20 Jun Tutto Bene, Southgate
Tutto Bene, famed risotto specialists, revealed their tips for the perfect risotto during a series of masterclasses in July. Taken by head chef Nathan Scarfo, all points were covered from the variety of rice and cooking process, to how risotto should be like in terms of texture and consistency. Vialone Nano rice is preferred, rather than Arborio, and simplicity is king.
A two-course meal soon followed, starting with risotto-stuffed baby calamari, anchovy, garlic, chilli and rocket. There was a good hit of chilli, which accented the textures of the smooth calamari and the rice inside it. Not surprisingly, we had risotto for our mains. Their signature Risi e Bisi is made with fresh peas, pancetta, shallots and parmigiano, and was the same risotto cooked during the demonstration. Both were full of flavour and were great examples of how delicious risotto can be. Tutto Bene certainly lived up to their reputation of being Melbourne’s premier risotteria.