250 g of superfine rice, Vialone or Carnaroli

• 50 g of butter at room temperature

• 5 dessert spoons of olive oil

• Salt

• 1/2 litres of chicken broth

• 1 small onion

• 100 g of grated parmesan (then what is needed to serve)

(Enough for 3 people)

Slowly boil the broth and keep it at a constant temperature. Warm the oil in a large saucepan and fry the finely chopped onion in it until it turns gold (about 3-5 minutes).

Add the rice and mix with a wooden spoon. Lower the flame, add 2-3 ladles of broth, and stirring it, bring it to the boil. Stage by stage, as the broth is absorbed, add another portion of broth and cook until it is all absorbed (about 18-20 minutes).

If the risotto has a tendency to stick, put a mesh on the flame or turn down the heat.

The rice must be cooked, but with grains that are separate and al dente. If it is still not yet cooked when you have finished the broth, add boiling water, always a ladle at a time. Remove the pan from the heat, add the butter and parmesan and stir well. The risotto will then be more creamy. Adjust for salt.

Continuing to mix, pour in the remaining spoonfuls of broth to make the dish softer. We call this effect all’onda (wavy). Serve it accompanied with a side dish of grated parmesan. For the smallest children I cream it with olive oil or a little soft processed cheese.


You prepare a Risotto giallo (‘yellow risotto”) in the same way, adding to the broth towards the end of the cooking time, a sachet of saffron.