Risotto is the traditional way of cooking rice in Italy. It has become famous around the world for its rich flavors and extreme versatility. The final consistency of the grain depends on the Italian regional preferences and on the ingredients, but its preparation always requires the same series of skilful actions.
First you need to prepare the sautéed base, toast the rice for a few minutes, then slowly add cups of water, broth or wine, and other ingredients while the risotto is cooking. Finally, stir with extra virgin olive oil, butter and cheese, to create the silky elegance that only real risotto can boast. The types of Italian rice most suitable for risotto are: Carnaroli, Arborio, Vialone Nano, Rome and Baldo. These varieties have larger grains with higher starch content, and more resilience in the casserole, making them ideal for absorbing flavors.
There are countless possible recipes. The best known risottos are Milanese style, which differs for the presence of saffron, risotto with creamy tomato sauce and scampi, as well as risotto with cheeses such as Parmigiano Reggiano or Save Cremasco. Risotto is such a versatile dish that the only limits are the technique and your imagination!