What Is Risotto — and How Do You Make It? (2024)

FAQs

What is risotto and how is it prepared? ›

Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding small amounts of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains.

Although risotto shares similarities with Italian pasta dishes and is often served in the same course, it is not a pasta. Risotto is always made with starchy rice, which, unlike most pastas, is naturally gluten-free. Pasta is also starchy but is made from wheat and contains large amounts of gluten.

Always use warm stock.

Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.

Risotto 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.

Starter: Italians typically serve risotto as a primo piatto (starter) without veggies or sides.

What is Risotto Made of? Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.

Due to the higher fiber content in Arborio rice versus white rice, risotto will have more health benefits, including regulation of cholesterol and positive impacts on heart health.

Risotto has a rich and savory taste from a combination of ingredients. The Arborio rice absorbs the flavors of the sautéed onions, garlic, and other ingredients used in the recipe. Adding dry white wine provides a subtle acidity and depth of flavor. The dish is often finished with grated Parmesan cheese.

Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture. Carnaroli is a plumper, larger grain of rice that has a high starch content.

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

What is Gordon Ramsay's recipe for risotto? ›

In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

At its simplest, risotto is a hearty, warming rice dish, rich with the flavours of the stock used in its making, as well as saffron, parmesan, butter and any of the hundreds of ingredients that match so perfectly with it.

Obviously there is not written rule, as in most cases concerning customs or "good manners": however, according to the Italian Academy of Galateo, a correct way to eat risotto exists. In fact, according to the opinion of these experts, risotto should only be eaten with a fork.

Risotto is made with short-grain rice varieties, which tend to be high in starch and create that sticky, creamy texture you're looking for in risotto. The two most common varieties used for risotto are carnaroli and arborio.