Summer Risotto

This risotto is packed with enough protein and vegetables to stand on its own as a complete dinner. Strips of cooked chicken, salty prosciutto, thick-sliced mushrooms, green peas, sweet yellow pepper, and fresh tomatoes all go into the pot in stages as the rice cooks.

Toasting the rice in olive oil with the onion and garlic before adding stock is a classic risotto move. That light browning creates a nutty base flavor and seals the outer starch layer of each grain, which helps the rice absorb stock gradually without turning to mush.

The stock goes in a cup at a time, added in small amounts and stirred until absorbed. This gradual addition coaxes the starch out of the rice and builds that creamy texture risotto is known for. Rushing it with all the liquid at once gives you plain boiled rice, not risotto.

Peas and tomatoes go in last so they stay vibrant and barely cooked. A sprinkle of Romano cheese and fresh parsley on top adds sharpness and color.

Chef Tips

• Use long grain rice as written, but know it won’t be as creamy as traditional Arborio risotto. Long grain gives a lighter, more separate texture suited to summer.
• Keep additional stock warm on the side. You may need more than two cups to keep things moist as you add vegetables.
• Don’t overcook the peas and tomatoes. Five minutes at the end is plenty to heat them through.
• Pair with an endive salad and a medium-bodied red wine as the recipe suggests for a proper Italian meal.

Variations

• Swap the chicken for shrimp, adding them with the peas for a seafood version.
• Use Arborio rice and add stock more slowly for a traditional creamy risotto texture.
• Stir in a handful of fresh basil with the parsley for an even more summery finish.