Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
For Es Puter:
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup crushed ice
- 1/4 cup sugar
- 1/4 tsp vanilla extract
Special equipment needed:
- Large skillet
- Wooden spoon
- Blender
Step-by-step instructions:
1. In a large skillet, heat olive oil and butter over medium heat. Add chopped onions and garlic and sauté until translucent.
2. Add chopped mushrooms and sauté for 5 minutes until they release their moisture.
3. Add Arborio rice and stir until coated with the oil and butter mixture.
4. Add white wine and stir until it is absorbed by the rice.
5. Add chicken or vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding the next cup.
6. Continue stirring and adding broth until the rice is cooked al dente, about 20-25 minutes.
7. Add grated Parmesan cheese and stir until melted and well combined.
8. Season with salt and pepper to taste.
9. For the Es Puter, combine coconut milk, sweetened condensed milk, evaporated milk, crushed ice, sugar, and vanilla extract in a blender. Blend until smooth.
10. Serve the risotto hot with a dollop of Es Puter on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 55g
Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- White wine can be substituted with chicken or vegetable broth.
- Mushrooms can be substituted with any other vegetables like asparagus or peas.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add saffron for a more exotic flavor.
- Use different types of cheese like Gouda or blue cheese.
Tips and tricks:
- Stir constantly to prevent the rice from sticking to the bottom of the skillet.
- Use a good quality Parmesan cheese for the best flavor.
- Use a non-stick skillet to make cleaning up easier.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a skillet with a splash of broth or water until heated through.
Presentation ideas:
Serve the risotto in a shallow bowl with a dollop of Es Puter on top. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables
Troubleshooting advice:
If the risotto is too dry, add more broth or water until it reaches the desired consistency. If it is too wet, cook for a few more minutes until the liquid is absorbed.
Food safety advice:
Make sure to cook the rice until it is fully cooked to avoid any risk of foodborne illness.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is made with Arborio rice, which is known for its high starch content and creamy texture.
Flavor profiles:
The risotto has a creamy and savory flavor, while the Es Puter adds a sweet and tropical twist.
Serving suggestions:
Serve the risotto as a main dish for a cozy dinner at home or as a side dish for a fancy dinner party.
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