For the holidays, I have imagined a new risotto recipe and today I am very happy to share it with you.

I love risotto so much: warm, generous, delicious…it’s so comforting when it’s  cold outside.

To start, let’s prepare some fresh stock.

The Italian risotto recipe calls for a vegetable or meat or chicken stock.

I like to use a vegetable stock and prepare it the day before so it’s ready when I cook my risotto.

For the stock recipe, please click here:

To master a good Italian risotto, you basically need tow things: the right rice variety – I personally love the Carnaroli – and master the cooking technique.

It’s not that difficult, you will see 😉



Let’s prepare all the ingredients first.

Peel and cut all the vegetables in small cubes. On a large tray, dispose some parchment paper. In a large bowl add the vegetables, the garlic cut in two pieces, the herbes, some olive oil, salt and pepper to season. Mix all together and dispose them on the tray. Bake at 150C until cooked.

Cut the butter in small cubes and put it in the fridge. It has to be cold when you add it to the rice. Grate the parmigiano reggiano. Pour the stock in a pot and over medium heat.


Take a large pot. Add the extra virgin olive oil and the onion. Put the pot over low heat. When the onion turns golden brown, add the rice and turn the heat on medium. Let the rice toast for a couple of minutes stirring it constantly.

Add the white wine. Once evaporated, add the stock. The stock has to cover the rice – no need to add more. Turn the heat on low. Taste it to see if you need some more salt. You might have salted the stock earlier so it’s better to double check.


Cooking a risotto requires some patience and some time. You need to stir it from time to time, very gently, and check that it does not stick to the pot. You need to add the stock little by little until the rice is cooked the way you like it and stock is absorbed.

I can’t tell you how much stock you will need, you just need to befriend with your rice and get to taste it until it is ready.

It has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”. “All’onda” means that you can create waves with the risotto when you stir it in the pot.


When the risotto is ready, turn the heat off.

Now you are ready for the renown “mantecatura” !

The “mantecatura” consists in adding the parmigiano reggiano and the cold butter little by little. Mix until completely melted and blended with the rice.

Add the veggies and some fresh herbes of your choice.

Buon appetito !

Recipe for 2

For the risotto:
– 180 gr Vialone nano or Carnaroli rice
– 1 white or yellow onion – medium size
– 4 tablespoons of white wine
– 4 tablespoons of extra virgin olive oil
– 40 gr cold butter
 – 60 gr Parmigiano Reggiano
– 400 ml chicken or meat or vegetable stock
– salt
For the vegetables:
– 1 medium red beetroot
– 1 medium yellow beetroot
– 1 medium piece of butternut –
salt and pepper
– thyme and rosemary
– 2 cloves of garlic
– extra virgin olive oil






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