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Risotto Al PoloStir the risotto for another minute and divide it into two portions.
Serve it by sprinkling the risotto with chicken with freshly ground black pepper and the remaining Parmesan.
Enjoy your meal!...
Risotto in a MulticookerPour the olive oil into the multicooker. Choose the frying setting and set it to 10 min. Pour in the chopped peppers, tomatoes, mushrooms and onions.
Stir from time to time so they don't burn. Add the rice, then the broth...
Vegan Risotto in a MulticookerThe device is switched on to the risotto program for 35 minutes and closed.
Once the risotto is ready, leave it on a keep-warm program.
The risotto in a multicooker is ready....
The Secrets to a Delicious RisottoAlso be sure check out our ideas for an irresistible risotto: risotto with boletus and parmesan, risotto with tomatoes, risotto with four cheeses, risotto with quinoa and mushrooms....
Cuttlefish RisottoThe ideal risotto look is creamy, but the grains need to separate from each other without being mushy and deformed.
Serve the risotto sprinkled with traditional parmesan or a little parsley.
Enjoy your meal....
Calamari RisottoAdd olive oil, parmesan and parsley to the cooked risotto.
The calamari risotto is very tasty....
Chicken RisottoCook the prepared risotto under a lid for 10-15 minutes and serve immediately with grated parmesan cheese and parsley....
Risotto MixWash the rice until it turns clear. Saute the vegetables briefly in the oil. Braise the rice separately, as well, for 5-6 min., while stirring nonstop.
Add 2 cups of water to the rice (add more if needed) and the vegetable...
Porcini Mushroom RisottoSprinkle the finished risotto with grated parmesan. Stir and immediately pour it into plates.
Before serving, sprinkle with black pepper and finely chopped parsley.
Enjoy!...
Wild Mushroom RisottoSprinkle the finished risotto with grated parmesan.
Distribute the wild mushroom risotto into plates and serve it sprinkled with parmesan flakes.
Enjoy - probably the tastiest risotto you'll ever try!...
My Zucchini RisottoThe dish is stirred constantly to release the starch and give the risotto a creamy appearance without the grains becoming mushy. Boiling with the broth should take no more than 13 minutes....
The Perfect RisottoThis is also the secret of a good risotto - to be creamy, that's why starch is released from the rice during stirring....
Italian Risotto MilaneseThe risotto is served on a suitable plate and sprinkled with the remaining Parmesan cheese.
The Italian Risotto Milanese is very tasty.
Note: THE KEY IS stirring, some liquid, stirring and stirring....
Easy Mushroom RisottoFinally, add the fried mushrooms and Parmesan, mix well and serve the risotto hot.
The mushroom risotto is very tasty!...
Light Pumpkin RisottoDistribute the risotto into two plates, sprinkle with freshly ground black pepper and the remaining Parmesan cheese.
The Light Pumpkin Risotto is ready....
Traditional Risotto FormaggiMix the risotto with the mushrooms well to get a creamy texture.
Divide it into several portions and sprinkle them with more cheese if you like.
The Traditional Risotto Formaggi is very tasty.
Enjoy your meal!...
Oyster Mushroom RisottoDistribute the finished oyster mushroom risotto into portions.
Sprinkle the risotto with Parmesan powder.
Enjoy your meal!...
Italian Mushroom RisottoServe the risotto warm by adding a tsp of butter on each plate and more graded parmesan to taste.
Enjoy your meal!...
Risotto with CheeseTurn off the heat and add the cheese, stir everything and season the risotto with salt and black pepper. Sprinkle it with parsley and serve it....
Piedmont-Style RisottoSlice the onion and fry it in half of the butter until golden. Add the rice and fry, while stirring, until translucent.
Add 4/5 cup (200 ml) of broth and stir until the rice absorbs the liquid. Repeat this procedure two...
Risotto with SaffronPut the saffron in the pot of boiling water and let it sit in it. Pour the broth in a separate pot and bring it to a boil. Lower the heat. Melt 1/5 cup (55 g) of the butter in another container, add the onions and garlic...
Chanterelle Mushroom Risotto
