Risotto

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title: "Risotto" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cuisine-of-lombardy", "italian-rice-dishes", "national-dishes", "bone-marrow-dishes"] description: "Northern Italian rice dish" topic_path: "geography/italy" source: "https://en.wikipedia.org/wiki/Risotto" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Northern Italian rice dish ::

::data[format=table title="Infobox food"]

Field	Value
name	Risotto
image	Risotto with speck and goat cheese (6101067436).jpg
image_size	250px
caption	Risotto with speck and goat cheese
country	Italy
region	{{plainlist
course	Primo (Italian course)
main_ingredient	Arborio rice, broth, butter, onion, white wine, Parmesan
::

| name = Risotto | image = Risotto with speck and goat cheese (6101067436).jpg | image_size = 250px | caption = Risotto with speck and goat cheese | alternate_name = | country = Italy | region = {{plainlist|

• Lombardy
• Piedmont
• Veneto | creator = | course = Primo (Italian course) | type = | served = | main_ingredient = Arborio rice, broth, butter, onion, white wine, Parmesan | variations =

Risotto ( , ; from riso, '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 (primo), served before a second course (secondo), but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.

History

::figure[src="https://upload.wikimedia.org/wikipedia/commons/2/2b/Lemon_Pea_Risotto.jpg" caption="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 Trattato di cucina (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 superfino, semifino, and fino refer to the grains' size and shape (specifically the length and the narrowness) and not the quality.

Basic preparation

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. 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.

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 tostatura; 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. When the rice is cooked the pot is taken off the heat for mantecatura, 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. It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ('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.

Italian regional variations

Many variations have their own names: ::data[format=table]

Name	Photo	Description
Risotto alla milanese	[[File:Risotto giallo (6954045202).jpg	125px]]
Risotto al Barolo		A speciality of Piedmont, made with red wine, which may include sausage meat or borlotti beans
Risotto al nero di seppia	[[File:Risotto al nero di seppia.jpg	125px]]
Risi e bisi	[[File:Risi-e-Bisi.jpg	125px]]
Risotto alla zucca	[[File:Risotto-alla-zucca.jpg	125px]]
Risotto alla pilota	[[File:Risotto (1).jpg	125px]]
Risotto ai funghi	[[File:Steinpilzrisotto.jpg	125px]]
Risotto ai frutti di mare		A variant made with seafood of seaside Italian cities
Risotto al tartufo nero	[[File:00_Black_Truffle_Risotto.jpg	125px]]
::

Notes

References

References

1. [https://www.etymonline.com/word/risotto risotto], ''Online Etymology Dictionary''. Retrieved 2 August 2018.
2. Artusi, Pellegrino. (1891). "La scienza in cucina e l'arte di mangiar bene".
3. (29 April 2015). "Ricetta Ossobuco e risotto, piatto unico di Milano".
4. "All About Risotto: The History & Fundamentals of a Favorite Italian Dish".
5. (2009). "Fodor's Italy 2010". Fodor's Travel Publications.
6. Roberto Perron. (29 January 2011). "La fabbrica del Duomo e l'invenzione del risotto". [[Corriere della Sera]].
7. [https://www.accademiaitalianadellacucina.it/sites/default/files/print_pdf/AIC_Itinerari%20del%20riso_All.compressed.pdf La Cucina del Riso, p76, Accademia Italiana della Cucina, 2014]. {{ISBN. 978-88-89116-32-6.
8. [https://www.ibs.it/risotto-storia-di-piatto-italiano-libro-alberto-salarelli/e/9788874953516 Summary of ''Risotto. Storia di un piatto italiano'' by Alberto Salarelli, 2010, published by Sometti]. {{ISBN. 8874953518.
9. Lorella Fabris. (1 August 2014). "Tipi di riso, varietà e usi". Agrodolce.it.
10. Davidson, Alan. (1999). "The Oxford Companion to Food". Oxford University Press.
11. Green, Aliza. (2006). "Starting with Ingredients". Running Press.
12. Felicity Cloake. (6 May 2010). "How to make the perfect risotto". The Guardian.
13. "Risotto rice".
14. (November 2009). "When to Rinse Rice".
15. Sam Wong. (24 May 2017). "Proof in the pudding: Myth-busting 15 common cooking tips".
16. McGee, Harold. (2004). "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture". Hodder & Stoughton.
17. Matt Preston. (17 June 2014). "Cooking ripper risotto".
18. David, Elizabeth. (1989). "Italian Food". Penguin.
19. Eleonora Baldwin. "Aglio, Olio e Peperoncino". aglioolioepeperoncino.com.
20. Felicity Cloake. (25 May 2017). "How to cook the perfect risi e bisi". The Guardian.

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