Ingredients with Measurements:
- 1 cup Arborio rice
- 1/2 cup diced salted cod
- 1/2 cup diced tomatoes
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the diced salted cod and stir for 1-2 minutes.
3. Add the Arborio rice and stir for 1-2 minutes until the rice is coated with oil and slightly toasted.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add the diced tomatoes and stir for 1-2 minutes.
6. Add 1 cup of broth and stir until it is absorbed by the rice. Repeat with the remaining broth, one cup at a time, stirring constantly.
7. When the rice is cooked and creamy, add the black pepper, sea salt, and grated Parmesan cheese. Stir until the cheese is melted and well combined.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 42g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Salted cod can be substituted with any other salted fish or seafood.
- Diced tomatoes can be substituted with canned tomatoes or tomato sauce.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped parsley or basil for extra flavor.
- Add diced bell peppers or zucchini for extra texture.
- Add a pinch of saffron for a more luxurious flavor.
Tips and tricks:
- Use a wooden spoon to stir the risotto to avoid breaking the rice grains.
- Add the broth one cup at a time and stir constantly to allow the rice to absorb the liquid gradually.
- Use freshly grated Parmesan cheese for maximum flavor.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Garnish with chopped parsley or basil.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or steamed 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 the salted cod is fully cooked before adding it to the risotto.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
The salted cod adds a savory and slightly salty flavor to the creamy tomato risotto.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian