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Risotto Recipe


  • 48 oz Cauldron Chicken Broth
  • 1 ½ cups Arborio Rice
  • 4 TB Butter
  • ¼ cup Shallots, minced
  • Salt and Black Pepper
  • ½ cup Parmesan Cheese


  1. Heat chicken broth in pot and reserve
  2. Heat skillet on medium heat. Add 2 TB of butter. Add shallots and cook until soft
  3. Add rice, stir and toast
  4. Add salt and black pepper
  5. Add broth in stages, stirring rice consistently. Letting moisture evaporate each time. Repeat 3 or 4 times until rice is soft and cooked through. 30 min.
  6. Add 2 TB of butter and parmesan cheese. Stir and Serve

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