Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped Schinkenwurst (German ham sausage)
- 1 cup sliced mushrooms
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large, deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until translucent.
3. Add the sliced mushrooms and Schinkenwurst and cook until the mushrooms are tender and the Schinkenwurst is slightly browned.
4. Add the Arborio rice and stir to coat with the oil and vegetables.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Begin adding the chicken or vegetable broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
7. Continue adding broth and stirring until the rice is tender and creamy, but still slightly al dente.
8. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 35g
Protein: 15g
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Schinkenwurst can be substituted with any other type of ham or sausage.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as parsley or thyme for extra flavor.
- Substitute the mushrooms with other vegetables such as asparagus or peas.
- Use different types of cheese such as Gouda or Cheddar.
Tips and tricks:
- Keep stirring the risotto to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add the broth slowly to allow the rice to absorb it properly.
Storage instructions:
Refrigerate any leftover risotto in an airtight container for up to 3 days.
Reheating instructions:
Reheat the risotto in a skillet with a little bit of broth or water until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the risotto is too dry, add a little bit more broth or water. If it is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
Make sure to cook the Schinkenwurst and mushrooms thoroughly before adding them to the risotto.
Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy.
Flavor profiles:
Creamy, savory, and slightly salty.
Serving suggestions:
Serve hot as a main dish or as a side dish with grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German