Risotto in a multivariate – a dish from Italy.Рецептуры ризотто в мультиварке с mushrooms, курицей, овощами,bacon

Пт, 29 июл 2016 Автор: Марина Входцева

Risotto is a rice dish that is notable for its special
consistency.

It is not as crumbly as pilaf, but not as viscous as
porridge. To cook a real Italian dish is optional
be the chef of the restaurant.

It is enough to have a slow cooker in the kitchen and find a couple of good ones.
recipes.

Risotto in a slow cooker – general principles of preparation

Ideally, arborio rice is used for risotto. This variety has
round shape and rich in starch, which makes the finished dish
flowing, creamy. But increasingly risotto is cooked with other kinds.
rice, which is in the kitchen.

What can be added to the dish:

• chicken;

• mushrooms;

• fresh and frozen vegetables;

• cream;

• Parmesan;

• bacon, bacon.

The special taste of the dish gives the addition of wine. Mostly used
white drink. Wine is added directly to rice and give
soak up Then pour in broth or water.

In the process of cooking risotto usually use two modes.
First, fry the ingredients in baking or frying programs.
Then bring to readiness on the modes of pilaf, buckwheat or rice.
Served with parmesan risotto, often supplemented with basil, fresh
tomatoes

Рецепт 1: Ризотто в мультиварке с белыми mushrooms

The recipe for an amazing risotto in a slow cooker, for which
fresh or frozen white mushrooms are required. Wine too
used white.

Ingredients

• 2 glasses of rice;

• 200 grams of mushrooms;

• 2 cloves of garlic;

• 100 ml of oil;

• 0.5 glass of white wine;

• 100 ml of cream;

• 100 grams of parmesan;

• onion;

• 1 bouillon cube.

Cooking

1. Exhibit mode “Baking” and pour into the slow cooker
prescription oil.

2. Add onions, cut into cubes. Fry until
golden brown about fifteen minutes.

3. Добавляем грибы, порезанные небольшими slices. Before that
их хорошо промываем и даем стечь water. Fry another ten minutes.

4. Pour the rice in a bowl, wash, ship to the mushrooms in
multicooker. Also lightly fry.

5. Add wine, wait for complete evaporation.

6. Mix the bouillon cube and 3.5 cups of water, dissolve and
pour in risotto.

7. Immediately pour in the prescription cream, salt, stick cloves
garlic.

8. Close and simmer for 15 minutes on the appropriate program.

9. Three Parmesan, half lay out in a dish and quickly
stir

10. Give the risotto to brew for half an hour, arrange it in plates and
посыпаем оставшимся Parmesan.

Recipe 2: Risotto in a multicooker with shrimp

Seafood is often featured in risotto and there is only one
of cooking options for such a dish. Used conventional
shrimp.

Ingredients

• 2 glasses of rice;

• 50 ml of white wine;

• 800 ml of any broth;

• 1 onion;

• 400 grams of shrimp;

• 50 grams of cheese;

• 0.5 lemon;

• 2 cloves of garlic;

• 40 grams of oil;

• pinch of thyme, salt.

Cooking

1. Boil water in a saucepan, add lemon pieces,
throw prawns and boil a couple of minutes.

2. Heat up in a slow cooker the oil on the frying program or
baking

3. Add chopped onion and crushed garlic, throw a pinch
thyme and fry for five minutes.

4. Add the washed rice, pour in half the broth and white
wine. Exhibit the program “Pilaf” and prepare 10 minutes.

5. Open, add peeled shrimp, salt, throw
grated cheese and pour the remaining broth. Stir.

6. Close and cook on the same program for another 20 minutes.

7. After the signal, do not immediately open the multicooker. Give risotto
постоять минут пятнадцать перед подачей на стоl

Recipe 3: Risotto in a multicooker with frozen vegetables

Vegetable version of the Italian dish, which is used
a mixture of frozen vegetables. It may contain: peas,
beans asparagus, carrots, zucchini, sweet peppers. Choose a set on
свой taste.

Ingredients

• 300 grams of vegetables;

• 2 glasses of rice;

• 1 tomato;

• 1 carrot;

• 3 glasses of water;

• oil 50 ml;

• turmeric, mustard, cumin, pepper to taste.

Cooking

1. Heat oil in frying mode, add fragrant oil to it
spices, warm up to highlight the flavor and throw grated
carrot. Fry.

2. Throw frozen vegetables, cook together before evaporation.
всей лишней fluid.

3. Next, add the tomato, chopped randomly. Skin
delete is not necessary.

4. We wash the rice, run in risotto and fry the dish even
Ten minutes.

5. It remains only to salt and add prescription water.

6. Cooking ризотто на программе «Плов» около получаса. Served with
greens, grated cheese.

Recipe 4: Risotto in a slow cooker with chicken

For this dish is used chicken fillet from the breast. But you can
take and cut the meat from the thigh, about the same
quantity. Broth is desirable to use chicken, but you can take
and mushroom, the taste will be interesting.

Ingredients

• fillet 0.4 kg;

• a glass of rice;

• onion head;

• 3 cloves of garlic;

• one carrot;

• 2 cups broth;

• 70 ml of cream;

• 0.5 cups grated parmesan;

• 5 spoons of butter;

• spices are different.

Cooking

1. We put the program “Frying”, pour in the oil and throw the chopped
garlic plates. Fry to a ruddy color, pieces.
take out.

2. In the garlic oil add onions, cut arbitrary
slices.

3. A little later, throw the rubbed carrot, fry on.

4. Cut the fillet into small pieces, can be straws. Throw to
vegetables and fry until clarification of the pieces on all sides.

5. We wash rice, we shift to the crock-pot.

6. Add different spices, focusing on your taste. Not
forget about salt.

7. Pour in the cream and hot broth. Stir.

8. Close, turn on the “Rice” mode and cook for half an hour. Ready
dish is laid out in plates, sprinkle with parmesan.

Recipe 5: Risotto in a multicooker with vegetables and mushrooms

To cook this risotto in a slow cooker you will need
some fresh champignons. Or add to the dish other
Mushrooms.

Ingredients

• 300 grams of rice;

• 1.7 liters of broth;

• 100 grams of oil drain;

• 100 ml white wine:

• 300 grams of champignons;

• onion head;

• medium carrot;

• Bulgarian pepper;

• 2 cloves of garlic;

• 50 grams of parmesan;

• 1 tsp. paprika;

• 2 tbsp. l olive oil;

• 1 tomato.

Cooking

1. Cut champignons with plates and fry in a slow cooker,
adding olive oil. Approximately 15 minutes in Baking mode.

2. As soon as the moisture evaporates, and the mushrooms will begin to roast,
we add carrot and chopped onion,
fry together for about ten minutes.

3. We throw garlic, warm up a minute and add chopped
Bell pepper.

4. Wash rice once, throw in vegetables with mushrooms,
stir and pour the wine. We warm up to evaporate alcohol.

5. At this stage, add the butter, stir.

6. Pour in hot broth, stir and close. Cooking
twenty minutes on the program “Pilaf” or “Buckwheat.”

7. Open, pour parmesan and stir.

8. Close again and cook another 15 minutes.

Recipe 6: Risotto in a slow cooker with chicken and pickled
mushrooms

For this dish, in addition to mushrooms, you also need chicken. Can
use fillet or trimming meat from the thigh, but without the skin. Of
pick mushrooms pick mushrooms or mushrooms, weight is indicated without
fluid.

Ingredients

• 0.25 kg of chicken;

• 0.2 kg of mushrooms;

• 1 onion;

• 250 grams of rice;

• 2 spoons of plum oil;

• 3 spoons of oil grow .;

• 100 ml of white wine;

• 900 ml chicken or mushroom broth;

• 60 grams of parmesan.

Cooking

1. Turn on the multicooker. Exhibit baking mode, pour in oil
vegetable and give warm.

2. Add diced onion, fry.

3. Put the chicken, cut into small pieces, and also
fry

4. Mushrooms cut plates. If you use mushrooms, you can
throw the whole thing. The dish will look more interesting.

5. Rice well rinsed.

6. Put the cereal to the mushrooms with chicken, fry for 10 minutes and
pour wine, give moisture to evaporate.

7. Add butter and hot broth, refuel
risotto with salt, pepper.

8. Close and cook for 30 minutes. Put the program “Rice” or
�”Pilaf”.

9. Arrange the dish in plates and, while it is hot, sprinkle
Parmesan.

Recipe 7: risotto in a crock-pot with bacon and tomatoes

Smoked meat can be used instead of bacon for this dish.
or pancetta. In the original recipe put rice arborio, but you can
take any other variety.

Ingredients

• a glass of rice;

• 150 grams of bacon;

• 50 grams of parmesan;

• 50 ml of wine;

• 2 spoons of butter;

• 1 sprig of basil;

• 2 tomatoes;

• 1 onion head.

Cooking

1. First of all, fry the chopped onion in oil. It is better
use olive oil.

2. Add chopped bacon, also fry, it will take
about four minutes.

3. Add lightly washed and dried rice, cook more
about five minutes.

4. Pour in the wine and add sliced ​​in two minutes
sliced ​​tomatoes.

5. We throw the spices, stir.

6. Add three cups of broth, close the slow cooker and
prepare risotto on the pilaf program for 25 minutes.

7. Chop up a sprig of basil very finely and mix with grated
Parmesan.

8. Arrange the risotto in plates and sprinkle with fragrant
with a mixture.

Risotto in the slow cooker – tips and tricks

• When choosing rice for risotto, you need to pay attention not only
on the grade, but also the integrity of the grain. If it is damaged and chipped,
the cereal will quickly fall apart, and to achieve the correct consistency is not
work out.

• It is believed that the rice for the dish does not need to be washed in order not to
потерять крахмаl But using dirty cereals is not exactly
hygienically. The rice needs to be rinsed, but you shouldn’t keep it long
water.

• Risotto is better to cook on two types of butter. Vegetable, more often
Olive oil is used for primary roasting products.
Then put butter in the dish, which has a positive effect on
taste.

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