{"id":12424,"date":"2019-05-17T12:00:19","date_gmt":"2019-05-17T11:00:19","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=12424"},"modified":"2025-05-28T12:41:04","modified_gmt":"2025-05-28T11:41:04","slug":"how-to-make-authentic-italian-risotto","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/how-to-make-authentic-italian-risotto","title":{"rendered":"How to Make Authentic Italian Risotto"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=””]I am obsessed with risotto. The creamy texture, the satisfaction of achieving the perfect consistency, the adventure of experimenting with new flavours\u2026 it\u2019s my absolute favourite thing to cook. I\u2019m so picky, that I never order it at restaurants, because I\u2019m always disappointed. Except, of course, in Italy.<\/p>\n

Italian risotto is obviously the best, so when we included not one but two risotto recipes in our Journey through Italy range, I was overcome with excitement, eager to learn new combinations. I decided to take this opportunity to find out more about my favourite home cooked dish.<\/p>\n

Where does risotto come from?<\/h2>\n

Turns out Italian risotto can be traced back as far as the 11th century, brought to Italy from the Far East. It\u2019s a historic hit in northern regions of Italy such as Lombardy, Piedmont and Veneto, because of its cheap ingredients and the sheer variety of possible flavours.<\/p>\n

What should a risotto look like?<\/h2>\n

Risotto textures can range from sticky solid portions to puddles of rice suspended in sauce. Authentic Italian risotto however, is creamy rather than runny, al dente<\/i> (\u201cto the teeth\u201d, each grain of rice slightly firm to the bite) and all\u2019onda <\/i>(\u201cwith waves\u201d, with a ripple effect across the surface when wobbled).<\/p>\n

\"Gousto<\/h2>\n

How do you make a real Italian risotto?<\/h2>\n