Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup grated Casu Axedu cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the vegetable broth over medium heat until it simmers.
2. In a separate pan, melt the butter over medium heat. Add the onions and garlic and cook until the onions are translucent.
3. Add the Arborio rice to the pan and stir until the rice is coated with the butter and onions.
4. Add the white wine to the pan and stir until the wine is absorbed by the rice.
5. Add the sliced mushrooms to the pan and stir until they are cooked.
6. Add a ladleful of the simmering broth to the pan and stir until the broth is absorbed by the rice.
7. Continue adding ladlefuls of broth to the pan and stirring until the broth is absorbed by the rice. This should take about 20 minutes.
8. Once the rice is cooked, remove the pan from the heat and stir in the grated Casu Axedu cheese.
9. Season with salt and pepper to taste.
10. Serve the risotto hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Casu Axedu cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp to the risotto for a protein boost.
- Substitute the mushrooms with asparagus or peas for a different flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the pan.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
- Add the broth to the pan one ladleful at a time to ensure the rice cooks evenly.
Storage instructions:
Store the leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in the microwave or on the stove with a splash of broth to prevent it from drying out.
Presentation ideas:
Serve the risotto in a shallow bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve the risotto with a side salad for a complete meal.
- Pair the risotto with a glass of white wine.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the risotto is too dry, add more broth to the pan.
- If the risotto is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Italy. It is made with Arborio rice, which is a short-grain rice that is high in starch, giving the dish its creamy texture.
Flavor profiles:
The Casu Axedu cheese adds a tangy flavor to the risotto, while the mushrooms add an earthy flavor.
Serving suggestions:
Serve the risotto as a main dish for a cozy dinner at home.
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Region: Italian