Italian > Main Course > Risotto

Ricotta di Bufala Affumicata and Mushroom 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 smoked buffalo ricotta cheese, crumbled
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cheese 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 translucent.

2. Add the chopped mushrooms and sauté until they release their liquid and become tender.

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

4. Add the white wine and stir until the wine is absorbed by the rice.

5. Add the chicken or vegetable broth, one ladle at a time, stirring constantly until each ladle of broth is absorbed by the rice.

6. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.

7. Add the grated Parmesan cheese and stir until melted and combined.

8. Add the crumbled smoked buffalo ricotta cheese and stir until combined.

9. Season with salt and pepper to taste.

10. Serve hot.


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

Nutritional information:
Calories per serving: 350
Fat per serving: 16g
Carbohydrates per serving: 38g
Protein per serving: 12g

Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Smoked buffalo ricotta cheese can be substituted with regular ricotta cheese or smoked mozzarella cheese.
- Mushrooms can be substituted with any other type of mushroom or omitted entirely.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped herbs such as parsley or thyme for added flavor.
- Use vegetable broth instead of chicken broth for a vegetarian option.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use hot broth to add to the rice to prevent the temperature from dropping and slowing down the cooking process.
- Don't overcook the rice, it should be al dente with a slight bite to it.

Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, add a splash of broth or water to the risotto and heat in the microwave or on the stove until heated through.

Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with chopped herbs or a sprinkle of smoked buffalo ricotta cheese.

Garnishes:
Chopped herbs, smoked buffalo ricotta cheese, or a drizzle of olive oil.

Pairings:
A crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs well with this dish.

Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish.

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

Food safety advice:
Make sure to use cooked mushrooms and store leftover risotto in the refrigerator within 2 hours of cooking.

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 can be flavored with a variety of ingredients.

Flavor profiles:
Creamy, smoky, savory, and slightly nutty.

Serving suggestions:
Serve the risotto as a main course or as a side dish to grilled meats or fish.

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Region: Italian

Taste: Smoky, Creamy, Savory, Earthy, Cheesy