The Perfect Italiano Base Romano Risotto


Cheese is one of those products I cannot get enough of. Having lived in Paris for a better part of 4 years, cheese was always available and in so many different formats and styles. It is the type of ingredient that is just so comforting, unctuous and can elevate any dish to the next level. Be it shaved in a simple salad to bring out a tart flavour to pair with the greens, or in a pasta to create a creamy and nutty consistency or even simple enough melted on a pizza or a sandwich to really hold all those flavours together in your mouth and give you the long string of cheese we just love to pull on with our fingers.

Perfect Italiano is a brand of cheese you will always find in my fridge. They have 4 mascots that represent their 4 different products. I found that this is a great way to get people to interact with food and understand the traditions and story between certain products. They are 4 brothers, Primo, Amadore, Graziano and Illario, all are chefs and all of them have their own personalities and type of cooking. Graziano will be invading the and Ilario will be invading the kitchens of my blog nemeses .

I was so happy when I received a letter in the mail the other day asking me to collaborate with Primo and Amadore.

Primo is the eldest of all the brothers and is considered a perfectionist and a traditionalist in the kitchen, he doesn’t consider himself an artist, but more of an artisan and an expert in his craft, his specialties are Italian staples like pizza and pasta and his favourite cheese is the Romano variation.
I thought to myself what is the one dish people always ask me to make a Skill Shop about, that is very often badly cooked and that is actually really simple to make as long as you follow certain guidelines? A strict, traditional and exact Italian Dish? A Perfect Risotto.

Traditional Romano Cheese Base Risotto

You really need to watch the video if you want to understand the technique here.

First, figure out what kind or risotto rice you like, i prefer Ribe, but you can choose from lots of different varieties (And no, you cannot just use regular rice). The popular options are: Ribe, Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.
Next, you need to understand risotto has to be creamy and oozing and not thick and dry, when shaken a good risotto needs to “move like the waves of the sea” and when in a plate, it has to run and fill the plate, not just stay in place.
Finally, don’t use a big sauce pan, use a deep casserole for your chicken stock and a large sautee pan for the risotto.

Ingredients for about 2 people

1 l. of flavourful and intense chicken stock
2 tbps olive oil
1 white onion chopped
1 clove of garlic chopped
1-2 tbsp of herbs chopped (parsley or basil)
150 grams of risotto rice
1 cup of dry white wine (enough to cover the rice ever so slightly)
2 tbsp of butter
50-100 grams freshly grated Perfect Italiano Romano Cheese (or as much as you want, keep tasting)

Simmer the stock. In the large pan, fry off onion and garlic with the olive oil until translucent. Add in rice and toast rice for about 1 mins with herbs, constantly stirring. Add in the wine, stir until wine has been absorbed and the alcohol is gone.

Add 1 ladle of stock, enough to cover the rice and stir, until it thickens. Keep adding and letting it thicken in cycles until the rice is cooked but still has the aldente bite to it. If you need to add more stock for the risotto to be a little less clumped up, do.

Take of the fire. Stir in 1 tbsp of butter and the cheese. Taste and season with salt and pepper when needed. Put the lid on and let rest untouched for 2mins. Finish with fresh herbs and extra virgin olive oil. Serve immediately.



    1. Vera October 30, 2012 at 3:54 am

      Thank you thank you thank you! I want some right now! :)

      1. Erwan October 31, 2012 at 8:10 am

        its soooo good

    1. Maverick October 30, 2012 at 5:51 am

      I gotta redo that cheesy risotto dish I made before. Thanks heaps for this!

      1. Erwan October 31, 2012 at 8:09 am

        try it out

    1. J October 30, 2012 at 11:44 am

      Erwan, at what point in the recipe could we add chicken and/or mushrooms?

      1. Erwan October 31, 2012 at 8:08 am

        mushrooms you incorporate cooked when its almost done. Chicken would be best just to top it

    1. D October 30, 2012 at 12:49 pm

      Uhm. sorry to burst your bubble but it doesnt look like a perfect risotto .looks liquidy not creamy.

      1. Erwan October 31, 2012 at 8:06 am

        its supposed to be liquidy. Not all clumped up. Sorry to burst your bubble. Have a risotto in italy then lets talk.

        1. Pepper November 6, 2012 at 5:02 am


      1. Erwan October 31, 2012 at 8:07 am

        and watch the vid, look how it falls on the plate, if thats not creamy, then i dont know what is.

      1. Dwight November 6, 2012 at 3:39 pm

        A proper risotto’s really runny. :)

        1. Erwan November 20, 2012 at 3:10 am


    1. jackie October 30, 2012 at 1:31 pm

      nice Risotto looks yummy :D but.. what else can I use instead of white wine?? :D thankz :)

      1. Erwan October 31, 2012 at 8:05 am

        why whats wrong with wine?

    1. Ariadni October 30, 2012 at 1:41 pm

      it looks so easy when you do it! can we do it without wine? i dont like wine :)

      1. Erwan October 31, 2012 at 8:05 am

        try it first. you dont taste the wine when you cook with it.

    1. Valerie October 30, 2012 at 5:11 pm

      Can’t wait to try it!

      1. Erwan October 31, 2012 at 8:04 am

        go for it!

    1. Feliz October 31, 2012 at 8:04 am

      Yey finally! I’ve been waiting for a Risotto recipe and here it is! Im sure this is gonna be awesome! Will try this one and hit you up with some photos :)

      1. Erwan October 31, 2012 at 8:15 am

        it will be, go for it, send them through!

    1. Amani October 31, 2012 at 11:09 am

      Can I Dont put wine?

      1. Erwan October 31, 2012 at 1:42 pm


    1. Amani October 31, 2012 at 2:31 pm

      Okay thank you

    1. ryan November 2, 2012 at 2:49 am

      it flows like lava!!! =)

      1. Erwan November 20, 2012 at 3:15 am

        that it does

    1. Yanyan Avila November 2, 2012 at 1:59 pm

      It really looks perfect!!! Please make Filipino sweets your way! :)

      1. Erwan November 20, 2012 at 3:07 am

        which ones?

        1. Yanyan November 23, 2012 at 3:38 pm

          Like ube halaya? pastillas? yema? polvoron? Something like that! :)

    1. Ceejay November 5, 2012 at 12:41 am

      Awesome! This is want I’ve been waiting for! Thanks! Gonna try this for my Girlfriend’s Birthday!

      1. Erwan November 20, 2012 at 3:24 am

        how did it go?> are you still together haha

    1. Dio November 5, 2012 at 10:52 am

      Hi Erwan,

      I haven’t tried eating risotto but this looks delish. I gotta try this one, i think :) But this should be paired with what?

      1. Erwan November 20, 2012 at 3:17 am

        go for it! on its own, its a main dish not i side :)

      1. Erwan November 20, 2012 at 3:17 am

        go for it! on its own, its a main dish not a side :)

    1. Lex Katigbak November 10, 2012 at 8:48 am

      Thank you for sharing this recipe. Looks so good! Will definitely try it soon. :)

      1. Erwan November 20, 2012 at 3:28 am

        ya! thanks

    1. Trixie November 11, 2012 at 1:42 pm

      I love Perfect Italiano!!!!

      1. Erwan November 20, 2012 at 3:20 am

        me too!

    1. Rose November 15, 2012 at 12:50 pm

      I love how you make it look so easy! Everytime I watch cooking shows/competitiions like Hell’s Kitchen, the chefs usually have a hard time perfecting Risotto.

      Just wanted to say that I’m very impressed with your blog. This is my first time reading it, and I feel like I’ll go through your archive in no time!

      1. Erwan November 20, 2012 at 3:13 am

        it is really easy, they just love the drama

    1. Anna November 16, 2012 at 7:33 am

      Hi, where can I buy Perfect Italiano cheese? Do they have it in local groceries or Santis?

      1. Erwan November 20, 2012 at 2:57 am

        rustans or SM or landmark. all major ones

    1. Lauren March 6, 2013 at 2:35 pm

      divine!!! just like authentic italian risotto! thanks dear! :)

    1. J September 6, 2013 at 1:25 pm

      Hi, where can I get a good chicken stock? Thanks!

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I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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