Ingredients with Measurements:
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken or vegetable broth
- 1 cup water
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped boknafisk (dried and salted cod)
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the Arborio rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
3. Add the white wine and stir until it is absorbed by the rice.
4. Add the diced tomatoes and stir to combine.
5. Add the broth and water, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
6. After about 20 minutes, the rice should be cooked and creamy. Add the boknafisk and stir to combine.
7. Add the Parmesan cheese, parsley, and basil, and stir to combine.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with additional Parmesan cheese and fresh herbs.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 45g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Boknafisk can be substituted with any other salted fish, such as salt cod or haddock.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped sun-dried tomatoes for extra flavor.
- Substitute the boknafisk with cooked shrimp or scallops.
- Add chopped spinach or kale for extra nutrition.
Tips and tricks:
- Be sure to stir the rice constantly to prevent it from sticking to the bottom of the pan.
- Use a good-quality Parmesan cheese for the best flavor.
- If the risotto is too thick, add a little more broth or water to thin it out.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in the microwave or on the stovetop, adding a little more broth or water if needed to thin it out.
Presentation ideas:
Serve the risotto in individual bowls, garnished with additional Parmesan cheese and fresh herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Grated Parmesan cheese
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Crusty bread
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too soupy, cook it for a few more minutes until it thickens up.
Food safety advice:
- Be sure to cook the boknafisk thoroughly before adding it to the risotto.
- Store leftover risotto in the refrigerator and reheat it to an internal temperature of 165°F before serving.
Food history:
Boknafisk is a traditional Norwegian dish made from dried and salted cod. It has been a staple food in Norway for centuries, and is often served during the Christmas season.
Flavor profiles:
The boknafisk adds a salty and savory flavor to the creamy tomato risotto, while the fresh herbs and Parmesan cheese add a bright and tangy note.
Serving suggestions:
Serve the Boknafisk and Tomato Risotto as a main course for a cozy dinner at home.
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Region: Norwegian