Description
A detailed recipe for a gourmet dish that showcases advanced cooking techniques and precise measurements.
Ingredients
Scale
- 2 cups of Arborio rice
- 6 cups of chicken stock
- 1 cup of dry white wine
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt to taste
- Freshly cracked black pepper to taste
- Chopped parsley for garnish
Instructions
- In a saucepan, heat the chicken stock over medium heat and keep it warm.
- In a separate large pan, heat olive oil over medium heat, add onions, and sauté until translucent.
- Add the garlic and Arborio rice, stirring constantly for 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until absorbed.
- Begin adding the warm chicken stock one ladle at a time, stirring frequently until absorbed before adding more.
- Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
- Let it rest for 2 minutes before plating.
- Garnish with chopped parsley before serving.
Notes
- For a richer flavor, add sautéed mushrooms or asparagus.
- Experiment with different cheeses, like Pecorino Romano for a sharper taste.
- Serve in a shallow bowl to enhance presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: recepten, gourmet, risotto, Italian cuisine