Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup Robiola di Castel San Giovanni cheese, crumbled
- 1/2 cup white wine
- 1/4 cup butter
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, melt the butter 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 butter and onion mixture.
3. Pour in the white wine and stir until the liquid has been absorbed.
4. Add the chicken broth to the saucepan, one cup at a time, stirring constantly until each cup of broth has been absorbed before adding the next.
5. Continue to stir the rice until it is cooked al dente, which should take about 20 minutes.
6. Once the rice is cooked, remove the saucepan from the heat and stir in the crumbled Robiola di Castel San Giovanni cheese until it is melted and well combined.
7. Season the risotto with salt and pepper to taste.
8. Serve the Robiola di Castel San Giovanni Risotto hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 33g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli rice or Vialone Nano rice.
- Chicken broth can be substituted with vegetable broth or water.
- Robiola di Castel San Giovanni cheese can be substituted with other soft cheeses such as Brie or Camembert.
Variations:
- Add cooked mushrooms or asparagus to the risotto for added flavor and texture.
- Substitute the white wine with red wine for a richer, deeper flavor.
- Add cooked chicken or shrimp to the risotto for a protein boost.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the saucepan.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
- Add the broth to the saucepan one cup at a time to ensure that the rice cooks evenly.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the risotto, add a splash of chicken broth or water to the saucepan and heat over medium heat, stirring constantly, until the risotto is heated through.
Presentation ideas:
Serve the Robiola di Castel San Giovanni Risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish the risotto with chopped parsley or grated Parmesan cheese.
Pairings:
Pair the Robiola di Castel San Giovanni Risotto with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the risotto with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the risotto is too dry, add a splash of chicken broth or water to the saucepan and stir until the liquid has been absorbed.
- If the risotto is too wet, continue to cook it over medium heat, stirring constantly, until the excess liquid has been absorbed.
Food safety advice:
- Make sure to cook the rice until it is al dente to ensure that it is fully cooked.
- Store leftover risotto in the refrigerator and consume within 3 days.
Food history:
Robiola di Castel San Giovanni is a soft cheese that is produced in the Piedmont region of Italy. It is made from a blend of cow's milk and sheep's milk and has a creamy, tangy flavor.
Flavor profiles:
The Robiola di Castel San Giovanni Risotto has a creamy, cheesy flavor with a hint of tanginess from the Robiola cheese.
Serving suggestions:
Serve the Robiola di Castel San Giovanni Risotto as a main course for a cozy dinner at home or as a side dish for a dinner party.
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Region: Italian