Risotto

Rice preparation from northern Italy, especially Lombardy and Piedmont, in which a starchy short-grain rice (arborio, carnaroli, vialone nano) is toasted then gradually moistened with hot stock. Constant stirring releases the starch and yields a creamy, bound texture, the all'onda. Made with saffron (alla milanese), porcini or seafood, it is a staple of Italian palace hotels.