Risotto Recipe

Directions

1. 1

   Prepare the Ingredients

   Gather all ingredients and chop the onion and garlic. Slice the mushrooms and dice the tomatoes if not already done.

2. 2

   Heat the Broth

   In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat throughout the cooking process.

3. 3

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 2-3 minutes until translucent.

4. 4

   Add Garlic and Mushrooms

   Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms release their moisture and become tender.

5. 5

   Toast the Rice

   Add the Aquerella Carnaroli rice to the skillet and stir well to coat the rice in the oil. Toast for about 2 minutes until the rice is slightly translucent.

6. 6

   Incorporate Pomodoro

   Stir in the diced pomodoro and cook for 1-2 minutes, allowing the flavors to meld.

7. 7

   Add Broth Gradually

   Begin adding the warm vegetable broth one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.

8. 8

   Cook the Risotto

   Continue adding broth and stirring for about 18-20 minutes, or until the rice is al dente and creamy.

9. 9

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.

10. 10

    Serve

    Garnish with fresh basil before serving. Enjoy your delicious risotto!