Italian > Risottos

Ricotta and Pecorino Risotto Recipe

Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup ricotta cheese
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 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 over medium heat.
2. Add the chopped onion and garlic and sauté until translucent.
3. Add the Arborio rice and stir until coated with the oil and onion mixture.
4. Pour in the white wine and stir until the liquid has been absorbed.
5. Add a ladleful of broth to the rice and stir until the liquid has been absorbed.
6. Continue adding broth, one ladleful at a time, stirring constantly until the rice is cooked and creamy.
7. Remove from heat and stir in the grated Pecorino Romano cheese and ricotta cheese.
8. Season with salt and pepper to taste.


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

Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 50g
- Protein: 15g

Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Ricotta cheese can be substituted with mascarpone cheese.

Variations:
- Add cooked vegetables such as asparagus, mushrooms, or peas.
- Add cooked shrimp or chicken for a protein boost.
- Substitute the white wine with red wine for a different flavor profile.

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 allow the rice to absorb the liquid slowly.

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, adding a little broth or water to loosen it up if necessary.

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

Garnishes:
- Fresh herbs such as parsley or basil
- Grated cheese

Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Roasted asparagus
- Mixed green salad
- Garlic bread

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

Food safety advice:
- Make sure to use a food thermometer to ensure the risotto has reached a safe temperature of 165°F before serving.

Food history:
- Risotto is a traditional Italian dish that originated in the northern regions of Italy.

Flavor profiles:
- Creamy, cheesy, and savory.

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

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Region: Italian

Taste: Creamy, Cheesy, Nutty, Savory