A first course that is much more than it seems: risotto is not simply cooked rice; it is a warm embrace, the result of patient, careful preparation—a poem made of few ingredients and much love.
It is one of those dishes that tell the story of authentic Italy, the one that knows how to take its time, that understands the value of waiting and care. It’s no coincidence that risotto is a classic for Sunday lunch.
Preparing it is a small ritual: the rice cooks slowly, the broth is added calmly, and the aroma fills the kitchen.
In Italy, risotto with Grana Padano PDO is much more than a first course: it is a symbol of conviviality, home, and tradition.
The Dish’s Origins
The origins of risotto lie in the heart of the Po Valley (Pianura Padana), where rice, butter, and Grana Padano have been staples for centuries. It was here, amongst the rice paddies of Lombardy and Piedmont, that the art of cooking rice “all’onda” (waving) was born: creamy yet not liquid, firm yet not dry.
Rice arrived in Italy during the Middle Ages, thanks to trade with the East, but it was only in the Renaissance that it found its most authentic form: and so, the risotto was born.
In Milan, the legend of risotto alla milanese dates back to the 16th century, said to have been created almost by chance by a painter who, accustomed to using saffron to colour glass, decided to add it to the rice at a wedding banquet. It was an immediate success for both its colour and flavour!
We don’t know how much of this story is true, but what is certain is that since then, risotto has become an integral part of Italian tradition, often with a thousand regional variations, as is often the case: from Piedmontese red wine risotto to Venetian seafood risotto, to asparagus risotto in Emilia or cuttlefish ink risotto in Trieste.
Every area interprets it in its own way, but the philosophy remains the same: simple ingredients, precise technique, and so much love.
The Preparation: A Slow Living Ritual
A good risotto starts with quality ingredients and slow movements—a traditional process deeply rooted in family recipe books, which we illustrate in these steps.
Now that you have discovered all the necessary steps for preparing the perfect risotto, let’s look at its most delicious versions! Among seasonal ingredients, classic pairings, and surprising contrasts, here are a few ideas to impress your guests with one of the most authentic dishes in Italian tradition!
The Iconic Varieties
It’s hard to choose among so many, but some risottos are now true icons of Italian cuisine:
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Risotto alla Milanese: With saffron and ossobuco (braised veal shank), golden, utterly delicious, and rich in flavour.
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Mushroom Risotto: Fragrant and autumnal, an ode to the woods and the mountains.
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Radicchio and Red Wine Risotto: Refined and slightly bitter, typical of the Veneto region.
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Cuttlefish Ink Risotto: With an intense, marine flavour, a classic of the Adriatic coast.
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Asparagus or Pumpkin Risotto: Symbols of seasonality and rustic simplicity.
