Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Formaggio Saltarello cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon or spatula
- 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 another saucepan, melt the butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the Arborio rice to the onion and garlic mixture and stir to coat the rice with the butter.
4. Add the white wine to the rice and stir until it has been absorbed.
5. Begin adding the simmering broth to the rice mixture, one ladleful at a time, stirring constantly until each addition has been absorbed before adding the next.
6. Continue adding broth and stirring until the rice is cooked al dente and the mixture is creamy.
7. Remove the risotto from the heat and stir in the grated Formaggio Saltarello cheese until it is melted and fully incorporated.
8. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 47g
- Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Formaggio Saltarello cheese can be substituted with Parmesan or Pecorino Romano cheese.
Variations:
- Add cooked shrimp or chicken to the risotto for a protein boost.
- Stir in some chopped sun-dried tomatoes or roasted red peppers for added flavor and color.
Tips and tricks:
- Use a wooden spoon or spatula to stir the risotto to prevent the rice from breaking apart.
- Keep the broth simmering on low heat to ensure it stays hot throughout the cooking process.
- Don't overcook the rice or the risotto will become mushy.
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 saucepan over low heat, adding a splash of broth or water to loosen it up if necessary.
Presentation ideas:
- Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
- Chopped parsley or basil
- Grated Parmesan cheese
- Lemon zest
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this dish.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Grilled or roasted vegetables, such as asparagus or zucchini
Troubleshooting advice:
- If the risotto is too thick, add a little more broth or water to thin it out.
- If the risotto is too thin, continue cooking and stirring until it thickens up.
Food safety advice:
- Make sure to use hot broth when cooking the rice to prevent the growth of harmful bacteria.
Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the risotto as a main course for a cozy dinner at home.
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Region: Italian