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
- 2 tbsp olive oil
- 1/2 cup grated Tomme de Savoie cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Grater
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
2. Add the Arborio rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly.
3. Pour in the white wine and stir until it has been absorbed by the rice.
4. Begin adding the broth, one ladleful at a time, stirring constantly and waiting until each addition has been absorbed before adding the next.
5. Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes.
6. Remove the saucepan from the heat and stir in the grated Tomme de Savoie and Parmesan cheese until melted and creamy.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 41g
- Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Tomme de Savoie cheese can be substituted with other semi-soft cheeses like Fontina or Gruyere.
Variations:
- Add cooked mushrooms, asparagus, or peas for extra flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality cheese for the best flavor.
- Serve the risotto immediately after cooking for the best texture.
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.
- Garnish with fresh herbs like parsley or chives.
Pairings:
- Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water until it reaches the desired consistency.
- If the risotto is too wet, continue cooking and stirring until the excess liquid has been absorbed.
Food safety advice:
- Make sure to use fresh ingredients and cook the risotto thoroughly to prevent foodborne illness.
Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main course or as a side dish.
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Region: French