Riz au gras, revenu avec des oiognons, mouillé avec du bouillon et agrémenté de divers ingrédients. Risotto aux fruits de mer, risotto aux foies de volaille.(Cuisine italienne).
[rih-SAW-toh; ree-ZAW-toh
]
An Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm. Risottos can be flavored variously with ingredients such as chicken, shellfish, sausage, vegetables, cheese, white wine and herbs. The famous risotto Milanese is scented with SAFFRON. The use of Italian ARBORIO RICE is traditional in the preparation of risotto.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
