Ingredients with Measurements:
- 6 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup Pecorino di Atri cheese, grated
- 1/2 cup white wine
- 1 cup mushrooms, sliced
- Salt and pepper, to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Medium-sized skillet
- Grater
Step-by-step instructions:
1. In a large saucepan, bring the broth to a simmer and keep it warm over low heat.
2. In a medium-sized skillet, melt the butter and olive oil over medium heat.
3. Add the onion and garlic to the skillet and cook until the onion is translucent, stirring occasionally.
4. Add the Arborio rice to the skillet and stir until the rice is coated with the butter and oil mixture.
5. Pour in the white wine and stir until the liquid is absorbed.
6. Add a ladleful of the warm broth to the skillet and stir until the liquid is absorbed.
7. Continue adding the broth, one ladleful at a time, stirring constantly until the rice is cooked al dente and the broth is absorbed.
8. In a separate skillet, sauté the mushrooms until they are tender and lightly browned.
9. Add the grated Pecorino di Atri cheese and the sautéed mushrooms to the skillet with the risotto and stir until the cheese is melted and the mushrooms are evenly distributed.
10. Season with salt and pepper to taste.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Low heat for simmering the broth, medium heat for cooking the risotto and sautéing the mushrooms.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 14g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 950mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Pecorino di Atri cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with other vegetables such as asparagus, peas, or roasted red peppers.
- Add a splash of heavy cream for a richer, creamier risotto.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use warm broth to prevent the temperature of the risotto from dropping when adding it to the skillet.
- Add the broth one ladleful at a time to ensure that the rice cooks evenly.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in the microwave or on the stovetop with a splash of broth or water to prevent it from drying out.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter garnished with fresh herbs.
Garnishes:
Fresh parsley, basil, or thyme can be used as a garnish.
Pairings:
Pair the risotto with a crisp green salad or roasted vegetables.
Suggested side dishes:
Garlic bread or a crusty baguette would be a great accompaniment to this dish.
Troubleshooting advice:
If the risotto is too dry, add a splash of broth or water to loosen it up. If it is too wet, continue cooking it until the excess liquid is absorbed.
Food safety advice:
Make sure to cook the risotto to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Pecorino di Atri is a hard, salty cheese made from sheep's milk in the Abruzzo region of Italy. It is commonly used in traditional Italian dishes such as risotto and pasta.
Flavor profiles:
This dish has a creamy, cheesy flavor with earthy undertones from the mushrooms.
Serving suggestions:
Serve the risotto as a main course for a cozy dinner at home.
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Region: Italian