Risotto
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Risotto comes from the word riso, meaning “rice”. In the 14th century, the Arabs introduced rice to Italy, specifically Sicily. Italy was great for rice cultivation because of its humid weather. It is not known for sure when and how risotto was made. But there is a theory that perhaps a young Italian apprentice named Valerius created risotto. In 1574, he was making a stained-glass window for the Cathedral Duomo di Milano when he was made fun of. In order to take revenge, during the wedding of his master, he put a lot of saffron in the rice being served. Instead of ruining the food and the wedding, the resulting dish was delicious. This theory offers an explanation as to how risotto became famous. However, we cannot be certain that this story is true.
Risotto is a great Italian dish consisting of rice cooked in broth. Meat, fish, or vegetables may be used as bases for the broth. There are a great number of risotto recipes in the world. Squash, pumpkin, seafood, shrimp, prawn, chorizo (pork sausage), tomato, lemon, cheese (such as parmesan), peas, salmon, spinach, mushroom, and chicken can all be eaten with risotto. In order to prepare risotto, special Italian rice is cooked. Carnaroli, arborio, padano, and roma rice varieties are usually used. Risotto and can be prepared in many ways. Therefore, a chef can be as creative as he wants to with this dish. Baked risotto is an easy dish that can be eaten with asparagus and parmesan. There are many risotto variations in Italy. Risotto alla milanese is made with beef stock, cheese, lard, and saffron. Risotto al Barolo includes red wine, meat, and beans.
