Parmesan Risotto, Finished with Olive Oil

At the Lello table

Risotto is not made creamy with cream. Starch released from rice, warm stock and controlled agitation create the texture; butter, Parmesan and olive oil finish it.

Method

1. Warm half the butter and one tablespoon of olive oil in a wide saucepan over medium-low heat. Add shallot and cook until translucent without browning.
2. Add the rice and stir for 1 to 2 minutes, until the grains are hot and lightly translucent at the edges.
3. Add the wine and cook until almost fully absorbed.
4. Add hot stock one ladle at a time, stirring often and allowing most of each addition to absorb before adding the next. Begin tasting after 16 minutes.
5. When the rice is al dente and the consistency is loose enough to flow, remove from the heat. Beat in the remaining butter, Parmesan and remaining olive oil.
6. Rest for 1 minute, adjust salt, and serve in warm bowls with a final thread of olive oil.

Cook’s notes

• Finished risotto should spread gently when the plate is tilted; if it stands in a mound, loosen with hot stock.
• Truffle oil can be used as a finishing accent, but measure in drops or teaspoons—it should never dominate.

Substitutions

• Short-grain sushi rice can release starch but gives a different texture and is not a true substitute for risotto rice.
• Pecorino makes the finish saltier and sharper than Parmesan.

To serve

Serve immediately as a first course or with simply roasted mushrooms and bitter greens.

Storage & make-ahead

Risotto is best fresh. Leftovers can be chilled promptly and used for arancini rather than reheated as risotto.