Risotto al Teroldego

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 1 cup (240ml) Teroldego wine 1 cup (240ml) Teroldego wine
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 65g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the vegetable or chicken broth over medium heat until hot but not boiling.
2. 2.
   In a separate large, heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir well to coat the grains with the butter and onion mixture.
4. 4.
   Pour in the Teroldego wine and stir continuously until the wine is absorbed by the rice.
5. 5.
   Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 20 minutes or until the rice is cooked al dente.
6. 6.
   Remove the pot from the heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
7. 7.
   Cover the pot and let the risotto rest for a few minutes before serving.
8. 8.
   Serve the Risotto al Teroldego hot, garnished with a sprinkle of grated Parmesan cheese and a drizzle of Teroldego wine for an extra touch of elegance.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Teroldego wine — Choose a good-quality Teroldego wine that you would enjoy drinking, as the flavor of the wine will greatly impact the taste of the risotto.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use a wide, heavy-bottomed pot to cook the risotto evenly and prevent it from sticking to the bottom.
• Taste the risotto as you go to adjust the seasoning and ensure it is cooked to your desired level of tenderness.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Experiment with different types of cheese, such as Grana Padano or Pecorino Romano, for a variation in flavor.

Serving advice

Serve the Risotto al Teroldego as a main course accompanied by a fresh green salad or roasted vegetables. Pair it with a glass of Teroldego wine to enhance the flavors of the dish.

Presentation advice

Present the Risotto al Teroldego in individual shallow bowls, garnished with a sprinkle of grated Parmesan cheese and a drizzle of Teroldego wine. Add a sprig of fresh herbs, such as parsley or thyme, for a touch of color and freshness.