Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Canestrato Trentino cheese
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the Arborio rice to the pan and stir until the rice is coated with the oil and onion mixture.
3. Pour in the white wine and stir until the liquid is absorbed.
4. Begin adding the chicken or vegetable broth, one cup at a time, stirring constantly until each cup of broth is absorbed before adding the next.
5. Continue adding broth and stirring until the rice is cooked through and has a creamy texture. This should take about 20-25 minutes.
6. Once the rice is cooked, remove the pan from the heat and stir in the grated Canestrato Trentino cheese until it is melted and fully incorporated.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 12g
Carbohydrates per serving: 42g
Protein per serving: 8g
Substitutions for ingredients:
- Canestrato Trentino cheese can be substituted with Parmesan or Pecorino Romano cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked mushrooms or asparagus to the risotto for extra flavor.
- Use different types of cheese, such as Gorgonzola or Fontina, for a different taste.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the pan.
- Use hot broth to speed up the cooking process.
- Add a splash of cream at the end for a creamier texture.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of broth or water to the risotto and heat in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Fresh parsley or grated cheese
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or Brussels sprouts
Troubleshooting advice:
If the risotto is too dry, add more broth or water until it reaches the desired consistency.
Food safety advice:
Make sure to cook the rice thoroughly to avoid any risk of foodborne illness.
Food history:
Canestrato Trentino is a hard cheese made from cow's milk in the Trentino region of Italy.
Flavor profiles:
The Canestrato Trentino cheese adds a nutty and slightly salty flavor to the risotto.
Serving suggestions:
Serve as a main dish or as a side dish with roasted meats or vegetables.
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