Sausage, zucchini, mushrooms, salmon, artichokes, speck. The list of useful ingredients to prepare good risotto it could go on forever. For someone, he was born in Naples, for others in the extreme north of the country. At the end of the day, however, it makes little difference: risotto is one of the traditional dishes of Italian cuisine, with a history that has its roots back to several centuries ago and which represents a tasty dish suitable for any occasion. Here are five easy recipes.

Risotto with porcini mushrooms

The first is the risotto with porcini mushrooms, a great classic: a twenty minutes And that's it. For six people it is necessary to obtain 320 grams of Carnaroli rice, 40 grams of dried porcini mushrooms, 60 grated Parmesan cheese, a liter of vegetable stock, an onion, half a glass of white wine and twenty grams of butter. Oil, a clove of garlic and salt remain within reach. First of all we must to clean the porcini, removing the earthy part on the stem with a small knife, then cut them for the long, then rub them gently with a damp cloth and set them aside. In the meantime you have to melt it in a large pan half of the butter and add the chopped onion, sewing for the time necessary to make it dry, but without letting it take color. At this point the rice is also joined and left toast for about two minutes. It is added a ladle of vegetable stock and let it simmer, stirring and adding more broth when needed. In another non-stick pan, pour a little oil and a crushed clove of garlic, browning for a couple of minutes. In the same pan they also put it this way mushrooms, to be skipped over high heat and adding, half-cooked, white wine. Ten or at most twelve minutes and the risotto with porcini mushrooms is ready to be served with its mushroom sauce.

Artichoke and robiola risotto

A total of twenty minutes are also used to prepare a good risotto with artichokes and robiola. For six people, you need: 320 grams of Carnaroli rice, four artichokes, 50 grams of robiola cheese, one liter of vegetable broth, 20 grams of grated Parmesan cheese, a clove of garlic, half an onion, a glass of white wine and, once again, oil and salt ready for use. It begins cleaning the artichokes: remove the hardest outer leaves, cut the points and eliminate the fibrous part of the stem. THE artichokes are cut into width, thus obtaining strips. At this point, brown the garlic clove in a pan, together with two tablespoons of oil, for a few minutes. Shortly after, the artichokes and a ladle of broth are added. Cooking time: 10 minutes. Meanwhile, in a non-stick pan, add two more tablespoons of oil and fry the onion. Once the latter is browned, add the rice and toast it until the beans become shiny. You can lounge and enjoy and fade everything over high heat with wine. Add a little 'broth and after ten minutes add the artichokes, leaving everything to cook for another two or three minutes at most. At the end of cooking it is enough whisk the rice on a light fire with robiola and parmesan cheese. Everyone at the table!

Risotto with four cheeses

Half a shallot, 200 grams for each cheese (fontina, gorgonzola, emmenthal and parmesan), one liter of vegetable stock, 300 grams of common rice, oil and salt. Here are the ingredients for one delicious risotto with four cheeses to taste in company. First of all, cut the shallot very thinly and let it fry for a few minutes with a little oil. The rice is immediately added and the broth is poured a little at a time during cooking. In the meantime, you have to cut to diced cheeses and grate Parmesan, but be careful: all this should be added only a few minutes before removing the rice from the heat. A grated of lime it can add flavor to the dish, but that's fine too. Very fast and above all good and tasty.

Risotto with broccoli

Again they serve 320 grams of Carnaroli rice, 50 ml of white wine, a shallot, 700 grams of broccoli, vegetable stock, oil, salt, black pepper and 50 grams of butter. Obviously we start with broccoli cleaning: we cut them it takes dividing the excessively large ones in half, washing under running water, peeling the stem and eliminating the outer part of the vegetable. After you cut everything into cubes, but who has one available, can very well put everything in the mixer and get a green creamy sauce that will then serve to season the rice. For those who continue with the traditional preparation, at this point, the shallot is minced and heated in a pot with olive oil for a couple of minutes: this is the time necessary to then complete the whole with broccoli, from cook together for others ten minutes scarce. Meanwhile, in another pot with oil, pour the rice and toast it for five minutes. Then add the white wine and complete the work by combining the contents of both pots. The overall cooking is twenty minutes, with vegetable broth to be added whenever needed. Pepper before serving: you do not need to remember anything else.

Risotto with salmon

Fifteen minutes and it's ready. Ingredients: 320 grams of Carnaroli rice, 250 grams of salmon, a leek, a clove of garlic, half a glass of white wine, oil, salt, black pepper and half a liter of fish stock. First we clean the salmon and reduce it into cubes. In a pan with oil and garlic is made brown the fish for three minutes, remembering to salt. Then you have to cut the leek finely, to be simmered in the same pan. In another, separately, you pour the rice, toast it with a lively flame, blend with white wine and continue cooking, stirring constantly and adding the broth a little at a time. Halfway through cooking, everything is joined and after a few minutes, all you need to do is serve and enjoy another risotto to prepare in the way easy and fast.