Everyone knows how to make risotto. Very few know how to make it perfect. The difference isn’t technique — that can be learned — but the raw ingredient itself. And when we talk about risotto, the raw ingredient is one thing only: the grain.
For nearly a century, the Goio family has been cultivating S. Andrea DOP rice in the Baraggia Biellese e Vercellese, a clay-rich and generous land that gives each grain unique qualities. We’ve gathered advice from the chefs who choose our rice every day, and we’re sharing it with you.
1. Choose a rice that works for you
The first secret isn’t a gesture — it’s a choice. A rice like S. Andrea DOP has an exceptionally high capacity for absorbing flavours and naturally releases starch during cooking. In practical terms, this means natural creaminess without adding excessive butter. For anyone who is vegan, coeliac, or diabetic, that’s a game-changer.
2. The soffritto: less is more
Forget the generous soffritto. The chefs who work with Riso Goio use very little fat and onion — just enough for an aromatic base. The reason? A perfect risotto starts with a quality rice that doesn’t need to be “hidden” behind strong flavours. It should shine, not disappear.
3. Toasting is the key moment
Add the dry rice to the hot pan and stir for 2–3 minutes. You should catch a subtle nutty aroma, and the grains should turn translucent at the edges. This step “seals” the outer starch and allows the grain to cook evenly, keeping structure at its centre.
4. The broth: always hot
Add broth one ladle at a time and make sure it’s always boiling hot. Cold broth interrupts the cooking and turns the grain rubbery. Keep it simmering in a small pot alongside, ready to go. For a creamy risotto without surprises, this detail is essential.
5. 12 minutes: the perfect timing
One of the great advantages of Riso Goio S. Andrea DOP is its quick cooking time: 12–14 minutes. No need to wait half an hour like other rice varieties. This means less risk of overcooking and a grain that arrives at the table with the ideal texture — tender on the outside, with character within.
6. Mantecatura: the finishing touch
Remove the risotto from the heat and add your finishing ingredients: butter and Parmigiano for the classic version, or a drizzle of extra virgin olive oil for the vegan option. Stir vigorously for 30–40 seconds. Thanks to the natural starch released by S. Andrea DOP, you’ll achieve a luscious, enveloping cream without overloading on fat.
7. The rest: let it breathe
Cover the pot and wait 1–2 minutes before plating. The risotto settles, the flavours meld, and the wave — that slow, flowing movement onto the plate that marks a perfect risotto — becomes effortless.
Why chefs choose Riso Goio
It’s no coincidence that starred chefs like Igles Corelli, Sergio Vineis, and Patrizia Dibenedetto rely on our rice every day. Its hold during cooking, flavour absorption, and natural creaminess make it an invaluable ally in the kitchen — for professionals and home cooks alike.
Want to taste the difference? Order Riso Goio S. Andrea DOP directly from our online shop — free shipping on orders over €60.
