Pronunciation: [rih-SAW-toh; ree-ZAW-toh]
An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with saffron. The use of Italian arborio rice is traditional in the preparation of risotto.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Prawn and Pea Risotto with Basil and Mint
- Lemon Risotto
- Risotto Cakes with Smoked Tomato Cream Sauce
- Squink Risotto
Related Content From Cooking Channel
- Winter Squash and Duck Risotto
- Ruby Red Shrimp Risotto with English Peas, Basil, Lemon and Pecorino
- Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
- Chocolate Risotto Pudding
- Sweet Corn, Black Trumpet and Truffle Risotto