Risotto
Risotto traces its roots to the Po Valley of northern Italy, where short-grain rice cultivation goes back to the fifteenth century. The dish took its defining form in Milan — risotto alla Milanese, tinted golden with saffron — and remains closely associated with Lombardy. Unlike most rice preparations, risotto achieves its creamy texture entirely from the grain's own starch, not from added cream. The process is deliberate by design. The rice is toasted briefly in fat before any liquid is added, then warm stock goes in one ladleful at a time, with constant stirring that gradually works the starch free. The final step is mantecatura: the pan comes off the heat, cold butter and Parmigiano go in, and everything is beaten hard until the sauce turns glossy. Serve immediately — risotto waits for no one.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 320g Arborio or Carnaroli rice
- 1 large shallot or small onion, finely diced
- 50g unsalted butter, divided
- 100ml dry white wine
- 1.2L warm chicken or vegetable stock
- 40g Parmigiano-Reggiano, freshly grated
- 1 tbsp extra-virgin olive oil
- Salt and white pepper to taste
How to make it
- 1Keep the stock warm over low heat throughout cooking — adding cold stock stops the cooking and ruins the creaminess.
- 2Heat oil and half the butter in a wide, heavy pan over medium heat.
- 3Sweat the shallot until soft, 3 minutes.
- 4Add the rice and toast, stirring, for 2 minutes until grains are slightly translucent at the edges.
- 5Pour in the wine and stir until completely absorbed.
- 6Add warm stock one ladleful at a time, stirring constantly and waiting for each ladleful to be absorbed before adding the next — this is the essential step and takes 16–18 minutes.
- 7The rice should be al dente with a creamy coating.
- 8Off the heat, beat in the remaining cold butter and the Parmigiano vigorously — the fat emulsifies into the starches creating a glossy sauce (this is called mantecatura).
- 9Rest 1 minute, then serve immediately in warm bowls.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
