Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup Robiola Cavour cheese, crumbled
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the mushrooms and cook until they are 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 it is absorbed by the rice.
5. Add the chicken or vegetable broth, one ladle at a time, stirring constantly until the broth is absorbed by the rice before adding the next ladle.
6. Continue to add the broth and stir until the rice is cooked al dente, about 20 minutes.
7. Remove the risotto from the heat and stir in the Robiola Cavour cheese until it is melted and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 44g
Protein: 9g
Sodium: 800mg
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.
- Robiola Cavour cheese can be substituted with Brie or Camembert cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with asparagus or peas for a different flavor profile.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent it from sticking to the pan.
- Keep the broth warm in a separate saucepan to speed up the cooking process.
- Don't overcook the rice, it should be al dente, with a slight bite to it.
Storage instructions:
Refrigerate any leftover risotto in an airtight container 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, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- A light salad with a lemon vinaigrette.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Garlic bread.
Troubleshooting advice:
- If the rice is too dry, add more broth or water.
- If the rice is too wet, cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure the chicken or vegetable broth is heated to a safe temperature before using it in the recipe.
- Store any leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is typically made with Arborio rice, which is a short-grain rice that is high in starch, giving the risotto its creamy texture.
Flavor profiles:
Creamy, cheesy, earthy, and savory.
Serving suggestions:
Serve the risotto as a main course or as a side dish.
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Region: Italian