fbpx
Wikipedia

Risotto

December 17, 2023

For the Fluke album, see Risotto (album).
Not to be confused with Risoni or Rizzotto.

Risotto (/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso, meaning "rice")[1] 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. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.[2][3]

Risotto
Risotto al pomodoro (tomato risotto)
CoursePrimo
Place of originItaly
Region or stateLombardy
Main ingredientsRice, broth, butter, onion, white wine, Parmesan cheese
  • Cookbook: Category:Risotto
  •   Media: Risotto

Risotto in Italy is often a first course served before a second course, but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.[4]

History edit

 
Lemon–pea risotto

Rice has been grown in southern Italy for centuries. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po Valley were suitable for rice cultivation.[5] According to a legend, a young glassblower's apprentice of the Veneranda Fabbrica del Duomo di Milano from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast. Risotto is believed to have originated around Lombardy.[6] The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, and onions with broth with saffron gradually added.[2] There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina ("Treatise on Cooking") by Giovanni Vialardi, assistant chief chef to kings.[7] However, the question of who invented the risotto in Milan remains unanswered today.[8]

The rice varieties now associated with risotto were developed in the 20th century, starting with Maratelli in 1914.[9]

Rice varieties edit

A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices can absorb liquids and release starch, so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[10] Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Baldo, Originario, Ribe and Roma may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes and sweet rice desserts. Rice designations of superfino, semifino, and fino refer to the grains' size and shape (specifically the length and the narrowness) and not the quality.[9]

Basic preparation edit

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure.[11] Risotto, unlike other rice dishes, requires constant care and attention.[12] The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.[13][14]

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and must be absorbed by the grains. When it has been absorbed, the heat is raised to medium–high, and boiling stock is gradually added in small amounts while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass.[14][15] When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated Parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.[16]

Properly cooked risotto is rich and creamy even if no cream is added due to the starch in the grains.[14] It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ("wavy" or "flowing in waves"). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.[citation needed]

Italian regional variations edit

Many variations have their own names:

Name Photo Description
Risotto alla milanese   A specialty of Milan, made with beef stock, beef bone marrow, lard (instead of butter) and cheese, flavoured and coloured with saffron
Risotto al Barolo A specialty of Piedmont, made with red wine, which may include sausage meat or borlotti beans
Risotto al nero di seppia   A specialty of the Veneto region, made with cuttlefish cooked with their ink sacs intact, leaving the risotto black
Risi e bisi   A Veneto spring dish that is correctly served with a spoon rather than a fork; it is a soup so thick that it resembles a risotto. It is made with green peas using the stock from the fresh young pods, flavoured with pancetta.[17][18]
Risotto alla zucca   Made with pumpkin, nutmeg, and grated cheese
Risotto alla pilota   A specialty of Mantua, made with sausage, pork, and Parmesan cheese
Risotto ai funghi   A variant made with mushrooms such as porcini, boletus luteus, pholiota mutabilis or agaricus bisporus
Risotto ai frutti di mare A variant made with seafood of seaside Italian cities
Risotto al tartufo nero Made with, usually, black truffle

See also edit

References edit

  1. ^ risotto, Online Etymology Dictionary. Retrieved 2 August 2018.
  2. ^ a b Roberto Perron (29 January 2011). "La fabbrica del Duomo e l'invenzione del risotto". Corriere della Sera (in Italian). Retrieved 4 July 2017.
  3. ^ Artusi, Pellegrino (1891). La scienza in cucina e l'arte di mangiar bene [The Science of Cooking and the Art of Eating Well] (in Italian). Recipes 78-80. Still, in print, there are many editions in many languages.
  4. ^ "Ricetta Ossobuco e risotto, piatto unico di Milano" [Recipe for ossobuco and risotto, one-course meal dish of Milano]. Le ricette de La Cucina Italiana (in Italian). 29 April 2015. Retrieved 4 July 2017.
  5. ^ "All About Risotto: The History & Fundamentals of a Favorite Italian Dish". www.cuisineathome.com. Retrieved 2022-06-19.
  6. ^ Fodor's (2009). Fodor's Italy 2010. ISBN 9781400008490.
  7. ^ La Cucina del Riso, p76, Accademia Italiana della Cucina, 2014, ISBN 978-88-89116-32-6
  8. ^ Summary of Risotto. Storia di un piatto italiano by Alberto Salarelli, 2010, published by Sometti, ISBN 8874953518
  9. ^ a b Lorella Fabris (1 August 2014). "Tipi di riso, varietà e usi". Agrodolce.it (in Italian). Retrieved 4 July 2017.
  10. ^ Green, Aliza (2006). . Running Press. p. 810. ISBN 978-0-7624-2747-5. Archived from the original on 2014-06-28.
  11. ^ Felicity Cloake (6 May 2010). "How to make the perfect risotto". The Guardian. Retrieved 3 July 2017.
  12. ^ "Risotto rice". BBC goodfood. Retrieved 4 July 2017.
  13. ^ "When to Rinse Rice". Cook's Illustrated. November 2009. Retrieved 4 July 2017.
  14. ^ a b c Sam Wong (24 May 2017). "Proof in the pudding: Myth-busting 15 common cooking tips". New Scientist. Retrieved 4 July 2017.
  15. ^ McGee, Harold (2004). "Risotto". McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture. Hodder & Stoughton. p. 475. ISBN 9780340831496.
  16. ^ Matt Preston (17 June 2014). "Cooking ripper risotto". Taste.com. Retrieved 4 July 2017.
  17. ^ Eleonora Baldwin. "Aglio, Olio e Peperoncino". aglioolioepeperoncino.com. Retrieved 29 August 2015.
  18. ^ Felicity Cloake (25 May 2017). "How to cook the perfect risi e bisi". The Guardian. Retrieved 3 July 2017.

Further reading edit

  • Barrett, Judith, and Wasserman, Norma (1987). Risotto. New York: Scribner. ISBN 0-02-030395-5.
  • Hazan, Marcella (1992). Essentials of Classic Italian Cooking. New York: Alfred A. Knopf. ISBN 0-394-58404-X.

External links edit

  •   The dictionary definition of Risotto at Wiktionary

December 17, 2023
risotto, fluke, album, album, confused, with, risoni, rizzotto, italian, riˈzɔtto, ˈsɔt, from, riso, meaning, rice, italian, rice, dish, cooked, with, broth, until, reaches, creamy, consistency, broth, derived, from, meat, fish, vegetables, many, types, risott. For the Fluke album see Risotto album Not to be confused with Risoni or Rizzotto Risotto r ɪ ˈ z ɒ t oʊ riz OT oh Italian riˈzɔtto ˈsɔt from riso meaning rice 1 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 It is one of the most common ways of cooking rice in Italy Saffron was originally used for flavour and its signature yellow colour 2 3 RisottoRisotto al pomodoro tomato risotto CoursePrimoPlace of originItalyRegion or stateLombardyMain ingredientsRice broth butter onion white wine Parmesan cheeseCookbook Category Risotto Media RisottoRisotto in Italy is often a first course served before a second course but risotto alla milanese is often served with ossobuco alla milanese as a one course meal 4 Contents 1 History 2 Rice varieties 3 Basic preparation 4 Italian regional variations 5 See also 6 References 7 Further reading 8 External linksHistory edit nbsp Lemon pea risottoRice has been grown in southern Italy for centuries From the south rice gradually made its way north toward northern Italy where the marshes of the Po Valley were suitable for rice cultivation 5 According to a legend a young glassblower s apprentice of the Veneranda Fabbrica del Duomo di Milano from Flanders who used to use saffron as a pigment added it to a rice dish at a wedding feast Risotto is believed to have originated around Lombardy 6 The first recipe identifiable as risotto dates from 1809 It includes rice sauteed in butter sausages bone marrow and onions with broth with saffron gradually added 2 There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina Treatise on Cooking by Giovanni Vialardi assistant chief chef to kings 7 However the question of who invented the risotto in Milan remains unanswered today 8 The rice varieties now associated with risotto were developed in the 20th century starting with Maratelli in 1914 9 Rice varieties editThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources in this section Unsourced material may be challenged and removed July 2017 Learn how and when to remove this template message A high starch amylopectin low amylose round medium or short grain white rice is usually used for making risotto Such rices can absorb liquids and release starch so they are stickier than the long grain varieties The principal varieties used in Italy are Arborio Baldo Carnaroli Maratelli Padano Roma and Vialone Nano 10 Carnaroli Maratelli historical Italian variety and Vialone Nano are considered to be the best and most expensive varieties with different users preferring one over another They have slightly different properties For example Carnaroli is less likely than Vialone Nano to get overcooked but the latter being smaller cooks faster and absorbs condiments better Other varieties such as Baldo Originario Ribe and Roma may be used but will not have the creaminess of the traditional dish these varieties are considered better for soups and other non risotto rice dishes and sweet rice desserts Rice designations of superfino semifino and fino refer to the grains size and shape specifically the length and the narrowness and not the quality 9 Basic preparation editThere are many different risotto recipes with different ingredients but they are all based on rice of an appropriate variety cooked in a standard procedure 11 Risotto unlike other rice dishes requires constant care and attention 12 The rice is not to be pre rinsed boiled or drained as washing would remove much of the starch required for a creamy texture 13 14 The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat called tostatura white wine is added and must be absorbed by the grains When it has been absorbed the heat is raised to medium high and boiling stock is gradually added in small amounts while stirring constantly The constant stirring with only a small amount of liquid present forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid creating a smooth creamy textured mass 14 15 When the rice is cooked the pot is taken off the heat for mantecatura vigorously beating in refrigerated balls of grated Parmesan cheese and butter to make the texture as creamy and smooth as possible It may be removed from the heat a few minutes earlier and left to cook with its residual heat 16 Properly cooked risotto is rich and creamy even if no cream is added due to the starch in the grains 14 It has some resistance or bite al dente and separate grains The traditional texture is fairly fluid or all onda wavy or flowing in waves It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter It must be eaten at once as it continues to cook in its own heat making the grains absorb all the liquid and become soft and dry citation needed Italian regional variations editMany variations have their own names Name Photo DescriptionRisotto alla milanese nbsp A specialty of Milan made with beef stock beef bone marrow lard instead of butter and cheese flavoured and coloured with saffronRisotto al Barolo A specialty of Piedmont made with red wine which may include sausage meat or borlotti beansRisotto al nero di seppia nbsp A specialty of the Veneto region made with cuttlefish cooked with their ink sacs intact leaving the risotto blackRisi e bisi nbsp A Veneto spring dish that is correctly served with a spoon rather than a fork it is a soup so thick that it resembles a risotto It is made with green peas using the stock from the fresh young pods flavoured with pancetta 17 18 Risotto alla zucca nbsp Made with pumpkin nutmeg and grated cheeseRisotto alla pilota nbsp A specialty of Mantua made with sausage pork and Parmesan cheeseRisotto ai funghi nbsp A variant made with mushrooms such as porcini boletus luteus pholiota mutabilis or agaricus bisporusRisotto ai frutti di mare A variant made with seafood of seaside Italian citiesRisotto al tartufo nero Made with usually black truffleSee also edit nbsp Italy portal nbsp Food portalList of rice dishes Congee Paella PilafReferences edit risotto Online Etymology Dictionary Retrieved 2 August 2018 a b Roberto Perron 29 January 2011 La fabbrica del Duomo e l invenzione del risotto Corriere della Sera in Italian Retrieved 4 July 2017 Artusi Pellegrino 1891 La scienza in cucina e l arte di mangiar bene The Science of Cooking and the Art of Eating Well in Italian Recipes 78 80 Still in print there are many editions in many languages Ricetta Ossobuco e risotto piatto unico di Milano Recipe for ossobuco and risotto one course meal dish of Milano Le ricette de La Cucina Italiana in Italian 29 April 2015 Retrieved 4 July 2017 All About Risotto The History amp Fundamentals of a Favorite Italian Dish www cuisineathome com Retrieved 2022 06 19 Fodor s 2009 Fodor s Italy 2010 ISBN 9781400008490 La Cucina del Riso p76 Accademia Italiana della Cucina 2014 ISBN 978 88 89116 32 6 Summary of Risotto Storia di un piatto italiano by Alberto Salarelli 2010 published by Sometti ISBN 8874953518 a b Lorella Fabris 1 August 2014 Tipi di riso varieta e usi Agrodolce it in Italian Retrieved 4 July 2017 Green Aliza 2006 Starting with Ingredients Running Press p 810 ISBN 978 0 7624 2747 5 Archived from the original on 2014 06 28 Felicity Cloake 6 May 2010 How to make the perfect risotto The Guardian Retrieved 3 July 2017 Risotto rice BBC goodfood Retrieved 4 July 2017 When to Rinse Rice Cook s Illustrated November 2009 Retrieved 4 July 2017 a b c Sam Wong 24 May 2017 Proof in the pudding Myth busting 15 common cooking tips New Scientist Retrieved 4 July 2017 McGee Harold 2004 Risotto McGee on Food and Cooking An Encyclopedia of Kitchen Science History and Culture Hodder amp Stoughton p 475 ISBN 9780340831496 Matt Preston 17 June 2014 Cooking ripper risotto Taste com Retrieved 4 July 2017 Eleonora Baldwin Aglio Olio e Peperoncino aglioolioepeperoncino com Retrieved 29 August 2015 Felicity Cloake 25 May 2017 How to cook the perfect risi e bisi The Guardian Retrieved 3 July 2017 Further reading editBarrett Judith and Wasserman Norma 1987 Risotto New York Scribner ISBN 0 02 030395 5 Hazan Marcella 1992 Essentials of Classic Italian Cooking New York Alfred A Knopf ISBN 0 394 58404 X External links edit nbsp The dictionary definition of Risotto at Wiktionary Retrieved from https en wikipedia org w index php title Risotto amp oldid 1189449408 Italian regional variations, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.