Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Asparagus Risotto




ASPARAGUS RISOTTO
Carrabba's Copycat Recipe

Serves 4

3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onion
1/2 cup shredded carrot
1/4 lb fresh asparagus, cut into 1 inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 2/3 cups uncooked short grain Arborio rice
1/2 cup shredded parmesan cheese


In a large saucepan, combine broth and water, bring to a boil.  Reduce heat and simmer while preparing the risotto.

In a large skillet, melt margarine over medium high heat.  Add onion, carrot and asparagus stems. Cook and stir 1 to 2 minutes or until the onions and carrots are tender. Stir in garlic and white wine and cook 1 minute until the wine boils

Add rice and 1 cup simmering liquid. Cook until the liquid is absorbed into the rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until the liquid is absorbed, stirring frequently. When 4 cups of liquid has been absorbed, stir in asparagus tips. Test rice for doneness, and continue adding 1/2 cup of liquid at a time until the rice is tender but still firm and creamy.  (Process takes 15 to 20 minutes.)

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