📝 About This Recipe
Mastering the art of risotto is a meditative journey into the heart of Northern Italian soul food, where patience transforms humble grains into a velvety masterpiece. This recipe utilizes the classic 'all'onda' technique—slowly incorporating hot broth to coax out the natural starches of the rice for a creamy, lava-like consistency without the need for heavy cream. Infused with aromatic saffron and finished with a generous 'mantecatura,' it offers a sophisticated balance of floral notes and savory depth.
🥗 Ingredients
The Foundation
- 1.5 cups Arborio or Carnaroli Rice (do not rinse the rice)
- 5-6 cups Low-sodium Chicken or Vegetable Stock (high quality, kept at a low simmer)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
Aromatics and Color
- 2 Shallots (very finely minced)
- 2 cloves Garlic (grated or pressed)
- 1/2 teaspoon Saffron Threads (steeped in 2 tbsp of warm stock)
- 2 tablespoons Extra Virgin Olive Oil
The Mantecatura (Finishing)
- 3 tablespoons Unsalted Butter (cold, cut into cubes)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Kosher Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low to keep it hot throughout the cooking process. This is crucial for maintaining the temperature of the rice.
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2
In a small bowl, crumble the saffron threads into 2 tablespoons of the warm stock and set aside to bloom.
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3
In a wide, heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent but not browned.
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4
Add the garlic and cook for just 30 seconds until fragrant. Increase the heat slightly to medium-high.
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5
Add the rice to the pan (the 'tostatura' phase). Stir constantly for 2 minutes until the edges of the grains are translucent but the centers remain white. You should smell a nutty aroma.
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6
Pour in the white wine. Stir continuously until the liquid has been completely absorbed by the rice and the sharp smell of alcohol has dissipated.
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7
Add your first ladle of hot stock (about 1/2 cup) and the saffron-infused liquid. Stir frequently with a wooden spoon.
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8
Wait until the liquid is almost entirely absorbed before adding the next ladle of stock. The rice should stay moist, but you should be able to drag a spoon through and see the bottom of the pan for a split second.
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9
Continue this process of adding stock one ladle at a time, stirring frequently. This friction releases the starch, creating the signature creaminess.
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10
After about 18-20 minutes, begin tasting the rice. You are looking for 'al dente'—tender with a slight firm bite in the center.
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11
Once the rice is cooked but still slightly loose (soupy), remove the pan from the heat entirely. This is the most important step for texture.
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12
Perform the 'mantecatura': Vigorously stir in the cold butter cubes and the grated Parmigiano-Reggiano. The rapid stirring emulsifies the fats into the remaining liquid.
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13
Cover the pan and let it rest for 2 minutes. This allows the flavors to marry and the texture to settle.
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14
Check the consistency; if it's too thick, add a tiny splash of hot stock. Season with salt and pepper to taste.
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15
Spoon onto flat plates. Tap the bottom of the plate to help the risotto spread out evenly, garnish with parsley, and serve immediately.
💡 Chef's Tips
Never use cold stock, as it shocks the rice and prevents starch release. Use a wide pan to ensure even heat distribution and better evaporation. Don't over-stir to the point of exhaustion, but do stir frequently enough to create friction between the grains. Always remove from heat before adding cheese and butter to prevent the fats from breaking and becoming oily. If you don't have saffron, you can substitute with a pinch of turmeric for color, though the flavor profile will change.
🍽️ Serving Suggestions
Pair with a crisp, chilled Gavi or Pinot Grigio to cut through the richness. Serve as a 'primo' course followed by Osso Buco or braised short ribs. A side of roasted asparagus with lemon zest provides a bright, crunchy contrast. Top with a drizzle of high-quality balsamic glaze for a sweet and tangy finish. Serve in warmed shallow bowls to maintain the temperature as you eat.