Marcella Hazan’s Parmesan Risotto

Serves 4


  • 4 cups meat broth or veggie broth
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons onion or shallot, chopped finely
  • 2 cups carnaroli or arborio rice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Salt


1. In a medium saucepan, bring broth to a simmer.

2. Put 1 tablespoon of butter, the olive oil & the chopped onion in a broad, sturdy pot over med-high heat. Cook and stir the onion until it becomes translucent, then add the rice. Stir quickly & thoroughly to coat the rice.

3. Add ½ cup broth-, stirring constantly with a wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.

4. When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.

5. Taste the rice after 20 min of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.

6. When rice is about 1 or 2 minutes away from being fully cooked, add all the Parmesan & the remaining butter. Stir constantly to melt the cheese and wrap it around the grains. Off heat, taste and correct for salt. Stir & serve immediately.


Grilling Pizzas – Broders’ Style

Grilling pizza is easy, fast and flexible.  You’ll get great results with both charcoal and gas grills.

1.  Prepare grill – gas or charcoal:  gas grill– preheat on high using all burners.  charcoal grill-use enough coal to keep heat high & to be separated into two sections

2.  Prepare the dough. Cut one Broders’ Large Pizza Dough into 4 equal pieces. (or cut a small ball in 2)  Using a bit of flour, make each piece into a ball.  Then flatten it on a lightly floured work surface.  Stretch the dough into a larger shape—round is good, but any shape works.  Continue to flip and stretch the dough until the dough won’t stretch any further.  Let dough relax as you prepare the remaining dough.

3.  Prepare toppings.  Traditional sauce and mozzarella cheese pizzas as well as ones with more exotic ingredients are both very easy.  Ingredients can be prepared well in advance.

Charcoal grill–push coals  to one side to maintain a hot fire on half of the grill.  Spread out the rest for a low heat fire on the other side.

Gas grill– continue to use all burners.  Place dough on hot grill.  For the final cook with toppings you can turn a burner off

Grill!  Place dough on hot side of grill about 1-2 minutes. Flip dough, grilling second side about 1 minute and quickly remove from fire.  Add toppings to the most cooked side of the pizza, then replace on low heat side of the fire.  Close the lid until bottom is cooked and toppings are warm.  Remove to cutting board – slice and enjoy!

For a number of pizzas, you may want to par-cook all the dough at once, then top and finish all together.  Simple!

Bucatini all’ Amatriciana

Serves 4-6


  • 1 tablespoon Broders’ extra virgin olive oil
  • 1 medium onion, sliced thin
  • 3 cloves garlic, sliced
  • 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
  • 3 cups canned San Marzano tomatoes (about a 28-ounce can)
  • 1/2 teaspoon red chili flakes, or to taste
  • Salt
  • 1/4 cup grated aged pecorino cheese, more for serving
  • 1 pound bucatini 


Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.

Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.

Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.