Ingredients with Measurements:
- 1 cup of Škripavac cheese, grated
- 1 cup of Arborio rice
- 4 cups of chicken or vegetable broth
- 1 cup of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet or pot
- Wooden spoon
- Grater
Step-by-step instructions:
1. Heat the olive oil in a large skillet or pot over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Add the sliced mushrooms to the skillet and cook until they are tender.
4. Add the Arborio rice to the skillet and stir until the rice is coated with the oil and vegetables.
5. Pour in the white wine and stir until the liquid is absorbed.
6. Add one cup of broth to the skillet and stir until the liquid is absorbed.
7. Continue adding broth one cup at a time, stirring constantly until the rice is cooked through and the risotto is creamy.
8. Add the grated Škripavac cheese to the skillet and stir until the cheese is melted and incorporated into the risotto.
9. Season with salt and pepper to taste.
10. Serve the Škripavac and mushroom risotto hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 60g
Protein: 12g
Substitutions for ingredients:
- Any type of cheese can be substituted for Škripavac cheese.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add cooked chicken or shrimp to the risotto for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version of the dish.
- Add diced tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the skillet.
- Use a good quality Arborio rice for the best results.
- Add the broth slowly, allowing each cup to be absorbed before adding the next.
Storage instructions:
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in the microwave or on the stovetop with a splash of broth or water to loosen it up.
Presentation ideas:
Serve the risotto in a shallow bowl or on a plate with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese make great garnishes for this dish.
Pairings:
Pair the Škripavac and mushroom risotto with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables make great side dishes for this risotto.
Troubleshooting advice:
If the risotto is too dry, add a splash of broth or water to loosen it up. If it is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
Make sure to cook the risotto until the rice is fully cooked and the dish is heated through to prevent any foodborne illnesses.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
This Škripavac and mushroom risotto is creamy, savory, and slightly tangy from the cheese.
Serving suggestions:
Serve the risotto as a main dish or as a side dish with your favorite protein.
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Region: Croatian