Everything about Risotto totally explained
Risotto is a rich and creamy, traditional
Italian dish made with a high-starch
rice such as
arborio,
carnaroli or
vialone nano. It is one of the most common ways of
cooking rice in
Italy.
It originated in North Italy, specifically Eastern
Piedmont, Western
Lombardy, and
Veneto (where vialone nano comes from), where rice paddies are abundant. It is one of the pillars of
Milanese cuisine.
Traditional preparation
The rice is first cooked briefly in butter or olive oil, then broth is added, one ladleful at a time. Properly cooked risotto showcases the rich creaminess of the rice's starches, while maintaining an
al dente feel to each individual rice grain.
Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a kind of sauce. The traditional texture is fairly fluid, or
all'onda ("wavy").
Risotto is often finished by beating in a traditional
mantecatura of lumps of cold butter and grated
Parmesan cheese just before serving. The cheese is usually left out if the risotto is served with fish or other seafood. The fish is one of the most important things to the meal.
Variations
Common recipes include
risotto alla Milanese, flavored with
saffron, traditionally served with
osso buco (braised
veal shanks), and
risotto al Barolo, made with red wine, but thousands of variations exist.
Risotti can include vegetables, meat, seafood, various wines, cheeses and even fruits.
Risotto al nero di seppia is a specialty of the Veneto region, made with
cuttlefish that have been cooked with their ink-sacs intact.
Risi e Bisi is essentially a traditional risotto with sweet green peas added. Other common variations on the typical risotto include tomato risotto, squash risotto, and mushroom risotto.
In the United States, chefs often make risotto-like dishes with other ingredients substituted for the rice, so you might see "
potato risotto" or "
barley risotto."
Further Information
Get more info on 'Risotto'.
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