Rice > Italian Risottos

Tomme Cheese and Mushroom Risotto Recipe

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 cup mushrooms, sliced
- 1/2 cup grated Tomme cheese
- 2 tbsp butter
- 2 tbsp 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. Add the onion and garlic and sauté until translucent.

2. Add the Arborio rice and stir until it is coated with the oil and butter. Cook for 2-3 minutes until the rice is slightly toasted.

3. Add the white wine and stir until it is absorbed by the rice.

4. Add the sliced mushrooms and stir for 2-3 minutes until they are cooked.

5. Add the chicken or vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed by the rice. Repeat until all the broth is used up and the rice is cooked.

6. Add the grated Tomme cheese and stir until it is melted and well combined.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with fresh parsley.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 312
Fat: 14g
Carbohydrates: 35g
Protein: 8g
Sodium: 720mg

Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Tomme cheese can be substituted with other hard cheeses like Parmesan or Pecorino.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the mushrooms with other vegetables like asparagus or peas.
- Add a splash of cream for a creamier texture.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add the broth gradually to allow the rice to absorb it properly.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring occasionally until heated through.

Presentation ideas:
Serve the risotto in individual bowls or on a large platter.

Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.

Pairings:
Pair with a crisp green salad and a glass of white wine.

Suggested side dishes:
Serve with garlic bread or roasted vegetables.

Troubleshooting advice:
- If the risotto is too dry, add a little more broth or water.
- If the risotto is too wet, cook for a few more minutes until the liquid is absorbed.

Food safety advice:
Make sure to cook the rice and mushrooms thoroughly to avoid any foodborne illnesses.

Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy.

Flavor profiles:
Creamy, savory, and cheesy.

Serving suggestions:
Serve as a main dish or as a side dish with other Italian-inspired dishes.

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Region: Italian

Taste: Creamy, Savory, Earthy, Nutty, Aromatic