Chef Maestro - Pizza, Pasta And Everyday Italian Recipes


Italian risotto recipes by a professional chef inspired by the Italian cuisine


Italian Risotto Recipes

 
Italian risotto
 

Risotto is another very tasty and healthy Italian food, and as pizza and pasta, is just as easy to cook. Although Chef Maestro is mostly about pizza and pasta recipes, I felt that it wouldn't be complete without a few risotto recipes. The following are some of my favorite restaurant quality risotto recipes. Of course, if you are a big risotto enthusiast you can cook it the other way - when you start with the uncooked rice in a skillet and keep adding the chicken stock until the rice is cooked, but if you want a quick and reliable risotto recipe, use one of my restaurant style recipes on this page.

Risotto Pollo e Asparagi

Ingredients: 1 1/2 cups uncooked risotto rice, 4 grilled chicken breasts, 10 asparagus spears, 1 ounce sliced sun dried tomato, 1 tablespoon chopped onion, 1 teaspoon chopped garlic, 1 tablespoon butter, 1 tablespoon olive oil, 400 ml. chicken stock or as needed, 2 tablespoons freshly grated Parmesan cheese, salt and pepper to taste, 1 pinch Italian herbs mix.

Recipe: Boil the rice until half-cooked and rinse it with cold water. Blanch the asparagus spears in boiling water and slice them to 3-4 pieces. In a large skillet heat the butter and olive oil and saute the garlic and onion for about 3 minutes. Add the sun dried tomato, sliced asparagus and chicken breast (sliced to strips), and cook for another 4 minutes. Add the rice and the chicken stock and stir regularly until the stock is absorbed by the rice. Taste the rice for doneness, and if needed add some more stock and keep cooking until done. Season with salt, pepper and Italian herbs, and fold the grated Parmesan into the risotto in the last moment before removing the skillet from the heat. This recipe is for 2 servings of Risotto Pollo e Asparagi.

Risotto Mare e Monte

Ingredients: 1 1/2 cups uncooked risotto rice, 10 peeled and devained shrimp (count 21-25), 1 cup mushrooms, quartered, 3 oz. sweet peas, 1 tablespoon chopped onion, 1 teaspoon minced garlic, 1 tablespoon butter, 1 tbsp. olive oil, 400 ml. chicken stock or as needed, 2 tablespoons freshly grated Parmesan cheese, salt and pepper to taste, a touch of oyster sauce (optional).

Recipe: Pre-boil the rice until half-cooked, rinse it with cold water and set it aside. In a large non-stick pan heat the butter and olive oil and saute the garlic and onion until lightly golden. Add the mushrooms, sweet peas and shrimp and saute until the mushrooms are soft. Add the rice and the chicken stock and stir until the rice absorbs all the chicken stock. Season the risotto with salt and pepper to taste, and if the rice is not completely cooked, add some more stock and keep cooking for a little while longer. You can, also, add a teaspoon of good quality oyster sauce to the risotto, if desired. Fold the grated Parmesan cheese into the rice during the last minute of cooking and serve. This recipe is for 2 servings of Risotto Mare e Monte.

More Risotto Recipes:
Vegetarian Risotto Recipe
Seafood Risotto Recipe
Butternut Squash Risotto Recipe
Delicious Shrimp and Chorizo Risotto

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!
Italian recipes

Home | Contact Us | Italian Risotto Recipes - Copyright © Chef Maestro
All recipes and images are the sole property and copyright of ChefMaestro.com. None of the contents of this web site may be used
for commercial purposes or reprinted without the prior written permission of Chef George Krumov.