risotto

Risotto is a dish of Italian origin known for its creamy texture, which comes from the starch released by short-grain rice during a slowly simmered cooking process. The most common varieties used are Arborio, Carnaroli, and Vialone Nano, which hold their shape while releasing starch. The dish is traditionally associated with Northern Italy, especially Lombardy and Veneto, with Risotto alla Milanese being the best-known preparation flavored with saffron.

Preparation typically begins with a soffritto of onion sautéed in butter and/or olive oil. The rice is added to toast briefly, then deglazed with white wine. Warm stock is added in small ladlefuls while the mixture is stirred steadily to release starch and distribute heat. The goal is an all’onda, or risotto all’onda, consistency in which the liquid is mostly absorbed but still fluid enough to coat a spoon. The dish is finished with mantecare—off-heat stirring of a knob of butter and grated cheese (usually Parmigiano-Reggiano)—to create a glossy creaminess.

Variations encompass regional and seasonal ingredients. Risotto alla Milanese uses saffron; there are seafood versions such as risotto ai frutti di mare; and other popular forms include mushroom, saffron, asparagus, and green pea risottos, often tailored to local stocks and ingredients.

Serving and texture: Risotto is typically served immediately after cooking to preserve its creamy, yet slightly al dente, texture. The quality of the rice, stock, and timing are critical to achieving the characteristic consistency, with the dish often finishing with a final adjustment of creaminess through the mantecare step.