Begin with a soffritto of garlic and parsley sautéed in abundant olive oil.

As soon as the garlic begins to brown, add your rice and toast that until it turns an opaque white, then add a handful per serving of raisins which you will have softened in warm water for a few minutes, mixing well.

Then adding broth, a ladleful at a time, in the usual manner for making risotto, until the rice is tender but still al dente.

There is no mantecatura for this dish, but I mixed in a bit more chopped parsley for color at the end, and seasoned with salt and pepper as needed, to taste. That's all there is too it. Machlin says the dish can be served warm or at room temperature.