Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency, with the broth derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese, and it is one of the most common ways of cooking rice in Italy; saffron was originally used for flavor and its signature yellow color.
Facts
Partially Attested
Origin Period, From (Year)Date of the first identifiable recipe Origin RegionWikipedia says believed to have originated there FAQs
Is risotto served as a main course in Italy?
According to CooksInfo, "In Italy, risotto is usually served in small portions as a starter to the meal. In the English-speaking world, it has been transformed into the main course (in larger portions.)"
Connections
In Cuisine
Source Risotto (Wikipedia)
Uses Ingredient
Source Risotto (Wikipedia)
Source Risotto (Wikipedia)
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In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Risotto (Wikipedia)
History section
Risotto is believed to have originated in what is now known as Lombardy.
Recipes section
The first recipe identifiable as risotto dates from 1809.
View the SourceRisotto (Wikipedia)
Wikipedia- Uses Ingredient: Onion, Infobox main_ingredient field: Arborio rice, broth, butter, onion, white wine, Parmesan
- Uses Ingredient: Butter, Infobox main_ingredient field: Arborio rice, broth, butter, onion, white wine, Parmesan
- Uses Ingredient: Parmesan, Infobox main_ingredient field: Arborio rice, broth, butter, onion, white wine, Parmesan
In Cuisine: Italian Cuisine, lead paragraph
Risotto (, riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso, 'rice') is an Italian rice dish cooked with broth until it reaches a creamy consistency.
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