Dish - Italy
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is a dish whose origins lie with the poorer working classes of Italy.
Originally, it was just rice cooked in a broth with whatever other ingredients
were available - usually not much – and was used as a means of a cheap stomach
filler. This was definitely not a dish favoured or eaten by the nobility in the
Risotto as we know it today, only began to appear
during the 19th century when the method of toasting the grains before slowly
adding the hot liquid was more widely practised. It was also at this time that
risotto became acceptable to the upper classes and a national dish was born.
There are 3 essentials to cooking a good risotto:
The correct type of rice - Arborio (risotto) rice; a well flavoured stock; and TIME. Count on at least 30
minutes cooking time all in all, sometimes longer depending on the recipe. The
end dish should have a quite wet and creamy texture.
The beauty of this dish is that you can use any
ingredients available to flavour it: meats, fish, poultry, vegetables, herbs –
whatever you have to hand. After all, that’s how the dish was born.
Below are two classic Risotto dishes to get you
started, but you can find more Risotto dishes throughout the site. Use the
search form to find them all. Although the Italians would normally serve
Risotto as a starter and occasionally as an accompaniment to main courses, the
recipes featured on this page are sufficient to serve as main courses.
Risotto Bianco Veg HT
MC Italian 40mins
Mushroom Risotto Veg HT MC