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Risotto alla Milanese:<\/strong> With saffron and ossobuco (braised veal shank), golden, utterly delicious, and rich in flavour.<\/h4>\n<\/li>\n
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Mushroom Risotto:<\/strong> Fragrant and autumnal, an ode to the woods and the mountains.<\/h4>\n<\/li>\n
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Radicchio and Red Wine Risotto:<\/strong> Refined and slightly bitter, typical of the Veneto region.<\/h4>\n<\/li>\n
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Cuttlefish Ink Risotto:<\/strong> With an intense, marine flavour, a classic of the Adriatic coast.<\/h4>\n<\/li>\n
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Asparagus or Pumpkin Risotto:<\/strong> Symbols of seasonality and rustic simplicity.<\/h4>\n<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.27.4″ _module_preset=”default” max_width=”90%” custom_margin=”||15px||false|false” custom_padding=”||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n
The Chef’s Secrets<\/h2>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Every family has its secret for the perfect risotto, and the same, of course, goes for every chef. Here are a few trade secrets that, while not canonical, can make a difference:<\/h4>\n
[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Skip the Soffritto? ” title_tablet=”Stuffed pasta” title_phone=”Stuffed pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Some chefs prefer to skip the soffritto step, toasting the rice directly in oil for a more delicate and lighter flavour.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”A Splash of Vinegar” title_tablet=”Dry pasta and fresh pasta” title_phone=”Dry pasta and fresh pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Risotto tends to be a moderately rich and fatty dish; to balance the flavour, a drizzle of wine vinegar can be added in the final cooking stage, lending freshness to the dish.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” disabled_on=”off|off|off” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”The Perfect Plating” title_tablet=”Pasta formats” title_phone=”Pasta formats” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Although tradition calls for first courses in deep bowls, risotto finds its ideal shape on a flat plate. Here it can be gently “beaten” (sbattuto), stopping the cooking process and maintaining the creamy consistency without overcooking.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_divider color=”#000000″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”||1px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Perhaps this is the magic of risotto: it is a dish that takes its time<\/strong>, demands attention<\/strong>, and in return, offers comfort<\/strong> and warmth<\/strong>.<\/h4>\n
It is the perfect representation of Italian cuisine: made of passed-down gestures, small secrets, and humble ingredients transformed into something extraordinary.<\/h4>\n
Because, like everything good, a well-made risotto needs time and a lot of heart<\/strong>.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ricette_main_sec” _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” custom_margin=”||-20px||false|false” custom_padding=”3px||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row module_class=”scopri_btn” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”13px|auto||auto||” custom_padding=”||5px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_button button_url=”https:\/\/www.granapadano.it\/en-en\/serving-suggestions\/italian-classics\/” button_text=”Discover all Italian Classics” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_size=”22px” button_text_color=”#0f0f0f” button_border_width=”1px” button_border_color=”#221f1c” button_border_radius=”40px” button_font=”Merriweather|700|||||||” button_icon=”5||divi||400″ button_icon_color=”#000000″ button_on_hover=”off” custom_margin=”-1px|||||” custom_padding=”3px||3px|||” global_colors_info=”{}” button_bg_color__hover_enabled=”on|hover” button_bg_color__hover=”#0f0f0f” button_bg_enable_color__hover=”on” button_text_color__hover_enabled=”on|hover” button_text_color__hover=”#FFFFFF” button_icon_color__hover_enabled=”on|hover” button_icon_color__hover=”#FFFFFF”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
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Hot dishes<\/span>Rice<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.27.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” custom_margin=”10px||||false|false” custom_padding=”10px||||false|false” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”||1px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” global_colors_info=”{}”]<\/p>\nA 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\u2014a poem made of few ingredients and much love.<\/h4>\n
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\u2019s no coincidence that risotto is a classic for Sunday lunch.<\/h4>\n
Preparing it is a small ritual: the rice cooks slowly, the broth is added calmly, and the aroma fills the kitchen.<\/h4>\n
In Italy, risotto with Grana Padano PDO is much more than a first course: it is a symbol of conviviality, home, and tradition.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”||1px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n
The Dish’s Origins<\/h2>\n
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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 \u201call\u2019onda\u201d (waving) was born: creamy yet not liquid, firm yet not dry.<\/h4>\n
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.<\/h4>\n
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!<\/h4>\n
We don\u2019t 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.<\/h4>\n
Every area interprets it in its own way, but the philosophy remains the same: simple ingredients, precise technique, and so much love.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.27.4″ _module_preset=”default” max_width=”90%” custom_margin=”||15px||false|false” custom_padding=”||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n
The Preparation: A Slow Living Ritual<\/h2>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
A good risotto starts with quality ingredients and slow movements\u2014a traditional process deeply rooted in family recipe books, which we illustrate in these steps.<\/h4>\n
[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”Choosing the Right Rice” title_tablet=”Stuffed pasta” title_phone=”Stuffed pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Choosing the rice for a risotto is no small matter. In Italy, varieties are specifically designed for this purpose, with large grains capable of absorbing the broth without disintegrating. The most famous?<\/p>\n
Carnaroli:<\/strong> The “king of risottos,” beloved for holding its shape perfectly during cooking.<\/p>\n
Vialone Nano:<\/strong> Smaller and more delicate, typical of the Veneto region.<\/p>\n
Arborio:<\/strong> Versatile and creamy.<\/p>\n
Each type of rice lends its own personality to the final dish: firmer or softer, more elegant or more rustic.<\/p>\n
<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”The Soffritto, Toasting, and Deglazing” title_tablet=”Dry pasta and fresh pasta” title_phone=”Dry pasta and fresh pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Even before the rice meets the broth, the kitchen fills with an unmistakable aroma: that of the soffritto<\/strong> (base saut\u00e9).<\/p>\n
It is the starting point of the risotto preparation, the foundation upon which all other flavours are built. Finely chopped onion is slowly softened in butter or oil, without rushing, taking care not to burn it until it becomes transparent and sweet.<\/p>\n
And then the rice enters the scene: it is toasted<\/strong> in the pan for a few minutes, just long enough to seal the grain and prepare it to be deglazed<\/strong> with a glass of white wine… after all, as the saying goes, “Rice is born in water and dies in wine.”<\/em><\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” disabled_on=”off|off|off” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”The Broth” title_tablet=”Pasta formats” title_phone=”Pasta formats” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
If the soffritto is the soul of the risotto, the broth is its voice.<\/p>\n
It is the element that accompanies the cooking, one ladleful at a time, fusing with the rice starch to create that creaminess we all love.<\/p>\n
It can be vegetable<\/strong>, light, fragrant, and perfect for delicate risottos, or meat-based<\/strong>, more intense and full-bodied, ideal for winter or robust versions. In seafood risottos, naturally, fish stock<\/strong> reigns supreme.<\/p>\n
The important thing is that the broth is always hot and prepared with fresh ingredients: a good broth is not improvised; it is built with time, patience, and respect for the raw ingredients.<\/p>\n
Please note:<\/strong> During the cooking of the risotto, it is essential to maintain a medium-low heat and stir continuously to prevent the rice grains from sticking to the bottom of the pan and burning.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_accordion open_toggle_text_color=”#0f0f0f” open_toggle_background_color=”RGBA(255,255,255,0)” closed_toggle_background_color=”RGBA(255,255,255,0)” toggle_icon=”3||divi||400″ icon_color=”#0f0f0f” use_icon_font_size=”on” icon_font_size=”44px” module_class=”pa-add-accordion-icon gp_accordian_item_main” _builder_version=”4.27.4″ _module_preset=”default” toggle_text_color=”#0f0f0f” toggle_font=”||||||||” toggle_font_size=”23px” toggle_line_height=”27px” body_font=”Merriweather||||||||” body_text_color=”#0f0f0f” body_font_size=”18px” body_line_height=”26px” border_width_all=”0px” border_width_top=”1px” border_color_top=”#0f0f0f” border_color_bottom=”#0f0f0f” locked=”off” global_colors_info=”{%22gcid-8696fd7e-29dd-4028-9d4d-981b208a53a9%22:%91%22border_color_top%22,%22border_color_bottom%22,%22icon_color%22%93}”][et_pb_accordion_item open=”on” _builder_version=”4.19.5″ _module_preset=”default” custom_css_main_element=”display:none” global_colors_info=”{}”][\/et_pb_accordion_item][et_pb_accordion_item title=”The Mantecatura” title_tablet=”Other types of pasta” title_phone=”Other types of pasta” title_last_edited=”off|desktop” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
Then comes the most magical moment: the mantecatura<\/strong> (finishing or creaming).<\/p>\n
It is the final step, the one that completes the dish, transforming simple cooked rice into an authentic risotto. Cold butter<\/strong> and grated Grana Padano PDO<\/strong> are added off the heat, mixed with decisive yet delicate movements.<\/p>\n
This is where the famous \u201conda\u201d<\/em> (wave) is born\u2014that velvety, enveloping consistency that makes risotto a unique dish.<\/p>\n
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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!<\/h4>\n
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The Iconic Varieties<\/h2>\n
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It’s hard to choose among so many, but some risottos are now true icons of Italian cuisine:<\/h4>\n
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