Ingredients with Measurements:
- 1 cup of Arborio rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/2 cup of grated Raschera d'Alpeggio cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of heavy cream
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the Arborio rice and stir until coated with the oil and onion mixture.
4. Pour in the white wine and stir until absorbed.
5. Add a ladleful of broth to the rice and stir until absorbed.
6. Continue adding ladlefuls of broth and stirring until the rice is cooked al dente, about 20-25 minutes.
7. Turn off the heat and add the grated Raschera d'Alpeggio cheese, Parmesan cheese, and heavy cream. Stir until the cheese is melted and the risotto is creamy.
8. Season with salt and pepper to taste.
Preparation time: 10 minutes
Cooking time: 25 minutes
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 40g
Protein per serving: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Raschera d'Alpeggio cheese can be substituted with Fontina or Gruyere cheese.
- White wine can be substituted with dry vermouth or chicken broth.
- Heavy cream can be substituted with half-and-half or milk.
- Add cooked mushrooms or asparagus to the risotto for added flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked shrimp or scallops for a seafood twist.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use hot broth to add to the rice to prevent the temperature from dropping and the rice from becoming mushy.
- Let the risotto rest for a few minutes before serving to allow the flavors to meld together.
Refrigerate any leftover risotto in an airtight container for up to 3 days.
Reheat the risotto in a saucepan over low heat, stirring occasionally, until heated through.
Serve the risotto in individual bowls or on a platter garnished with fresh herbs.
- Chopped parsley or basil
- Grated Parmesan cheese
- Lemon zest
- Crusty bread
- Green salad with vinaigrette dressing
- White wine, such as Pinot Grigio or Chardonnay
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Steamed broccoli
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
- Use a food thermometer to ensure the risotto reaches an internal temperature of 165°F before serving.
- Refrigerate any leftovers promptly.
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is made with short-grain rice and broth, and often includes cheese and other ingredients. Raschera d'Alpeggio is a semi-soft cheese made from cow's milk that is produced in the Italian Alps.
Creamy, cheesy, savory
Serve the Creamy Raschera d'Alpeggio Risotto as a main course or as a side dish to a larger meal.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A