Carnaroli Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm while you cook the risotto.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

3. 3

   Cook the Rice

   Add the Carnaroli rice to the skillet, stirring for about 2-3 minutes until the rice is lightly toasted.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

5. 5

   Incorporate Summer Squash

   After about 10 minutes, add the diced summer squash to the risotto. Continue adding broth and stirring until the rice is creamy and tender, about 18-20 minutes total.

6. 6

   Finish with Cheese and Butter

   Once the rice is cooked, remove the skillet from heat. Stir in the grated Pt. Reyes tomarashi cheese, blossom butter, salt, and black pepper to taste.

7. 7

   Garnish and Serve

   Fold in the fresh basil and serve the risotto warm, garnished with extra cheese and basil if desired.