I love risotto so much that is my safe haven when I create menus for my events. Once you have mastered the crucial steps of risotto making, you’ll realize how manageable it can be and how easy to scale risotto can be when cooking for a larger crowd.

On this occasion I used a simple yet delicious traditional risotto recipe from Veneto. Swap radicchio for red endive if you find it difficult to find.

Chop the radicchios into rough strips along with the core, if it’s not too woody and rinse well in cold water. This will help get rid of the bitter taste. Let them drain well.

Now heat a large pan and add a drizzle of olive oil, a knob of butter and the smashed garlic cloves. In 2 minutes add the radicchio, season to taste and cook on high heat for 2 minutes mixing every now and then. Now add both vinegars and continue to cook until the liquids are all absorbed then let it cool on the side

Chop the onions roughly and fry it in a pot with a drizzle of extra virgin olive oil and a pinch of salt, the herbs and a knob of butter, for about 15/20 minutes on low heat, until well golden and caramelised. Deglaze with the wine and keep cooking until lightly browned. Add a ladle of water if it dries up too much. Now blitz into a puree and keep aside.

In a large pot, start to toast the rice on a low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in a more uniform al dente rice. Keep stirring the rice, so the rice does not catch on the bottom of the pan or burn. When the rice is very hot, pour the white wine in. Let the alcohol evaporate, set the cooking time to 17 minutes and add the simmering stock a ladle at a time while it is absorbed, little by little. Make sure the rice is always covered with the stock, that it is simmering constantly and stir the rice occasionally, and keep cooking.

Halfway through the cooking, add the caramelised onion and the cooked radicchio to the risotto. When the time is up, if you’re happy with the texture, remove it from the heat.

The next step is called “mantecatura” – with the right movements you can make the risotto creamier and increase its natural ooziness. Add the grated cheese and butter to the rice. Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste. You can still add more stock if it dries up too much.

Plate the hot risotto straight away and garnish with chopped parsley and a sprinkle of grated cheese.

CHEF’S TIPS for cooking risotto for a large group:

• A lot of rice requires a large pot! During the cooking it will increase in size by at least 3 times.
• Dry toast your rice low and slow. At least 15 minutes on low heat should be enough for the rice to become very hot so that you cannot longer hold it in your hands.
• Make sure all the prep is done ahead of time and that you have all ingredients laid in front of you within reach when you start cooking the risotto.
• Make sure the stock is filtered and simmering, you don’t want the temperature to drop when adding the stock to the rice.
• Make sure you cook the rice though but still keep a little bite (al dente) as the risotto will keep cooking after you remove it from the heat.
• Don’t be scared by the butter and cheese, lots of portions require larger quantities.
• Be ready for a workout, larger quantities are heavier to mix for the mantecatura!