All About Risotto

By on January 31, 2018

What is Risotto?

Risotto cacio e pepe

Risotto cacio e pepe

Interested in learning more about risotto? This article discusses it’s history and includes a gourmet recipe for creating this wonderful Italian dish at home.

Where Risotto Originates

Risotto is a traditional Italian rice dish from two provinces, Eastern Piedmont and Western Lombardy, known for their rice patties in Northern Italy.  Although, Risotto is common here in America, its rich and creamy texture requires using the cooking process first established by the Italians in order to be considered Risotto.  Now, you may add variations to Risotto, but the essential way of cooking it should be the same.

Now, let’s talk about the main ingredient in Risotto, and why it is so important to follow the established process for cooking it.  The rice found in these two provinces in Northern Italy is a high starch, medium grain rice that has the unique ability to absorb liquids.  The rice releases starch, making it stickier, and giving it that world renowned rich and creamy texture.

In Italy, food is recognized not only for its daily nourishment, but for the daily comfort and pleasure it brings to a family meal. This recipe from Club Sauce is an elegant version of an Italian comfort food.  It combines risotto, dried wild mushrooms, a rich meat stock and a few well-placed accents of earthy white truffle oil.  Now that you know what Risotto is, why not try out this recipe to familiarize yourself with a classic Italian favorite!

Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6-8
  • ¼ cup extra virgin olive oil ***
  • 11/2 cups finely chopped onion
  • ¾ lb fresh mixed wild mushrooms, such as shiitakes, portobellos, and crimini, sliced. A wild forest blend of 4oz dried mushrooms may be substituted. Re-hydrate according to package instructions ***
  • 2 cups arborio rice
  • ¾ cup dry white wine
  • 3 oz Glace de Viande Gold® ***
  • 6 cups water, heated or substitute equal amounts of strained liquid from re-hydrating dried mushrooms. ***
  • salt and freshly ground black pepper to taste
  • ½ cup freshly grated Parmigiano Reggiano
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tbs white truffle oil ***
  1. Heat oil in a medium size casserole. Add onions and sauté until lightly browned.
  2. Stir in mushrooms and cook until tender (about 5 minutes)
  3. Add rice and stir to coat with oil. Pour in wine and bring liquid to a boil. Reduce heat and stir frequently.
  4. Add heated stock one cup at a time until rice has nearly absorbed all of the liquid before adding the next cup. Continue to stir after each cup added for about 20 minutes total time.
  5. Stir in salt, pepper, cheese, and parsley. Rice should be al dente, but risotto should also have a creamy consistency. Add a little more liquid if too dry. Remove from heat and drizzle with white truffle oil. Divide among warmed plates and serve immediately.

***These items are all available on the website if they cannot be purchased at your local gourmet shop.

For more information, please visit to learn about our fabulous recipes and professional line of More Than Gourmet demi glace and stocks. We carry four different demi glace and over twelve different stocks, including fish, seafood/lobster, chicken, beef, veal, lamb, turkey, duck and more. They’re simple, easy to use products that will add a natural richness and depth of flavor to all your favorite sauces, soups, stews, rice and pasta dishes, stir-fry, braising liquids and more.

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About The Saucemaster

I've followed the food show circuit for years, charted the winners, and personally tested the cooking sauces. Though there are literally thousands of items represented at the food shows, I've only selected the top gourmet sauces in their category for your cooking and dining pleasure.

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