Risotto is the quietest test of an Italian cook. Carnaroli rice, the right stock, the right rhythm, the right moment to stop. At ALBA the chefs prepare one to order rather than listing it for most of the year, and it is worth asking for. In autumn it steps onto the seasonal truffle menu, under black autumn truffle now and white Alba truffle from the middle of October.
The Dish That Proves the Cook
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 chefs 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 the pass 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.
Risotto in Truffle Season
Autumn changes the plate. Through truffle season the risotto joins ALBA's seasonal truffle menu, finished under a shaving of black autumn truffle. From the middle of October the white Alba truffle arrives from Piedmont and takes over, shaved raw over the hot rice so the heat lifts the aroma without cooking it away. The white truffle season is short and the best of it goes early, so if that is the plate you want, the back half of October is the time to book. There is more on both truffles in our guide to truffle season at ALBA.
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?
For most of the year it is not a fixture of the printed menu. The chefs prepare it on request, so mention it when booking or ask your waiter. Through truffle season it appears on the seasonal truffle menu.
Does ALBA Serve a Truffle Risotto?
Through truffle season, yes. The risotto joins the seasonal truffle menu with black autumn truffle, and from the middle of October with white Alba truffle shaved over the plate.
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 Cook?
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 cook's skill.
