spice in the world. In this recipe, the special ingredient must be added after 10 minutes of rice cooking and Bruna points out that, as the saffron flavor will be highlighted, it is worth investing in a good quality one.

26. Rosemary and lemon risotto with cherry tomato: inspired by spring, Sandra bets on lemon, rosemary and cherry tomato to create a risotto with a balanced and smooth flavor. The big difference in this recipe is how the tomato is prepared: instead of just being added to the pan, the fruit is previously roasted, which accentuates its taste.

27. Caprese risotto: very common in salads, the caprese type can also be adapted for risotto. In the recipe shared by the Ribeiro Lima family, the rice is cooked in a special preparation of tomato broth and is also complemented by aliche, buffalo mozzarella, arugula, capers and three other versions of tomato: pasta, dehydrated and cherry.

28. Quick risotto: for those who need agility in the kitchen, Rita Lobo brings the solution: changing the proportion of the ingredients, the risotto can be made in the pressure cooker, which reduces its preparation time to about 10 minutes.

29. Colored risotto with plain rice: to reuse plain rice left over from another meal, Maira’s suggestion is to adapt it for a quick, easy and delicious risotto. In this case, the beans should be added last, after their flavorings are ready.

30. Brown rice and vegetables risotto: proof that a balanced diet and following the fit line doesn’t have to be bad is this risotto! The recipe taught by Ana is made with brown rice, which must be cooked separately from the other ingredients. With this step ready, just mix everything, until the rice incorporates the vegetables well.

31. Heart of palm risotto: Inspired by a pancake recipe, Bruna uses basic ingredients, such as onion and garlic, to make a heart of palm risotto. The blogger warns: add the hearts of palm only when the rice is almost ready, otherwise its consistency may change.

32. Minas cheese risotto: the Minas cheese risotto recipe prepared by Kris is full of tips and tricks for those who don’t have much experience with this type of dish. Two very important highlights of the…