• 300 grams Riso
  • small onion finely chopped
  • about a quart of chicken stock - must be warm to hot as you ladle it into the rice
  • a bit of olive oil
  • small banana - mashed with a little milk if it makes it easier
  • Half glass dry white wine
  • Butter per mantecare
  • Grated cheese
  • salt to taste


Soffriggere your onion with the olive oil, add rice and  let it toast for a minute or two and then hit with the wine. Let evaporate… add the banana pure, mix and add a ladle of broth at a time as you mix. You know your risotto is ready when it is al dente – pinch a grain between thumb & finger. Just before serving add a dollop of butter and a quarter cup of cheese to the hot pot of rice and stir to amalgamate well – This process is called “ mantecare” (you knew that).