Risotto

Risotto is a popular rice dish originating in northern Italy and can be used in place of the pasta course or as a side dish.

Rice is not always thought of when thinking of Italian food, however, the Italians have been making this rice dish for centuries. The rice is cooked with broth for flavor and other ingredients used to create a creamy consistency.

Cultivation of rice became intensive in this northern area for the centuries that followed and is still very popular in that part of Italy today, while southern Italy prefers pasta.

There are a few varieties of rice Italians use to make this dish, but the most common is the arborio which is widely available in any American grocery store. This rice works extremely well for this dish and is hard to overcook. Arborio rice is the best-known variety and a favorite among Italian home cooks. It is a short-grained, round rice which absorbs lots of liquid creating the creamy texture of traditional risotto. I prefer to use the arborio rice, as other rices can be used but will not create the same creamy consistency.

Risotto can be a nutritious dish and is a great way to use your leftovers. There are hundreds of varieties depending upon the flavoring ingredient used and you are limited only by your imagination.

All risottos contain three basic components along with the rice: soffritto (sautéed vegetables), broth, and flavoring ingredients.

1. The soffritto - generally is a combination of vegetables, butter, oil, and finely diced onions, sautéed in a large skillet where rice will be cooked. Specific recipes will list a variety of ingredients.

2. The broth – usually beef, chicken, vegetable, or fish. A good homemade broth will create the best flavor and texture. To save time, you can use a good quality commercial broth. In a pinch you can use broth made with bouillon cubes.

3. The flavoring ingredient – will vary depending upon the recipe and will determine the distinct flavor of the risotto. Generally it is added to the vegetables in the soffritto, and it can include vegetables such as mushrooms, spinach, endive, or seafood and other meats. Truffles, pesto, wine and peppers can also be used.

Risotto is not a difficult dish to prepare, however, it does requiring constant stirring while you add the stock so it is not a dish you can put on the stove and walk away. You will need to stir in the stock a little at a time until the rice absorbs the liquid, and cooking times vary from 20 - 40 minutes depending upon the type of rice and ingredients you are using. Modern cooks have found some shortcuts which will make this dish much faster to prepare. You can speed up the process, try using a pressure cooker.

Try some of easy risotto recipes.

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