Ingredients with Measurements:
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 parsnips, peeled and diced
- 4 slices bacon, diced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Medium-sized skillet
Step-by-step instructions:
1. In a large saucepan, heat the chicken or vegetable broth over medium heat.
2. In a medium-sized skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the Arborio rice to the skillet and stir until the rice is coated with the oil.
4. Pour in the white wine and stir until the liquid is absorbed.
5. Add the diced parsnips and bacon to the skillet and stir until the bacon is cooked and the parsnips are slightly softened.
6. Begin adding the hot broth to the skillet, one ladleful at a time, stirring constantly until the liquid is absorbed before adding the next ladleful. Continue this process until the rice is cooked and the risotto is creamy.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 43g
Protein: 14g
Sodium: 950mg
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth.
- Shallots can be substituted for onions.
- Pancetta can be substituted for bacon.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, for extra flavor.
- Substitute other root vegetables, such as carrots or turnips, for the parsnips.
- Use different types of cheese, such as Gruyere or Asiago, instead of Parmesan.
Tips and tricks:
- Keep the broth hot while making the risotto to ensure even cooking.
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, add a splash of broth or water to the risotto and heat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a platter.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a green salad or roasted vegetables.
Suggested side dishes:
Serve with garlic bread or crusty bread.
Troubleshooting advice:
If the risotto is too dry, add more broth or water. If it is too wet, continue cooking until the liquid is absorbed.
Food safety advice:
Refrigerate leftovers promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Italy.
Flavor profiles:
The parsnips add a slightly sweet flavor to the risotto, while the bacon adds a smoky, salty flavor.
Serving suggestions:
Serve as a main dish or as a side dish.
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