Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup Robiola di Ceva cheese, crumbled
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cheese 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 and sauté until the onion is translucent.
3. Add the sliced mushrooms and sauté until they are tender and lightly browned.
4. Add the Arborio rice and stir to coat with the oil and butter.
5. Add the white wine and stir until it is absorbed by the rice.
6. Add the chicken or vegetable broth, one ladleful at a time, stirring constantly and waiting for each ladleful to be absorbed before adding the next.
7. Continue adding broth and stirring until the rice is tender and creamy, but still slightly firm to the bite.
8. Stir in the crumbled Robiola di Ceva cheese and grated Parmesan cheese until melted and well combined.
9. Season with salt and pepper to taste.
10. Remove from heat and stir in the chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 16g
- Carbohydrates: 44g
- Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Robiola di Ceva cheese can be substituted with Brie or Camembert cheese.
Variations:
- Add cooked chicken, shrimp, or scallops for a protein boost.
- Substitute the mushrooms with asparagus, peas, or roasted red peppers for a different flavor profile.
Tips and Tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Make sure to use hot broth to prevent the temperature of the risotto from dropping.
- Add a splash of cream for a creamier texture.
Storage Instructions:
- Store 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.
- Garnish with additional chopped fresh parsley and grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a crisp green salad and a glass of white wine.
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 is absorbed.
Food Safety Advice:
- Make sure to use hot broth to prevent the growth of bacteria.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food History:
- Risotto originated in Northern Italy and has been a staple dish for centuries.
Flavor Profiles:
- Creamy, cheesy, earthy, and savory.
Serving Suggestions:
- Serve as a main dish or as a side dish with grilled meats or fish.
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Region: Italian