Risotto from riso meaning "rice" is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its signature yellow colour. Rice has been grown in southern Italy since the 14th century, and its cultivation eventually reached Milan in the north.
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| Risotto |
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| Risotto |
Ingredients:
- 1/2 cups vegetable broth
- tablespoons olive oil (divided)
- cup onions (chopped)
- cloves garlic (finely chopped)
- 1/2 cup uncooked Arborio rice
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