Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Queso de Afuega el Pitu cheese
- 1/2 cup chopped mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons butter
- 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 broth over medium heat until it comes to a simmer.
2. In a separate pan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent.
3. Add the rice to the pan with the onion and garlic and stir until the rice is coated with the butter.
4. Add the white wine and stir until it is absorbed.
5. Add a ladleful of the simmering broth to the rice and stir until it is absorbed. Continue adding the broth one ladleful at a time, stirring constantly, until the rice is cooked through and the risotto is creamy.
6. Add the mushrooms and cook for an additional 2-3 minutes until they are tender.
7. Remove the pan from the heat and stir in the grated Queso de Afuega el Pitu cheese until it is melted and incorporated.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Queso de Afuega el Pitu cheese can be substituted with any other soft, tangy cheese such as feta or goat cheese.
- Mushrooms can be substituted with any other vegetable such as asparagus or peas.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the white wine with red wine for a deeper flavor.
- Add a tablespoon of truffle oil for a luxurious touch.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add the broth one ladleful at a time to ensure the rice cooks evenly.
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 if necessary.
Presentation ideas:
Serve the risotto in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- A crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- A side salad of mixed greens with a simple vinaigrette.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the risotto is too dry, add a splash of broth or water to loosen it up.
- If the risotto is too wet, continue cooking it over low heat until the excess liquid has evaporated.
Food safety advice:
- Make sure the broth is heated to a simmer before adding it to the rice.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Queso de Afuega el Pitu is a traditional cheese from Asturias, Spain. It is made from cow's milk and has a tangy, slightly spicy flavor.
Flavor profiles:
Creamy, tangy, earthy
Serving suggestions:
Serve the risotto as a main dish for a cozy dinner at home.
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Region: Spanish