Risotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy.
Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where rice paddies are abundant. It is one of the pillars of Milanese cuisine. To be correctly described as a risotto dish, it needs to be made following the established process described below; otherwise the dish is a rice dish. The main feature of...
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Risotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy.
Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where rice paddies are abundant. It is one of the pillars of Milanese cuisine. To be correctly described as a risotto dish, it needs to be made following the established process described below; otherwise the dish is a rice dish. The main feature of a risotto dish is the maintenance of starch at the end of cooking that binds the grains together as a cream.
A high-starch (amylopectin), low-amylose round medium grain rice is used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Carnaroli and Vialone Nano and to a lesser degree Arborio. Carnaroli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one...
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