Ingredients with Measurements:
- 1 jambonette (chicken leg with thigh attached)
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the jambonette and cook until browned on all sides, about 10 minutes.
3. Remove the jambonette from the skillet and set aside.
4. Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
5. Add the sliced mushrooms and sauté until they release their liquid, about 5 minutes.
6. Add the Arborio rice to the skillet and stir to coat with the oil and vegetables.
7. Pour in the white wine and stir until it is absorbed by the rice.
8. Add the chicken broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
9. After about 20 minutes, the rice should be cooked through and creamy.
10. Remove the jambonette from the bone and shred the meat.
11. Stir the shredded jambonette and grated Parmesan cheese into the risotto.
12. 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: 400
Fat: 16g
Carbohydrates: 43g
Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked shrimp or scallops to the risotto for a seafood twist.
- Substitute the mushrooms with asparagus or peas for a springtime variation.
- Use bacon or pancetta instead of jambonette for a smokier flavor.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking apart.
- Keep the chicken broth warm in a separate pot to prevent the temperature of the risotto from dropping.
- Add a splash of cream at the end for a richer texture.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of chicken broth or water to loosen the risotto.
Presentation ideas:
Serve the risotto in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a glass of white wine, such as Pinot Grigio or Chardonnay.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the risotto is too dry, add more chicken broth or water.
- If the risotto is too wet, cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Cook the jambonette to an internal temperature of 165°F 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 the northern region of Lombardy. It is typically made with Arborio rice and broth, and often includes vegetables, meat, or seafood.
Flavor profiles:
Creamy, savory, umami
Serving suggestions:
Serve the risotto as a main course for a cozy dinner at home.
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Region: Italian