Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup diced cabanossi sausage
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large saucepan or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced mushrooms and diced cabanossi sausage to the pan and cook until the mushrooms are tender and the sausage is browned.
3. Add the Arborio rice to the pan and stir to coat with the butter and onion mixture.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the chicken or vegetable broth to the pan, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. Continue adding broth and stirring until the rice is cooked through and has a creamy consistency, about 20-25 minutes.
7. Stir in the grated Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper to taste.
8. Serve hot, garnished with additional grated Parmesan cheese and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 15g
Carbohydrates: 42g
Protein: 12g
Sodium: 1000mg
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- White wine can be substituted with chicken or vegetable broth.
- Cabanossi sausage can be substituted with any other type of sausage or bacon.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for added flavor.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of mushrooms such as shiitake or portobello for a different taste.
Tips and tricks:
- Stir constantly to prevent the rice from sticking to the pan.
- Use a good quality broth for the best flavor.
- Add the broth slowly to ensure the rice cooks evenly.
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 needed.
Presentation ideas:
Serve the risotto in individual bowls, garnished with additional grated Parmesan cheese and chopped fresh parsley.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
If the risotto is too dry, add more broth or water to loosen it up. If it is too wet, continue cooking until the excess liquid has been absorbed.
Food safety advice:
Ensure the cabanossi sausage is cooked through before adding it to the risotto.
Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve hot as a main dish or side dish.
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Region: Italian