Though rice had been introduced to Italy from the Mediterranean and even North African influences, the distinctive risotto technique emerged in northern Italy — especially the marshy plains around the Po Valley in Lombardy, Veneto and Piedmont — where the conditions enabled flooding and harvesting of short-grain, highly starchy rice. 

One of the oldest documented recipes dates to 1809, and the most famous variant, Risotto alla Milanese (with saffron), has become a symbol of Milanese cuisine. 

At its heart, risotto is deceptively simple: short-grain rice (such as Arborio, Carnaroli or Vialone Nano), sautéed lightly in butter or oil with onion (or shallot), then moistened with a splash of white wine and gradually absorbed by hot stock as you stir. The stirring releases the rice’s starch, giving that instantly recognizable creamy texture — without adding cream. 

The base often finishes with butter and finely grated Parmesan cheese, ensuring richness and gloss. 

In your “in bianco” version—plain, elegant, rooted in tradition—you highlight the pure quality of rice and broth, showcasing texture rather than bold flavourings. It is a beautiful canvas for whatever fine ingredients you may wish to add from your gourmet Mediterranean selection.

Risotto “in Bianco” and Its Variations

A risotto in bianco — literally “white risotto” — is the purest form of this dish, made only with rice, broth, butter, and Parmesan. It serves as a blank canvas for endless creativity.

From this base, countless regional and seasonal variations arise: Risotto ai Funghi (with porcini mushrooms), Risotto al Limone (with lemon zest), Risotto ai Frutti di Mare (with seafood), Risotto alla Zucca (with pumpkin), or Risotto agli Asparagi (with asparagus).

The technique remains the same; only the added ingredients change, turning a humble rice dish into a celebration of Italian culinary artistry.

For the best risotto, we use the finest Carnaroli rice, which gives the final result a perfect taste and texture.

Ingredients (for 4 people):

• 320 g Carnaroli rice
• 50 g grated Parmigiano Reggiano cheese
• 40 g butter
• 1 tablespoon extra virgin olive oil
• 1 l hot stock (vegetable or chicken)
• 1 small shallot or red onion
• ½ glass dry white wine
• salt to taste (take into account the salt content of the stock)
• pepper to taste

Preparation:

1. Finely chop the onion and gently fry in a pan with half the butter and olive oil over a low heat, without browning.

2. Add the rice and fry for 1-2 minutes, stirring constantly, until the rice becomes translucent.

3. Pour in the white wine and allow the alcohol to evaporate completely (about 1 minute). This step helps to bring out the flavors and seal the surface of the rice.

4. Add a ladleful of hot stock and, stirring frequently, wait until the liquid is absorbed. Then add another ladleful and continue cooking until the rice reaches the desired consistency (about 15-18 minutes, but check by tasting).

Remember that risotto will be really creamy if you stir it constantly during cooking, helping the starch in the rice to dissolve!

5. Turn off the heat, add the remaining butter, grated Parmesan cheese, and a little freshly ground pepper, and stir vigorously to obtain a creamy and silky texture that is slightly runny, but not dry.

6. Cover and let it rest for a few minutes before serving. Season with salt and pepper, and your creamy white risotto is ready.

Buon appetito!