.jpg) Risotto with speck and goat cheese | |
| Course | Primo (main course) |
|---|---|
| Place of origin | Italy |
| Region or state | Lombardy |
| Associated cuisine | Italian (Lombard, Piedmontese, Venetian) |
| Main ingredients | Rice, broth, butter, onion, white wine, Parmesan cheese |
Risotto (/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso '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 often a first course (primo), served before a second course (secondo), but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.[4]
- ^ risotto, Online Etymology Dictionary. Retrieved 2 August 2018.
- ^ Cite error: The named reference
historywas invoked but never defined (see the help page). - ^ Artusi, Pellegrino (1891). La scienza in cucina e l'arte di mangiar bene [The Science of Cooking and the Art of Eating Well] (in Italian). Recipes 78-80. Still, in print, there are many editions in many languages.
- ^ "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 Italian). 29 April 2015. Retrieved 4 July 2017.
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