Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly chopped parsley
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes.
4. Add the Arborio rice and stir to coat with the oil.
5. Add the white wine and cook until it is absorbed, about 2 minutes.
6. Add the vegetable broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
7. Once all the broth has been added, season with salt and pepper.
8. Stir in the Parmesan cheese and parsley.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 34g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with butter or another cooking oil.
- Cremini mushrooms can be substituted with white mushrooms or shiitake mushrooms.
- Arborio rice can be substituted with another type of short-grain rice.
- White wine can be substituted with vegetable broth or water.
Variations:
- Add cooked chicken or shrimp to the risotto for added protein.
- Substitute the Parmesan cheese with another type of cheese, such as Gruyere or Gouda.
- Add other vegetables, such as bell peppers or zucchini.
Tips and Tricks:
- Make sure to stir constantly while adding the broth to prevent the rice from sticking to the bottom of the pan.
- Taste the risotto before serving to adjust the seasoning.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the microwave or in a saucepan over low heat.
Presentation Ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Garnish with freshly grated Parmesan cheese and freshly chopped parsley.
Pairings:
Pair with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting Advice:
If the risotto is too thick, add a bit more broth or water.
Food Safety Advice:
Make sure to store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Risotto is a traditional Italian dish that has been enjoyed for centuries.
Flavor Profiles:
This dish has a creamy texture with a savory flavor from the Parmesan cheese and mushrooms.
Serving Suggestions:
Serve as a main course or as a side dish.
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Region: Italian