Ingredients with Measurements:
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1/2 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. Heat the vegetable broth in a saucepan and keep it simmering.
2. In a large saucepan, heat the olive oil over medium heat.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the Arborio rice and stir to coat it with the oil.
5. Add the white wine and stir until it is absorbed.
6. Add the diced tomatoes and stir.
7. Add a ladleful of the simmering broth to the rice and stir until it is absorbed.
8. Continue adding the broth, one ladleful at a time, stirring constantly until the rice is cooked and the broth is absorbed.
9. Stir in the chopped basil and grated Parmesan cheese.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 9g
Carbohydrates: 54g
Protein: 9g
Sodium: 900mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Arborio rice can be substituted with Carnaroli rice or Vialone Nano rice.
- Diced tomatoes can be substituted with canned tomatoes or sun-dried tomatoes.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add chopped mushrooms for a meaty flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a wooden spoon to stir the risotto as it won't scratch the pan.
- Add the broth one ladleful at a time to allow the rice to absorb it properly.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Store the leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over medium heat, stirring constantly until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, chopped tomatoes.
Pairings:
Serve the risotto with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread, roasted vegetables, grilled chicken.
Troubleshooting advice:
If the risotto is too dry, add more broth or water. If it is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
Make sure to cook the rice properly to avoid any foodborne illnesses.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
The tomato and basil add a fresh and herbaceous flavor to the creamy and savory risotto.
Serving suggestions:
Serve the risotto as a main dish or as a side dish to a larger meal.
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Region: Italian