Mantecare is the final step of making risotto: the pot comes off the heat and cold butter and grated Parmesan are beaten in vigorously. The rice starch binds with the fat into a creamy, glossy finish.

Origin

The word comes from Italian ("manteca", fat or butter) and belongs to classic northern Italian risotto technique.

In flexitarian cooking

For flexitarians, it is why a vegetable risotto tastes rich without any cream.

Alternative

For a vegan version, use cold plant butter, a spoonful of cashew butter and nutritional yeast.

Tip

Keep the risotto slightly loose and let it rest covered for 1–2 minutes. It should be "all'onda", rippling like a wave on the plate.

Related recipes

Beetroot risotto with Gorgonzola, Asparagus wild garlic risotto with prawns

Related terms

Mounting, Emulsion, Al dente