With its sprawling gardens, neo-baroque interiors and views overlooking the ever-romantic Lake Como, hotel Villa d’Este rarely leaves its residents wanting. Formerly a home to cardinals and Italian aristocracy, Villa d’Este became a luxury resort in 1873 and has since welcomed illustrious guests from Mia Farrow and Woody Allen to Orson Welles and Rita Hayworth. Along with a magnificent heated pool that appears to float on the lake, a private beach and Turkish baths, the hotel boasts the world-class chef Luciano Parolari, who has ruled the kitchen since 1978. He is famed for his exquisite risottos—praised by Frank Sinatra, Yves Saint Laurent and Mikhail Gorbachev, among others—which provide the focus for his 2006 book, Tales of Risotto: Culinary Adventures from Villa d’Este. Today, the “King of Risotto” shares a recipe to try at home.




Risotto “Mantecato” with Zucchini Blossoms and Wild Asparagus



Serves four


300g carnaroli rice 

1 cup dry white wine

2 small minced shallots

2 garlic cloves, chopped

6 tablespoons extra virgin olive oil 

1 liter meat or vegetable broth

12 zucchini blossoms 

Small bunch of wild asparagus


For the Risotto:


Sauté the shallots in olive oil, add the rice, pour in the wine and reduce. Add the meat or vegetable broth a cup at a time until the broth is completely absorbed and the rice is cooked (should take about 15-20 minutes).
 Sauté the zucchini blossoms in olive oil with the garlic.
When the rice is cooked, mix well adding some olive oil.
 Serve on individual plates and decorate with zucchini blossoms and slightly boiled asparagus.