Ingredients with Measurements:
- 1 cup Granone Lodigiano rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the Granone Lodigiano rice and stir to coat with the butter.
4. Add the white wine and stir until it is absorbed.
5. Add the chicken or vegetable broth, one ladleful at a time, stirring constantly and waiting for each ladleful to be absorbed before adding the next.
6. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.
7. Remove from heat and stir in the Parmesan cheese.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 39g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be used instead of Granone Lodigiano rice.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sautéed mushrooms for extra flavor.
- Add chopped sun-dried tomatoes for a tangy twist.
Tips and tricks:
- Keep stirring the rice to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Use freshly grated Parmesan cheese for the best taste.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the risotto in a shallow bowl with a sprinkle of Parmesan cheese on top.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Grilled vegetables or garlic bread make great side dishes for this risotto.
Troubleshooting advice:
If the risotto is too dry, add a little more broth or water. If it is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to use cooked chicken or shrimp if adding to the risotto.
Food history:
Granone Lodigiano rice is a type of Italian rice that is grown in the Lombardy region of Italy. It is known for its large, round grains and is often used in risotto dishes.
Flavor profiles:
This risotto has a creamy, cheesy flavor with a hint of white wine.
Serving suggestions:
Serve this risotto as a main course for a cozy dinner at home.
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Region: Italian