Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh chives
- 1/2 cup chopped Bayonne ham
- 1 cup sliced mushrooms
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
2. Add the sliced mushrooms and Bayonne ham to the saucepan and cook until the mushrooms are tender.
3. Add the Arborio rice to the saucepan and stir to coat with the oil and vegetables.
4. Add the white wine to the saucepan and stir until the liquid is absorbed.
5. Begin adding the chicken broth to the saucepan, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful.
6. Continue adding the chicken broth and stirring until the rice is cooked through and the risotto is creamy.
7. Stir in the grated Parmesan cheese, chopped parsley, thyme, and chives.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 45g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Bayonne ham can be substituted with prosciutto or pancetta.
- Chicken broth can be substituted with vegetable broth.
- White wine can be substituted with chicken broth or water.
Variations:
- Add roasted red peppers for a pop of color and flavor.
- Substitute the mushrooms with asparagus or peas.
- Add a splash of cream for a richer, creamier risotto.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Add the chicken broth slowly to allow the rice to absorb the liquid and cook evenly.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of chicken broth or water to prevent the risotto from drying out.
Presentation ideas:
Serve the risotto in individual bowls topped with a sprinkle of chopped herbs and a drizzle of olive oil.
Garnishes:
Garnish with a sprig of fresh thyme or a slice of Bayonne ham.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
Troubleshooting advice:
If the risotto is too dry, add a splash of chicken broth or water to loosen it up.
Food safety advice:
Refrigerate leftovers promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Risotto originated in northern Italy and has been a staple in Italian cuisine for centuries.
Flavor profiles:
The Bayonne ham adds a salty, savory flavor to the creamy risotto, while the mushrooms add an earthy, umami flavor.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite Italian meal.
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Region: French