Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 1 1/2 cups of Arborio rice
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 2 cups of fresh spinach
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Medium-sized frying pan
Step-by-step instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the Arborio rice to the saucepan and stir until the rice is coated with the oil and onion mixture.
3. Pour in the white wine and stir until the liquid is absorbed.
4. Begin adding the chicken or vegetable broth to the saucepan, 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 through and has a creamy texture.
5. In a medium-sized frying pan, heat a tablespoon of olive oil over medium-high heat. Add the prawns and cook until they are pink and cooked through.
6. Add the cooked prawns, grated Parmesan cheese, and fresh spinach to the risotto mixture. Stir until the cheese is melted and the spinach is wilted.
7. 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 per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Arborio rice can be substituted for any other short-grain rice
- White wine can be substituted for chicken or vegetable broth
- Parmesan cheese can be substituted for any other hard cheese
Variations:
- Add diced tomatoes for a burst of acidity
- Add cooked bacon for a smoky flavor
- Add chopped mushrooms for an earthy flavor
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan
- Use a good quality broth for the best flavor
- Add the spinach at the end to prevent it from becoming overcooked
Storage instructions:
Refrigerate any leftover risotto in an airtight container for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over medium heat, adding a splash of broth or water to loosen the mixture if necessary.
Presentation ideas:
Serve the risotto in individual bowls, garnished with a sprig of fresh parsley.
Garnishes:
Fresh parsley or grated Parmesan cheese
Pairings:
A crisp white wine or a light-bodied red wine pairs well with this dish.
Suggested side dishes:
A simple green salad or garlic bread would be a great accompaniment to this dish.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen the mixture
- If the risotto is too wet, continue cooking until the liquid is absorbed
Food safety advice:
Make sure the prawns are cooked through before adding them to the risotto.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve the risotto as a main course for a cozy dinner at home.
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Region: Italian