You’ll Really Want To Make This Exclusive Summer Risotto Recipe From Legendary Chef Mario Carbone

Few chefs have done more to modernise red-sauce Italian-American dining than Mario Carbone. As co-founder of the globally acclaimed Carbone restaurant group, the chef has built a reputation for elevating nostalgic Italian-American classics with fine-dining technique and impeccable ingredients.

This Risotto Primavera showcases a lighter side of his cooking, combining seasonal vegetables, fragrant basil and rich Italian cheeses in a dish that’s both comforting and elegant. Finished with homemade ramp and basil butter, buttery mushrooms and vibrant basil oil, it’s a restaurant-worthy recipe that celebrates the best of spring produce.

Recipe

Serves 4
Prep time: 45 minutes
Cook time: 35–45 minutes

Chef’s tip: Ramps can be substituted with wild garlic or additional scallions when unavailable.

Method

Make the ramp & basil butter

1. Bring a pan of salted water to the boil and prepare an ice bath. Blanch the basil for 10 seconds, then immediately transfer to the ice bath.
2. Remove and squeeze out any excess water, and repeat the process with the ramps.
3. Place the blanched basil and ramps in a food processor and pulse until finely chopped.
4. Add the chopped basil and ramps to softened butter and mix until fully incorporated.
5. Season with a pinch of kosher salt.

Chef’s Note: This can be made up to one day in advance. Store in an airtight container in the refrigerator and bring to room temperature before using.

Make the basil oil (optional)

1. Place the basil and olive oil in a blender and blend on high speed until completely smooth, about 45 seconds to 1 minute.
2. Transfer the mixture to a saucepan and gently heat to 145°F (63°C). As it warms, the herbs and oil will separate, and the oil will turn a deep green colour.
3. Pour the mixture through a fine-mesh sieve lined with a coffee filter.
4. Allow the oil to drain into a bowl set over ice for 3–4 hours, or until all the oil has filtered through.
5. Set aside until ready to use.

Prepare the vegetables

1. Bring a large pot of salted water to the boil and prepare an ice bath. Working in batches, blanch the snap peas, frozen peas, asparagus and broccoli separately until bright in colour and just tender. Transfer immediately to the ice bath for no longer than 1 minute to stop the cooking process.
2. Remove from the ice bath, drain well and pat dry. Set aside at room temperature.

Cook the mushrooms

1. Season the mushrooms with kosher salt.
2. Heat 2 tablespoons of butter in a sauté pan over medium heat. Add the mushrooms and shallots and cook until softened.
3. Add the remaining 3 tablespoons of butter, thyme sprigs and crushed garlic. Continue cooking until the butter has melted and the mushrooms are tender.
4. Remove from the heat and keep warm, allowing the aromatics to infuse.

Prep the risotto

1. Combine the chicken stock and vegetable stock in a saucepan and bring to a gentle simmer. Keep warm over low heat.
2. In a separate medium saucepan, cook the scallion whites in 3 tablespoons of butter until softened.
3. Add the rice and toast for 2–3 minutes until aromatic.
4. Pour in the white wine and cook until fully absorbed.
5. Add the warm stock mixture one ladleful at a time, stirring continuously until each addition is absorbed before adding more. Continue this process until all of the stock has been incorporated and the rice is creamy and tender, about 30 minutes.

Finish the risotto

1. Remove the risotto from the heat and stir through the Ramp & Basil Butter, Fontina cheese, blanched vegetables, scallion greens and grated Parmesan.
2. Mix until fully combined and the vegetables are warmed through. Cover and allow to rest for 5 minutes.

To serve

1. Spoon the risotto into individual bowls or onto a serving platter.
2. Drizzle with the basil oil, or a high-quality finishing olive oil.
3. Finish with freshly grated Parmesan Reggiano.
4. Spoon the warm mushrooms over the top, including any remaining butter from the pan.
5. Discard the thyme sprigs and garlic before serving.
6. Serve immediately.