Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Queso Majorero cheese
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the chopped mushrooms and sauté for another 2-3 minutes until they release their moisture.
4. Add the Arborio rice and stir to coat with the oil and butter.
5. Add the white wine and stir until it is absorbed by the rice.
6. Add the vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
7. Continue stirring and adding broth until the rice is cooked al dente, about 20-25 minutes.
8. Remove from heat and stir in the grated Queso Majorero cheese until melted and well combined.
9. Season with salt and pepper to taste.
10. 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: 350
Fat: 14g
Carbohydrates: 45g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- Arborio rice can be substituted with any short-grain rice.
- Vegetable broth can be substituted with chicken broth or water.
- Queso Majorero cheese can be substituted with any hard, salty cheese like Parmesan or Pecorino Romano.
- Mushrooms can be substituted with any other vegetable like asparagus or peas.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add chopped sun-dried tomatoes for a burst of flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Stir constantly to prevent the rice from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto to avoid breaking the rice grains.
- Add the broth slowly to allow the rice to absorb it properly.
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 a saucepan over low heat, adding a splash of broth or water to loosen it up.
Presentation ideas:
Serve the risotto in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a crisp green salad for a light meal.
- Pair with a glass of white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the rice is still hard after adding all the broth, add a little more broth or water and continue cooking until it is tender.
- If the risotto is too dry, add a little more broth or water to loosen it up.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking.
- Store leftovers promptly in the refrigerator and reheat thoroughly before consuming.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
Savory, cheesy, earthy
Serving suggestions:
Serve hot as a main dish or side dish.
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Region: Spanish