Ingredients with Measurements:
- 1 cup Arborio rice
- 1/2 cup Costa d'Oro Extra Virgin Olive Oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1 can artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the Costa d'Oro Extra Virgin Olive Oil over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the Arborio rice and stir to coat with the oil.
4. Pour in the white wine and stir until it is absorbed.
5. Add the vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful.
6. Continue stirring and adding broth until the rice is cooked and creamy, about 20-25 minutes.
7. Add the chopped artichoke hearts and cherry tomatoes and stir to combine.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 45g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Canned diced tomatoes can be used instead of cherry tomatoes.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Substitute asparagus or peas for the artichoke hearts.
- Add a pinch of saffron for a more complex flavor.
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 speed up the cooking process.
- Don't rinse the rice before cooking to preserve the starch that makes the risotto creamy.
Storage instructions:
Refrigerate leftover risotto in an airtight container 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 platter garnished with fresh herbs.
Garnishes:
Fresh parsley, basil, or thyme
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- A light salad with a lemon vinaigrette.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Garlic bread.
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 evaporate the excess liquid.
Food safety advice:
- Make sure the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Risotto is a traditional Italian dish that originated in northern Italy. It is typically made with Arborio rice, which is a short-grain rice that is high in starch.
Flavor profiles:
Creamy, savory, tangy
Serving suggestions:
Serve the risotto as a main course or as a side dish with grilled meat or fish.
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Region: Italian