Risotto: Mantecatura and Rice
Mantecatura risotto taught as a sequence: which rice, how the toast is judged, how much stock the pan takes, and the finish that makes the plate move.
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What you'll learn
5 Lessons, 30 min total
About this course
Creamy risotto is a finish, not a stirring contest. It is mantecatura: the pan comes off the heat, then cold butter and cheese are beaten in until starch and fat bind into one sauce. This mantecatura risotto class works that finish across five lessons, starting with the rice and the stock, cheese and aromatics behind it.
Everything before the finish exists to set it up. Sauté the base without colour, toast the grain until it seals, then add broth a little at a time, at the rate the pan can actually take. Get that order right and the creaminess is a controlled reaction rather than luck, repeatable across a service.
You leave able to run saffron, asparagus and prosecco, or lemon and prawn with a basil emulsion, off one base, and to read the wave on the plate instead of the clock. None of it depends on stirring without stopping. The same precision carries into Ugo Alciati's Piedmontese pasta class.
Lessons
5
Video
30 min HD
Recipes
6
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Finish a risotto by mantecatura, off the heat, with cold butter and cheese.
Choose a risotto rice by its starch content and match it to the finished plate.
Toast the rice dry and control stock additions to what the pan can absorb.
Repeat one risotto technique across saffron, asparagus and lemon prawn plates.
Risotto today, agnolotti tomorrow.
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Meet your instructor
Danilo Cortellini
Head Chef, Italian Embassy London, ten years · MasterChef Professionals finalist 2015
Danilo Cortellini is an Italian chef from Abruzzo. He trained in starred kitchens before spending ten years as head chef at the Italian Embassy in London, cooking everything from small private dinners to state galas.
He reached the final of MasterChef: The Professionals in 2015 and appears regularly on BBC1's Saturday Kitchen. He now works through private events, global consultancy and an audience of more than 500,000. In this class he cooks the Italian domestic method for rice at a professional standard.
What chefs say
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Who is this course for?
First risotto or your hundredth
First-time and practised risotto cooks who want a method that is simpler than it looks.
Risotto with a proper creamy finish
Cooks who want the risotto order of work, from the sauté and the toast to the broth and the mantecatura.
Anyone who wants better risotto
Saffron, asparagus and prawn risotto enthusiasts who want a creamy result every time.
Frequently Asked Questions
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Risottos · Danilo Cortellini
