Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup grated Provolone Sardo cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
2. Add the sliced mushrooms and continue to sauté until the mushrooms are tender.
3. Add the Arborio rice and stir to coat with the oil and vegetables. Cook for 2-3 minutes until the rice is lightly toasted.
4. Add one ladle of broth to the rice and stir until the liquid is absorbed. Continue adding broth one ladle at a time, stirring constantly, until the rice is cooked through and the risotto is creamy.
5. Remove the saucepan from the heat and stir in the grated Provolone Sardo cheese, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 39g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Provolone Sardo cheese can be substituted with other hard, salty cheeses like Pecorino Romano or Parmigiano-Reggiano.
- Mushrooms can be substituted with other vegetables like asparagus or peas.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use hot broth to keep the cooking process consistent.
- Add the cheese and butter at the end of the cooking process to prevent them from becoming stringy.
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 loosen it up.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the risotto is too dry, add more broth or water to loosen it up. If it is too wet, continue cooking until the liquid is absorbed.
Food safety advice:
Make sure to use hot broth to prevent the growth of harmful bacteria.
Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy.
Flavor profiles:
Creamy, savory, and cheesy with a hint of earthy mushroom flavor.
Serving suggestions:
Serve as a main dish or as a side dish with grilled meats or seafood.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian