Risotto
Northern Italian rice dish / From Wikipedia, the free encyclopedia
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"Italian rice" redirects here. For fried rice balls, see Arancini.
For the Fluke album, see Risotto (album).
Risotto 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.[1][2]
Quick Facts Course, Place of origin ...
Course | Primo |
---|---|
Place of origin | Italy |
Region or state | Lombardy |
Main ingredients | Rice, broth, butter, onion, white wine, Parmesan cheese |
Close
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.[3]