Risotto, Classic and 3 Variations

Rating: 3.08 / 5.00 (13 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Sauté the onion in 2 tbsp. butter. Add the long grain rice and fry until it looks translucent. Extinguish with white wine and cook it completely. Then gradually add soup, always enough to just cover the long-grain rice and stir constantly.

After about 15 minutes, add the saffron and continue cooking for another 5 to 10 minutes. The rice grains should be cooked but still have bite.

Then fold in the remaining butter and the Parmesan. Season with salt and black pepper and bring to the table on the spot.

Risotto – Variations:

Porcini risotto: soak 20 g of dried masters mushrooms in a little lukewarm water. Squeeze out and pour the liquid through a sieve and collect it. Sauté the mushrooms together with the long grain rice. The liquid together with the soup to the long grain rice form.

Fennel risotto: Dice 1 fennel bulb. Sauté together with the long grain rice and cook until tender. Sprinkle with additional Parmesan before serving.

Red wine risotto: Replace half of the soup with a strong red wine.

The soup should then be seasoned a little stronger (more salt!). The red wine risotto goes equally well as a side dish with braised meat in a strong sauce.

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