Risotto is the quietest test of an Italian kitchen. Carnaroli rice, the right stock, the right rhythm, the right moment to stop. At ALBA the kitchen prepares one to order rather than listing it, and it is worth asking for.
The Dish That Proves the Kitchen
There is a reason risotto is the dish Italian chefs are judged on. The toasting of the rice, the slow addition of stock, the final beating-in of butter and cheese. Every stage is technique. A bad risotto is gluey or chalky; a good one is loose enough to spread slowly on the plate (all'onda, wave-like), each grain just resistant to the bite.
Risotto con Gambero & Saffron, On Request
Ask and the kitchen will build one: Carnaroli rice, a stock drawn from prawn shells, fennel and white wine, Sicilian red prawns from Mazara del Vallo folded through at the end, and saffron for depth and colour. Finished with butter and aged Parmigiano, and served wave-like on a wide plate. It is not a fixture of the printed menu, so mention it when you book or ask your waiter on the day.
The risotto shares ALBA's kitchen with the wood-fired signature pizza and the black-truffle ALBA Tagliatelle, all drawn from the regional cooking of Italy. It also suits the Italian Sunday lunch table.
Frequently Asked Questions
What Risotto Does ALBA London Serve?
Risotto con Gambero & Saffron, prepared to order. It pairs Carnaroli rice with Sicilian red prawns from Mazara del Vallo, finished with butter and aged Parmigiano.
Is the Risotto on the Menu?
It is not a fixture of the printed menu. The kitchen prepares it on request, so mention it when booking or ask your waiter.
Where Can I Get Authentic Italian Risotto in London?
ALBA London prepares risotto to traditional technique, from the toasting of the rice to the final beating-in of butter and cheese. It is served wave-like on a wide plate.
What Rice is Best for Risotto?
Carnaroli rice is the classic choice. It holds its structure through slow cooking, so each grain stays just resistant to the bite while the dish turns creamy.
What Does "all'onda" Mean in Risotto?
All'onda means "wave-like". A good risotto is loose enough to spread slowly across the plate, rather than sitting stiff or turning gluey.
Why is Risotto Considered a Test of an Italian Kitchen?
Every stage of risotto is technique: toasting the rice, adding stock slowly, then beating in butter and cheese. A poor one turns gluey or chalky, so the dish reveals the kitchen's skill.
