Risotto del Giorno is a creamy Italian rice dish made with Arborio rice, broth, and seasonal ingredients. This version incorporates mushrooms and asparagus, creating a rich and aromatic meal perfect for dinner. Here's how to make it at home.

Risotto del Giorno

Shrimp

Topped with pepperoni, Italian sausage, prosciutto, mozzarella cheese and tomato sauce

Meat Lover's Pizza

Crabmeat

Seafood

Fresh mozzarella, Vegan mozzarella, grilled chicken, crabmeat, shrimp, arugula, eggplant, zucchini, littleneck clams, feta cheese

Gourmet Toppings Available

Our traditional tomato sauce topped with ricotta, grilled eggplant and fresh basil, drizzled with pesto

Melenzane Pizza

Our white pizza topped with fresh littleneck clams and sautéed spinach

Vongole Pizza

Lavazza Cappuccino

San Pellegrino Aranciata

San Pellegrino Limonata

Whipped milk chocolate made with chocolate chips, topped with fresh strawberry.

Chocolate Mousse Cups

Traditional or dark chocolate dipped with pistachio cream.

Mini Cannoli

Caramel Pecan Bar

Brownies

Lady fingers rolled in Limoncello, layered.

Limoncello Cake

A smooth dessert of egg custard creamed with marsala wine, our house specialty, with fresh berries.

Zabaglione Cups

Assorted Cookies

Pasta

With garlic cream sauce or a garlic lemon wine sauce over baby spinach.

Grilled Salmon

Boneless Beef Short Ribs

Prosciutto Melon

Ahi Tuna Bites

Mini Crab Cakes

Chef's presentation of the risotto of the day

In a saucepan, heat the chicken or vegetable broth over medium heat. Once it begins to simmer, reduce the heat to low to keep it warm.

Prepare the Broth

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Sauté the Aromatics

Add the Arborio rice to the pot with the onions and garlic. Stir frequently for about 2 minutes, allowing the rice to toast slightly and absorb the flavors.

Toast the Rice

Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly and wait for the liquid to be absorbed before adding the next ladleful. This process should take about 18-20 minutes.

Add Broth Gradually

After about 10 minutes of cooking, add the sliced mushrooms and asparagus pieces to the risotto. Continue to stir and add broth as needed until the rice is creamy and al dente.

Incorporate Seasonal Ingredients

Once the rice is cooked, remove the pot from heat. Stir in 2 tablespoons of butter, the grated Parmesan cheese, and season with salt and black pepper to taste. Mix until everything is well combined and creamy.

Finish with Butter and Cheese

Serve the risotto hot, garnished with fresh chopped herbs on top. Enjoy your Chef's presentation of the risotto of the day!

Garnish and Serve

Arborio rice

Chicken or vegetable broth

Onion, finely chopped

Garlic, minced

Olive oil

Butter

Parmesan cheese, grated

Salt

Black pepper, freshly ground

Mushrooms, sliced

Asparagus, cut into 1-inch pieces

Fresh herbs (e.g., parsley or basil), chopped

In a medium bowl, whisk together olive oil, minced garlic, lemon juice, paprika, salt, black pepper, and red pepper flakes until well combined.

Prepare the Marinade

Add the peeled and deveined shrimp to the bowl with the marinade. Toss the shrimp until they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

Marinate the Shrimp

If using a grill, preheat it to medium-high heat. If using a skillet, place it over medium heat and allow it to warm up.

Preheat the Grill or Skillet

Remove the shrimp from the marinade and discard the remaining marinade. Place the shrimp on the grill or skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Once cooked, remove the shrimp from the heat and transfer them to a serving platter. Garnish with chopped fresh parsley and serve immediately.

Large shrimp, peeled and deveined

Lemon juice

Paprika

Black pepper

Red pepper flakes

Fresh parsley, chopped

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture, then add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or your desired shape.

Shape Dough

Spread the pizza sauce evenly over the surface of the dough, leaving a small border around the edges.

Add Sauce

Sprinkle mozzarella cheese over the sauce, then layer the pepperoni, cooked Italian sausage (crumbled), and prosciutto on top.

Add Cheese and Toppings

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake Pizza

Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Cool and Serve

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

pizza sauce

mozzarella cheese

pepperoni slices

Italian sausage

prosciutto

In a large bowl, gently combine the fresh crabmeat with lemon juice, olive oil, minced garlic, salt, and black pepper. Be careful not to break up the crabmeat too much.

Prepare the Crabmeat

Finely chop the fresh parsley and add it to the crab mixture. Mix gently to incorporate.

Chop the Parsley

If using, finely dice the red bell pepper and chop the green onions. Fold them into the crabmeat mixture for added flavor and color.

Prepare Optional Ingredients

fresh crabmeat

lemon juice

garlic

black pepper

fresh parsley

red bell pepper

green onions

Peel and devein the shrimp if not already done. Rinse under cold water and pat dry with paper towels.

Prepare the Shrimp

If using fresh crabmeat, ensure it is picked clean of shells. If using canned, drain and rinse before use.

In a large skillet, heat the olive oil over medium heat until shimmering.

Heat Olive Oil

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the shrimp to the skillet. Sprinkle with paprika, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque.

Cook Shrimp

Gently fold in the crabmeat and lemon juice. Cook for an additional 2-3 minutes until heated through.

Add Crabmeat

Remove from heat and sprinkle with chopped fresh parsley.

Garnish

Transfer the seafood mixture to a serving platter and serve hot with lemon wedges on the side.

Serve

Garlic

Lemon Juice

Olive Oil

Black Pepper

Fresh Parsley

Lemon Wedges

Slice the eggplant and zucchini into thin rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Rinse and pat dry.

Prepare the Vegetables

In a skillet over medium heat, add a drizzle of olive oil. Sauté the eggplant and zucchini for about 5-7 minutes until tender and slightly browned. Remove from skillet and set aside.

Cook the Vegetables

In the same skillet, add littleneck clams with a splash of white wine and cover. Cook for about 5-10 minutes until the clams open up. Discard any that remain closed and set aside.

Prepare the Seafood

In a large bowl, combine grilled chicken (sliced), crabmeat, shrimp (cooked and peeled), sautéed eggplant, zucchini, and fresh arugula. Toss gently.

Sprinkle the fresh mozzarella and vegan mozzarella over the top of the mixture. Crumble the feta cheese on top.

Add Cheese

Serve the mixture warm, garnished with fresh herbs if desired. Enjoy your gourmet toppings!

Fresh Mozzarella

Vegan Mozzarella

Feta Cheese

Grilled Chicken

Arugula

Eggplant

Zucchini

Littleneck Clams

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Cook the Sauce

Pour in the canned crushed tomatoes and stir to combine. Add the dried oregano, salt, black pepper, and sugar.

Add Tomatoes

Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.

Simmer the Sauce

Preheat the Oven

Roll out the pizza dough on a floured surface to your desired thickness and shape.

Prepare the Pizza Dough

Spread a generous portion of the prepared tomato sauce over the rolled-out pizza dough.

Spread the Sauce

Dollop spoonfuls of ricotta cheese evenly across the pizza, then layer the grilled eggplant slices on top.

Add Ricotta and Eggplant

Transfer the assembled pizza to a baking sheet or pizza stone and bake in the preheated oven for 15-20 minutes or until the crust is golden brown.

Bake the Pizza

Once cooked, remove the pizza from the oven and top with fresh basil leaves and drizzle with pesto before slicing and serving.

Canned crushed tomatoes

Garlic cloves, minced

Dried oregano

Sugar

Ricotta cheese

Grilled eggplant, sliced

Fresh basil leaves

Pesto sauce

Pizza dough

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until it forms a dough.

Make Dough

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.

Sauté Spinach

If using fresh clams, ensure they are cleaned and shucked. Set aside.

Prepare Clams

On a floured surface, punch down the risen dough and roll it out into a 12-inch round pizza base.

Spread ricotta cheese evenly over the dough. Top with sautéed spinach, littleneck clams, and sprinkle shredded mozzarella and grated Parmesan over the top. Finish with red pepper flakes.

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Remove from the oven, let cool for a minute, slice, and serve hot.

Risotto Del Giorno