an Italian dish made by gradually adding hot stock to starchy short-grained (Arborio) rice, stirring constantly until the rice is cooked and creamy. Risotto usually is made with butter or olive oil, onions and seasonings, but vegetables, meat, seafood, cheese, herbs, etc. are also often added.

Creamy Italian rice dish in which rice is sautéed and cooked in broth.

a finicky, some would say sublime Northern Italian rice dish made with a short grain rice, arborio.

(1) A cooking method for grains (especially rice) in which the grains are first lightly sauteed in fat, and then liquids are gradually added. The mixture is simmered with nearly constant stirring until the still-firm grain merges with the liquid, creating a creamy but toothsome dish.(2) The finished dish prepared by the risotto method

rice cooked with broth and sprinkled with grated cheese

an Italian dish that is made by first cooking the rice in butter, and, then, simmering the rice in a meat stock

a wonderfully versatile Italian dish, perfect served with a green salad and a bottle of chilled wine in the summer as either a starter or a main course

an Italian rice specialty made by stirring hot stock into a mixture of rice, shallots, green garlic and preserved lemon that have been sauteed in butter. The stock is added a little bit at a time, stirring continually while it cooks, until all the liquid has been absorbed. This is a very labour intensive technique but the result is a rice that is delectably creamy while the grains remain separate but firm.

A famous Italian rice dish that originates in the northern part of the country. Risotto should be creamy with slightly al dente rice kernels. It can be flavored in a multitude of different ways. The procedure though is fairly standard sweating onions in butter, adding the rice which continues to sweat for a few moments, and then adding small amounts of hot liquid in stages. It is important to allow the rice to absorb each addition of liquid before adding more liquid. The rice used for risotto can be one of several different Italian short grain varieties from the Po River Valley (Arborio, Vialone Nano, and Carnaroli).

A classic dish of Northern Italy whose preparation of rice results in a creamy liaison with stock and butter. Usually made with Arborio rice. This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is Risotto a la Milanese, with saffron and Parmagiano Reggiano cheese.

A traditional Italian dish made with Arborio rice, saffron, broth, onions, and garlic. Meat, vegetables, cheese, and seasonings are often added.

An Italian rice dish, risotto is traditionally made from arborio rice that is sautéed in olive oil, then simmered in a small amount of broth. The mixture is stirred constantly and additional boiling broth is added as it has been absorbed. A variety of seasonings, meats or seafood may be added to the resulting creamy mixture.

An Italian rice and cheese dish served as either a main course or as a side dish.

an Italian rice dish made by slowly stirring hot broth into a mixture of short grain, starchy rice that has been sautéed in butter. The mixture is stirred continually while it cooks until all the liquid is absorbed before more broth is added. This labor-intensive technique results in rice that is very creamy while the grains remain separate and slightly firm.

Is a creamy rice dish made with short-grain or Arborio Italian rice. The rice is gently cooked in butter or olive oil. Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Risotto must be stirred almost constantly to release the starch from the rice so the starch thickens the broth, giving the dish its characteristic creamy consistency.

An Italian dish made by stirring hot stock into a mixture of rice that has been sautéed in butter. The rice often contains chopped onions and is flavored with cheese, chicken, shellfish, sausage, vegetables, or white wine and herbs.

An Italian dish that was originally eaten by peasants...

Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.

Rice sautéed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender. Vegetables, meat, seafood, herbs, cheese, wine, and other ingredients may be added.

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant.

Risotto is the sixth album by British electronica group Fluke, first released in September 1997 (see 1997 in music). The album is named Risotto after the dish which is a mix of many components, which the album tries to mimic in style.