King's Risotto
The risotto made for King Charles — a regal plate of saffron, gorgonzola, truffle cream, and frozen butter, crowned with fresh black truffle grated at the table.
| Amount | Ingredient |
|---|---|
| 14 oz (400 g) | Carnaroli rice |
| 5¼ oz (150 g) | gorgonzola (plus extra for the mantecatura) |
| 1¾ oz (50 g) | truffle cream |
| pinch | saffron pistils (0.5 g) |
| 2¾ oz (80 g) | red Tropea onion |
| ⅓ cup (90 g) | dry white wine |
| 1 quart (1 L) | hot chicken broth |
| 2¾ oz (80 g) | butter, straight from the freezer |
| 2¾ oz (80 g) | Parmigiano Reggiano, grated |
| fresh black truffle, extra-virgin olive oil, fine salt |
The royal counterpart to the Queen's risotto: while the Queen's is all about shrimp and bubbles, the King's is a celebration of land luxury. Saffron pistils are soaked for two hours to release their gold, gorgonzola melts into the rice for creaminess with attitude, and truffle cream adds earthy depth. The mantecatura uses butter straight from the freezer — a chef's trick for maximum silkiness — plus extra gorgonzola and Parmigiano. Fresh black truffle is grated over each plate at the moment of serving. Fit for a king, indeed.
Ingredient notes: The saffron needs a 2-hour soak in cold water — start it before anything else. Truffle cream (crema di tartufo) is sold in jars; white truffle cream works too. Fresh black truffle is the finishing touch — a good truffle oil can stand in, added at the mantecatura.
- Large saucepan (for the risotto)
- Small bowl (for the saffron)
- Wooden spoon
- Ladle
- Microplane or fine grater
- Soak the saffron (2 hr). Place the saffron pistils in a small bowl and cover with cold water. Let them soak for 2 hours.
- Warm the broth (5 min). Prepare the chicken broth and keep it hot.
- Soften the onion (5 min). Finely chop the red onion and stew it in a generous drizzle of oil in a large saucepan.
- Toast and deglaze (4 min). Add the rice and toast, stirring constantly, until the grains are hot to the touch. Deglaze with the white wine and let the alcohol evaporate completely.
- Cook the risotto (10 min). Begin adding the hot broth one ladle at a time. After about 3 minutes, stir in the saffron and its soaking water and mix well.
- Melt the cheese (4 min). After a couple of minutes, add the gorgonzola and stir until completely melted. Add the truffle cream and amalgamate. Continue cooking 3-4 minutes until al dente.
- Manteca (2 min). Off the heat, mantecare with the cubed freezer-cold butter, extra gorgonzola cubes, and grated Parmigiano. Add a thread of oil and mix well.
- Plate (2 min). Serve immediately, grating fresh black truffle directly over each plate.
- Soak the saffron for the full 2 hours. It's the difference between golden and merely yellow.
- Freezer-cold butter. The temperature shock creates the silkiest, glossiest mantecatura.
- Gorgonzola in two stages. Melted in the rice for creaminess, cubed at the end for pockets of flavor.
- Taste before salting. Gorgonzola, Parmigiano, and broth all bring salt.
- Truffle at the table. Grate fresh truffle over each plate — its aroma is at its peak.
- Red Tropea onion. Its sweetness balances the pungent cheese.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Rushing the saffron soak | Pale, weak color | Full 2-hour soak in cold water |
| Warm butter | Flat, oily mantecatura | Butter from the freezer, cubed |
| Adding all gorgonzola at once | One-note cheese flavor | Half melted, half cubed at the end |
| Boiling the rice hard | Starchy, uneven grains | Gentle, gradual broth |
| Over-salting | Gorgonzola is already salty | Taste before adding salt |
| Skipping the truffle finish | Missing the "wow" | Grate at the table, always |
- Milder Version: Use gorgonzola dolce only, skip the truffle cream.
- Walnut King: Add toasted walnuts with the mantecatura.
- Pear King: Fold in caramelized pear cubes for sweetness.
- Mushroom King: Sauté porcini and fold in before the mantecatura.
- Alcohol-free: Skip the wine, add a splash of broth.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days. |
| Freezer | Not recommended — the creamy emulsion breaks. |
| Reheating | Warm gently in a skillet with a splash of broth, stirring until creamy. |
A rich, luxurious risotto deserves structured wines:
- Barolo — Nebbiolo's power matches gorgonzola and truffle.
- Franciacorta Brut — Bubbles cut the richness.
- Chardonnay (oaked) — Buttery and full.
- Amarone — For a truly royal finish.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 680 |
| Protein | 24 g |
| Fat | 28 g |
| Carbohydrates | 84 g |
| Fiber | 3 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
Who is this risotto for?
King Charles — it's the land-luxury counterpart to the Queen's seafood risotto, both from the same royal-inspired tradition.
Can I skip the saffron?
It's one of the three signature ingredients — but if you must, the risotto still works with gorgonzola and truffle alone.
What is truffle cream?
A jarred cream of truffle and mushrooms, common in Italian grocery stores. White or black both work.
Why freezer-cold butter?
Cold butter emulsifies into the rice more slowly and completely, giving an exceptionally silky, glossy texture.
Can I use gorgonzola piccante?
Yes, if you like a sharper bite — it's a personal choice.
- Risotto alla Milanese (Volume 3)
- Risotto al Gorgonzola (Volume 3)
- Risotto con Crema Gialla al Parmigiano (Volume 3)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.