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 cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons 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 diced onion and minced garlic, and sauté until the onion is translucent.
2. Add the sliced mushrooms to the pan and sauté until they are tender and browned.
3. Add the Arborio rice to the pan and stir to coat with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
4. Begin adding the chicken or vegetable broth to the pan, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is absorbed before adding the next.
5. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
6. Once the rice is cooked, stir in the grated provolone cheese and grated parmesan cheese until melted and combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 310
Fat: 12g
Carbohydrates: 38g
Protein: 11g
Substitutions for ingredients:
- Any type of cheese can be substituted for provolone or parmesan.
- Any type of mushroom can be used in place of sliced mushrooms.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped sun-dried tomatoes for a burst of flavor.
- Substitute vegetable broth for chicken broth for a vegetarian version.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from sticking to the pan.
- Keep the broth warm in a separate saucepan to prevent the temperature of the risotto from dropping.
- Add a splash of white wine to the pan before adding the broth for extra flavor.
Storage instructions:
Leftovers can be stored 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 in individual bowls or on a large platter for family-style dining.
Garnishes:
Fresh parsley or grated cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too wet, cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the rice until it is tender and the internal temperature reaches 165°F to ensure it is safe to eat.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
Creamy, cheesy, earthy.
Serving suggestions:
Serve as a main dish or as a side dish with your favorite protein.
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Region: Italian