Risotto del Re

Name: Risotto del Re
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Carnaroli rice 2 cups; Gorgonzola cheese 5.3 oz; Truffle cream 1.8 oz; Saffron threads 0.02 oz; Red Tropea onions 3 oz; Dry white wine 3 oz; Chicken broth 4 ¼ cups; Extra virgin olive oil to taste; Fine salt to taste; Parmigiano Reggiano PDO cheese (to be grated) 2.8 oz; Butter (freezer cold) 0.35 cup; Gorgonzola cheese to taste; Extra virgin olive oil to taste; Black truffle to taste

it de es fr br

Gluten Free

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: High
Note + the soaking time for the saffron (2 h)

PRESENTATION

Recipe by
Enrico Derflingher

King's Risotto, or "Risotto del Re" as locals call it up in Northern Italy, is one of those risotto recipes that, honestly, turns any meal into a grand affair. And you know what? This isn't your run-of-the-mill bowl of rice. Imagine the best parts of creamy risotto mixing with the unmistakable flavors of tender truffle, golden saffron, and rich Gorgonzola cheese—all rolled into one dish. People in Lombardy and Piedmont are super proud of these ingredients. And it's easy to see why. The saffron? It gives the rice a golden glow with a hint of earthiness. Plus, the truffle adds a deep, moist aroma that lingers long after the last bite. And gorgonzola melts right in—making each spoonful extra smooth and downright creamy. Seriously, there's a real sense of luxury here—no surprise since this dish used to grace royal tables, all thanks to chef Enrico Derflingher, who cooked for King Charles III at Buckingham Palace. Throughout Italy, locals often debate which region makes homemade risotto the best. Pretty much, though, this version combines some of the country's most treasured flavors. Using Arborio or Carnaroli rice, chefs rely on classic risotto cooking techniques—slowly adding broth so the grains achieve the perfect texture. Never mushy, just a little tender with a hint of bite. Saffron risotto is famous around Milan. Truffle risotto hails from the lush woodlands of Piedmont, and Gorgonzola is a staple in Lombardy. It's like a showcase of Italian specialties. A generous sprinkle of Parmesan at the end provides a subtle tangy kick, tying everything together. This easy risotto recipe feels almost ceremonial—like something you'd make for a special night when you want to feel a bit like royalty yourself. Sharing a dish with these legendary Italian flavors and a touch of British royal history changes any dinner into something memorable, for real—without needing a golden throne or Buckingham Palace's silverware. Whether you are a fan of Italian cuisine or a lover of all things royal, King's Risotto is sure to impress your guests and make any gathering feel special. Can't go wrong with that.

INGREDIENTS

Carnaroli rice 2 cups (400 g)

Gorgonzola cheese 5.3 oz (150 g)

Truffle cream 1.8 oz (50 g)

Saffron threads 0.02 oz (0.5 g)

Red Tropea onions 3 oz (80 g)

Dry white wine 3 oz (90 g)

Chicken broth 4 ¼ cups (1 l)

Extra virgin olive oil to taste

Fine salt to taste

For Creaming: Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - (to be grated); Butter 0.35 cup (80 g) - (freezer cold); Gorgonzola cheese to taste; Extra virgin olive oil to taste

For Serving: Black truffle to taste

Preparation

How to prepare Risotto del Re

To make the King's Risotto, first, place the saffron threads in a small bowl, cover with cold water, and let them soak for 2 hours. In the meantime, prepare the chicken broth and keep it warm. Finely chop the red onion 1 and sauté it in a large saucepan with a generous splash of olive oil 2, then add the rice 3.

Toast the rice for a few minutes, stirring continuously 4. When the grains feel warm to the touch, deglaze with the white wine 5 and let the alcohol completely evaporate. At this point, start adding the chicken broth, one ladle at a time, always waiting for the previous one to be absorbed 6.

Salt 7 and continue cooking for about 3 minutes, then add the saffron 8 and mix well 9.

After a couple of minutes, add the gorgonzola 10 and stir to melt it completely. Also, add the truffle cream 11 and mix well 12. Continue cooking the rice for another 3-4 minutes.

When the risotto is ready, remove it from the heat and cream it with cold cubed butter from the freezer 14, cubed gorgonzola 14, and grated Grana Padano DOP 15.

Also drizzle with a splash of olive oil 16 and mix well. Finally, grate black truffle directly onto the dish 17. Your King's Risotto is ready to be served 18!