Roberto Galetti
Executive chef and owner, Garibaldi Restaurant & Bar
Since 2003, Garibaldi has been consistently serving some of the most delicious fine Italian food that can be found in Singapore. Executive chef and owner Roberto Galetti, who steered the restaurant to a one Michelin star award, reveals his secrets.
“There is only one way to cook risotto and that is the traditional way. I come from the Lombardia region of northern Italy and my mother’s risotto is cooked with red wine and braised red chicory.
To get the perfect risotto you need to be able to extract all the starch inside the grain by stirring it continuously for 18 to 20 minutes. Then you will need less
butter and cheese during the mantecatura (finishing) stage, resulting in a lighter risotto that is easier to digest. The type of rice matters. Carnaroli rice is slimmer, has less starch and stays al dente longer, while Arborio rice is shorter, has more starch content but gets overcooked easily.” www.garibaldi.com.sg