Traditional risottos

Descrizione

Risotto is a first course of typical Italian cuisine, originating from northern Italy, in particular Lombardy[1], Veneto[2] and Piedmont[3] and then spread in numerous versions throughout the country.

Its main characteristic is the retention of starch, which, having gelatinized due to cooking, binds the grains together in a creamy mixture. Among the various qualities of rice, particularly, there are some suitable for the preparation of risotto (Arborio, Baldo, Carnaroli, Maratelli, Razza 77, Rosa Marchetti, Vialone Nano). The other ingredients vary depending on the recipe to be prepared.