Although other Italian dishes, such as pastas and pizzas, have long been favorites on American menus, risotto has not received much attention until recently. American interest in risotto started to build in the mid-1980s, says Park. And it seems to have boomed in popularity in the last several years, she says. The popularity of risotto is just incredible. . . . It s really hot now. . . .
People are more familiar with risotto, and it s now on the menu of more restaurants.
Risotto accounts for 20 percent of pasta and risotto sales at Chicago s Coco Pazzo restaurant, according to Executive Chef Tony Priolo. And in New York City, a quickservice restaurant specializing in risotto called Risotteria opened in fall 2000. Chef Christian Delouvrier of New York City s upscale Lespinasse restaurant, notes that risotto is getting more known and more appreciated. In short, Americans are falling in love with the soothing and nourishing taste of risotto. New York City s Risotteria is the Baskin-Robbins of risotto.