Chef Marco's Spring Risotto cooked in Brodo

Chef Marco’s Spring Risotto

Put the season’s freshest ingredients to work with this versatile risotto recipe from Chef Marco Canora. The trick to a silkier, more flavorful risotto is to cook your grains in Brodo.

This recipe uses asparagus for spring, but you can add in any fresh veggies or meats that suit your fancy. We love the salty-sweet combination of fresh pea shoots and prosciutto.

Chef Marco's Spring Risotto cooked in Brodo


  • 5 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, peeled and diced
  • Kosher salt and freshly ground pepper
  • 2 cups Arborio or other short-grained rice
  • 1 cup dry white wine
  • 2-3 22oz. containers of Hearth broth)
  • 1 pound asparagus, trimmed and sliced
  • 1 cup freshly grated Parmigiano-Reggiano


  1. HEAT 2 tablespoons butter and the oil in a large high-sided skillet over medium heat.
  2. ADD the onion, season with salt & pepper, and cook—stirring occasionally until the onions begin to soften (about 5 minutes).
  3. RAISE the heat to high and add the rice. Using a wooden spoon, stir the rice with the onion and fat until the rice no longer looks chalky and the grains begin to pop (2-3 minutes).
  4. ADD the wine. Allow it to bubble vigorously until the rice absorbs it (about 1 minute).
  5. ADD enough Brodo broth to just cover the rice (about 2 cups). Simmer—stirring and scraping rice away from the sides occasionally.
  6. COOK the rice until it is almost dry (about 5 minutes), then again add enough broth to cover. Simmer, stirring and scraping rice away every so often until the broth is incorporated (about 5 minutes more).
  7. ADD 1 cup of Brodo broth. Stirring more frequently now, cook the risotto until the rice absorbs the broth (about 3 minutes). Add a little more broth. Simmer, stirring until the pan is almost dry again (about 3 minutes more).
  8. LOWER the heat and add the asparagus, salt, pepper, and about 1/4 cup of Brodo broth.
  9. SIMMER, stirring constantly and adding broth in 1/4-cup increments until the rice is tender.
  10. TAKE the pan off the heat and add the Parmigiano and the remaining 3 tablespoons of butter.
  11. TASTE and adjust the seasoning as-needed before serving.


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