Basta pasta – make way for new wave risotto

An ambitious restaurant devoted to risotto is to open in Fitzrovia this spring. All’Onda, meaning ‘on the wave’, is from first-time restaurateur Cordula Schulz, who has recruited chef Andrea Granzarolo and general manager Marco Montalbano (respectively from Hélène Darroze and Muse by Tom Aikens) for the project. 

Hailing from Lombardy, the birthplace of risotto, Andrea will combine his technical knowledge of the traditional dish with the precise, ingredient-focused skills he honed at restaurants including the Greenhouse and the Square to bring a contemporary twist to the classic risotto.

Working with Cordula, he has developed a menu that ranges from the familiar Spring green risotto primaveraSquid ink risotto or Risotto alla Milanese to the more playful Pumpkin and shisoSeaweed, bottarga and white asparagus and Sweetbread and artichoke.

Cordula, a long-time risotto tifosa, says: “We are excited to showcase the versatility and the sophistication of this great dish by giving it centre stage on the menu – a menu which strives not only to complement the risotti, but to create memorable dishes in their own right”.

The showcase dishes will be joined on the menu by starters such as Red bream crudo with fennel, radish, citrus and yuzu kosho and Beef tartaccio (a tartare-carpaccio crossover) with smoked soy, parmesan and parsley,  along with three regularly changing main courses, including Duck with carrot, tamarind and plum and Cornish turbot with verbena, matcha and green asparagus. House made tarts, seasonal sorbets and a selection of artisan cheeses will round off the meal.

‘All’onda’ refers to the risotto-making technique which sees rice gently tossed in the pan to create a smooth, wave-like flowing texture. The restaurant opens in foodie Charlotte Street on 2 May.

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