Venetian Favorite🇮🇹
Risotto di Mazzorbo
A creamy Venetian-style risotto inspired by the peaceful island of Mazzorbo. Simple ingredients, slow cooking and plenty of Parmesan make this comforting Italian classic irresistible.
- Prep time
- 10
- Cook time
- 30
- Difficulty
- Easy
- Servings
- 2
Ingredients
- 320 g Arborio or Carnaroli rice
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 L vegetable broth, kept warm
- 120 ml dry white wine
- 50 g butter
- 80 g Parmesan, freshly grated
- 2 tbsp extra virgin olive oil
- 150 g mushrooms, sliced
- Fresh parsley
- Fresh thyme
- Salt
- Freshly ground black pepper
Instructions
- 1
Prepare the broth
Keep the vegetable broth warm in a saucepan over low heat.
- 2
Build the base
Heat the olive oil with half of the butter in a large pan. Add the onion and cook gently until soft and translucent. Add the garlic and mushrooms and cook for another 2–3 minutes.
- 3
Toast the rice
Add the risotto rice and stir for about 2 minutes until the grains become slightly translucent around the edges.
- 4
Add the wine
Pour in the white wine and stir until it has almost completely evaporated.
- 5
Add the broth slowly
Add one ladle of warm broth at a time, stirring regularly. Wait until most of the liquid has been absorbed before adding the next ladle.
- 6
Make it creamy
Continue for around 18–20 minutes until the rice is creamy but still slightly firm in the center.
- 7
Finish the risotto
Remove the pan from the heat. Stir in the remaining butter and freshly grated Parmesan. Season with salt and black pepper.
- 8
Serve
Spoon onto warm plates and finish with Parmesan, parsley and a little fresh thyme. Serve immediately.
Carla's Tip
Carla’s Tip ❤️ Don’t rush the broth! Add it gradually and give the rice time to release its starch. And once the risotto is ready, stir in the butter and Parmesan off the heat for that beautifully creamy Italian finish. 🇮🇹
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