An Italian classic, risotto is made by stirring hot stock into rice and onion that has been sautéed in butter. The trick is to heat the broth, slowly add it to the rice a bit at a time, and stir the mixture continuously until all the liquid is absorbed. The result: a creamy dish in which the rice grains remain separate and firm. Choose Arborio or Vialone Nano rice for risotto. These rices are high in starch and the grains are shorter and fatter than other short-grain rice.
By Damon Lee Fowler. Recipe by Chef Albert Rossetti of Parma, Italy.