Italian > Friulian > Risottos

Ricotta Caprina Friulana Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled goat cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh thyme
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater

Step-by-step instructions:

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.

2. Add the Arborio rice to the saucepan and stir to coat with the oil and butter. Cook for 1-2 minutes until the rice is lightly toasted.

3. Add the white wine to the saucepan and stir until it is absorbed by the rice.

4. Begin adding the chicken or vegetable broth to the saucepan, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Repeat this process until the rice is cooked through and has a creamy texture.

5. Add the grated Parmesan cheese, crumbled goat cheese, and ricotta cheese to the saucepan and stir until the cheese is melted and well combined.

6. Add the chopped herbs to the saucepan and stir to combine.

7. Season the risotto with salt and pepper to taste.

8. Serve the risotto hot, garnished with additional chopped herbs and grated Parmesan cheese.


- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 44g
- Protein: 16g
- Fiber: 1g

Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Chicken or vegetable broth can be substituted with water or a combination of water and bouillon cubes.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Crumbled goat cheese can be substituted with feta cheese or blue cheese.
- Ricotta cheese can be substituted with mascarpone cheese or cream cheese.

Variations:
- Add cooked shrimp, chicken, or sausage to the risotto for a heartier meal.
- Substitute the herbs with your favorite herbs or use a combination of herbs that you like.
- Add sautéed mushrooms or roasted vegetables to the risotto for additional flavor and texture.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan.
- Use a good quality cheese for the best flavor.
- Add the broth to the saucepan slowly to allow the rice to absorb the liquid properly.

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

Reheating instructions:
- Reheat the risotto in a saucepan over low heat, stirring constantly until heated through.

Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish the risotto with additional chopped herbs or grated Parmesan cheese.

Garnishes:
- Chopped fresh herbs
- Grated Parmesan cheese

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

Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Roasted potatoes

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

Food safety advice:
- Make sure to cook the risotto to an internal temperature of 165°F to ensure that it is safe to eat.

Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Italy. It is typically made with Arborio rice and broth and is known for its creamy texture.

Flavor profiles:
- Creamy, cheesy, and herbaceous.

Serving suggestions:
- Serve the risotto as a main dish for dinner or as a side dish for a special occasion.

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Region: Italian

Taste: Creamy, Savory, Nutty, Cheesy, Herbal, Aromatic