Robiola di Pecora and Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed mushrooms, sliced
- 1/2 cup Robiola di Pecora cheese, crumbled
- 2 tbsp butter
- 2 tbsp olive oil
- 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 garlic and sauté until translucent.
3. Add the sliced mushrooms and cook until they release their moisture and are tender.
4. Add the Arborio rice and stir well to coat with the oil and butter.
5. Pour in the white wine and stir until it has been absorbed by the rice.
6. Begin adding the broth, one ladleful at a time, stirring constantly until the liquid has been absorbed before adding the next ladleful.
7. Continue adding broth and stirring until the rice is tender and creamy, but still slightly al dente.
8. Remove from heat and stir in the crumbled Robiola di Pecora cheese.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley.

- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 43g
- Protein: 10g

Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Robiola di Pecora cheese can be substituted with other soft, creamy cheeses like Brie or Camembert.

- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with other vegetables like asparagus or peas.
- Use red wine instead of white for a deeper flavor.

Tips and tricks:
- Keep the broth warm on a separate burner to speed up the cooking process.
- Stir constantly to prevent the rice from sticking to the bottom of the pan.
- Add a splash of cream at the end for a richer, creamier texture.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the rice.

Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.

- Chopped parsley

- A crisp white wine like Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- A simple green salad or roasted vegetables.

Troubleshooting advice:
- If the rice is still hard after adding all the broth, add a little more liquid and continue cooking until tender.

Food safety advice:
- Make sure to use fresh ingredients and cook the rice thoroughly to avoid any risk of foodborne illness.

Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.

Flavor profiles:
- Creamy, earthy, and savory.

Serving suggestions:
- Serve as a main course or as a side dish to a larger meal.

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Region: Italian

Taste: Creamy, Savory, Earthy, Nutty, Tangy