Ingredients with Measurements:
- 1 cup arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed mushrooms, sliced
- 1/2 cup Robiola 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
Step-by-step instructions:
1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the mushrooms and cook until they have released their liquid and are lightly browned.
4. Add the arborio rice and stir until the rice is coated with the oil and butter.
5. Add the white wine and stir until it has been absorbed by the rice.
6. Add the broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
7. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.
8. Remove from heat and stir in the Robiola cheese until melted and incorporated.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 40g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Robiola cheese can be substituted with other soft, creamy cheeses such as Brie or Camembert.
- Mixed mushrooms can be substituted with any variety of mushrooms.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with other vegetables such as asparagus, peas, or roasted red peppers.
Tips and tricks:
- Stirring constantly is key to achieving a creamy risotto.
- Use a good quality broth for the best flavor.
- Add a splash of cream at the end for an extra creamy texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve in individual bowls garnished with chopped parsley.
Garnishes:
Fresh parsley
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- A light salad with a vinaigrette dressing.
Suggested side dishes:
- Garlic bread
- 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 has been absorbed.
Food safety advice:
- Make sure to use cooked mushrooms to avoid any risk of food poisoning.
- Store leftovers promptly in the refrigerator.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
Creamy, earthy, savory
Serving suggestions:
Serve as a main course or as a side dish.
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Region: Italian