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“All’onda” or ‘wavelike,’ is how the Italians describe a risotto with a very loose, creamy texture. The proportions in this recipe will make a basic risotto all’onda, with each grain of rice separate and al dente. If you like a firmer rice, just leave the finished risotto in the work bowl for 2 to 3 minutes, then stir in the butter and cheese. If you like your rice with a little less bite, increase the cooking time to 20 minutes.

Makes 4 cups (enough for 4 first-course servings)

4 large shallots (5 ounces), peeled and cut in half

2 tablespoons olive oil

3 ½ cups chicken or vegetable broth

1 ½ cups (10 ounces) Arborio rice

¼ cup dry white wine

2 tablespoons (1 ounce) butter

½ cup (1 ½ ounces) grated Parmesan cheese


1.     Fit the chopping blade into the work bowl. Pulse the shallots two or three times until finely chopped. Scrape down the sides of the work bowl and change to the stirring blade.

2.     Add the olive oil and cook at 90 C on speed 2 for 8 minutes with the measuring cap removed from the lid. Add the broth, rice and wine and cook at 100 C on speed 2 for 18 minutes. Add the butter and cheese and stir on speed 2 for 20 seconds. Spoon into serving bowls.


Asaparagus Risotto: Add ¾ cup pencil asparagus cut into 1-inch lengths during the last 3 minutes of cooking.

Shrimp and Saffron Risotto: Add ½ teaspoon saffron threads along with the broth. Add ½ pound medium shrimp, peeled, deveined and cut into 1-inch lengths during the last 3 minutes of cooking.

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