Risotto

Risotto(/rɪˈzɒtoʊ/riz-OT-oh,Italian:[riˈzɔtto,-ˈsɔt-]; fromriso, 'rice')is anItalianricedish cooked withbrothuntil it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto containbutter,onion,white wine, andParmesan cheese. It is one of the most common ways of cooking rice in Italy.Saffronwas originally used for flavour and its signature yellow colour.
Risotto in Italy is often afirst course(primo), served before asecond course(secondo), butrisotto alla milaneseis often served withossobucoalla milaneseas a one-course meal.
Rice has been grown insouthern Italyfor centuries, and gradually made its way tonorthern Italy, where the marshes of thePo Valleywere suitable for rice cultivation.According to a legend, a young glassblower's apprentice of theVeneranda Fabbrica del Duomo di MilanofromFlanders, who used to usesaffronas a pigment, added it to a rice dish at awedding feast. Risotto is believed to have originated in what is now known asLombardy.The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter,sausages,bone marrow, and onions with broth with saffron gradually added.There is a recipe for a dish named as a risotto in the 1854Trattato di cucina(Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings.However, who invented risotto in Milan cannot be stated with certainty.
The rice varieties associated with risotto were developed in the 20th century, starting withMaratelliin 1914.
A high-starch, round, medium- or short- grainwhite riceis usually used for making risotto.Such rices can absorb liquids and release starch, so they are stickier than thelong grainvarieties. The principal varieties used in Italy areArborio, Baldo,Carnaroli,Maratelli, Padano, Roma, andVialone Nano.Carnaroli, Maratelli (historical Italian variety), and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Baldo, Originario, Ribe, and Roma may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes and sweet rice desserts. Rice designations ofsuperfino,semifino, andfinorefer to the grains' size and shape (specifically the length and the narrowness) and not the quality.
There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.Risotto, unlike other rice dishes, requires constant care and attention.The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.
Thericeis first cooked briefly in asoffrittoofonionandbutterorolive oilto coat each grain in a film of fat, calledtostatura;white wineis added and must be absorbed by thegrains. When it has been absorbed, the heat is raised to medium–high, and boilingstockis gradually added in small amounts while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass.When the rice is cooked the pot is taken off the heat formantecatura, vigorously beating in refrigerated balls of gratedParmesan cheeseand butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.
Properly cooked risotto is rich and creamy, even if no cream is added, due to the starch in the grains.It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, orall'onda('wavy' or 'flowing in waves'). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter.
Many variations have their own names:
Media related toRisottoat Wikimedia CommonsRisottoat the Wikibooks Cookbook subproject