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, and over in Veneto you’ll find the satisfying rhyming couplet risi e bisi, with pancetta and peas.
Below, watch Michelin-starred chefs cook risotto, from the basics to three-Michelin-star level.
Cerea brothers
