Risotto alla Valtellinese


Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The Italian dish, risotto, has many variations, but should always he made with a medium-grained rice. The risotto should he moist, with separate, al dente grains. The Italians traditionally use arborio rice and cook it to perfection very slowly on top of the stove with frequent stirring to avoid sticking. However, I make risotto in the oven and have always used long grain Patna rice, as I believe it is easier to keep this rice tender hut al dente. This recipe is from Lombardy.


  • 75 g/3 oz/6 tablespoons butter
  • 2 tablespoons olive oil
  • 150 g/6 oz/ cups broad/fava beans, shelled
  • 1 medium savoy cabbage, finely sliced
  • 275 g/10 oz/ cups Patna/long-grain rice
  • 2 teaspoons sage, finely chopped seasoning to taste
  • 900 ml/ pints/ cups vegetable stock
  • 50 g/2 oz/½ cup Parmesan cheese, freshly grated


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Melt half the butter with the oil in a casserole and add the beans, cabbage and rice. Stir well and sprinkle in the sage and seasoning. Then add the stock and let it simmer for a minute before covering the dish and baking for 20 minutes. Remove from the oven and stir in the cheese. Check the seasoning before adding the remainder of the butter and serving.