Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Canestrato d'Aspromonte cheese
- 1/4 cup grated Parmesan cheese
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
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 cook until the onion is translucent.
2. Add the Arborio rice to the saucepan and stir until the rice is coated with the oil and onion mixture.
3. Pour in the white wine and stir until the wine is absorbed by the rice.
4. Begin adding the chicken or vegetable broth, one cup at a time, stirring constantly until each cup of broth is absorbed by the rice before adding the next cup.
5. Continue adding broth and stirring until the rice is cooked al dente, which should take about 20-25 minutes.
6. Once the rice is cooked, remove the saucepan from the heat and stir in the grated Canestrato d'Aspromonte cheese and Parmesan cheese until the cheese is melted and well combined.
7. Season the risotto with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 14g
- Carbohydrates: 46g
- Protein: 14g
Substitutions for ingredients:
- Canestrato d'Aspromonte cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sautéed mushrooms for extra flavor.
- Add chopped fresh herbs such as parsley or basil for a pop of color and freshness.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan.
- Use a good quality chicken or vegetable broth for the best flavor.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
Storage instructions:
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover risotto in the microwave or on the stovetop with a splash of broth or water to keep it from drying out.
Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish with chopped fresh herbs or a sprinkle of grated cheese.
Garnishes:
- Chopped fresh herbs such as parsley or basil
- Grated Parmesan cheese
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the risotto is too dry, add more broth or water until it reaches the desired consistency.
- If the risotto is too wet, continue cooking it until the excess liquid is absorbed.
Food safety advice:
- Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Canestrato d'Aspromonte is a hard cheese made from sheep's milk and is native to the Aspromonte region of Italy.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the risotto as a main course for a cozy dinner at home.
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Region: Italian