Risotto

Not to be confused with risoni.

called tostatura; white or red wine is added and must be
For the album by British electronica group Fluke, see absorbed by the grains. When it has evaporated, then
Risotto (album).
the heat is raised to medium high, and very hot stock
is gradually added in small amounts, while the concoction is stirred gently, almost constantly: stirring loosens
Risotto /rzt/ (Italian: [riztto] or [ristto]) is a
northern Italian rice dish cooked in a broth to a creamy the starch molecules from the outside of the rice grains
into the surrounding liquid, creating a smooth creamyconsistency. The broth can be derived from meat, sh, or
vegetables. Many types of risotto contain butter, wine, textured liquid. At that point, the pot is taken o the heat
and onion. It is one of the most common ways of cooking for the mantecatura (the point when diced cold butter is
vigorously stirred in), to make the texture as creamy and
rice in Italy.
smooth as possible. It may be removed from the heat a
Risotto in Italy is normally a primo (rst course), served few minutes earlier and left to cook with its residual heat.
on its own before the main course, but risotto alla milanese, (pronounced [riztto alla milaneze]), is often Properly cooked risotto is rich and creamy, but has some
resistance or bite (al dente) and separate grains. The traserved together with ossobuco alla milanese.
ditional texture is fairly uid, or all'onda (wavy, or owing in waves). It is served on at dishes and should easily
spread out but not have excess watery liquid around the
1 Rice varieties
perimeter. It must be eaten at once, as it continues to
cook in its own heat and can become too dry with the
A high-starch (amylopectin), low-amylose round grains too soft.
medium- or short- grain white rice is usually used for
making risotto. Such rices have the ability to absorb
liquids and to release starch and so they are stickier than
3 Italian regional variations
the long grain varieties. The principal varieties used in
Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano,
Roma, and Vialone Nano.[1] Carnaroli, Maratelli (histor- Many variations have their own names:
ical Italian variety) and Vialone Nano are considered to
be the best (and most expensive) varieties, with dierent
users preferring one over another. They have slightly 4 See also
dierent properties. For example, Carnaroli is less likely
than Vialone Nano to get overcooked, but the latter,
Maratelli rice, historical variety of Italian rice probeing smaller, cooks faster and absorbs condiments
duction
better. Other varieties like Roma, Baldo, Ribe and
Originario may be used but will not have the creaminess
Paella
of the traditional dish. These varieties are considered
better for soups and other non-risotto rice dishes and
Pilaf
for making sweet rice desserts. Rice designations of
Superno, Semino and Fino refer to the size and shape
List of Italian dishes
(specically the length and the narrowness) of the grains,
and not the quality.
List of rice dishes

Basic preparation

5 References

There are many dierent risotto recipes with dierent ingredients, but they are all based on rice of an appropriate
variety, cooked in a standard procedure.

[1] Green, Aliza (2006). Starting with Ingredients. Running

Press. p. 810. ISBN 978-0-7624-2747-5.

The rice is rst cooked briey in a soritto of onion and

butter or olive oil, to coat each grain in a lm of fat,

[2] Eleonora Baldwin. Aglio, Olio e Peperoncino. aglioolioepeperoncino.com. Retrieved 29 August 2015.

Further reading
Barrett, Judith, and Wasserman, Norma (1987).
Risotto. New York: Scribner. ISBN 0-02-0303955.
Hazan, Marcella (1992). Essentials of Classic Italian
Cooking. New York: Alfred A. Knopf. ISBN 0394-58404-X.

External links
Risotto Secrets: The Six Steps to Risotto PerfectionItaly In SF
WNYC - Last Chance Foods: Common Sense
Risotto, Lidia Bastianichs
How to Cook Risotto
How RISOTTO ALLA MILANESE was born

EXTERNAL LINKS

Text and image sources, contributors, and licenses

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Risotto Source: https://en.wikipedia.org/wiki/Risotto?oldid=751012200 Contributors: Heron, Ericd, Paul A, Pde, Ronz, Bueller 007,
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