Risotto has one non-negotiable step: mantecatura, the vigorous beating-in of cold butter and cheese off the heat that turns simply cooked rice into something that flows rather than sits. Everything before it — the soffritto, the ladle-by-ladle stock, the sixteen or eighteen minutes of near-constant stirring — exists to get the rice to exactly the right texture for that final minute.
Risotto Milanese does it the classical way, with saffron and bone marrow giving the dish its famous deep gold colour. Mushroom & Taleggio Risotto builds the same base with porcini stock instead, then folds in melting cheese at the very end. Both demand the same attention: you can't walk away from a risotto, not even for a minute.
Saffron, bone marrow, and Parmigiano — Milan's most famous risotto, with the deep gold colour that makes it worth cooking on its own.
Read the recipe →Porcini stock, mixed mushrooms, and Taleggio stirred through at the very end — earthy, funky risotto for a cold evening.
Read the recipe →