Risotto is a traditional Italian dish made with rice. It represents one of the noblest and at the same time one of the most common ways of cooking rice in Italy. It originated in Northwestern Italy, specifically Eastern Piedmont and Western Lombardy, where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

When risotto is cooked, the dry rice is always fried briefly in oil before the broth is added. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted. Recipes include "Risotto alla Milanese," made with chicken or beef stock and saffron, which is traditionally served with osso buco (a stew made from veal bones) and "Risotto al Barolo," made with fine red wine, but thousands of variations exist, both with vegetables and meat, as well as risottos made with various other wines, cheeses, or even fruits. Risotto Negro is a specialty of the Veneto region, made with cuttlefish cooked with their ink-sacs.

References

• Barrett, Judith, and Norma Wasserman (1987). Risotto. New York: Scribner. ISBN 0684186918.
• Hazan, Marcella (1992). Essentials of Classic Italian Cooking. New York: Alfred A. Knopf. ISBN 0039458404X.

External links

• Shrimp & fennel risotto recipe
• Mushroom, bacon and walnut risotto recipe
• Risotto history, technique and step-by-step recipes
• Risotto Recipes

Italian cuisine | Rice dishes

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