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Risotto all’onda, thick and creamy
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.
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