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Ah, risotto the unctuous, fluid sustenance at the heart of many northern Italian menus. There are many different ways to make and flavour the dish that arrived with the Spanish in the middle ages. For example, the original, risotto alla Milanese, is flavoured with saffron, while risotto al barola from Piedmont to the west is cooked with red wine and sausage, while over in Veneto you’ll find the satisfying rhyming couplet risi e bisi, with pancetta and peas.
Below, watch Michelin chefs cook risotto, from the basics to three Michelin star level.
The Cerea brothers, Enrico and Roberto, from the three Michelin star DaVittorio in Bergamo, northeast of Milan, create possibly the ultimate seafood risotto dish in this video.
Heston Blumenthal and Carlo Cracco
Blumenthal’s recipe is inspired by Gaultiero Marchesi’s famous gold risotto alla Milanese. Watch Blumenthal cooking from 10 minutes in and keep watching for an appearance from a young Carlo Cracco, while Marchesi also features earlier on.
If you’re completely new to risotto, here’s a great basic recipe from Marcus Wareing using easy to find everyday ingredients.