What is risotto?

Question

It's an Italian food, right? What does it look like, smell like, etc. Is it an casual everyday food, or is it something you only eat at parties and special occasions? Also, if you know, please tell me briefly how to make it. Thank you so much!!

Answer 1

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before broth is added, one ladle at a time. There are other similar dishes, but they should not be called "risotto" if the rice is not toasted.

Answer 2

Risotto is a creamy rice dish made with short-grain or Arborio Italian rice.The rice is gently cooked in butter or olive oil. Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Risotto must be stirred almost constantly to release the starch from the rice so the starch thickens the broth, giving the dish its characteristic creamy consistency.

Answer 3

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.




Here are some pages with recipes on them:

http://www.newitalianrecipes.com/risotto.html

http://www.bellaonline.com/articles/art14860.asp

http://recipes.epicurean.com/recipe/2474/basic-risotto.html

Answer 4

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before broth is added, one ladle at a time. There are other similar dishes, but they should not be called "risotto" if the rice is not toasted.

Recipes include "Risotto alla Milanese," made with chicken or beef stock and saffron, which is traditionally served with osso buco (a stew made from veal shank, especially when served in its traditional form, in bianco, without tomato in the sauce, the modern variety being served preferably with polenta), and "Risotto al Barolo", made with red wine, but thousands of variations exist, both with vegetables and meat, as well as risottos made with various other wines, cheeses, or even fruits. "Risotto al nero di seppia" is a specialty of the Veneto region, made with cuttlefish that have been cooked with their ink-sacs intact.

here is an easy recipe
Easy Oven Risotto
4 servings 1¼ hours 10 min prep
Change to: servings US Metric
3 1/4 cups water
1 (10 3/4 ounce) can condensed cream of chicken with herbs soup or condensed cream of chicken soup
1 1/4 cups uncooked arborio rice
1/3 cup small carrots, peeled and shredded
1/2 cup frozen snow pea pods
1/2 cup grated parmesan cheese

Not the one? See other Easy Oven Risotto Recipes
Side Dishes
Oven Side Dishes
Short-grain rice Side Dishes
In a 2-quart casserole, stir together water, soup, rice and shredded carrot.
Bake, uncovered, in a 375-degree oven for 55 to 60 minutes or till rice is tender, stirring twice during baking.
Stir in peas the last 5 minutes of baking.
Remove casserole from oven; gently stir in the parmesan cheese.
Let the risotto stand 10 minutes before serving

Answer 5

I can't vouch for this one as I just today received it (All Recipes daily newsletter), but it received a 4 of 5 stars rating by 12 users, so it can't be all that bad. :) Some of the ratings are funny. The biggest complaint is that it took more chicken stock than called for, and that it took a long time to make. DUH...it's risotto! One lady even wrote that she substituted Minute Rice for the arborio. LMAO 2 cups chicken stock 1 tablespoon olive oil or butter 1 tablespoon minced garlic 2 (5 ounce) skinless, boneless chicken breast halves - cubed 2 teaspoons olive oil or butter 1/2 large onion, minced 1 cup Carnaroli or Arborio rice 1/2 cup white wine 8 ounces asparagus, finely chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil salt and freshly ground black pepper to taste 1/2 cup freshly grated Parmesan cheese Bring chicken stock to a boil in a small saucepan, then keep warm over low heat. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside. Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown. Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes. Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Answer 6

www.wikihow.com/Make-Risotto if you go there you will find many recipes for risotto, you can make it however you like

Answer 7

http://en.wikipedia.org/wiki/Risotto

http://scally.typepad.com/cest_moi_qui_lai_fait/images/risotto_in_the_pan.jpg

Answer 8

ri·sot·to

NOUN:
pl. ri·sot·tos
A dish of rice cooked in broth, usually with saffron, and served with grated cheese
Italian, from riso, rice, from Old Italian

Answer 9

It is sticky rice-eaten as a main course

Answer 10

it depends...