Ingredients
Scale
- 1 ½ cups arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 1 cup fresh raspberries, plus extra for garnish
- 1 small shallot, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ¼ cup dry white wine (optional but recommended)
- 1 teaspoon rose water (use pure, food-grade for best flavor)
- ½ cup grated Parmesan cheese
- 1 tablespoon honey or agave nectar (optional, for balancing tartness)
- Salt and freshly cracked black pepper, to taste
- Fresh mint leaves or edible rose petals, for garnish (optional)
Substitution Tips: If you don’t have rose water, a few drops of orange blossom water can work in a pinch, though it changes the flavor slightly. For a dairy-free version, swap butter for coconut oil and use nutritional yeast instead of Parmesan. And if fresh raspberries aren’t in season, frozen ones are a good substitute—just thaw and drain excess liquid first.
Instructions
- Heat the broth in a saucepan over low heat, keeping it warm but not boiling—this helps the rice cook evenly.
- In a large heavy-bottomed skillet or pot, warm the olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped shallot and sauté for about 2-3 minutes until translucent and fragrant. This step always reminds me of watching my mother Elena toss shallots into her pan, improvising flavors that felt so effortless but tasted like pure love.
- Stir in the arborio rice, coating each grain with the buttery oil. Toast the rice for about 2 minutes until it looks slightly translucent at the edges but still opaque in the center.
- Pour in the white wine, if using, and cook, stirring constantly until the liquid is almost fully absorbed. This adds a lovely depth, a trick I picked up during my time in Tuscany’s wine country.
- Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This gradual process—though slow—is key to creating that creamy risotto texture Nonna Rosa always emphasized.
- After about 15 minutes, gently fold in the fresh raspberries, stirring carefully to avoid breaking them up too much. The color starts to bloom into the rice here, creating a beautiful pink hue.
- Once the rice is tender but still has a slight bite (al dente), stir in the remaining butter, Parmesan cheese, rose water, and honey, if desired. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a minute or two. This pause lets the flavors meld, much like the quiet moments in my grandmother’s kitchen when dishes came together slowly, lovingly.
- Serve immediately, garnished with extra raspberries and a sprinkle of fresh mint or edible rose petals for that final touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
