Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 small 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 over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the Arborio rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly.
3. Add the white wine and stir until it is absorbed by the rice.
4. Add the sun-dried tomatoes and a ladleful of broth. Stir until the broth is absorbed by the rice.
5. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is cooked al dente, about 20-25 minutes.
6. Remove from heat and stir in the Parmesan cheese, ricotta cheese, and chopped basil. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 42g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Chicken or vegetable broth can be substituted with water or stock cubes.
- Dry white wine can be substituted with chicken or vegetable broth.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Ricotta cheese can be substituted with goat cheese or feta cheese.
- Fresh basil can be substituted with dried basil or parsley.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Substitute the sun-dried tomatoes with roasted red peppers or artichoke hearts.
- Add chopped spinach or kale for extra nutrition.
- Substitute the Parmesan cheese with Gruyere or Fontina cheese.
- Add a splash of balsamic vinegar for a tangy flavor.
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 and wait until it is absorbed before adding more.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
- Taste the risotto before adding salt as the broth and Parmesan cheese are already salty.
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 constantly, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, chopped sun-dried tomatoes, chopped parsley.
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted asparagus
- Steamed broccoli
- Garlic mashed potatoes
- Green salad with balsamic vinaigrette
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.
- If the rice is undercooked, add more broth and continue cooking until it is cooked through.
Food safety advice:
- Use a food thermometer to ensure that the risotto reaches a safe internal temperature of 165°F (74°C).
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy. It is made with Arborio rice, which is a short-grain rice that is high in starch, giving the dish its creamy texture.
Flavor profiles:
Creamy, tangy, savory, slightly sweet.
Serving suggestions:
Serve the risotto as a main dish or as a side dish with grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian