Guide · Italian cuisine
Make risotto yourself
Creamy risotto needs no secret ingredient — just the right type of rice and a little patience. Here's the basic recipe step by step, and if you'd like to learn it live, join the course Cucina Classica Italiana in Ratingen.
Step by step
1Start the soffritto
Sweat finely diced onion in olive oil or butter until translucent, without colour. This is the flavour base.
2Toast the rice (tostatura)
Add round-grain rice (Carnaroli or Arborio) and toast for 1 to 2 minutes until glassy. Deglaze with a splash of white wine and let it cook off.
3Stock little by little
Add hot stock a ladle at a time, only ever enough to just cover the rice. Stir until the liquid is almost absorbed, then add more. About 18 minutes.
4Check for al dente
The rice should be creamy but the core should still have a little bite. Better a touch early off the heat than too soft.
5Mantecatura
Take off the heat and stir in cold butter and grated parmesan. Put the lid on and let it rest for 1 minute. This makes it creamy and glossy.
Frequently asked questions
Which rice for risotto?
Round-grain rice with plenty of starch: Carnaroli (most forgiving), Arborio, Vialone Nano or Baldo. No long-grain rice.
How long does risotto cook?
Around 18 minutes from the first ladle of stock. Always taste for al dente, don't go by the clock alone.
Do you have to stir risotto constantly?
Regularly, not non-stop. Stirring releases the starch and makes the risotto creamy.
How does risotto get nice and creamy?
The mantecatura at the end: stir cold butter and parmesan into the rice off the heat and let it rest briefly.
Can I learn risotto in a class?
Yes, in our Cucina Classica Italiana course in Ratingen, Italian classics like risotto are on the programme, guided by Chef Ervin Trungu.
Prefer to cook together?
You'll learn Italian classics like risotto in the course Cucina Classica Italiana in Ratingen.
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