Rice > Risottos

Othello Risotto Recipe

Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1/2 cup of finely chopped onion
- 2 cloves of garlic, minced
- 1 cup of Arborio rice
- 1/2 cup of white wine
- 4 cups of chicken broth
- 1/2 cup of crumbled feta cheese
- 1/2 cup of frozen peas
- 1/4 cup of freshly grated Parmesan cheese
- Salt and pepper to taste

Special Equipment Needed:
- Large saucepan
- Medium saucepan
- Wooden spoon

Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat with the oil and onion mixture.
4. Add the white wine and stir until the liquid is absorbed.
5. Begin adding the chicken broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
6. When all the broth has been added and the rice is tender, stir in the feta cheese, frozen peas, and Parmesan cheese.
7. Season with salt and pepper to taste.

Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 400
Fat: 13g
Carbohydrates: 42g
Protein: 15g

Substitutions for Ingredients
- Olive oil can be substituted with butter or vegetable oil.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Frozen peas can be substituted with fresh or canned peas.

Variations:
- Add cooked shrimp or chicken for added protein.
- Substitute Arborio rice with other types of short-grain rice.
- Add mushrooms or other vegetables for added flavor and nutrition.

Tips and Tricks:
- Make sure to stir constantly while adding the broth to ensure the rice cooks evenly.
- Taste the risotto before adding salt and pepper to adjust the seasoning.

Storage Instructions:
Store any leftovers 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 individual bowls with a sprinkle of freshly grated Parmesan cheese and a sprig of fresh parsley.
- Serve the risotto as a side dish with grilled chicken or fish.

Garnishes:
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Chopped fresh basil

Pairings:
- Grilled chicken
- Grilled fish
- Roasted vegetables

Suggested Side Dishes:
- Sauteed spinach
- Roasted asparagus
- Roasted potatoes

Troubleshooting Advice:
- If the risotto is too thick, add a little more broth or water and stir until desired consistency is reached.
- If the risotto is too thin, cook a little longer to allow some of the liquid to evaporate.

Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.

Food History:
Risotto is an Italian dish that has been around since the 16th century. It is traditionally made with Arborio rice, which is a short-grain rice that is high in starch and has a creamy texture when cooked.

Flavor Profiles:
This risotto has a creamy texture with a hint of sweetness from the white wine and a salty flavor from the feta cheese.

Serving Suggestions:
- Serve with a side salad for a complete meal.
- Top with grilled shrimp or chicken for added protein.

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Region: Italian

Taste: Creamy, Savory, Rich, Aromatic, Earthy