Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 4 ounces Jamón Serrano, chopped
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Skillet
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 a separate skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the Arborio rice to the skillet and stir to coat it with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
4. Add the white wine to the skillet and stir until it is absorbed by the rice.
5. Begin adding the simmering broth to the skillet, one ladleful at a time, stirring constantly until each addition is absorbed by the rice. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
6. In a separate skillet, heat the butter over medium heat. Add the chopped Jamón Serrano and asparagus and sauté until the asparagus is tender, about 5-7 minutes.
7. Add the sautéed Jamón Serrano and asparagus to the risotto and stir to combine.
8. Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 44g
Protein: 15g
Sodium: 1000mg
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice
- Chicken or vegetable broth can be substituted with water or stock
- Dry white wine can be substituted with dry vermouth or chicken broth
- Parmesan cheese can be substituted with Pecorino Romano or Grana Padano cheese
- Jamón Serrano can be substituted with prosciutto or bacon
Variations:
- Add 1 cup of sliced mushrooms to the skillet with the onion and garlic for a mushroom and asparagus risotto.
- Substitute the asparagus with peas or green beans for a different vegetable risotto.
- Add 1 tablespoon of chopped fresh herbs, such as parsley or thyme, to the risotto for extra flavor.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking apart.
- Keep the broth simmering on the stove while making the risotto to ensure it stays hot.
- Add the broth to the skillet one ladleful at a time to allow the rice to absorb it gradually.
- Use a good quality Jamón Serrano for the best flavor.
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 over medium 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 platter for family-style dining. Garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Serve with a crisp green salad and a glass of dry white wine.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side of grilled chicken.
Troubleshooting advice:
- If the risotto is too dry, add a splash of broth or water to loosen it up.
- If the risotto is too wet, continue cooking it until the excess liquid is absorbed.
- If the rice is still hard after cooking for 20-25 minutes, add more broth and continue cooking until it is tender.
Food safety advice:
Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is made with Arborio rice, which is a short-grain rice that is high in starch, giving the dish its creamy texture.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve the risotto as a main dish or as a side dish to grilled or roasted meats.
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Region: Spanish