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An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine, and herbs. The famous risotto Milanese is scented with Saffron. The use of Italian arborio rice is traditional in the preparation of risotto.

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  • Risotto
  • Risotto
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  • thumbRisotto ist ein norditalienisches Reisgericht, das in vielen Variationen zubereitet wird. Es gibt verschiedene Arten von Risotto: Für jede Art von Risotto muss zuerst das Grundretzept hergestellt werden. Risotto bianco, Risotto alla milanese, Risotto agli asparagi, Risotto nero, Risotto ai funghi, Risi e bisi.
  • An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine, and herbs. The famous risotto Milanese is scented with Saffron. The use of Italian arborio rice is traditional in the preparation of risotto.
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abstract
  • thumbRisotto ist ein norditalienisches Reisgericht, das in vielen Variationen zubereitet wird. Es gibt verschiedene Arten von Risotto: Für jede Art von Risotto muss zuerst das Grundretzept hergestellt werden. Risotto bianco, Risotto alla milanese, Risotto agli asparagi, Risotto nero, Risotto ai funghi, Risi e bisi.
  • An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added ½ cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine, and herbs. The famous risotto Milanese is scented with Saffron. The use of Italian arborio rice is traditional in the preparation of risotto.
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