Method
Heat the stock. Pour stock into a saucepan and bring to a gentle simmer. Keep it warm over low heat throughout cooking. Cold stock shocks the rice and slows the process.
Prepare the soffritto. Finely dice the onion. Mince the garlic. Measure the rice. Grate the Parmesan. Have everything ready — once you start stirring, you cannot stop.
Set up your station. Warm stock on one side. Large, heavy-based pan in the centre. Rice, wine, butter, and Parmesan within reach. A ladle in the stock. A wooden spoon in your hand. This is mise en place.
Start the soffritto. Heat olive oil and half the butter in a wide, heavy pan over medium heat. Add onion and cook gently for 4–5 minutes until translucent but not browned. Add garlic and cook for 1 minute until fragrant.
Toast the rice. Add rice to the pan. Stir constantly for 2 minutes until grains are coated and edges become slightly translucent. You should hear a gentle crackling sound. This toasting step is critical for texture.
Deglaze with wine. Pour in the wine. Stir continuously until the wine is completely absorbed, about 2 minutes. The alcohol will cook off; the acidity stays.
Begin the ritual. Add one ladle of hot stock (about 200ml). Stir constantly until nearly all liquid is absorbed. The rice should be just covered. When you drag the spoon across the pan, it should leave a brief trail.
Continue ladling and stirring. Add another ladle of stock. Stir continuously. When absorbed, add another. Repeat this process for 20–25 minutes. Never let the rice dry out completely, but don't drown it. The rhythm is: add, stir, absorb, repeat.
Taste for doneness. After 20 minutes, start tasting. The rice should be al dente — tender but with a slight bite in the centre. If it's still hard, keep adding stock and stirring. If you run out of stock, use hot water.
Remove from heat. When rice is al dente and the mixture is creamy but still flows, remove pan from heat immediately.
Add butter and Parmesan. Add remaining butter and grated Parmesan. Beat vigorously with the spoon for 1–2 minutes. This is mantecatura — the final emulsification that makes risotto silky and luxurious.
Adjust consistency. The risotto should flow slowly when tilted — all'onda, "like a wave". If too thick, add a splash of hot stock and stir. If too loose, let it rest for 30 seconds.
Season and serve immediately. Taste and adjust salt and white pepper. Divide among warmed shallow bowls. Top with Parmesan shavings and parsley if using. Serve within 2 minutes — risotto waits for no one.
Process Notes
- Use the right rice. Arborio, Carnaroli, or Vialone Nano. These Italian short-grain rices release starch while holding their shape. Long-grain rice will never work.
- Stock temperature matters. Cold stock added to hot rice shocks the grains and slows cooking. Keep stock at a gentle simmer throughout.
- Stir constantly, but gently. Stirring releases starch, which creates creaminess. But aggressive stirring breaks the grains. Use a wooden spoon and a rhythmic, gentle motion.
- The sound tells you everything. A gentle bubbling sound means the rice is cooking properly. Silence means it's too dry. Loud boiling means it's too wet.
- Mantecatura is the magic step. Beating in cold butter and Parmesan off the heat emulsifies the starch and fat, creating the signature creamy texture without cream.
- Serve immediately. Risotto continues to absorb liquid as it sits. Within 5 minutes, it becomes thick and gluey. Plate and eat straight away.
- You cannot leave the stove. There is no pause button. Once you start adding stock, you are committed to 30 minutes of continuous stirring. This is the cost of great risotto.
