Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup crumbled Bleu Bénédictin cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it simmers.
2. In another large saucepan, melt the butter over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
3. Add the Arborio rice to the onion mixture and stir until the rice is coated with the butter and onions.
4. Add the white wine to the rice mixture and stir until the wine is absorbed.
5. Add one ladle of the simmering broth to the rice mixture and stir until the broth is absorbed. Continue adding the broth one ladle at a time, stirring constantly, until the rice is cooked through and the mixture is creamy, about 20-25 minutes.
6. In a separate pan, sauté the mushrooms until they are browned and tender.
7. Once the risotto is cooked, add the sautéed mushrooms, Bleu Bénédictin cheese, and Parmesan cheese. Stir until the cheese is melted and the mushrooms are evenly distributed.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 42g
Protein: 12g
Sodium: 900mg
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Bleu Bénédictin cheese can be substituted with other types of blue cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with other vegetables such as asparagus or peas.
- Use red wine instead of white wine for a deeper flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add the broth slowly to allow the rice to absorb it properly.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh parsley or additional grated Parmesan cheese.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the risotto is too dry, add more broth or water. If it is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
Refrigerate any leftovers promptly and discard any that have been left at room temperature for more than 2 hours.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Italy.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main course or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A