Jo Milligan gets the recipe - and some essential kitchen hacks - from Italian Chef, Giuseppe Lombardo
Risotto is one of those dishes. It seems simple. After all, it’s just rice, stock and a bit of stirring, right? But achieving restaurant-quality risotto is not easy.
I like to think of myself as pretty handy in the kitchen but when I went to Vesuvio to find out how risotto is really made, I picked up tips I’d never have thought of. The sort of knowledge that you don’t see in recipes but is passed on by nonnas blessed in the culinary arts, or picked up over years in professional kitchens.
If your risotto is too sloppy, too chalky or missing a bit of Italian magic, discover how to really make this dish on Confidential Guides. Vesuvio’s Giuseppe Lombardo - formerly of Cicchetti and San Carlo - shares his step-by-step method and the small but crucial techniques that transform the dish from meh to magnificent.
Check it out here on Confidential Guides
Get the latest news to your inbox
Get the latest food & drink news and exclusive offers by email by signing up to our mailing list. This is one of the ways that Confidentials remains free to our readers and by signing up you help support our high quality, impartial and knowledgable writers. Thank you!
Join our WhatsApp group
You can also get regular updates on news, exclusives and offers by joining the Manchester Confidential WhatsApp group.
