Rice > Risottos

Smetana-Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup Smetana (or sour cream)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste

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 minced garlic and sauté until the onion is translucent.

3. Add the chopped mushrooms and sauté until they are tender.

4. Add the Arborio rice and stir until the rice is coated with the oil and butter.

5. Add one ladle of broth to the rice and stir until the broth is absorbed.

6. Continue adding one ladle of broth at a time, stirring constantly, until the rice is cooked through and the broth is absorbed. This should take about 20-25 minutes.

7. Once the rice is cooked, remove the saucepan from the heat and stir in the Smetana and grated Parmesan cheese.

8. Season with salt and pepper to taste.


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

Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 42g
- Protein: 10g

Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Smetana can be substituted with sour cream or crème fraîche.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped herbs like parsley or thyme for extra flavor.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use hot broth to speed up the cooking process.
- Add a splash of white wine to the risotto before adding the broth for extra flavor.

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

Reheating instructions:
- Reheat leftover risotto in the microwave or on the stovetop with a splash of broth or water to prevent it from drying out.

Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish with chopped herbs or grated cheese.

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad

Troubleshooting advice:
- If the risotto is too dry, add a splash of broth or water.
- If the risotto is too wet, cook it for a few more minutes to allow the liquid to absorb.

Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.

Food history:
- Risotto is a traditional Italian dish that originated in Northern Italy.

Flavor profiles:
- Creamy, savory, and earthy.

Serving suggestions:
- Serve as a main dish or as a side dish.

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Taste: Creamy, Savory, Mushroomy, Rich, Earthy