Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
- Lemon zester
Step-by-step instructions:
1. In a large saucepan, bring the chicken or vegetable broth to a simmer over medium heat.
2. In another large saucepan, melt the butter over medium heat. Add the Arborio rice and stir to coat with the butter.
3. Add the white wine to the rice and stir until the wine is absorbed.
4. Add a ladleful of the simmering broth to the rice and stir until the broth is absorbed. Repeat this process, one ladleful at a time, until the rice is cooked through and creamy, about 20-25 minutes.
5. Stir in the grated Pecorino Romano cheese, lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste.
6. Serve the risotto hot, garnished with additional chopped parsley and lemon zest.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 16g
- Carbohydrates: 54g
- Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Pecorino Romano cheese can be substituted with Parmigiano-Reggiano cheese.
- Lemon juice can be substituted with lime juice.
Variations:
- Add cooked shrimp or scallops to the risotto for a seafood twist.
- Substitute the lemon zest with orange zest for a citrusy variation.
- Add sautéed mushrooms or asparagus for a vegetable twist.
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 to the rice slowly to ensure that the rice cooks evenly.
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 platter.
- Garnish with additional chopped parsley and lemon zest.
Garnishes:
- Chopped parsley
- Lemon zest
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Garlic bread
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 to allow the liquid to absorb.
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 regions of Italy.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a main course or as a side dish.
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