Mantecare il risotto come un grande maestro - la tecnica dell'ONDA di Christian Costardi

Italia Squisita
Italia Squisita
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Published 2024-03-29
How do you get perfectly creamy risotto? For the launch of the new ItaliaSquisita book - Italian rice - we could only start from this question. A true Italian obsession, creaming (mantecatura) perhaps finds its maximum expression in rice with the wave technique. Christan Costardi, chef of the Scatto restaurant in Turin, shows how to make the perfect risotto, in the classic recipe and in a variant that will please many people (lactose intolerant or vegan). Here is the first episode of the series that explores all the rice cooking techniques invented in Italy. Enjoy!

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Parmesan Risotto
4 people

Carnaroli rice 320 g
Water 1.5 l
Cold butter 80 g
Parmigiano Reggiano 150 g
Salt and Pepper to taste


Risotto Aglio Olio e Peperoncino (without lactose or animal fats)
Carnaroli rice 320 g
Water 1.5 l
Oil 200 g
Garlic cloves 5
Lemon zest to taste
Chilli powder to taste
Salt and Pepper To Taste

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All Comments (21)
  • @alterego273
    Ci ho provato pure io. Adesso ho il muro della cucina a chicchi.
  • @seejur
    The essence of Italian food. Very simple recepie (3-4 Ingredients max), but a lots of small steps and tricks that extrapolate the best of those ingredients. Magical.
  • @lesevesel2898
    Without question, one of THE absolute best channels on Youtube. Grazie!!!
  • @LeMagnifiqueTampere
    I thought until today that I cooked risotto quite well...now...this is another level!!
  • @Gerclun
    7:35 Beautiful waves, a great gastronomic version of The Great Wave by Hokusai 😋
  • @kenzotange2366
    Finalmente uno chef che abbandona l’integralismo dei fornelli: la tostatura la fai come preferisci, usa il liquidò che più ti piace. La cucina è il sentimento del proprio gusto
  • @joseiovino
    Questo è uno dei video più belli nella storia di questo meraviglioso canale
  • @creatora123
    That was simply hypnotic... A man that is very very good at what he do, few simple ingredients and a lot skill. Classy!!!
  • @claritean
    The production level of these videos is thru the roof
  • @andrealore75
    Umiltà senza tirarsela . La differenza tra chi sa fare ,è chi parla parla . ❤❤❤❤❤❤❤
  • @metaling1
    This is seriously such a powerhouse channel. Absolutely outstanding here.
  • @daiblaze1396
    Mama mia! That's what came to mind the moment I saw the finished dish. Simple recipe but to master it requires a lot of practice. Thanks for sharing his view. The "all'onda" gesture is simply mesmerizing. I will incorporate in the next time I will try.
  • @christianbissaro3785
    Per chi come me proviene dalle province di Pavia, Novara e Vercelli (sono Lomellino) il riso è materia "sacra", la stessa sacralità con cui chef Costardi divulga la sua conoscenza. Chapeau.
  • @colewyland1583
    Ultimately, cooking comes down to mastering technique. I really appreciate how the first risotto he made was only like three ingredients. I made it at home and tasting it for the first time was incredible. There is so much creative potential that can go into this dish! Thank you chef!!
  • @adamchurvis1
    FINALLY! Someone who shows how the pros mantecaturano their risotto to make it all'onda on the plate! :)
  • @silvermediastudio
    For English speakers, the curved pan is called a Saucier. The aluminum version is great for this purpose, because it is light and easier to manipulate for the wave than a stainless steel counterpart. A small high-walled wok will also accomplish this task.
  • @al9565
    Genial, párese facil la elaboración de risotto, pero tiene su ciencia. Felicidades al chef Christian 🎉. Saludos de México.