Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese. A high-starch (amylopectin), low-amylose round medium- or short- grain rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are...