Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Toma di Valgrisenche cheese
- 1 cup sliced mushrooms
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or saucepan
- Wooden spoon or spatula
- Grater
Step-by-step instructions:
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3-4 minutes.
2. Add the sliced mushrooms to the skillet and sauté until they release their moisture and become tender, about 5-7 minutes.
3. Add the Arborio rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes until the rice is slightly toasted.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the chicken or vegetable broth to the skillet, one ladleful at a time, stirring constantly until each addition is absorbed by the rice. Continue adding broth and stirring until the rice is cooked through and has a creamy texture, about 20-25 minutes.
6. Once the rice is cooked, remove the skillet from the heat and stir in the grated Toma di Valgrisenche cheese until it is melted and incorporated into the risotto.
7. Season the risotto with salt and pepper to taste.
8. Serve the Toma di Valgrisenche and Mushroom 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: 350
Fat: 12g
Carbohydrates: 44g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties such as Carnaroli or Vialone Nano.
- Toma di Valgrisenche cheese can be substituted with other semi-soft cheeses such as Fontina or Gruyere.
- Mushrooms can be substituted with other vegetables such as asparagus or peas.
Variations:
- Add cooked chicken or shrimp to the risotto for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of truffle oil for a luxurious flavor.
Tips and tricks:
- Keep the broth warm on a separate burner to ensure that it is added to the risotto at a consistent temperature.
- Stir the risotto constantly to prevent it from sticking to the bottom of the skillet.
- Use a grater to finely grate the Toma di Valgrisenche cheese for easy melting.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a skillet over low heat, adding a splash of broth or water to loosen the texture.
Presentation ideas:
Serve the Toma di Valgrisenche and Mushroom Risotto in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a crisp green salad for a light meal.
- Pair with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen the texture.
- If the risotto is too wet, continue cooking over low heat until the excess liquid is absorbed.
Food safety advice:
- Use caution when handling hot liquids and equipment.
- Store leftovers promptly in the refrigerator.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy. It is typically made with Arborio rice, which is known for its high starch content and creamy texture.
Flavor profiles:
Creamy, savory, earthy
Serving suggestions:
Serve the Toma di Valgrisenche and Mushroom Risotto as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian