When it comes to catering events, buffets, or anywhere your food may sit a while before being eaten, you can't go wrong with a classic risotto! Chef recommends serving this recipe plain with added ingredients on the side so your guests can customize their dishes to their own preferences. This also has the added benefit of keeping your more delicate ingredients from cooking down completely.
Go ahead and use Chef's recipe below, and show us on Instagram how you make this dish your own! Just be sure to tag @SyscoAtlanta when you do!
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3 to 4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 ½ cups Arborio rice
1 cup dry white wine
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup freshly grated asiago, plus more for serving
- In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
- In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
- Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
- Add the remaining butter and the salt, pepper, and 1/2 cup of asiago. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Asiago.
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