Risotto recipes have been around since the early to mid-19th century. However, the rice varieties now closely associated with risotto weren’t firmly established until the early 20th century. Because of this, risotto lacks the long and rich history that surrounds pasta.
Despite this, risotto has grown to become one of the dishes Italy has been most recognised for. It is perhaps it versatility has allowed it to become the iconic dish it is today. Fish, chicken, and vegetables all work well, and the dish is versatile enough to complement nearly any type of meat or produce. Versatility allows a few ingredient changes or substitutions to result in a pumpkin spinach risotto, a beef and mushroom, or even a chicken and leek one.
What makes it unique?
Risotto gains its unique sticky texture from the type of rice used. Originally, farmers bred a strain of Japanese rice (similar to the sticky variety used in sushi) to be high in starch, allowing for the easy absorption of liquid. Although the most commonly known variety of rice used to make risotto is Arborio, many more exist depending on where they are cultivated in Italy.
These include:
- Baldo
- Carnaroli
- Maratelli
- Padano
- Roma, and Vialone Nano
rice varieties, each of which has certain advantages, such as shorter cooking time due to smaller grains (which can also lead to overcooking!).
Preparing your risotto
You can avoid constant care and attention required by making a baked pumpkin risotto. Traditional risotto cooked by gently sautéing the rice in a fat—typically butter, olive oil, or lard—along with finely chopped onion. This step coats each grain in a delicate layer, enhancing flavour and ensuring even cooking. Once fragrant, it deglazing the pan with wine—white ,red, depending on the regional style—before gradually adding the stock. Once the wine fully absorbs, add small amounts of boiling stock to the pan. Furthermore more stock is gradually incorporated as each addition is absorbed, allowing the rice to cook evenly and develop its creamy texture.
Also, adding small amounts of stock gradually allows starch molecules to be released as grains rub against each other. It is in this way that the risotto has a very creamy finish. The creamy finish without the addition of cream, making every mouthful a treat.