What is Risotto?
{{For|the album by British electronica group Fluke|Risotto (album)}} {{Distinguish|risoni}} [[File:주식회사 엔아이에프앤씨 닐리 파스타 음식 사진7.jpg|thumb|Korean style of Italian risotto ]] [[File:Risotto with radicchio and oranges (32407613653).jpg|alt=|thumb|Risotto with radicchio and oranges]] [[File:Risotto.jpg|thumb|A dish of risi e bisi, a Venetian variant of risotto]] '''Risotto''' (plural: ''risotti'') is a typical [[Italy|Italian]] dish based on [[rice]]. Originally it comes from [[Piedmont]], where rice is commonly grown. It is very important for the [[cuisine]] of [[Milan]]. Common ingredients of the base recipe are [[white wine]], and [[onion]]s. Risotto is a class of [[Italian cuisine|Italian]] [[rice]] dishes cooked in [[broth]] to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain [[Parmesan cheese]], butter, and onion. It is one of the most common ways of [[cooking]] rice in [[Italy]]. Risotto is normally a [[Meal structure in Italy#Primo|''primo'']] (first course), served on its own before the main course, but ''risotto alla milanese'' is often served together with [[ossobuco alla milanese]]. ==Rice varieties== A high-[[starch]] ([[amylopectin]]), low-[[amylose]] round medium- or short-grain [[rice]] is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the [[Indica rice|long grain]] varieties. The principal varieties used in Italy are [[Arborio rice|Arborio]], Baldo, [[Carnaroli]], [[Maratelli]], Padano, Roma, and Vialone Nano.<ref>{{cite book |title=Starting with Ingredients |last=Green |first=Aliza |year=2006 |isbn=978-0-7624-2747-5 |publisher=Running Press |page=810 |url=https://books.google.com/books?id=g0Nv05nMgLQC&pg=PA810 |access-date=2017-08-31 |archive-date=2014-06-28 |archive-url=https://web.archive.org/web/20140628045350/https://books.google.com/books?id=g0Nv05nMgLQC&pg=PA810 |url-status=dead }}</ref> Carnaroli, Maratelli and Vialone Nano are considered to be the be