236.7K
GIRISOTTO 101 (Risotto Burro e Parmigiano)
In this video, I’m breaking down the fundamental technique behind making risotto so you can master it and apply it to any flavor combination you want.
We’re keeping it simple with butter and Parmigiano to focus purely on the method. Full recipe below
👇
INGREDIENTS (1 big portion)
Short grain rice (Carnaroli, Arborio or Vialone Nano) – 80g
Vegetable or chicken broth – about 250ml (hot)
White wine – 50ml
Butter – 3 tbsp (cold, cubed)
Parmigiano Reggiano – 2 handfuls
Onion – 1 small, finely diced
Salt and black pepper – to taste
⚠️ Do NOT use regular long grain rice. You need a short grain variety like Carnaroli, Arborio or Vialone Nano — the starch in these is what gives risotto its creamy texture.
PROCEDURE
Heat your broth in a separate pot and keep it simmering. In a pan, toast the diced onion in a bit of butter until soft, then add the rice and stir for a minute until slightly translucent at the edges.
Add the white wine and let it absorb completely. Now add the hot broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
Keep doing this for about 18 minutes until the rice is creamy and al dente. Turn off the heat, add the cold butter and Parmigiano, and stir vigorously until you get that signature silky, creamy sauce.
Plate and finish with extra Parmigiano and a crack of black pepper. Master this technique and you can make any risotto you dream of. Buon appetito!
@gianlucaruggierichef
