Italian > Northern Italian > Rice

Risotto di Triora Recipe

Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken or vegetable broth
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh thyme

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Medium-sized skillet

Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it comes to a simmer.
2. In a medium-sized skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the rice to the skillet and stir until it is coated with the butter mixture.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the simmering broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Stir in the Parmesan cheese, parsley, basil, thyme, salt, and pepper.
8. Serve hot.


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

Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 57g
Protein: 10g

Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- White wine can be substituted with dry vermouth or chicken broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Butter can be substituted with olive oil.

Variations:
- Add cooked shrimp, scallops, or chicken to the risotto for a protein boost.
- Add sautéed mushrooms or roasted vegetables for extra flavor.
- Substitute the herbs with your favorite herbs or use a combination of herbs.

Tips and tricks:
- Keep stirring the risotto to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add the broth slowly to allow the rice to absorb it properly.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.

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 occasionally, until heated through.

Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with fresh herbs or grated cheese.

Garnishes:
Fresh herbs, grated cheese, or a drizzle of olive oil.

Pairings:
Serve with a crisp green salad and a glass of white wine.

Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad.

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 it thickens.
- If the rice is not cooked through, add more broth and cook for a few more minutes.

Food safety advice:
Make sure to use clean utensils and cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Risotto di Triora is a traditional dish from the town of Triora in Liguria, Italy. It is made with Arborio rice, white wine, and a variety of herbs.

Flavor profiles:
Creamy, savory, and herbaceous.

Serving suggestions:
Serve hot as a main dish or as a side dish with your favorite protein.

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Region: Italian

Taste: Savory, Creamy, Rich, Earthy, Nutty, Aromatic