Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup Morlacco di Grappa cheese, grated
- 1/2 cup dried porcini mushrooms, soaked in hot water for 20 minutes and drained
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle
- Grater
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the fresh mushrooms and sauté until they release their liquid and become tender.
4. Add the Arborio rice and stir to coat with the oil and butter.
5. Add the dried porcini mushrooms and stir to combine.
6. Add a ladleful of broth to the rice and stir until the liquid is absorbed.
7. Continue adding the broth, one ladleful at a time, stirring constantly until the rice is cooked and the mixture is creamy.
8. Add the grated Morlacco di Grappa cheese and stir until melted and combined.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 47g
- Protein: 10g
Substitutions for ingredients:
- Morlacco di Grappa cheese can be substituted with Parmesan cheese or another hard cheese.
- Fresh mushrooms can be substituted with any other type of mushroom.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with other vegetables such as asparagus or peas.
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.
- Soak the dried porcini mushrooms in hot water for at least 20 minutes to rehydrate them before using.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of broth to keep it creamy.
Presentation ideas:
- Serve in individual bowls or on a large platter.
- Garnish with fresh parsley or grated cheese.
Garnishes:
- Fresh parsley
- Grated cheese
Pairings:
- Serve with a glass of Morlacco di Grappa or a dry white wine.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the rice is still hard after adding all the broth, add more broth or hot water and continue cooking until the rice is tender.
Food safety advice:
- Make sure to cook the rice until it is fully cooked to avoid any risk of foodborne illness.
Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
- Creamy, savory, cheesy, earthy
Serving suggestions:
- Serve as a main dish or as a side dish with grilled meat or fish.
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Region: Italian