Recipe
Algerian-inspired Risotto with Local Cheese and Cured Beef
Savory Algerian Risotto: A Fusion of Local Cheese and Cured Beef
4.5 out of 5
This Algerian-inspired risotto combines the creamy goodness of traditional Italian risotto with the flavors of Algerian cuisine. The dish features local cheese and cured beef, resulting in a rich and satisfying meal.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Egg-free, Lactose-free
Allergens
Dairy (cheese), Gluten (if using non-gluten-free broth)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
In this Algerian-inspired version of risotto, we incorporate local Algerian cheese and cured beef, which adds a distinct flavor profile to the dish. The use of these ingredients gives the risotto a unique Algerian twist, making it a delightful fusion of Italian and Algerian cuisines. We alse have the original recipe for Risotto con bitto e bresaola, so you can check it out.
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2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
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1 tablespoon olive oil 1 tablespoon olive oil
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
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1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
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1/2 cup (50g) grated local Algerian cheese (such as Jben or Bouhezza) 1/2 cup (50g) grated local Algerian cheese (such as Jben or Bouhezza)
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100g cured beef, thinly sliced 100g cured beef, thinly sliced
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Salt and pepper to taste Salt and pepper to taste
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Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 10g, 4g
- Carbohydrates (total, sugars): 50g, 2g
- Protein: 12g
- Fiber: 2g
- Salt: 1g
Preparation
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1.In a saucepan, heat the chicken or vegetable broth over medium heat until hot but not boiling.
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2.In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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3.Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 1-2 minutes, until the rice becomes slightly translucent.
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4.Pour in the white wine and stir until it is absorbed by the rice.
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5.Begin adding the hot broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
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6.Continue adding the broth and stirring until the rice is cooked al dente, with a slight bite to it. This process should take about 20 minutes.
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7.Stir in the grated Algerian cheese until it melts and forms a creamy sauce.
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8.Add the thinly sliced cured beef to the risotto and stir gently to incorporate.
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9.Season with salt and pepper to taste.
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10.Remove the risotto from heat and let it rest for a few minutes.
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11.Serve the Algerian-inspired risotto hot, garnished with fresh parsley.
Treat your ingredients with care...
- Algerian cheese — If you can't find local Algerian cheese, you can substitute it with a mild and creamy cheese such as Brie or Camembert.
- Cured beef — Look for thinly sliced cured beef, such as bresaola or air-dried beef, which adds a unique flavor to the risotto. If unavailable, you can use prosciutto or smoked beef as a substitute.
Tips & Tricks
- To enhance the flavor, you can add a pinch of Algerian spices such as cumin or paprika to the risotto.
- For a creamier texture, you can stir in a tablespoon of butter at the end of cooking.
- If you prefer a more pronounced cheese flavor, you can increase the amount of grated Algerian cheese.
- Serve the risotto immediately after cooking to enjoy its creamy consistency.
Serving advice
Serve the Algerian-inspired risotto as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted vegetables.
Presentation advice
For an elegant presentation, mold the risotto into a round shape using a ring mold or a small bowl. Garnish with a sprig of fresh parsley and a sprinkle of grated Algerian cheese.
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