The timeless Italian comfort dish: Arborio rice slowly coaxed into a silky, creamy consistency with white wine, warm broth, butter, and Parmesan. Mastering this dish means mastering patience — and knowing exactly how to bolus for it.
Heat broth in a saucepan and keep warm over low heat throughout cooking.
Heat olive oil and 20g butter in a wide heavy pan over medium. Sauté finely chopped onion 4–5 min until soft and translucent.
Add rice and stir to coat in the fat for 1–2 min until grains turn slightly translucent at the edges. Add white wine and stir until fully absorbed.
Add hot broth one ladle at a time (about 100ml), stirring constantly and waiting until each addition is absorbed before adding the next. Continue for 18–20 min until rice is al dente — tender but with a slight bite.
Remove from heat. Stir in remaining 40g butter and grated Parmesan (the mantecatura step). Cover for 2 min to rest. Serve immediately in warm bowls with a grind of black pepper.
Carbs come from Arborio rice (GI ~69–72) — a significant glycemic load. Pre-bolus 15–20 min before eating. The butter and Parmesan fat slightly delays the peak and extends the rise to 2–3h. Use your usual dosing method agreed with your care team and log this meal to learn your personal pattern with risotto.
