Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Formaggio Bastardo del Grappa cheese
- 1/2 cup sliced mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the sliced mushrooms and sauté until they release their liquid and become tender.
4. Add the Arborio rice and stir to coat with the oil and butter mixture.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Add the chicken or vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next one.
7. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.
8. Stir in the grated Formaggio Bastardo del Grappa cheese and season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 44g
Protein: 9g
Sodium: 800mg
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Formaggio Bastardo del Grappa cheese can be substituted with Parmigiano-Reggiano or Pecorino Romano cheese.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add chopped fresh herbs like parsley or thyme for extra flavor.
Tips and tricks:
- Keep stirring the risotto while adding the broth to prevent it from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
- Use hot broth to add to the risotto to prevent the temperature from dropping and prolonging the cooking time.
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 the microwave or on the stovetop with a splash of broth or water to loosen it up.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of grated cheese.
Pairings:
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the risotto until the rice is al dente to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
Creamy, cheesy, earthy, and savory.
Serving suggestions:
Serve as a main course for dinner or as a side dish for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian