Risotto Recipe
classic carnaroli risotto ~ ask for tonight’s chef creation
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Ingredients
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Main Ingredients
Optional Add-ins
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it warm over low heat.
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add shallots and garlic, sautéing until translucent.
Toast the Rice
Add the Carnaroli rice to the skillet and toast for about 2 minutes, stirring constantly until the rice is slightly translucent.
Deglaze with Wine
Pour in the dry white wine and stir until it has mostly evaporated.
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.
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.
Finish the Risotto
Remove the skillet from heat and stir in the remaining butter, Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
Serve
Let the risotto rest for a minute, then serve hot, garnished with fresh herbs if desired.
