Ingredients with Measurements:
- 6 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 pound sliced mushrooms
- 4 slices bacon, cooked and crumbled
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Large skillet
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the chicken or vegetable broth over medium heat until it comes to a simmer.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 2-3 minutes until the rice is lightly toasted.
4. Add the white wine to the skillet and stir until it is absorbed by the rice.
5. Add a ladleful of the simmering broth to the skillet and stir until it is absorbed by the rice. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes, add the sliced mushrooms to the skillet and continue adding broth and stirring until the rice is tender and creamy, about 5-10 minutes more.
7. Remove the skillet from the heat and stir in the crumbled bacon, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional grated Parmesan cheese and chopped fresh parsley, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 50g
- Protein: 18g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth for a vegetarian version.
- Pancetta can be substituted for bacon.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of cheese, such as Gruyere or Asiago, for a different flavor.
- Add chopped fresh herbs, such as thyme or rosemary, for additional flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a wooden spoon to stir the risotto, as it won't scratch the skillet.
- Add the broth gradually to ensure that the rice cooks evenly.
Storage instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in a skillet over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the risotto in individual bowls, garnished with grated Parmesan cheese and chopped fresh parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
Pairings:
- Serve the risotto with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the risotto is too dry, add more broth or water, one ladleful at a time, until it reaches the desired consistency.
- If the risotto is too wet, continue cooking and stirring until the excess liquid is absorbed.
Food safety advice:
- Make sure to cook the bacon to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Risotto is a traditional Italian dish that originated in the northern regions of Italy.
Flavor profiles:
- Creamy
- Savory
- Umami
Serving suggestions:
- Serve the risotto as a main course for dinner or as a side dish for a special occasion.
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Region: Italian