Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup chopped Rimu mushrooms
- 1 cup sliced button mushrooms
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or pot
- Wooden spoon or spatula
- Cheese grater
Step-by-step instructions:
1. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the Arborio rice and stir to coat with the oil and onion mixture. Cook for 1-2 minutes until the rice is slightly toasted.
3. Add the vegetable broth, one cup at a time, stirring constantly until the broth is absorbed before adding the next cup. This process should take about 20-25 minutes.
4. While the rice is cooking, sauté the Rimu and button mushrooms in a separate pan until they are tender and slightly browned.
5. Once the rice is cooked and the broth is absorbed, stir in the sautéed mushrooms, grated Parmesan cheese, butter, salt, and pepper. Mix well until the cheese and butter are melted and the mushrooms are evenly distributed.
6. Serve hot and garnish with additional grated Parmesan cheese and chopped parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 44g
Protein: 9g
Sodium: 800mg
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties such as Carnaroli or Vialone Nano.
- Vegetable broth can be substituted with chicken or beef broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the Rimu and button mushrooms with other mushroom varieties such as shiitake or oyster mushrooms.
- Add chopped spinach or kale for added nutrition.
Tips and tricks:
- Stir the rice constantly while adding the broth to prevent it from sticking to the bottom of the pan.
- Use a wooden spoon or spatula to stir the rice to prevent it from breaking apart.
- Use freshly grated Parmesan cheese for the best flavor.
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 the microwave or on the stovetop with a splash of vegetable broth or water to prevent it from drying out.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with additional grated Parmesan cheese and chopped parsley.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
Troubleshooting advice:
- If the rice is still hard after all the broth has been absorbed, add a little more broth or water and continue cooking until the rice is tender.
- If the risotto is too dry, add a little more broth or water and stir until the desired consistency is reached.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any potential foodborne illnesses.
- Store leftover risotto in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Risotto is a traditional Italian dish that originated in northern Italy. It is made with short-grain rice and typically includes broth, butter, and Parmesan cheese.
Flavor profiles:
Creamy, savory, and earthy.
Serving suggestions:
Serve as a main dish or as a side dish with other Italian-inspired dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A