Risotto is a typical first course of the Italian cuisine, originally from Lombardy and then spread throughout the north of Italy
Today present in many versions throughout the country. Its main characteristic is the maintenance of starch, which, gelatinized due to cooking, binds the grains together in a compound of creamy type. Among the many rice qualities, there are some particularly suited for the preparation of risotto (Arborio, Baldo, Carnaroli, Maratelli, Rosa Marchetti, Vialone Nano). The other ingredients vary according to the recipe to prepare.
There is a general agreement on the available procedure, which foresees the pre-heating (toasting) of the rice in the pan with a fat substance (butter, oil, or other) and cooking over the rice’s low heat itself and of the ingredients. Follow, progressively adding the liquid (broth or juice) necessary to allow the absorption by the rice grains and the cooking in a constant balance of humidity.
However, there are different opinions about the details of the execution and the delimitation of the concept of risotto, which in the most restrictive meaning excludes all the dishes in which the ingredients are not cooked exclusively for the time of cooking the rice. The current definition of risotto includes the versions in which seasoning components cook together with rice subjected to a previous independent cooking cycle. Therefore rice dishes in which the seasoning is added, as for pasta, after cooking are excluded.