Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Skillet
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it simmers.
2. In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until they are soft and translucent.
3. Add the Arborio rice to the skillet and stir to coat the grains in the butter. Cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it has been absorbed by the rice.
5. Begin adding the hot broth to the skillet, one ladleful at a time. Stir constantly until each addition of broth has been absorbed by the rice before adding the next. This process should take about 20-25 minutes.
6. While the risotto is cooking, blanch the asparagus in boiling salted water for 2-3 minutes until tender. Drain and set aside.
7. Once the risotto is cooked, remove it from the heat and stir in the remaining butter, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
8. Fold in the blanched asparagus and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 44g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Dry white wine can be substituted with dry vermouth or chicken broth.
- Heavy cream can be substituted with half-and-half or milk.
- Asparagus can be substituted with peas, green beans, or broccoli.
Variations:
- Add cooked shrimp or scallops for a seafood twist.
- Substitute the asparagus with mushrooms for a heartier dish.
- Add chopped fresh herbs such as parsley, basil, or thyme for extra flavor.
Tips and tricks:
- Keep the broth simmering on low heat to ensure it stays hot throughout the cooking process.
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a wooden spoon to stir the risotto as it won't scratch the skillet.
- Add a splash of lemon juice for a bright, citrusy flavor.
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 a skillet over low heat, adding a splash of broth or water to loosen it up if necessary.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, lemon zest
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- A light salad with a lemon vinaigrette.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too wet, cook it for a few more minutes until the excess liquid has been absorbed.
- If the rice is still undercooked after all the broth has been added, add more broth and continue cooking until it is tender.
Food safety advice:
- Make sure the chicken or vegetable broth is heated to a simmer before adding it to the risotto.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. Brescian risotto is a variation that includes asparagus, a popular vegetable in the region.
Flavor profiles:
Creamy, savory, slightly sweet, with a hint of nuttiness from the Parmesan cheese.
Serving suggestions:
Serve the risotto as a main course or as a side dish to grilled or roasted meats.
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Region: Italian