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Genovese Risotto
Genoa (Liguria) — Mother recipe · en it
A creamy and intense risotto, a traditional dish from the city of Genoa.
⏱️ 15 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 200 g of arbò rice
- 1 liter of legume broth
- 200 g of butter
- 100 g of grated parmesan
- 2 onions
- 200 ml of white wine
- 100 ml of olive oil
- salt and pepper to taste
- 200 g of shrimp
- 200 g of mussels
- 200 g of mussels
Method
- In a pan, sauté the olive oil and finely chopped onions.
- Add the arbò rice and cook for 2 minutes, stirring constantly.
- Pour in the white wine and let it evaporate.
- Start adding the legume broth, one spoon at a time, stirring until the rice absorbs it completely.
- Add the shrimp and mussels, cook for 5 minutes.
- Finally, add the butter and parmesan, mixing well.
- Season with salt and pepper to taste, then serve immediately.
The story
Genovese Risotto is a culinary specialty that dates back to the 17th century, when rice was introduced to Liguria by Eastern merchants. The original recipe used toasted rice and olive oil, reflecting the region's preference for intense flavors.
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