Risotto is a popular Italian dish made from rice. It is a hearty, rich dish that is characterized by the flavors of the broth used in its preparation. Today, the dish is prepared in many different forms and is popular in homes and restaurants throughout the world. Here are a few fun facts about this heart (and belly) warming food. You can start reading, but be warned that you will most probably be hungry after so make sure you have something to snack on at arm’s reach.
The broth used in Risotto can be made from vegetables, meat, or fish. The rice blends with the broth, cooked till it reaches a creamy consistency. The quality of a Risotto dish is often determined by the way the rice is cooked.
Authentic Italian Risotto uses a special rice that is texturally stubby and smooth. The grains can vary in length, from commune (smallest) to semifino, and even to the longest form, superfino. Risotto rice requires constant attention to prepare a perfectly finished dish.
When to Serve?
Risotto is traditionally served as a first-course meal. However, Risotto Alla Milanese is served with Ossobuco Alla Milanese as the main course. Today, there are many different varieties of the dish, and it is not uncommon to prepare Risotto as the main dish.
What’s in a Name?
The name Risotto was first mentioned in a household book authored by Alberto Albertazzi, a lawyer residing in Northern Piedmont. However, there are many theories regarding the origins of the name, some of which are ingrained in Italian mythology.
Big Fans Outside of Italy
On November 26, 2004, the Ricegrowers’ Association of Australia (yes, that’s totally a thing) made the largest serving of Risotto, weighing a total of 7.51 tonnes. It was subsequently showcased at First Fleet Park, Circular Quay, Sydney, Australia.