Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Stracchino della Valsassina cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it comes to a simmer.
2. In another large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice to the onion and garlic mixture and stir to coat the rice with the butter. Cook for 1-2 minutes until the rice is lightly toasted.
4. Add the white wine to the rice mixture and stir until the wine is absorbed.
5. Begin adding the hot broth to the rice mixture, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is absorbed before adding the next.
6. Continue adding broth and stirring until the rice is cooked to your desired consistency. This should take about 20-25 minutes.
7. Once the rice is cooked, remove the saucepan from the heat and stir in the Stracchino della Valsassina and Parmesan cheeses until melted and well combined.
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 per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with any other short-grain rice.
- Stracchino della Valsassina cheese can be substituted with any other soft, creamy cheese such as Brie or Camembert.
Variations:
- Add cooked mushrooms or asparagus to the risotto for extra flavor and texture.
- Substitute the white wine with red wine for a richer, deeper flavor.
- Add some chopped fresh herbs such as parsley or basil to the risotto for extra freshness.
Tips and tricks:
- Stir the risotto constantly while adding the broth to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Don't overcook the rice or it will become mushy.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the risotto, add a splash of broth or water to the pan and heat over medium heat, stirring constantly, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with some fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
Fresh herbs, Parmesan cheese
Pairings:
- A crisp green salad with a light vinaigrette
- A glass of white wine such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Crusty bread or garlic bread
Troubleshooting advice:
- If the risotto is too dry, add a little more broth or water until it reaches your desired consistency.
- If the risotto is too wet, continue cooking it until the excess liquid has evaporated.
Food safety advice:
- Make sure the broth is heated to a simmer before adding it to the rice to prevent the growth of harmful bacteria.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Stracchino della Valsassina is a soft, creamy cheese that is made in the Lombardy region of Italy. It is often used in traditional Italian dishes such as risotto and pizza.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the risotto as a main course for a cozy dinner at home.
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Region: Italian