Carnaroli Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable or chicken broth to a gentle simmer. Keep it warm throughout the cooking process.

2. 2

   Sauté the Vegetables

   In a large skillet or saucepan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the shallots and garlic, and sauté until translucent, about 3-4 minutes. Add the wild mushrooms and cook until they are tender and have released their moisture, about 5-7 minutes.

3. 3

   Toast the Rice

   Add the Carnaroli rice to the skillet and stir to coat with the oil and butter. Toast the rice for about 2 minutes, until it becomes slightly translucent.

4. 4

   Add the Broth Gradually

   Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue this process for about 15-20 minutes, until the rice is al dente.

5. 5

   Finish the Risotto

   Once the rice is cooked to your liking, stir in the glace de viande, remaining butter, and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and let it sit for a minute.

6. 6

   Serve

   Spoon the risotto onto plates, garnish with fresh parsley, and serve immediately.