Guide Note

Risotto is an Italian rice dish from Italy, made with arborio rice or carnaroli rice that is cooked with butter or olive oil and broth.

Fast Facts

1. Typically made with the high-starch rice, Arborio
2. Popular in Northern Italian Cuisine
3. Often served with Ossobuco
4. Common recipes: risotto alla Milanese which uses saffron and risotto al Barolo which uses red wine

Risotto comes from Northern Italy in the regions where rice paddies are grown. Piedmont, Lombardy, and Veneto are the regions that developed risotto and are considered part of Milanese cuisine.

Arborio rice is cooked with olive oil or butter and then ladlefuls of vegetable or meat broth are added slowly while stirring. This method releases starch molecules and ensures that the rice becomes creamy and stays al dente (slightly firm). Classic risotto is finished with more butter and Parmesan cheese, but numerous variations of seafood, meat and vegetables can be used.