Risotto classic (Steba DD1)

Category: Dishes from cereals and flour products
Classic risotto (Steba DD1)

Ingredients

Arborio rice 200 g
Chicken bouillon 1.1 liters
Butter 80 g
White onion 1 medium
Grano padano cheese 70-80 g
Dry white wine 150 ml
Salt pepper taste
Garlic 1 clove

Cooking method

  • Classic risotto (Steba DD1)
  • We will prepare everything to be at hand. Finely chop one white salad onion, I chopped it with Berner, the size of the pieces is almost the size of rice.
  • Classic risotto (Steba DD1)
  • Chop the garlic finely and finely
  • Classic risotto (Steba DD1)
  • Grate the cheese on a fine grater. I have a grana padano, Parmigiano Reggiano was not found today
  • Classic risotto (Steba DD1)
  • We put the broth next to it, bring to a boil and let it boil quietly
  • Classic risotto (Steba DD1)
  • We turn on Shteba, I took a Teflon bowl, the stainless steel is busy. After the signal, put about 40 g of butter, heat it up, put onion, fry until transparent, add garlic, lightly fry everything together
  • Classic risotto (Steba DD1)
  • Pour in rice. DO NOT RINSE the rice !!! Fry, stirring occasionally, briefly, 2-3 minutes
  • Classic risotto (Steba DD1)
  • Pour in white wine, stirring, evaporate for a minute or two
  • Classic risotto (Steba DD1)
  • We begin to pour in the boiling broth, one ladle at a time, two at a time
  • Classic risotto (Steba DD1)
  • When a portion of broth is absorbed, pour in the next
  • Classic risotto (Steba DD1)
  • Thus, we pour in almost all the broth, about a liter. Shrimp, mushrooms, vegetables, and other additives can be added at this stage.
  • We look at the consistency, if necessary, add more broth, but a liter of 200 g of rice will go away for sure, it took me 1.1 liters (the risotto gently floats off the ladle, or something).
  • Pour in cheese, mix well
  • Classic risotto (Steba DD1)
  • Add 40-50 grams of cold butter, cut into pieces, freshly ground pepper, salt, if necessary
  • Classic risotto (Steba DD1)
  • We eat right away, the risotto won't wait!

Time for preparing:

20 minutes

Cooking program:

Roasting

Note

Maybe technologically not quite right, but tasteful !!!

Admin
I just didn't understand, and the title of the recipe says "Risotto classic (Steba DD1)"?

The most common version of the classic risotto, and cooked in a regular saucepan, open - even though the pan is inserted into the base of the pressure cooker to maintain the temperature.
This cooking recipe has nothing to do with the pressure cooker, sorry

And for the recipe for making risotto in the classic version - THANKS!
taty327
I beg your pardon, but where should I have taken him? The girls on the forum asked how I would have done it in Shteba, and I wrote how I would have done it, that's all. Charlottes are baked in Shtebe on roasting only, this also has nothing to do with the topic? Many recipes can be submitted with your claims. I'm here not so long ago, maybe I don't know

But it's delicious! How not to share?!?
Larssevsk
Svetochka, thank you for your work. Everything is in stages, clearly chewed. There is a base, there are proportions, and then let each one vary to his own taste. For example, on the basis of your recipe, I will add more mushrooms on Saturday. Then I will report on the result
Admin
Prepared, published, well, good!
Only big illusions do not need to be fed to the technology of preparing risotto in a pressure cooker - it simply cannot be cooked in a pressure cooker as such. Otherwise, it will no longer be risotto, but just rice porridge
Larssevsk
Quote: Admin

Prepared, published, well, good!
Only big illusions do not need to be fed to the technology of preparing risotto in a pressure cooker, it is not necessary - it simply cannot be cooked in a pressure cooker as such.

But I'll still try
Admin
Quote: Larssevsk

But I'll still try

Under the closed lid of the pressure cooker? I am writing about this I would like to see the performance

And the way I did taty - cook for health, I do not mind
Larssevsk
Quote: Admin

Under the closed lid of the pressure cooker? I am writing about this I would like to see the performance

And the way I did taty - cook for health, I do not mind

Admin, I am an incorrigible optimist. What if ..... Of course, I will boast or complain about the result
taty327
Quote: Admin

Prepared, published, well, good!
Only big illusions do not need to be fed to the technology of preparing risotto in a pressure cooker - it simply cannot be cooked in a pressure cooker as such. Otherwise, it will no longer be risotto, but just rice porridge
Yes of course! I talked about this, this is not a pressure cooker recipe at all :) what if someone has NOTHING except Shteba the recipe will save!
taty327
Quote: Larssevsk

Admin, I am an incorrigible optimist. What if ..... Of course, I will boast or complain about the result
Larissa, we are waiting !!! Good luck! Report only)
Admin

Girls, go for it - the world is supported by optimists!
ElenkaM
Sveta! Thank you!
I don’t cook anything in a saucepan on the stove, but I’ll try it in Štebik.
taty327
Quote: ElenkaM

Sveta! Thank you!
I don’t cook anything in a saucepan on the stove, but I’ll try it in Štebik.
To your health, Lenochka! Try it, you will definitely succeed. Just cook at a time to immediately eat, otherwise you will think about how to dispose of
We'll have to fry the arancini :)
ElenkaM
In general, I try to cook at times. The truth does not always work out.
And with risotto in reserve, jokes are bad!
Caprice
Quote: taty327

Pour in rice. DO NOT RINSE the rice !!!
No, well, I can't do that. I wash ALL the cereals, and the rice too. I disdain to use not washed cereals.
shashina
Thank you, Svetochka, for the risotto photo report, everything is very clear. It is clear that in multi-pressure cookers it turns out "a la risotto", since the real one can only be obtained with the gradual addition of broth, and this is impossible with the lid closed. I will try your recipe.
shashina
Quote: Caprice

No, well, I can't do that. I wash ALL the cereals, and the rice too. I disdain to use not washed cereals.
Arborio is a kind of rice, you DO NOT need to rinse it
shashina
Quote: Larssevsk

Admin, I am an incorrigible optimist. What if ..... Of course, I will boast or complain about the result
Larissa, I did it with the lid closed, it turned out rather dry, I can't see how much liquid is needed. And Svetlana says that the real recipe cannot be made with the lid closed, the broth is introduced there gradually. But I also liked my work, it was delicious, it just turned out to be a kind of risotto
Robin bobin
Arborio Grano is falling. This is what I lagged behind - this is the first time I hear such names, and it seems that I have never seen them in our supermarkets. Tell me, is it really possible to find such a thing, say, in Auchan? Or what is it like and how much will the replacement of ingredients spoil the case?
Gibus
Quote: Robin Bobin

Arborio Grano is falling. Tell me, is it really possible to find such a thing, say, in Auchan?
Of course
Yesterday I looked at the assortment of rice for risotto in Ashan. Besides Arborio, she also drew attention to Viola. Vysotskaya recently advertised it in her program when she was preparing risotto with pumpkin. I want to try.
There are also all sorts of cheeses, and Parmegiano and Grana Padano.
taty327
Quote: Caprice

No, well, I can't do that. I wash ALL the cereals, and the rice too. I disdain to use not washed cereals.
Caprice, if you rinse rice for risotto, you will not get risotto, there will be the notorious rice porridge without silkiness, this is an axiom when preparing risotto
taty327
Quote: Robin Bobin

Arborio Grano is falling. This is what I lagged behind - this is the first time I hear such names, and it seems that I have never seen them in our supermarkets. Tell me, is it really possible to find such a thing, say, in Auchan? Or what is it like and how much will the replacement of ingredients spoil the case?
Lena, you will, of course! Arborio - rice for risotto, you can take carnaroli or vialone nano, in general superris for risotto. Parmigiano Reggiano and Grana Padano are cheeses, very hard, you can't cut it with a knife, with characteristic grains in the mass, very aromatic and with a very bright taste. In Ashan, in my opinion, there is, a long time was not there
Larssevsk
Quote: taty327

Lena, you will, of course!

In Rostov-on-Don and in Chelyabinsk, you can definitely find, but here ...Something doubts overwhelm me. While only white dry wine is available from the above
taty327
Quote: Larssevsk

In Rostov-on-Don and in Chelyabinsk you can definitely find it, but here ... ... I have doubts about it. While only white dry wine is available from the above
How is it? What about chicken, salt, pepper, oil?
I don't know anything about your city, Larissa :)
Larssevsk
Quote: taty327

How is it? What about chicken, salt, pepper, oil?
I don't know anything about your city, Larissa :)

Well, of course, I got excited. Chicken and butter are available for sale, but the names of cheeses and rice are nothing to me, although, perhaps, I simply did not pay attention. On Saturday morning I'll go to the hypermarket for exploration
taty327
Of course! Reconnaissance in force - and you will be happy in the form of risotto (with mushrooms?)!

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