How do you get perfectly creamy risotto? For the launch of the new ItaliaSquisita book - Italian rice - we could only start from this question. A true Italian obsession, creaming (mantecatura) perhaps finds its maximum expression in rice with the wave technique. Christan Costardi, chef of the Scatto restaurant in Turin, shows how to make the perfect risotto, in the classic recipe and in a variant that will please many people (lactose intolerant or vegan). Here is the first episode of the series that explores all the rice cooking techniques invented in Italy. Enjoy!

To discover the book "Rice, the Italian way" visit our shop and take advantage of the preorder valid until April 15th:
https://shop.vertical.it/collections/...

Parmesan Risotto
4 people

Carnaroli rice 320 g
Water 1.5 l
Cold butter 80 g
Parmigiano Reggiano 150 g
Salt and Pepper to taste


Risotto Aglio Olio e Peperoncino (without lactose or animal fats)
Carnaroli rice 320 g
Water 1.5 l
Oil 200 g
Garlic cloves 5
Lemon zest to taste
Chilli powder to taste
Salt and Pepper To Taste

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