Risotto

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Risotto
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Risotto with speck and goat cheese
CourseScript error: No such module "Lang". (Italian course)
Place of originItaly
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Main ingredientsArborio rice, broth, butter, onion, white wine, Parmesan
Food energy
(per serving)
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Risotto (/rɪˈzɒtoʊ/ Script error: No such module "Respell"., Script error: No such module "IPA".; from Script error: No such module "Lang"., 'rice')[1][a] is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.[2][3]

Risotto in Italy is usually a first course (Script error: No such module "Lang".), served before a second course (Script error: No such module "Lang".), but Script error: No such module "Lang". is often served with Script error: No such module "Lang". as a one-course meal.[4]

History

File:Lemon Pea Risotto.jpg
Lemon and pea risotto

Rice has been grown in southern Italy for centuries, and gradually made its way to northern Italy, where the marshes of the Po Valley were suitable for rice cultivation.[5] According to a legend, a young glassblower's apprentice of the Veneranda Fabbrica del Duomo di Milano from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast. Risotto is believed to have originated in what is now known as Lombardy.[6] 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.[2] There is a recipe for a dish named as a risotto in the 1854 Script error: No such module "Lang". (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings.[7] However, who invented risotto in Milan cannot be stated with certainty.[8]

The rice varieties associated with risotto were developed in the 20th century, starting with Maratelli in 1914.[9]

Rice varieties

A high-starch, round, medium- or short- grain white rice is usually used for making risotto.[10] Such rices can absorb liquids and release starch, so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[11] Carnaroli, Maratelli (a 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 of Script error: No such module "Lang"., Script error: No such module "Lang"., and Script error: No such module "Lang". refer to the grains' size and shape (specifically the length and the narrowness) and not the quality.[9]

Basic preparation

Template:Refimprove section 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.[12] Risotto, unlike other rice dishes, requires constant care and attention.[13] The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.[14][15]

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called Script error: No such module "Lang".; white wine is added and must be absorbed by the grains. When it has been absorbed, the heat is raised to medium–high, and boiling stock is 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.[15][16] When the rice is cooked the pot is taken off the heat for Script error: No such module "Lang"., vigorously beating in refrigerated balls of grated Parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes early and left to cook with its residual heat.[17]

Properly cooked risotto is rich and creamy, even if no cream is added, due to the starch in the grains.[15] It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or Script error: No such module "Lang". ('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.[citation needed]

Italian regional variations

Many variations have their own names:

Name Photo Description
Script error: No such module "Lang". File:Risotto giallo (6954045202).jpg There are various versions of Script error: No such module "Lang".. According to Elizabeth David in her Italian Food, "The classic one is made simply with chicken broth and flavoured with saffron; butter and grated Parmesan cheese are stirred in at the end of the cooking, and more cheese and butter served with it. The second version is made with beef marrow and white wine; a third with Marsala. In each case saffron is used as a flavouring."[18]
Script error: No such module "Lang". A speciality of Piedmont, made with red wine, which may include sausage meat or borlotti beans
Script error: No such module "Lang". File:Risotto al nero di seppia.jpg A speciality of Veneto, made with cuttlefish cooked with their ink sacs intact, leaving the risotto black
Script error: No such module "Lang". File:Risi-e-Bisi.jpg A Veneto spring dish that is correctly served with a spoon rather than a fork; it is a soup so thick that it resembles a risotto. It is made with green peas using the stock from the fresh young pods, flavoured with pancetta.[19][20]
Script error: No such module "Lang". File:Risotto-alla-zucca.jpg Made with pumpkin, nutmeg, and grated cheese
Script error: No such module "Lang". File:Risotto (1).jpg A speciality of Mantua, Lombardy, made with sausage, pork, and Parmesan cheese
Script error: No such module "Lang". File:Steinpilzrisotto.jpg A variant made with mushrooms such as porcini, Suillus luteus, Kuehneromyces mutabilis or Agaricus bisporus
Script error: No such module "Lang". A variant made with seafood of seaside Italian cities
Script error: No such module "Lang". File:00 Black Truffle Risotto.jpg Made with, usually, black truffle

See also

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Notes

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References

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  1. ^ Page Module:Citation/CS1/styles.css has no content."Definition of RISOTTO". www.merriam-webster.com. 26 April 2026. Retrieved 28 April 2026.
  2. ^ a b Page Module:Citation/CS1/styles.css has no content.Roberto Perron (29 January 2011). "La fabbrica del Duomo e l'invenzione del risotto". Corriere della Sera (in italiano). Retrieved 4 July 2017.
  3. ^ Page Module:Citation/CS1/styles.css has no content.Artusi, Pellegrino (1891). La scienza in cucina e l'arte di mangiar bene [The Science of Cooking and the Art of Eating Well] (in italiano). Recipes 78-80. Still, in print, there are many editions in many languages.
  4. ^ Page Module:Citation/CS1/styles.css has no content."Ricetta Ossobuco e risotto, piatto unico di Milano" [Recipe for ossobuco and risotto, one-course meal dish of Milano]. Le ricette de La Cucina Italiana (in italiano). 29 April 2015. Retrieved 4 July 2017.
  5. ^ Page Module:Citation/CS1/styles.css has no content."All About Risotto: The History & Fundamentals of a Favorite Italian Dish". www.cuisineathome.com. Retrieved 19 June 2022.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Fodor's (2009). Fodor's Italy 2010. Fodor's Travel Publications. ISBN 9781400008490.
  7. ^ La Cucina del Riso, p76, Accademia Italiana della Cucina, 2014. Template:ISBN.
  8. ^ Summary of Risotto. Storia di un piatto italiano by Alberto Salarelli, 2010, published by Sometti. Template:ISBN.
  9. ^ a b Page Module:Citation/CS1/styles.css has no content.Lorella Fabris (1 August 2014). "Tipi di riso, varietà e usi". Agrodolce.it (in italiano). Retrieved 4 July 2017.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University Press. p. 666. ISBN 978-0-19-211579-9.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Green, Aliza (2006). Starting with Ingredients. Running Press. p. 810. ISBN 978-0-7624-2747-5.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Felicity Cloake (6 May 2010). "How to make the perfect risotto". The Guardian. Retrieved 3 July 2017.
  13. ^ Page Module:Citation/CS1/styles.css has no content."Risotto rice". BBC goodfood. Retrieved 4 July 2017.
  14. ^ Page Module:Citation/CS1/styles.css has no content."When to Rinse Rice". Cook's Illustrated. November 2009. Retrieved 4 July 2017.
  15. ^ a b c Page Module:Citation/CS1/styles.css has no content.Sam Wong (24 May 2017). "Proof in the pudding: Myth-busting 15 common cooking tips". New Scientist. Retrieved 4 July 2017.
  16. ^ Page Module:Citation/CS1/styles.css has no content.McGee, Harold (2004). "Risotto". McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. Hodder & Stoughton. p. 475. ISBN 9780340831496.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Matt Preston (17 June 2014). "Cooking ripper risotto". Taste.com. Retrieved 4 July 2017.
  18. ^ Page Module:Citation/CS1/styles.css has no content.David, Elizabeth (1989) [1954]. Italian Food (sixth ed.). London: Penguin. pp. 94–95. ISBN 0-14-046841-2.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Eleonora Baldwin. "Aglio, Olio e Peperoncino". aglioolioepeperoncino.com. Retrieved 29 August 2015.
  20. ^ Page Module:Citation/CS1/styles.css has no content.Felicity Cloake (25 May 2017). "How to cook the perfect risi e bisi". The Guardian. Retrieved 3 July 2017.

Further reading

  • Barrett, Judith, and Wasserman, Norma (1987). Risotto. New York: Scribner. Template:ISBN.
  • Hazan, Marcella (1992). Essentials of Classic Italian Cooking. New York: Alfred A. Knopf. Template:ISBN.

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