Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 4 slices Friulano prosciutto, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cutting board
- Knife
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it comes to a simmer.
2. In another large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the Arborio rice to the onion mixture and stir to coat the rice with the butter. Cook for 1-2 minutes until the rice is slightly toasted.
4. Add the white wine to the rice and stir until the wine is absorbed.
5. Add a ladleful of the hot broth to the rice and stir until the broth is absorbed. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is cooked through and the risotto is creamy, about 20-25 minutes.
6. While the risotto is cooking, blanch the asparagus in a pot of boiling salted water for 2-3 minutes until tender. Drain and set aside.
7. Add the Parmesan cheese, chopped Friulano prosciutto, and blanched asparagus to the risotto. Stir to combine and season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional Parmesan cheese and chopped prosciutto.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 44g
Protein: 14g
Sodium: 900mg
Sugar: 2g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties such as Carnaroli or Vialone Nano.
- Chicken or vegetable broth can be substituted with water or a combination of water and bouillon cubes.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked shrimp or scallops to the risotto for a seafood twist.
- Substitute the Friulano prosciutto with regular prosciutto or pancetta.
- Use peas or mushrooms instead of asparagus.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto as it won't break the grains of rice.
- Add the broth one ladleful at a time to allow the rice to absorb the liquid gradually.
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, stirring constantly, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with additional Parmesan cheese and chopped prosciutto.
Garnishes:
Additional Parmesan cheese and chopped prosciutto.
Pairings:
Pair the risotto with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the risotto with a side salad or crusty bread.
Troubleshooting advice:
If the risotto is too dry, add more broth or water to achieve the desired consistency. If it's too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
Make sure to cook the risotto to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy. It's typically made with Arborio rice and broth and can be flavored with a variety of ingredients.
Flavor profiles:
Creamy, savory, salty, and slightly sweet.
Serving suggestions:
Serve the risotto as a main course for lunch or dinner.
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Region: Italian