Ingredients with Measurements:
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 2 cups fish stock
- 1 cup water
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb stockfish, soaked overnight and cut into small pieces
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon
- Ladle
- 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 onion and garlic and sauté until softened, about 5 minutes.
3. Add the Arborio rice and stir to coat with the oil, onion, and garlic.
4. Pour in the white wine and stir until it has been absorbed by the rice.
5. Add the diced tomatoes, fish stock, and water to the skillet and stir to combine.
6. Add the red pepper flakes, salt, and black pepper and stir to combine.
7. Bring the mixture to a simmer and then reduce the heat to low.
8. Add the stockfish to the skillet and stir to combine.
9. Cover the skillet and let the mixture simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
10. Remove the skillet from the heat and stir in the Parmesan cheese.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 46g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Fish stock can be substituted with chicken or vegetable stock.
- Stockfish can be substituted with any other firm white fish.
Variations:
- Add chopped fresh herbs such as parsley or basil for extra flavor.
- Substitute canned tomatoes with fresh tomatoes for a different taste.
- Add chopped vegetables such as bell peppers or zucchini for extra nutrition.
Tips and Tricks:
- Soak the stockfish overnight to soften it before cooking.
- Stir the risotto frequently to prevent it from sticking to the skillet.
- Use a ladle to add the liquid to the skillet gradually, stirring constantly.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the risotto in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the risotto in individual bowls and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as parsley or basil.
Pairings:
Serve with a side salad or crusty bread.
Suggested Side Dishes:
Side salad or crusty bread.
Troubleshooting Advice:
- If the risotto is too dry, add more liquid (stock or water) gradually until it reaches the desired consistency.
- If the risotto is too wet, let it simmer uncovered for a few more minutes until the liquid has been absorbed.
Food Safety Advice:
- Make sure the stockfish is fully cooked before serving.
- Refrigerate any leftovers promptly.
Food History:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor Profiles:
Savory, slightly spicy, and tomatoey.
Serving Suggestions:
Serve hot as a main dish.
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Region: Italian