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 Toma di Capra Crava cheese, grated
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large saucepan
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat until it comes to a simmer.
2. In a separate saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until fragrant and translucent.
3. Add the Arborio rice to the onion and garlic mixture and stir to coat the rice with the butter.
4. Add the white wine to the rice and stir until it has been absorbed.
5. Begin adding the simmering broth to the rice, one ladleful at a time, stirring constantly until each addition has been absorbed before adding the next.
6. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.
7. Remove the risotto from the heat and stir in the grated Toma di Capra Crava cheese. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Chicken or vegetable broth can be substituted with water or stock.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sautéed mushrooms for a deeper umami flavor.
- Add chopped sun-dried tomatoes for a tangy twist.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality cheese grater to ensure the Toma di Capra Crava cheese is finely grated.
- Use a ladle to add the broth to the rice to prevent splashing.
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, stirring constantly until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish the risotto with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair the risotto with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the risotto with a side of garlic bread or crusty Italian bread.
Troubleshooting advice:
If the risotto is too dry, add a little more broth or water. If it is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Risotto is a traditional Italian dish that originated in northern Italy. It is typically made with Arborio rice, broth, and Parmesan cheese.
Flavor profiles:
This Toma di Capra Crava risotto has a creamy, cheesy flavor with a hint of tanginess from the goat cheese.
Serving suggestions:
Serve the risotto as a main course or as a side dish with your favorite protein.
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Region: Italian