Risotto Del Giorno Recipe
Recipe information
Make Risotto Del Giorno in just 40m. Chef's presentation of the risotto of the day
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Ingredients
Base Ingredients
Seasonal Ingredients
Preparation
1. Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Once it begins to simmer, reduce the heat to low to keep it warm.
2. Sauté the Aromatics
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Cooking the Risotto
3. Toast the Rice
Add the Arborio rice to the pot with the onions and garlic. Stir frequently for about 2 minutes, allowing the rice to toast slightly and absorb the flavors.
4. Add Broth Gradually
Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly and wait for the liquid to be absorbed before adding the next ladleful. This process should take about 18-20 minutes.
5. Incorporate Seasonal Ingredients
After about 10 minutes of cooking, add the sliced mushrooms and asparagus pieces to the risotto. Continue to stir and add broth as needed until the rice is creamy and al dente.
6. Finish with Butter and Cheese
Once the rice is cooked, remove the pot from heat. Stir in 2 tablespoons of butter, the grated Parmesan cheese, and season with salt and black pepper to taste. Mix until everything is well combined and creamy.
7. Garnish and Serve
Serve the risotto hot, garnished with fresh chopped herbs on top. Enjoy your Chef's presentation of the risotto of the day!
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