Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup Robiola Contadina cheese, crumbled
- 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.
2. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
3. Add the Arborio rice to the pan and stir until the rice is coated with the oil and butter.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Add a ladleful of broth to the pan and stir until the broth is absorbed by the rice.
6. Continue adding broth, one ladleful at a time, stirring constantly until the rice is cooked al dente, about 20 minutes.
7. Add the crumbled Robiola Contadina cheese to the pan and stir until it is melted and incorporated into the risotto.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 13g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Robiola Contadina cheese can be substituted with any soft cheese such as Brie or Camembert.
Variations:
- Add cooked mushrooms or asparagus to the risotto for extra flavor.
- Substitute the white wine with red wine for a deeper flavor.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Keep the broth warm in a separate pot to prevent the temperature of the risotto from dropping.
- Add a splash of cream to the risotto for a creamier texture.
Storage instructions:
- Store any 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 large platter.
Garnishes:
- Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Risotto is a traditional Italian dish that originated in northern Italy.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish with grilled chicken or fish.
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Region: Italian