Glossary of food terms: R
Risotto
An Italian dish that was originally eaten by peasants for breakfast, but which has risen in stature to become a highly regarded restaurant dish. It's simple to make at home, but requires a bit of attention.
Risotto is made from risotto rice cooked with stock. Other ingredients (such as vegetables, shellfish or meat) are then added, and the dish is usually finished off with a knob of butter and some Parmesan cheese, which is stirred through at the end of cooking.
The key to a successful risotto is the rice and the stirring. There are three main types of Italian risotto rice - arborio, carnaroli and vialone nano. Essentially they're all starchy short-grain rices. The stock is added bit by bit to the rice and stirred frequently resulting in the classic creamy texture of a risotto. It shouldn’t be overcooked, but should still retain its characteristic al dente bite.
Classic risottos include mushroom risotto, often made with a combination of fresh and dried mushrooms, and Risotto alla Milanese which contains saffron and is usually served as an accompaniment to osso bucco. Arancini ('little oranges') are classic Italian rice balls made from leftover saffron risotto.
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