Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Toma Lucana cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
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 garlic and sauté until translucent.
3. Add the Arborio rice and stir until the rice is coated with the oil and butter.
4. Pour in the white wine and stir until the wine is absorbed.
5. Add one ladle of broth at a time, stirring constantly until the broth is absorbed before adding the next ladle.
6. Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes.
7. Remove the saucepan from the heat and stir in the grated Toma Lucana cheese.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli rice or any other short-grain rice.
- Toma Lucana cheese can be substituted with any other semi-soft cheese such as Fontina or Gouda.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sautéed mushrooms for a deeper flavor.
- Substitute the white wine with red wine for a richer taste.
Tips and Tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Keep the broth warm in a separate pot to speed up the cooking process.
- Use a grater to grate the Toma Lucana cheese finely.
Storage Instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the risotto in a saucepan over low heat, adding a splash of broth or water to loosen it up.
Presentation Ideas:
- Serve the risotto in a shallow bowl or plate.
- Sprinkle some chopped parsley on top for color.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Grilled vegetables
- Mixed green salad
Troubleshooting Advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.
Food Safety Advice:
- Make sure the broth is heated to a safe temperature before adding it to the rice.
- Store any leftover risotto in the refrigerator within 2 hours of cooking.
Food History:
- Toma Lucana is a semi-soft cheese made from cow's milk in the Lucania region of Italy.
Flavor Profiles:
- Creamy, nutty, and slightly tangy.
Serving Suggestions:
- Serve as a main course or as a side dish.
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Region: Italian