Ingredients with Measurements:
- 1 cup Casciotta di Urbino cheese, grated
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (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 onion and garlic and sauté until the onion is translucent.
3. Add the mushrooms and cook for 5-7 minutes or until they are browned and tender.
4. Add the Arborio rice and stir until the rice is coated with the oil and butter.
5. Pour in the white wine and stir until the wine is absorbed.
6. Add the chicken or vegetable broth, one cup at a time, stirring constantly until each cup of broth is absorbed before adding the next.
7. Continue stirring and adding broth until the rice is cooked and creamy, but still al dente.
8. Stir in the grated Casciotta di Urbino cheese and season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 16g
Carbohydrates: 50g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Casciotta di Urbino cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute mushrooms with asparagus, peas, or roasted red peppers for a different flavor profile.
- Add a splash of cream or a dollop of mascarpone cheese for a creamier texture.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Keep the broth warm in a separate pot to prevent the temperature of the risotto from dropping.
- Add a pinch of saffron for a more luxurious flavor.
Storage instructions:
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook for a few more minutes or add more cheese to thicken it up.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to at least 165°F before consuming.
Food history:
Casciotta di Urbino is a soft cheese made from a blend of sheep and cow's milk in the region of Marche, Italy. Risotto is a traditional Italian dish made with Arborio rice and broth.
Flavor profiles:
Creamy, cheesy, earthy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish with grilled chicken or fish.
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Region: Italian