Italian > Risotto > Cheesy Mushroom Risottos

Caciocavallo Podolico Cheese and Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup of Arborio rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/2 cup of grated Caciocavallo Podolico cheese
- 1/2 cup of sliced mushrooms
- 1/4 cup of diced onions
- 2 cloves of minced garlic
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- Salt and pepper to taste
- Chopped parsley for garnish

Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater

Step-by-step instructions:

1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the diced onions and minced garlic, and sauté until the onions are translucent.
3. Add the sliced mushrooms and sauté until they are tender.
4. Add the Arborio rice and stir until the rice is coated with the oil and butter.
5. Add the white wine and stir until it is absorbed by the rice.
6. Add the chicken or vegetable broth, one cup at a time, stirring constantly until each cup is absorbed by the rice.
7. Continue adding the broth and stirring until the rice is cooked al dente, which should take about 20 minutes.
8. Add the grated Caciocavallo Podolico cheese and stir until it is melted and well combined.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley.

Preparation time: 10 minutes
Cooking time: 20 minutes
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 38g
Protein: 12g
Sodium: 800mg

Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Caciocavallo Podolico cheese can be substituted with other hard, flavorful cheeses such as Parmesan or Pecorino Romano.
- Mushrooms can be substituted with other vegetables such as asparagus or peas.

- Add cooked chicken or shrimp for a protein boost.
- Use beef broth instead of chicken or vegetable broth for a heartier flavor.
- Add chopped sun-dried tomatoes for a tangy twist.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality cheese for maximum flavor.
- Use hot broth to speed up the cooking process.

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, stirring constantly until heated through.

Presentation ideas:
Serve the risotto in individual bowls or on a large platter.

Garnish with chopped parsley or grated cheese.

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 for a few more minutes to evaporate the excess liquid.

Food safety advice:
Make sure to cook the rice and mushrooms thoroughly to prevent foodborne illness.

Food history:
Risotto is a traditional Italian dish that originated in northern Italy.

Flavor profiles:
Creamy, cheesy, and earthy.

Serving suggestions:
Serve as a main dish or as a side dish with grilled meat or fish.

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Region: Italian

Taste: Savory, Creamy, Cheesy, Mushroomy, Nutty