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An Italian method of cooking rice primarily made by stirring stock and often wine into rice that has been sautéed in butter and/or olive oil and sometimes onion. The stock is added slowly, and the rice must be stirred continually as it cooks, resulting in a soft, creamy mass of rice. Some risottos are cooked without stirring, or even baked. They can be flavoured with anything from saffron, mushrooms and asdescriptiongus to seafood and poultry. Risotto originated in the rice–growing areas of northern Italy. The consistency of risotto is regional—some areas prefer it almost soup–like (Venice); others slightly thicker (Milan). It is important to use the right type of rice for risotto. These rices are high in starch, which gives the risotto its classic creaminess, and can absorb large quantities of liquid without breaking up.