Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup diced skilandis (Lithuanian smoked meat)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic and sauté until translucent.
2. Add sliced mushrooms and skilandis to the skillet and cook for about 5 minutes, stirring occasionally.
3. Add Arborio rice to the skillet and stir until the rice is coated with the oil and butter mixture.
4. Add 1 ladle of broth to the skillet and stir until the rice has absorbed the liquid. Repeat this process until all the broth has been added and the rice is cooked through.
5. Once the rice is cooked, add grated Parmesan cheese and chopped parsley to the skillet and stir until the cheese is melted and the parsley is evenly distributed.
6. Season with salt and pepper to taste.
- 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: 40g
- Protein: 13g
Substitutions for ingredients:
- Skilandis can be substituted with any smoked meat such as bacon or ham.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute mushrooms with asparagus or peas for a different texture.
Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Add the broth one ladle at a time to ensure the rice cooks evenly.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat risotto in a skillet with a splash of broth or water over medium heat until heated through.
Presentation ideas:
- Serve the risotto in individual bowls and garnish with fresh parsley.
Garnishes:
- Fresh parsley or grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad or roasted vegetables.
Troubleshooting advice:
- If the rice is still hard after adding all the broth, add more broth or water and continue cooking until the rice is cooked through.
Food safety advice:
- Make sure to cook the skilandis and mushrooms thoroughly before adding them to the risotto.
Food history:
- Skilandis is a traditional Lithuanian smoked meat made from beef or pork.
Flavor profiles:
- The smoky and salty flavor of the skilandis pairs well with the earthy flavor of the mushrooms and the creamy texture of the risotto.
Serving suggestions:
- Serve the Skilandis and Mushroom Risotto as a main dish for a cozy dinner at home.
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