Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 cup chopped fresh herbs (such as parsley, thyme, and chives)
- 1/4 cup chopped nasturtium leaves and flowers
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it simmers.
2. In a separate saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the Arborio rice to the saucepan with the onion and garlic and stir until the rice is coated with the butter.
4. Add the white wine to the rice and stir until it is absorbed.
5. Begin adding the simmering broth to the rice one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Stir in the Parmesan cheese, chopped herbs, and nasturtium leaves and flowers.
8. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 14g
- Carbohydrates: 42g
- Protein: 10g
Substitutions for ingredients:
- Instead of Arborio rice, you can use any other short-grain rice.
- Instead of Parmesan cheese, you can use any other hard cheese.
- Instead of nasturtium leaves and flowers, you can use any other edible flowers or omit them altogether.
Variations:
- Add cooked shrimp, chicken, or vegetables to the risotto for a heartier meal.
- Use different combinations of herbs to change the flavor profile of the dish.
- Substitute the white wine with dry vermouth or omit it altogether.
Tips and tricks:
- Keep the broth simmering on low heat to ensure it stays hot throughout the cooking process.
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan.
- Use a wooden spoon to stir the risotto to prevent it from breaking down.
Storage instructions:
- Store any leftover risotto 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 garnished with extra chopped herbs and nasturtium flowers.
Garnishes:
- Chopped herbs
- Nasturtium flowers
Pairings:
- Serve the risotto with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the risotto is too dry, add more broth or water until it reaches the desired consistency.
- If the risotto is too wet, continue cooking it over low heat until the excess liquid is absorbed.
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.
Flavor profiles:
- Creamy
- Herbaceous
- Floral
Serving suggestions:
- Serve the risotto as a main course for a vegetarian meal or as a side dish for a meat or fish dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A