European > Spanish

Queso de Gata-Hurdes and Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup grated Queso de Gata-Hurdes cheese
- 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 butter over medium heat. Add the onion and garlic and sauté until translucent.

2. Add the sliced mushrooms and cook until they release their moisture and are tender.

3. Add the Arborio rice and stir until the rice is coated with the butter and vegetables.

4. Pour in the white wine and stir until the wine is absorbed.

5. Add the chicken or vegetable broth, one cup at a time, stirring constantly until the broth is absorbed before adding the next cup.

6. Continue stirring and adding broth until the rice is cooked al dente, about 20 minutes.

7. Stir in the grated Queso de Gata-Hurdes cheese until melted and well combined.

8. Season with salt and pepper to taste.

9. Serve hot, garnished with fresh parsley.


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 any other short-grain rice.
- White wine can be substituted with chicken or vegetable broth.
- Queso de Gata-Hurdes cheese can be substituted with any other semi-hard cheese.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms, such as shiitake or portobello.
- Add chopped sun-dried tomatoes for a burst of flavor.

Tips and Tricks:
- Stirring constantly is key to achieving a creamy risotto.
- Use hot broth to speed up the cooking process.
- Don't overcook the rice, as it should be al dente.

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, stirring occasionally, until heated through.

Presentation Ideas:
Serve the risotto in individual bowls, garnished with fresh parsley.

Garnishes:
Fresh parsley

Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of white wine.

Suggested Side Dishes:
- Caesar salad
- Roasted vegetables

Troubleshooting Advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook for a few more minutes until the liquid is absorbed.

Food Safety Advice:
- Make sure to cook the rice thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator promptly.

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 to a larger meal.

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Region: Spanish

Taste: Savory, Creamy, Earthy, Rich, Umami