For Silvia Colloca, risotto is numero uno on her list of must-cook Italian fare. Starring the country’s beloved pancetta, provola, Taleggio and cavolo nero, these lush dishes are ready in no time, giving them top honours in anyone’s (cook) book.
"Serve risotto in shallow bowls to allow for the creaminess to kiss the plate evenly... Italians call this 'all'onda', meaning 'like waves'. Che romantico!" says Silvia Colloca.
Just as delicious as it is impressive, this baked risotto recipe will have everyone begging for seconds.
"The other secret to making risotto is called mantecatura, and it refers to the steps taken when the rice has reached a perfect al dente texture. The heat is turned off, then parmesan cheese, butter and a little extra stock are added. A vigorous stirring action begins to release that coveted creaminess. Then the lid goes on and the risotto rests for two minutes, enough time to transform into the culinary delight we all love," says Silvia Colloca.
"No matter what the add-ons, and I can’t stress this enough: there will never be a worthy risotto without a great stock. This is the one time I advocate commitment in the kitchen. So ditch cubes and salty powders in favour of a wholesome homemade stock, be it vegetable, chicken, beef or a mix of the three." – Silvia Colloca
"I was born and raised in the heart of Pianura Padana in the Lombardy region of Italy, where rice grows abundantly and where everyone takes sensational pride in cooking the humble produce of our otherwise slightly dull, flat land. Risotto is our staple dish." – Silvia Colloca
"My love affair with risotto goes deeper than a passion for its creamy texture and irresistible savoury bite, it’s embedded in my DNA," says Silvia Colloca.
