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.
Carrabba's Restaurant Recipe
1 1/2 pounds porcini mushrooms, wiped with a damp cloth and sliced
1/4 cup extra virgin olive oil
1 medium red onion, finely chopped
3 cloves garlic, minced
2 1/2 cups Arborio rice
1/2 cup dry white wine
5-6 cups beef broth, simmering on the stove
1 tablespoon chopped fresh Italian parsley
1/4 cup Parmigiano Reggiano cheese
2 tablespoons unsalted butter
freshly ground black pepper
Heat the oil in a large pot over medium heat and saute the onions until very soft. Add the garlic and cook for a few seconds, then add the mushrooms and a pinch of salt. Cook the mushrooms for 3 to 5 minutes, until just starting to soften. Remove 3/4 of the mushrooms from the pot and set aside on a plate.
Stir in the rice until well coated with the oil. Pour in the wine and cook until evaporated, then ladle in the hot broth about 4 ounces in a time, stirring constantly. Wait until each addition of the broth is absorbed before adding more. Keep adding broth and constantly stirring. The rice will give off its starch and become creamy. At about the 15-minute mark, add the reserved mushrooms into the rice and continue to cook another 3 to 5 minutes, always stirring until the rice is cooked, but a little resistant to the bite.
Remove the pot from the stove and vigorously stir in the Italian parsley, cheese and butter. Season with salt and pepper. Serve immediately with additional cheese for garnish.