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Risotto da Mendrisiotto
Recipe

Risotto da Mendrisiotto

Dinner • Switzerland

Onion is sweated gently in butter, then risotto rice is toasted and deglazed with white wine. Warm chicken broth is added gradually until creamy, then finished with cold butter and Parmesan.

Why smarter

Finishing with cold butter and Parmesan at the end helps create a creamy, emulsified risotto texture.

Chef tip

Keep the chicken broth warm and add it ladle by ladle so the rice stays covered while you stir.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 300 g risotto rice 300.000 g risotto rice
2 1 onion or shallot, finely chopped 1.000 onion or shallot finely chopped
3 1.5 liters chicken broth, kept warm 1.500 l chicken broth keep warm for adding gradually
4 20 g butter, for sweating the onion 20.000 g butter for sweating/softening the onion without browning
5 100 ml white wine 100.000 ml white wine
6 50 g cold butter, cut into cubes 50.000 g butter cold; cut into cubes for finishing
7 100 g Parmesan, freshly grated 100.000 g Parmesan use real Parmesan; freshly grated
8 Salt, to taste (optional) salt add only if needed at the end
9 Black pepper, to taste (optional) black pepper add only if needed at the end

Method

  1. Gently sweat the finely chopped onion/shallot in 20 g butter over low heat without browning.
  2. Add the risotto rice and turn it repeatedly until each grain is coated with butter.
  3. Deglaze with the white wine and let it stand for 3 minutes.
  4. Add the warm chicken broth a ladle at a time, keeping the rice well covered.
  5. Simmer for about 20 minutes, stirring repeatedly.
  6. Mix in the cold butter cubes and the freshly grated Parmesan until well combined.
  7. If needed, season with salt and pepper.