Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup frozen peas
- 4 slices prosciutto, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cutting board
- Knife
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it simmers.
2. In another large saucepan, melt the butter over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until soft.
4. Add the rice to the pan and stir for 1-2 minutes until the rice is coated in the butter.
5. Add the wine to the pan and stir until it is absorbed by the rice.
6. Add a ladleful of the hot broth to the rice and stir until it is absorbed.
7. Repeat step 6 until all the broth has been used and the rice is cooked through.
8. Add the peas and prosciutto to the pan and stir until heated through.
9. Remove the pan from the heat and stir in the Parmesan cheese.
10. 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: 12g
Carbohydrates: 55g
Protein: 15g
Fiber: 3g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Dry white wine can be substituted with chicken or vegetable broth.
- Frozen peas can be substituted with fresh peas or other vegetables.
- Prosciutto can be substituted with bacon or ham.
- Parmesan cheese can be substituted with other hard cheeses.
Variations:
- Add chopped mushrooms to the risotto.
- Substitute the prosciutto with cooked shrimp.
- Add a tablespoon of lemon zest for a fresh flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a ladle to add the broth to the rice to control the amount of liquid.
- Add the peas and prosciutto at the end to prevent them from becoming overcooked.
Storage instructions:
Refrigerate leftover risotto in an airtight container for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Garlic bread, side salad, roasted vegetables.
Troubleshooting advice:
If the rice is still hard after all the broth has been used, add more hot broth or water and continue cooking until the rice is tender.
Food safety advice:
Refrigerate leftover risotto 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 Lombardy.
Flavor profiles:
Creamy, savory, salty.
Serving suggestions:
Serve the risotto as a main dish or as a side dish with grilled chicken or fish.
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Region: Italian