An Italian rice dish cooked slowly by gradually adding warm broth while stirring constantly, creating a creamy texture. It's typically made with Arborio or other short-grain rice and finished with cheese and butter.
From Italian 'riso' (rice) plus the augmentative suffix '-otto.' The dish originated in Northern Italy in the 16th century when rice cultivation was introduced to the Po Valley region.
Perfect risotto requires the 'mantecatura' - a final vigorous stirring with butter and cheese that creates an emulsion, giving risotto its signature creamy wave-like flow called 'all'onda!' The rice should be 'al dente' with each grain distinct yet bound in creamy starch released through constant stirring.
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