Risotto ( , ; from , 'rice') 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.
Risotto in Italy is usually a first course (), served before a second course (), but is often served with as a one-course meal.
History
thumb|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. 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. 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 1854 (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 with Maratelli in 1914.
Rice varieties
A high-starch, round, medium- or short- grain white rice is usually used for making risotto. 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. 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 , , and refer to the grains' size and shape (specifically the length and the narrowness) and not the quality. 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. When the rice is cooked the pot is taken off the heat for , 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.
Properly cooked risotto is rich and creamy, even if no cream is added, due to the starch in the grains.
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|A speciality of Piedmont, made with red wine, which may include sausage meat or borlotti beans
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|A speciality of Veneto, made with cuttlefish cooked with their ink sacs intact, leaving the risotto black
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|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.
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|Made with pumpkin, nutmeg, and grated cheese
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|A speciality of Mantua, Lombardy, made with sausage, pork, and Parmesan cheese
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|A variant made with mushrooms such as porcini, Suillus luteus, Kuehneromyces mutabilis or Agaricus bisporus
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|A variant made with seafood of seaside Italian cities
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|Made with, usually, black truffle
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See also
- Risotto alla ticinese
- List of rice dishes
Notes
References
Further reading
- Barrett, Judith, and Wasserman, Norma (1987). Risotto. New York: Scribner. .
- Hazan, Marcella (1992). Essentials of Classic Italian Cooking. New York: Alfred A. Knopf. .