Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 Tomino del Mel cheese, cut into small cubes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cheese grater
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat and keep it simmering.
2. In a separate saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the Arborio rice to the onion and garlic mixture and stir until the rice is coated with butter.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add the asparagus to the rice and stir.
6. Begin adding the hot broth to the rice, one ladle at a time, stirring constantly until the broth is absorbed before adding the next ladle.
7. Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes.
8. Add the Tomino del Mel cheese and Parmesan cheese to the rice and stir until the cheese is melted and creamy.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 14g
Carbohydrates: 45g
Protein: 15g
Sodium: 1300mg
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice such as Carnaroli or Vialone Nano.
- Tomino del Mel cheese can be substituted with other soft cheese such as Brie or Camembert.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute asparagus with other vegetables such as mushrooms or peas.
Tips and tricks:
- Stir constantly to prevent the rice from sticking to the bottom of the pan.
- Use hot broth to keep the cooking temperature consistent.
- Add the cheese at the end of the cooking process to prevent it from becoming stringy.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the rice.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the rice is too dry, add more broth or water.
- If the rice is too wet, cook for a few more minutes or add more cheese to thicken.
Food safety advice:
- Keep hot foods hot and cold foods cold to prevent foodborne illness.
- Use a food thermometer to ensure the risotto reaches an internal temperature of 165°F.
Food history:
Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
Creamy, cheesy, and savory with a hint of sweetness from the asparagus.
Serving suggestions:
Serve as a main dish or as a side dish with grilled chicken or fish.
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Region: Italian