Ingredients with Measurements:
- 1 1/2 cups Arborio rice
- 1/2 cup Robiola La Rustica cheese, crumbled
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, 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 to the saucepan and stir until the rice is coated with the oil and onion mixture.
3. Pour in the white wine and stir until the liquid is absorbed by the rice.
4. Add the chicken or vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding the next ladle.
5. Continue adding broth and stirring until the rice is cooked through and has a creamy consistency.
6. Add the crumbled Robiola La Rustica cheese to the risotto and stir until the cheese is melted and incorporated.
7. Stir in the grated Parmesan cheese and unsalted butter until melted and combined.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 50g
Protein: 12g
Sodium: 900mg
Substitutions for ingredients:
- Robiola La Rustica cheese can be substituted with any soft cheese such as Brie or Camembert.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked mushrooms or asparagus to the risotto for added flavor and texture.
- Substitute the Parmesan cheese with Pecorino Romano for a sharper taste.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan.
- Use a good quality broth for the best flavor.
- Add the broth slowly to allow the rice to absorb the liquid and release its starch, creating a creamy texture.
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, adding a splash of broth or water to loosen the texture.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the risotto is too dry, add a splash of broth or water to loosen the texture. If it is too wet, continue cooking until the liquid is absorbed.
Food safety advice:
Ensure that the chicken or vegetable broth is heated to a safe temperature before adding it to the risotto.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is made with Arborio rice, which is a short-grain rice that is high in starch, giving it a creamy texture when cooked.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main course or as a side dish to grilled chicken or fish.
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