Risotto

Risotto is a cherished northern Italian rice dish celebrated for its creamy texture and rich flavor. The magic unfolds as the rice is cooked in broth, typically enhanced with butter, onion, white wine, and Parmesan cheese. In Italy, risotto often serves as a primo piatto (first course), though it can also be a satisfying main dish, particularly in the case of "risotto alla milanese" which pairs exquisitely with "ossobuco alla milanese."

The origins of risotto can be traced back to the 14th century in southern Italy, eventually finding its way to Milan. Over time, the dish evolved, with the first identifiable recipe appearing in 1809. The specific rice varieties that make risotto exceptional—such as Arborio, Carnaroli, and Vialone Nano—were developed in the 20th century. These types of rice are prized for their high starch content, which is essential for achieving the signature creamy texture.

Preparing risotto involves a straightforward yet intricate process. You begin by cooking the rice in a soffritto of onion and fat (such as butter or olive oil). Then, you gradually add broth while stirring continuously. This technique releases the starch from the rice, creating a creamy consistency without the need for additional cream. The ideal risotto should be creamy, slightly al dente, and have distinct grains of rice. It is best served immediately to maintain its optimal texture.