Risotto all’onda

All’onda means wavy, and it speaks to the perfect risotto soft and loose texture, so if you tilt the plate the risotto ripples in waves. This consistency is reached by following all the steps to a perfect Italian risotto (soffritto, tostatura, ingredients adding, resting- more about this to come!) but it is crowned by the mantecatura. Mantecare, from the Spanish word for butter, mantequilla, is the last step to a perfect risotto. After resting the risotto, cold butter cubes and cheese are added, and the risotto is beaten as fast as possible while shaking the pan to reach the perfect creamy, rich and emulsified texture that characterize a perfect risotto.