In the video above, join Luca Fiandino, Trip Experience Leader for Northern Italy: The Alps, Dolomites & Lombardy in Turin as he prepares a creamy risotto from start to finish. Learn about the history of this iconic dish below, followed by Luca's recipe.
Few dishes embody Northern Italy’s dedication to craftsmanship and seasonal ingredients quite like risotto. This creamy rice dish—which emerged from the Po Valley's fertile plains in the 14th century—represents the perfect marriage of simplicity and sophistication that characterizes Italian gastronomy.
The story of risotto begins with the introduction of rice cultivation to Italy during the Middle Ages. Arab traders brought rice to Spain and Sicily, but it was in the irrigated fields of the Po Valley—particularly in Lombardy and Piedmont—where rice found its true Italian home. The short-grain varieties that would become crucial to risotto's signature texture flourished in these northern wetlands.
While rice was initially considered a luxury ingredient reserved for the wealthy, by the 1400s, it had become a staple of Northern Italian cuisine. The first documented recipe for risotto appears in the late 1800s, featuring the now-famous Risotto alla Milanese, distinguished by its golden saffron hue. According to local legend, this iconic variation was created in 1574 by a craftsman working on Milan's Duomo cathedral, who earned the nickname "Zafferano" for his habit of adding saffron to his rice to give it a rich yellow color.
At the heart of every risotto is the rice itself. The preferred varieties—Carnaroli, Vialone Nano, and Arborio—share crucial characteristics: high starch content and firm, short grains that can absorb liquid while maintaining their structure. Carnaroli—often called the "king of rices"—is particularly prized for its superior ability to release starch while remaining firm, creating the perfect balance between creamy sauce and al dente grains.
The preparation of risotto is both art and ritual. The process begins with "tostatura"—toasting the rice in soffritto (sautéed aromatics)—followed by the gradual addition of hot broth, a technique that coaxes the starch from the rice grains to create the dish's characteristic waves, or "all'onda," consistency. This patient, attentive cooking method reflects the Italian philosophy of "sprezzatura"—making something difficult appear effortless.
From the seafood-enriched risotti of the Venetian lagoon to the truffle-studded versions of Piedmont, each region of Italy has developed variations that showcase local ingredients and traditions. Yet whether dressed up with luxurious ingredients or served simply with Parmigiano-Reggiano, risotto exemplifies the Italian talent for transforming humble ingredients into something extraordinary.
In homes and restaurants across Northern Italy, risotto continues to be a canvas for seasonal creativity and a symbol of conviviality. It's a dish that demands presence—both in its preparation and enjoyment—making it perfectly suited for the Italian way of life, where food is never just sustenance but an opportunity for connection and celebration.
The following recipe, shared by O.A.T. Trip Experience Leader Luca Fiandino, demonstrates how traditional technique and modern creativity come together in a classic risotto preparation—featuring the creamy addition of stracchino cheese and crispy speck.
RISOTTO WITH STRACCHINO & SPECK
By Luca Fiandino—Trip Experience Leader for O.A.T.’s Northern Italy: The Alps, Dolomites & Lombardy adventure.
INGREDIENTS (serves 4):
Carnaroli Rice: 1 handful per person 1 for the pan = 5 handfuls
White Onion: 1
Carrot: 1
Celery Stalk: 1/2
White Wine: 1 glass
Broth (meat or chicken or 3 vegetable): 1 l / 4 cups
Butter: 60 g / 2 oz
Stracchino (Italian cream cheese): 200 g / 7 oz
Speck (Italian smoked cold cut) or Bacon: 100 g / 3.5 oz
Parmigiano Reggiano: 100 g / 3.5 oz
Extra Virgin Olive Oil
Salt & Pepper
INSTRUCTIONS:
- Start by chopping the vegetables very finely. Cut the speck into strips.
- In a pot, warm the broth (it's not necessary it boils).
- Put some extra virgin olive oil in a saucepan and, when it is hot, add the vegetables.
- Let them cook over low heat until the sauté is wilted.
- Add the rice and toast it for a couple of minutes over high heat, then pour over a glass of white wine and let it go till the alcohol is evaporated (you can feel it with your nose).
- Now, pour 2-3 ladles of broth (enough to cover the rice) and let it cook gently. When the broth is evaporated, add 1-2 more ladles of broth. Continue adding broth till the rice is cooked (it takes about 16-20 minutes, the rice must be soft outside but slightly crunchy inside).
- Time for the stirring: Decrease the flame to the minimum and add the butter. Mix gently till the butter is melted and then add the stracchino. Let it melt and add the parmesan as well, continuing to mix.
- Meanwhile, heat a smaller pan with strong flame, and cook the speck (or bacon) strips till they become crunchy.
- Adjust the rice with salt & pepper (if needed) and put a big spoon of it in a flat plate.
- Decorate with the crunchy speck and serve it… the risotto is ready!
Sample Italy’s famous cuisine—and perhaps bring home a few recipes of your own—when you join us for Northern Italy: The Alps, Dolomites & Lombardy.
