Risotto is usually made with which type of rice?
Risotto However, the question of who invented the risotto in Milano remains unanswered today. The rice varieties now associated with risotto were developed in the 20th century, starting with Maratelli in 1914. A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best
Risotto Risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked in a broth to 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 attractive yellow colour. Risotto in Italy is normally a "primo" (first course), served on its own before the main course, but "risotto alla milanese", (), is often served together with ossobuco alla milanese. Rice was grown