Ingredients with Measurements:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth
- 1/2 cup grated Capra di Calabria cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Oven
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Roast in the oven for 30-40 minutes or until the garlic is soft and fragrant.
2. In a large skillet or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté for 2-3 minutes or until translucent.
3. Add the Arborio rice to the skillet and stir to coat with the onion and oil. Cook for 2-3 minutes or until the rice is lightly toasted.
4. Pour in the white wine and stir until the liquid is absorbed.
5. Begin adding the broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue this process until the rice is tender and creamy, but still slightly firm in the center. This should take about 20-25 minutes.
6. Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Add the mashed garlic and grated Capra di Calabria cheese to the risotto and stir until the cheese is melted and the garlic is evenly distributed.
7. Season with salt and pepper to taste. If desired, sprinkle with fresh parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 50g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Capra di Calabria cheese can be substituted with any other hard, salty cheese such as Parmesan or Pecorino Romano.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Stir in some chopped sun-dried tomatoes or roasted red peppers for added flavor and color.
- Substitute the white wine with dry vermouth or chicken broth.
Tips and tricks:
- Use a wooden spoon or spatula to stir the risotto to prevent the rice from breaking.
- Keep the broth warm in a separate pot to speed up the cooking process.
- Taste the risotto frequently to adjust the seasoning and texture.
Storage instructions:
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes or until heated through. Alternatively, reheat in a skillet with a splash of broth or water over medium heat, stirring frequently, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with fresh parsley or grated cheese.
Garnishes:
Fresh parsley, grated cheese, chopped scallions, or toasted pine nuts.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the risotto is too dry, add a splash of broth or water to loosen it up.
- If the risotto is too wet, continue cooking over low heat until the excess liquid is absorbed.
Food safety advice:
- Store leftovers promptly in the refrigerator.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is made with Arborio rice, which is a short-grain rice that is high in starch content, giving it a creamy texture when cooked.
Flavor profiles:
Creamy, savory, and slightly sweet from the roasted garlic. The Capra di Calabria cheese adds a salty and tangy flavor to the dish.
Serving suggestions:
Serve as a main dish or as a side dish to grilled meats or seafood.
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Region: Italian