How to make Carnaroli rice risotto with Alberto Rossetti

Italian chef and expert Alberto Rossetti gives us his expert tips on how to make the ultimate creamy risotto in just a few simple steps...

Alberto Rossetti
(Image credit: Future)

We've teamed up with our favourite Italian chef Alberto Rossetti from Brunello restaurant at Baglioni Hotel in London to show us how to make an authentic, rich and creamy Italian risotto.

This simple risotto by chef Alberto Rossetti is so versatile and can be eaten as a delicious smaller portion starter, or as a main course. This recipe serves two people, so depending on how many you are feeding make sure to multiply the quantities of the ingredients. 

The secret to achieving a deliciously creamy finish to your risotto, according to Alberto, is to make sure to use Carnaroli rice. You should be able to get this rice in most large supermarket stores. Alberto particularly loves this rice, as it has an al dente finish with a soft, creamy flavour. You can also use Arborio rice, which works well too.

And any leftover risotto can be transformed into arancini balls. Simply mix the cold rice with a little egg and roll into balls, dip them into more egg, then breadcrumbs and fry. You can even stuff the arancini balls with cheese too, for a delicious melted middle. Trust us when we say they are the ultimate snack or starter!

Preparation: For this recipe, we suggest using a deep nonstick straight-sided skillet, like the one used in the recipe. The reason why Alberto uses this type of skillet, is it ensures the broth is evaporating at about the same rate that the rice is cooking, which helps to make the risotto creamier and not overcooked.

Alberto also recommends making your own vegetable stock an hour before making your risotto. Simply just use some water, an onion, celery, and a carrot and boil for up to 1 hour. However, if you don't have time to make your own, you can buy any vegetable stock cubes from your local supermarkets that will be just as good.

If you want to be super prepared, you can also grate your Parmesan and do your shavings for your decoration before starting the risotto. This will just allow you to be able to keep stirring the risotto when making it to stop it from sticking to the bottom.

Watch Alberto Rossetti Italian risotto with Carnaroli rice


  • 120g Carnaroli rice
  • 900ml vegetable stock
  • 1tbs extra virgin olive oil
  • 1tbs butter
  • 1tbs double cream
  • 50g Parmesan cheese, grated, plus extra slices to decorate

How to make risotto

Step 1

how to make risotto

Add the olive oil to a large pan on a medium heat. Toast the rice in the oil for a couple of minutes.

Step 2

how to make risotto

Add the stock and simmer for 15 minutes, stirring regularly. If the rice absorbs all the liquid before the 15 minutes is finished, top it up with a little more stock.

Step 3

how to make risotto

Remove the pan from the heat and stir in the butter, cream and Parmesan cheese.

Step 4

how to make risotto

(Image credit: Future)

Decorate with sliced Parmesan

Top tips for cooking perfect risotto

What can I add to risotto?

A bowl of risotto always satisfies everyone's needs for something creamy but even better, you can add so many other ingredients to it to add more texture and flavour.

By adding in any seafood or meat, you are adding more tasty flavour to your risotto as well as incorporating some protein too. Chicken, bacon, salmon, or prawns are some of our favourites to add to your risotto along with some delicious vegetables.

If you want to make your risotto completely vegetarian, you can add any of your favourite vegetables. The best vegetables for risotto are butternut squash, sweet potato, tomatoes, peppers, peas, mushrooms, and asparagus.

How to store cooked risotto

Leftover risotto can be stored in the fridge for up of five days but if it contains meat or fish, we recommend only three days. Just make sure to store it in an airtight container, no more than two hours after cooking. 

In terms of freezing, it is recommended that you do not freeze risotto. This is because when cooked rice freezes it tends to make the rice become very hard and the texture of the risotto can become very grainy. 

How to reheat risotto

In the microwave:

  1. Add some butter and vegetable stock and water to your risotto and put it into a microwavable container 
  2. Heat the risotto for three to four minutes in the microwave.
  3. Every 30 seconds to one minute, take the risotto out to stir.
  4. After 4 minutes, make sure the risotto reheated.
  5. If it is hot, enjoy.

Over the stove:

  1. Put the risotto in a non-stick skillet, and add some butter and vegetable stock or water.
  2. Put the stove on medium heat and as you reheat the risotto, make sure to stir it.
  3. Keep stirring throughout the reheating so that the risotto reheats throughout and it does not stick to your pan.
  4. If the risotto looks dry, add some more butter or broth, to make it creamier.

In the oven:

  1. Get your risotto and leave it out to get to room temperature.
  2. Preheat your oven to 180°C.
  3. Place your risotto into your preferred pan.
  4. Then mix in some butter and vegetable stock or water.
  5. Bake for around 10 minutes- making sure every few minutes you take the risotto out and stir it, so that it doesn't stick to the pan.

Our best creamy risotto recipes

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1. Char-grilled seafood risotto

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3. Butternut squash risotto

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4. Bacon and pea cheesy risotto

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5. Mushroom risotto

This creamy mushroom risotto is super healthy, despite it feeling like an indulgent treat. Full of flavour, it is a great family dinner. 

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Specialises in Italian cuisine
Alberto Rossetti
Specialises in Italian cuisine
Alberto Rossetti

Alberto Rossetti, now Michelin star rated chef and executive chef at Brunello Hotel Bar and Restaurant in Kensington, London, grew up in Parma located in North Italy. His love for making Italian food was inspired by his mother who enjoyed cooking for her family. Despite making luxury Michelin star dishes, Alberto believes that simple dishes can be sophisticated and refined using the right ingredients and attention to detail and he likes creating dishes that bring people together and takes them on the ultimate Italian food journey. 

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Christina Geggus
Junior Food Writer

Christina Geggus is Junior Food Writer at and enjoys writing about lifestyle, food, and recipes. After completing her Master’s in Magazine Journalism at Nottingham Trent University and her undergraduate degree in Communication & Society and Global Studies alongside receiving an NCTJ diploma, Christina has always set her sights on a career in journalism.

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