risottos

Risotto is a northern Italian rice dish prepared by slowly cooking rice in broth until creamy. The hallmark is the use of high-starch, short-grain varieties that release starch as they cook.

Common rice varieties include Arborio, Carnaroli, and Vialone Nano. The base typically starts with soffritto of onion softened in butter or olive oil, rice is toasted briefly, then deglazed with white wine before hot stock is added.

Stock is added in small ladlefuls, and the mixture is stirred regularly to encourage starch release and even cooking. The finish, called all'onda, should be creamy with the grains partly al dente. Mantecatura with butter and grated cheese tightens the texture and enriches the dish.

Regional varieties include risotto alla Milanese (saffron), risotto ai funghi (mushroom), risotto al nero di seppia (squid ink), seafood risotti, and risi e bisi from Veneto. The exact ingredients vary by season, availability, and local culinary traditions.

Risotto originated in the rice-growing Po Valley in northern Italy and remains closely associated with Lombardy and Piedmont. Today it is recognized for its distinctive texture and as a symbol of Italian culinary technique.