The wave risotto it is a very refined first course and at the same time very simple to make. Its characteristic is that of being very creamy and delicate and of being creamed with the “wave” technique: that is, moving the pan making the rice jump on itselfcreating a wave, in order to guarantee uniformity in the creaming made with cold butter from the fridge e Grana Padano (or Parmesan cheese). The only skill required is that of the wrist: in fact, you must be able to make a movement of the wrist very fluid for the success of the dish. In fact, the difference between creamy risotto and risotto all’onda is precisely this: the final movement of the pan ensures that the ingredients are all perfectly blended and, if the rice does not produce splashes and it is neither dry nor soupy, it means that our dish has succeeded correctly. In our recipe we propose a risotto with saffron, but you can make the risotto all’onda with other ingredients, such as artichokes or red wine.

Preparation

1

Fill a pot with water, celery, carrot and onion. Bring to medium heat and simmer for 25 minutes.

2

Meanwhile, chop the onion and put it in a pan. Add the oil and bring it on the fire.

3

Leave to cook over low heat for a few minutes, then stew with a pinch of salt and two tablespoons of hot water. As soon as the water has evaporated, add the rice.

4

Toast the rice for two minutes, then blend it with the white wine. When the alcohol has evaporated, add the saffron.

5

Stir and pour two ladles of broth.

6

Cook the rice by mixing the ingredients continuously and adding the broth as it is absorbed by the rice. Add a pinch of salt and cook for about 15 minutes.

7

With the heat off, add the cold butter from the refrigerator and the Parmesan.

8

Stir by moving the pan, so as to skip the rice as if it were a wave. In this way the risotto will incorporate more air and will have a softer consistency. Serve immediately.

Advice and tips

We suggest you use Carnaroli rice because it keeps cooking better, remaining slightly al dente and with the grains well separated from each other. The same result can be obtained with rice of the Vialone nano variety, or with Roma rice. We do not recommend other types of rice.

You can add other ingredients to the wave rice as you like. Basically, the important thing is that the final creaming takes place with the jump to the wavea lot of butter and a lot of parmesan to mix.