Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Medium skillet
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 saucepan and stir until the rice is coated in the oil and onion mixture.
3. Add the white wine to the saucepan and stir until the wine is absorbed by the rice.
4. Begin adding the chicken or vegetable broth to the saucepan, one ladleful at a time, stirring constantly until the broth is absorbed by the rice before adding the next ladleful.
5. While the risotto is cooking, heat the butter in a medium skillet over medium heat. Add the sliced mushrooms and sauté until they are tender and lightly browned.
6. Once all the broth has been added to the risotto and the rice is tender and creamy, stir in the grated Parmesan cheese and sautéed mushrooms.
7. Season the risotto with salt and pepper to taste.
8. Finally, stir in the chopped fresh parsley, thyme, and rosemary.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 47g
- Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties, such as Carnaroli or Vialone Nano.
- White wine can be substituted with dry vermouth or chicken broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Mushrooms can be substituted with other vegetables, such as asparagus or peas.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different herbs, such as basil or oregano, for a different flavor profile.
- Add a splash of cream or milk for a creamier texture.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan.
- Use hot broth to speed up the cooking process.
- Add the Parmesan cheese at the end of cooking to prevent it from becoming stringy.
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 loosen it up.
Presentation ideas:
- Serve the risotto in individual bowls or on a platter.
- Garnish with fresh herbs or grated Parmesan cheese.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Steamed asparagus
- Roasted Brussels sprouts
- Mixed green salad
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes to allow the liquid to absorb.
Food safety advice:
- Use a food thermometer to ensure the risotto reaches a safe internal temperature of 165°F.
Food history:
- Cansiglio is a forested area in the Italian region of Friuli-Venezia Giulia known for its mushrooms.
Flavor profiles:
- Creamy, savory, earthy
Serving suggestions:
- Serve as a main course or as a side dish.
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Region: Italian