Dish · italian
Risotto
Arborio rice cooked slowly in stock added a ladle at a time, stirred often so the starch releases into a creamy sauce around still-firm grains. Butter and parmesan finish it off the heat.
Where it comes from
Rice arrived in northern Italy through trade and cultivation in the Po Valley starting in the medieval period, and the technique of slow-adding stock developed as a way to cook rice without boiling it dry. Milan's saffron version is one of the most documented regional styles.
What cooks argue about
Constant versus occasional stirring is the long-running debate, since frequent stirring releases more starch for a creamier result but some argue it overworks the rice. Stock temperature is a second dispute.
Versions
Nobody has published a risotto here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
arborio
chicken stock
butter
onion
dry white wine