Ingredients with Measurements:
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/2 cup dried porcini mushrooms
- 1 head of savoy cabbage, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Soak the dried porcini mushrooms in hot water for 30 minutes. Drain and chop them.
2. In a large pot, heat the vegetable broth and keep it warm on low heat.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until translucent.
4. Add the Arborio rice and stir to coat it with the oil and butter. Cook for 2-3 minutes until the rice is lightly toasted.
5. Add the white wine and stir until it is absorbed by the rice.
6. Add a ladleful of warm vegetable broth to the rice and stir until it is absorbed. Repeat this process until the rice is cooked al dente, about 20 minutes.
7. Add the chopped porcini mushrooms, savoy cabbage, heavy cream, and grated Parmesan cheese to the skillet. Stir until the cheese is melted and the cabbage is wilted.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh herbs and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 30g
Carbohydrates per serving: 70g
Protein per serving: 15g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use any type of mushrooms instead of porcini mushrooms.
- You can use any type of cabbage instead of savoy cabbage.
Variations:
- You can add cooked bacon or pancetta to the risotto for extra flavor.
- You can add chopped sun-dried tomatoes to the risotto for a tangy flavor.
- You can use different types of cheese, such as Gruyere or Fontina, instead of Parmesan cheese.
Tips and tricks:
- Make sure to keep the vegetable broth warm throughout the cooking process to help the rice cook evenly.
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
Storage instructions:
Store the leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in the microwave or on the stovetop with a splash of vegetable broth to keep it moist.
Presentation ideas:
Serve the risotto in individual bowls and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh parsley, thyme, and rosemary
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a glass of white wine, such as Pinot Grigio or Chardonnay.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or asparagus.
- Garlic bread or crusty bread to soak up the sauce.
Troubleshooting advice:
- If the risotto is too dry, add more warm vegetable broth until it reaches the desired consistency.
- If the risotto is too wet, cook it for a few more minutes until the excess liquid is absorbed.
Food safety advice:
- Make sure to cook the risotto until the rice is fully cooked to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Trinxat is a traditional Catalan dish made with mashed potatoes and cabbage. This recipe is a twist on the classic dish, incorporating the flavors of Italian risotto and porcini mushrooms.
Flavor profiles:
Creamy, savory, earthy
Serving suggestions:
Serve the Trinxat Risotto with Porcini Mushrooms as a main course for a cozy dinner at home.
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