Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Pecorino Romano cheese
- 4 oz. thinly sliced prosciutto, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the chopped 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 butter.
4. Pour in the white wine and stir until it is absorbed.
5. Begin adding the broth, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.
6. Continue adding broth and stirring until the rice is tender and creamy, about 20 minutes.
7. Stir in the chopped prosciutto and grated Pecorino Romano cheese.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 460
- Fat: 19g
- Carbohydrates: 54g
- Protein: 15g
Substitutions for ingredients:
- Parmesan cheese can be used instead of Pecorino Romano cheese.
- Bacon or pancetta can be used instead of prosciutto.
Variations:
- Add sautéed mushrooms or asparagus for a different flavor.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality white wine for the best flavor.
- Add the broth slowly to allow the rice to absorb it properly.
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 or water to loosen the risotto.
Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, continue cooking until the 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 the northern regions of Italy.
Flavor profiles:
- Creamy, salty, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian