Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Provolone del Monaco cheese
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until translucent.
3. Add the Arborio rice and stir to coat with the butter.
4. Pour in the white wine and stir until it has been absorbed by the rice.
5. Begin adding the broth, one ladleful at a time, stirring constantly until each addition has been absorbed by the rice.
6. Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes.
7. Remove the saucepan from the heat and stir in the grated Provolone del Monaco cheese until it has melted and is well incorporated.
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 per serving: 300
Fat: 10g
Carbohydrates: 40g
Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- White wine can be substituted with dry vermouth or chicken broth.
- Provolone del Monaco cheese can be substituted with Parmesan or Pecorino Romano cheese.
Variations:
- Add cooked shrimp or chicken to the risotto for a protein boost.
- Add sautéed mushrooms or asparagus for a vegetable twist.
- Use red wine instead of white wine for a deeper flavor.
Tips and tricks:
- Keep stirring the risotto to prevent it from sticking to the bottom of the saucepan.
- Use warm broth to prevent the temperature of the risotto from dropping each time you add broth.
- Use a grater to grate the cheese finely for better melting.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over low heat, adding a splash of broth or water to loosen it up if necessary.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter, garnished with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure to use fresh ingredients and cook the risotto thoroughly to avoid any foodborne illnesses.
Food history:
Provolone del Monaco is a type of cheese that originated in the Campania region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve the risotto as a main course or as a side dish to a larger meal.
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Region: Italian