Last Updated on May 9, 2024
As the name suggests (from the Italian ‘Riso’ for rice), classic risotto is a rice-based dish. And, as anyone who knows Italian food at all will understand, it’s a rice-based dish that should, of course, only be made from Italian rice. It dates back to northern Italy in the 14th century when it was a peasant dish. Over time Risotto has evolved and is often served as part of a tasting menu. There’s even a new ‘fine dining’ restaurant launching in London this month All’Onda, named after the ‘ideal’ texture for risotto – al dente grains of rice in a creamy sauce so that if you stir the pot quickly, you’ll get ‘waves’ (onda).
The three most common types of rice for risotto are protected (PDO) to ensure that only rice grown in certain regions of Italy and produced using specific methods can be labelled as such. Arborio rice is primarily grown in the Po Valley region of Italy, particularly in the Piedmont and Lombardy regions. Carnaroli rice also comes from Piedmont and Lombardy, specifically from the Vercelli, Novara and Pavia provinces. Less well known in the UK, Vialone Nano comes from the Bassa Veronese (Verona and Rovigo). Other risotto rice varieties include Maratelli, Padano, Roma, Originario and Riba. Short to medium-grained rice, which should have a high starch content and the ability to absorb liquid while keeping a firm texture – essential for that perfect, creamy risotto.
Traditional risotto is made by first toasting rice in butter or oil. Then you gradually add hot broth while stirring constantly until the rice reaches a creamy consistency. It can be flavoured with all sorts of ingredients, from seafood to wine and mushrooms. At the very end, there’s a magic process, the mantecatura. Parmesan and butter are added with the heat off using a special wooden spoon with a hole in the bowl, almost folding the parmesan and butter in until you get that ‘wave’.
For me, risotto is a quick, frugal and easy supper dish. I find the constant stirring process quite cathartic (particularly if I have a glass of wine in my other hand) and I can usually find the ingredients for risotto in my fridge and store cupboard. But, it’s also a dish that can be dressed up to make an elegant dinner party first course like Risotto a la Milanese – a fragrant, saffron-infused dish. I’ve rounded up a few of my own risotto recipes and some great ideas from friends for you to try.
Risotto Recipes You Need to Try
What could be better for an easy lunch or supper than a comforting and creamy risotto. Packed with flavour, you can create your own variation based on what you have available - check here for some inspiration
This smoked haddock and spinach risotto is an easy healthy one-pan meal. The combination of creamy rice, haddock and leafy greens makes this smoked fish risotto a filling and nutritious dinner.
Mushroom risotto is a delicious, satisfying vegetarian dinner. Homemade restaurant-quality risotto is easier to make than you'd think
Lemon Risotto with Roasted Butternut Squash combines the lemony, cheesy flavor of traditional risotto with the sweet, nutty flavor of butternut squash. This creamy, comforting side dish recipe will impress your loved ones and satisfy your tastebuds!
This langostino risotto is made with seafood broth, Arborio rice, langostino tails and lemon. Optionally, add saffron for extra flavour and colour!
Comfort food meets summertime flavors of sweet corn, blue crab, tarragon, and lemon. It's a one-pot dinner sure to impre
This Creamy Chicken Risotto is a crowd-pleasing meal full of cosy and comforting flavours. It’s topped with crispy pan-fried chicken and elevated with lemon and mascarpone cheese. Perfect for weeknights and dinner parties!
If you want to know more about risotto and other Italian dishes, we recommend Italian Kitchen by Anna del Conte. In the meantime, have fun making this dish your own.
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