European > Spanish

Queso de la Gomera and Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup grated Queso de la Gomera cheese
- 1/2 cup grated Parmesan cheese
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup white wine
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
- Cutting board
- Knife

Step-by-step instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Add the sliced mushrooms and cook until they are tender.
3. Add the Arborio rice and stir to coat with the oil and vegetables.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Add the vegetable broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next.
6. Continue stirring and adding broth until the rice is tender and creamy, about 20-25 minutes.
7. Remove the saucepan from heat and stir in the grated Queso de la Gomera and Parmesan cheese until melted and combined.
8. Season with salt and pepper to taste.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 41g
- Protein: 14g

Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Vegetable broth can be substituted with chicken broth or water.
- Queso de la Gomera cheese can be substituted with any other semi-hard cheese.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute mushrooms with other vegetables such as asparagus or peas.

Tips and tricks:
- Stirring constantly is key to achieving a creamy risotto.
- Use a wooden spoon to avoid breaking the rice grains.
- Add the broth gradually to allow the rice to absorb it properly.

Storage instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the risotto in a saucepan over medium heat, adding a splash of broth or water to loosen it up if needed.

Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish with fresh herbs such as parsley or thyme.

Garnishes:
- Fresh herbs such as parsley or thyme.

Pairings:
- Serve with a crisp green salad or roasted vegetables.

Suggested side dishes:
- Garlic bread or crusty bread.

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 over low heat until it thickens up.

Food safety advice:
- Make sure to cook the rice until it is tender and fully cooked.
- Store any leftover risotto in the refrigerator and consume within 3 days.

Food history:
- Risotto is a traditional Italian dish that originated in Northern Italy.

Flavor profiles:
- Creamy, cheesy, and earthy.

Serving suggestions:
- Serve hot as a main dish or side dish.

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Region: Spanish

Taste: Savory, Creamy, Earthy, Nutty, Umami