A Beginner's Guide to Risotto: Starch, Stirring, and Simplicity

Risotto often gets a reputation for being complicated, demanding constant stirring and fussy attention. But the truth is, making perfect risotto is less about complexity and more about understanding three simple principles: the right rice, the right technique, and patience.

At Carluccio's, we believe anyone can master this comforting, creamy Italian classic.

1. The Right Rice: Why Starch is King 

The secret to risotto's signature creamy texture isn't actually cream; it's the starch released by the rice itself. You can’t use just any rice—you need a short- or medium-grain variety high in a starch called amylopectin.

• Carluccio's Choice: Carnaroli Rice: While Arborio is common, many Italian chefs consider Carnaroli Rice to be superior. This is the variety we champion at Carluccio's. Carnaroli grains are larger and firmer, meaning they absorb liquid slowly and evenly, holding their shape al dente (firm to the bite) beautifully while still releasing maximum starch for that luxurious, flowing texture.

2. The Simple Technique: Stirring and Simplicity 

The process of cooking risotto is straightforward, but each step is essential:

• Tostatura (Toasting): Before adding any liquid, you must toast the dry rice grains in a little butter or Extra Virgin Olive Oil with a flavour base (like onion or shallots) for about two minutes. The rice grains should turn translucent around the edges. This process locks in the starch and helps the grains cook evenly without getting mushy.

• Sfumare (Fading): Pour in a splash of dry white wine. It will hiss and steam! Let it evaporate completely. This adds crucial depth of flavour.

• The Stirring Rule: Add hot broth, one ladleful at a time. The key is to wait until the liquid has been almost entirely absorbed before adding the next ladle. Gentle, consistent stirring ensures the grains rub against each other, releasing that essential starch. You don't need to stir constantly, but frequent, relaxed stirring is necessary.

3. Mantecatura (The Creamy Finish) 

Once the rice is al dente (usually around 18-20 minutes), take the pan off the heat. This final step is crucial for achieving that characteristic flow (all'onda—like a wave).

• Stir in a knob of cold butter and a generous handful of freshly grated Parmigiano Reggiano.

• Cover the pan and let it rest for two minutes. This allows the butter and cheese to emulsify with the remaining liquid, creating the perfect creamy finish.

Quick and Authentic: Carluccio’s Risotto Packs

If you're looking for an authentic base with traditional Italian flavours, our Carluccio's Risotto Packs are the perfect shortcut. These packs include our high-quality Carnaroli Rice blended with real, dried ingredients—all you need to do is add the liquid!

• Porcini Mushroom Risotto: Captures the earthy, rich flavour of wild Italian Porcini mushrooms. Perfect comfort food.

• Asparagus Risotto: A brighter, lighter flavour, ideal for spring cooking and an easy way to achieve that subtle vegetable sweetness.

• Saffron Risotto: A light, golden risotto - sometimes referred to as Risotto Milanese.

These packs make a perfect introduction to the joys of high-quality Italian risotto, ensuring success every time.