Rice > Risottos

Sake-Mushroom Risotto Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 8 ounces mushrooms, sliced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1/2 cup sake
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste

Special Equipment Needed:
- Large pot
- Wooden spoon
- Strainer

Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, celery, and carrots. Cook until softened, about 5 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes.
4. Add the Arborio rice and stir to combine.
5. Add the white wine and stir until absorbed.
6. Add the vegetable broth and sake and bring to a boil.
7. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the liquid is absorbed, about 20 minutes.
8. Remove from the heat and stir in the Parmesan cheese and butter.
9. Season with salt and pepper to taste.
10. Serve hot.

Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 437
Fat: 13.5g
Carbohydrates: 59.4g
Protein: 10.3g

Substitutions for Ingredients
- Olive oil can be substituted with butter or vegetable oil.
- Arborio rice can be substituted with any short-grain rice.
- White wine can be substituted with dry sherry or vermouth.
- Vegetable broth can be substituted with chicken broth.
- Sake can be substituted with dry white wine.
- Parmesan cheese can be substituted with any hard cheese.
- Butter can be substituted with margarine or olive oil.

Variations:
- For a vegan version, substitute the butter with vegan margarine and the Parmesan cheese with nutritional yeast.
- For a gluten-free version, substitute the Arborio rice with a gluten-free variety.
- For a spicier version, add a pinch of red pepper flakes.

Tips and Tricks:
- Make sure to stir the risotto often to prevent it from sticking to the bottom of the pot.
- If the risotto becomes too thick, add a bit more broth or water.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop over low heat, stirring occasionally.

Presentation Ideas:
Serve the risotto in individual bowls with a sprinkle of Parmesan cheese and a sprig of fresh herbs.

Garnishes:
- Parmesan cheese
- Fresh herbs
- Red pepper flakes

Pairings:
- Grilled vegetables
- Roasted chicken
- Sauteed shrimp

Suggested Side Dishes:
- Salad
- Roasted vegetables
- Garlic bread

Troubleshooting Advice:
- If the risotto is too thick, add a bit more broth or water.
- If the risotto is too thin, cook for a few more minutes.

Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.

Food History:
Risotto is a traditional Italian dish that dates back to the 16th century. It is a creamy rice dish that is often flavored with vegetables, herbs, and cheese.

Flavor Profiles:
This risotto has a savory flavor with notes of garlic, onion, and mushrooms. The sake adds a subtle sweetness that pairs nicely with the Parmesan cheese.

Serving Suggestions:
Serve the risotto with a side salad and a glass of white wine.

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Region: Japanese

Taste: Savory, Umami, Rich, Earthy, Aromatic