Risotto
Risotto
Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto]) is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.
Etymology
The term "risotto" comes from the Italian "riso" meaning rice. The "-otto" suffix is a diminutive, implying a small or special rice dish.
Ingredients
Risotto is typically made from Arborio rice, a short-grain rice variety from Italy. Other ingredients can include onion, garlic, white wine, broth, butter, and Parmesan cheese. Some variations may include other ingredients such as mushrooms, seafood, or vegetables.
Preparation
Risotto is usually a primo (first course), served on its own before the main course. It is cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. It is one of the most common ways of cooking rice in Italy.
Variations
There are many variations of risotto. Some of the most popular include Risotto alla Milanese, Risotto al Barolo, Risotto al nero di seppia, and Risotto ai funghi.
Related Terms
- Arborio rice: A variety of short-grain rice used to make risotto.
- Primo: The first course in a traditional Italian meal, often a pasta or rice dish such as risotto.
- Broth: A savory liquid made by simmering meat, fish, or vegetables in water. Used as the base for many soups and sauces, as well as for cooking rice in dishes like risotto.
External links
- Medical encyclopedia article on Risotto
- Wikipedia's article - Risotto
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