Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add shallots and garlic, sautéing until translucent.

3. 3

   Toast the Rice

   Add the Carnaroli rice to the skillet and toast for about 2 minutes, stirring constantly until the rice is slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir until it has mostly evaporated.

5. 5

   Add Broth Gradually

   Add a ladleful of warm vegetable broth to the rice and stir gently. Continue adding broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next.

6. 6

   Incorporate Optional Ingredients

   If using, add mushrooms, peas, or asparagus as the rice cooks. Cook for about 18-20 minutes, or until the rice is al dente.

7. 7

   Finish the Risotto

   Remove the skillet from heat and stir in the remaining butter, Parmesan cheese, salt, and pepper. Adjust seasoning to taste.

8. 8

   Serve

   Let the risotto rest for a minute, then serve hot, garnished with fresh herbs if desired.