Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup bufala mozzarella, diced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
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 comes to a simmer.
2. In a separate pan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
3. Add the Arborio rice to the pan and stir to coat with the butter mixture.
4. Add the white wine to the pan and stir until it is absorbed by the rice.
5. Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly until the broth is absorbed before adding the next ladleful.
6. Continue adding broth and stirring until the rice is cooked through but still slightly firm to the bite, about 20-25 minutes.
7. Add the chopped spinach to the pan and stir until wilted.
8. Add the diced bufala mozzarella and grated Parmesan cheese to the pan and stir until melted and well combined.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Protein per serving: 12g
Carbohydrates per serving: 47g
Fiber per serving: 2g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Chicken or vegetable broth can be substituted with water or a combination of water and bouillon cubes.
- White wine can be substituted with chicken or vegetable broth.
- Onion and garlic can be substituted with shallots or leeks.
- Spinach can be substituted with other leafy greens such as kale or chard.
- Bufala mozzarella can be substituted with regular mozzarella or another soft cheese such as goat cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the bufala mozzarella with feta cheese for a tangy twist.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Keep the broth hot while making the risotto to ensure even cooking.
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
- Add the cheese at the end of cooking to prevent it from becoming stringy.
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 saucepan over medium 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 for family-style dining.
Garnishes:
Garnish with fresh herbs such as parsley or basil, or a sprinkle of red pepper flakes for a bit of heat.
Pairings:
Pair 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 bit more broth or water to loosen it up. If it is too wet, cook it for a few more minutes until the liquid has been absorbed.
Food safety advice:
Ensure that the chicken or vegetable broth is heated to a safe temperature before using it in the recipe.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
This risotto is creamy and savory with a hint of sweetness from the bufala mozzarella.
Serving suggestions:
Serve the risotto as a main course for a cozy dinner at home or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian