Father and Son Italian Chefs Show Us How to Make the Perfect Risotto

When Vincenzo stepped into the kitchen with Stefano and Orlando Brombal, a father and son chef duo with more than 80 years of combined culinary experience between them, he knew this was going to be something special. These two have spent decades preserving the cooking traditions of Veneto, one of Northern Italy’s most celebrated food regions. On this particular day, they made their family recipe for Risotto with Green Asparagus and Prawns (shrimp), a dish that captures everything Veneto stands for.

Fresh seafood from the coast, seasonal vegetables from the countryside, and a technique passed from father to son that produces the all’onda texture Venetians consider the only acceptable way to serve risotto.

Watching them cook felt less like a cooking demonstration and more like witnessing a conversation between father and son. Few words needed to be spoken because every movement, stir, and adjustment had been passed down through years of cooking together.

If you have ever wondered why authentic Italian risotto tastes so different from the versions often served elsewhere, keep reading, because Stefano and Orlando generously shared exactly how to make risotto recipe the way Venetians do, the techniques, the traditions, and the family wisdom that make their risotto unforgettable.

Watch: Father and Son Italian Chefs Show Us How to Make the Perfect Risotto!

A Family Tradition From Veneto

Risotto is one of Northern Italy’s most treasured dishes, but nowhere is it more closely connected to local identity than Veneto.

While many people outside Italy associate risotto with Arborio rice, Orlando and Stefano explained that Venetians often prefer Vialone Nano or Carnaroli rice. Both varieties release starch beautifully while maintaining their structure, creating the creamy texture risotto is famous for without turning mushy.

The goal is something Venetians call all’onda, meaning “like a wave.” A properly made risotto should gently move across the plate like a small ocean swell while each grain remains separate and distinct.

For Orlando and Stefano, achieving this texture was not optional. It was the standard they had spent decades perfecting.

Why Carnaroli Rice Matters

The rice used for this recipe came from the Verona area and was Carnaroli, one of Italy’s most prized risotto varieties. Unlike long grain rice, Carnaroli is a premium Italian short-grain rice with the perfect balance of starch needed to create a creamy risotto naturally. No cream is required and no shortcuts are necessary.

As the rice cooked, it gradually released starch into the stock, creating the silky texture that defines authentic risotto. This is also why the stock must always remain hot. Adding cold liquid causes the rice to stop cooking properly and interrupts the process that creates that beautiful creamy consistency.

The Secret Started Long Before The Rice

One of the biggest surprises was how much care went into the broth. Before a single grain of rice touched the pan, onions were deeply caramelised until golden brown before being added to a pot filled with celery, carrots, prawns, water, and just enough salt to bring everything to life. The broth was left to simmer for around ninety minutes, slowly extracting flavor from every ingredient.

As the prawns released their sweetness and the vegetables softened, the liquid transformed into a rich golden stock that would become the foundation of the entire dish. Many home cooks focus only on the rice, but Stefano and Orlando showed that great risotto actually begins with the broth.

Building Flavour One Ladle At A Time

Once the broth was ready, Stefano and Orlando moved to a second pan where the real risotto began to take shape. A generous amount of extra virgin olive oil went into the pan, followed by finely diced onion. The onion cooked gently until soft and golden, creating the flavour base Italians call soffritto.

Next came the Carnaroli rice. Rather than immediately adding liquid, they spent a few minutes stirring the rice grains through the onion and olive oil. Every grain became lightly coated and toasted, a step that helps the rice maintain its texture throughout cooking.

Then came one of the most important ingredients in the entire recipe: White wine.
The rice was deglazed with a generous splash of dry white wine and stirred until the alcohol evaporated. 

Once the wine had reduced, the golden prawn broth was added one ladle at a time through a fine strainer. This simple step ensured only the fragrant liquid reached the rice while any remaining pieces of prawn or vegetables were left behind. The stock had taken on a beautiful colour from the toasted onion and prawns, giving the risotto a rich golden hue even before the asparagus and seafood were added.

For the next 16 minutes, the rice was carefully monitored as more hot broth was added. One ladle-full at a time whenever it began to tighten, nothing was rushed. The stock never stopped simmering, the rice never stopped gently bubbling, and every ladle brought the risotto closer to the creamy texture Veneto is famous for.

The Risotto Recipe Rule Orlando Never Broke

My favourite moment came when Orlando explained his philosophy on making the risotto recipe. With the old-school charm of a chef who has spent his whole life in Italian kitchens, he smiled and told us that risotto should be treated like a beautiful woman: you must pay attention to it constantly, treat it gently, and never ignore it for too long.

He is absolutely right, risotto demands attention. The stock is added gradually because the rice must never dry out completely. Every stir encourages the grains to release starch while cooking evenly. According to Orlando, once risotto is overcooked, it loses the al dente texture Venetians love most. He believes the best risotto comes from patience, constant attention, and knowing exactly when to stop cooking.

Timing Is Everything

Stefano and Orlando never threw all the ingredients into the risotto at once.

While the rice slowly absorbed the broth, Stefano peeled and prepared the prawns. He left a few whole for plating later and cut the rest into large chunks so they would remain juicy and noticeable in every spoonful.

A great asparagus risotto depends on timing, and the asparagus followed a similar philosophy. Stefano added the thicker asparagus pieces several minutes before the rice finished cooking, giving them enough time to soften and release their flavour into the risotto. He held back the delicate asparagus tips until much later because they needed far less cooking time.

As the rice cook, Stefano added a small amount of garlic to accentuate the sweetness of the prawns, along with a generous crack of black pepper. Stefano folded some of the prawns through the risotto, then set the remaining prawns and delicate asparagus tips aside until just before the final mantecatura.

Watching Stefano and Orlando work, it became clear that timing was just as important as ingredients. By adding every ingredient at the right moment, Stefano kept the prawns tender, the asparagus gently crisp, and every flavour beautifully balanced.

What fascinated me most was how Orlando judged the rice. He explained that you could often tell when risotto was approaching perfection simply by watching it cook. Early on, the bubbles appeared larger and more energetic. As the rice released its starch and neared completion, the bubbles became much smaller and finer. This is a subtle sign that the risotto was ready for its final stage.

The Art of Mantecatura

As the rice approached perfection, the most important stage began. In Italy, cooks call this process mantecatura, the final mixing that transforms cooked rice into creamy risotto.

Many Italian cooks finish their risotto with butter, but because this recipe featured seafood, Orlando and Stefano chose extra virgin olive oil instead. This allowed the flavours of the prawns and asparagus to remain clean and vibrant.

With the heat switched off, they added a generous drizzle of olive oil and began the mantecatura. Orlando moved the heavy pan back and forth, tossing the rice energetically until it folded over itself again and again. It looked effortless in Orlando’s hands, although I quickly realised it required both strength and practice to do properly.

Stefano sprinkled in fresh parsley and cracked black pepper before continuing to toss the risotto. With each movement, the rice became glossier, creamier, and more fluid.

Little by little, the famous Venetian all’onda texture began to appear. The risotto moved like a gentle ocean wave, soft and flowing without becoming watery. Orlando explained that a properly made risotto should spread naturally across the plate while still allowing you to see each individual grain of rice. The grains should never clump together because a true Venetian risotto is always creamy, wavy, and beautifully al dente.

Watching the rice roll back and forth through the pan felt almost hypnotic. This was where all the patience, stirring, and careful attention finally came together. Transforming a pot of rice into the risotto Veneto is famous for.

How They Served The Risotto

Once plated, the aroma was incredible. The sweetness of the prawns mingled with fresh asparagus, fragrant parsley, cracked black pepper, and rich extra virgin olive oil from Veneto. Every ingredient seemed to tell a different part of the region’s story, from the sea to the farmland.

You could smell the fresh herbs rising from the plate alongside the delicate scent of the seafood, while the olive oil added a richness that tied everything together. Nothing felt overpowering, each ingredient had its place and worked in harmony with the others.

The risotto settled gently onto the plate without becoming stiff or watery. Each grain remained visible while still surrounded by a silky creaminess created entirely by the rice itself. A few whole peeled prawns crowned each plate, creating a dish that looked elegant without feeling complicated.

Special Thanks To Stefano And Orlando Brombal

A huge thank you to Stefano and Orlando for welcoming us into their kitchen and sharing not only their family recipe, but also the knowledge, traditions, and techniques they have passed from father to son over decades.

Watching you cook together was a beautiful reminder that the best recipes come to life in the kitchen, not just on paper. Families live them, share them, and pass them from one generation to the next.

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Frequently Asked Questions About Risotto

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