Talk:Risotto

Risotto Talk

The article talks about risotto spreading on a plate, and having a semi-liquid wave-like consistency, yet the photo shows a clumpy ball of rice. In my opinion, the photo doesn't show authentic risotto, but instead shows the kind of mushy cooked rice dish that too many unskilled chefs try to pass off as risotto and should be replaced. Emathias (talk) 00:05, 28 February 2011 (UTC)

The article says:

Stir the rice as little as possible, always using a wooden spoon. Keep it flat on the pan.

But every risotto recipe I've read says to stir the rice continuously! Is this a translation error or a secret?

Also "keep it flat on the pan" is confusing. Does this mean keep the top of the risotto flat? -- pde

Yeah I've always read that risotto should be stirred frequently. You do want to make sure you're not crushing the grains of rice, of course. I guess this is one of the reasons Wikipedia discourages recipes... Rhobite 16:06, Mar 9, 2005 (UTC)

no, "keep it flat" means spread out the rice in the pan so that the surface is level and the liquid is uniformly distributed. If you mound it up, the liquid pools. You want a bit free liquid exposed to all grains. Also, I have cooked hundreds of pans of risotto in home and restaurant kitchens and have never EVER heard of toasting the rice until it is almost red. Just a slight amount of coloration is fine and the norm. Will consult Hazan to verify, but I think the generic instructions are poor as a result (User:daveNOSPAMS29NOSPAM 14:00, 12/14/05:::

A recipe for risotto is quite useful because it's a relatively technical process, and setting out a typical version with explanations of the effects of each step is informative. I'm going to change the article; the original author should feel free to re-correct it at some point :). -- pde

BTW, I've found that you can get away with stirring risotto each time you add broth, but I'm no cooking perfectionist. Rhobite 00:48, Mar 10, 2005 (UTC)

Sorry for not having read these lines before; I wrote most of the article. Yes, the risotto should be stirred as little as possible, especially if you use the recommended (and quite delicate) rice varieties I suggest. And yes, keep it flat on the pan means refers exactly to the top of the risotto. I am going to modify the article again, but keeping into account both versions about stirring (cooking democracy):). Rhobite is right: you should only stir each time you add broth. Simon, May 9 2005, h 17:23 Turin time.

Have you guys actually ever made risotto? You need to stir the rice regularly to distribute the stock as you add it, and to keep the liquid uniformly distributed but mostly to keep it from sticking and burning. It takes about 16-20 minutes for the rice to cook if you add the stock every 2-3 minutes in 8-10 additions. If you stirred it frantically and constantly, I suppose you could make it mushy, but the key to a risotto is that the grains of rice remain firm and with a little toothy bite in the middle until just before you finish the dish. Since the rice is pretty cohesive until then, it's REALLY difficult to stir the rice too much. User:daveNOSPAMS29NOSPAM 14:00, 12/14/05:::

Since stock is liquid, and there are small spaces between the rice grains, the stock tends to distribute itself evenly, it does not have to be stirred for that. But of course, if you stir too much, the rice will turn into a porridgelike substance that actually stops the stock from distributing itself, but by then the consistency of the course is probably already beyond saving. —Preceding unsigned comment added by 83.253.108.89 (talk) 12:06, 9 August 2008 (UTC)

mantecatura

what do people here think about Mantecatura? I've been taught that mantecatura is what happens when you take the risotto off the stove and cover it with a damp cloth, but I've been reverted to mantecatura being adding cheese in the risotto.

=> Yes, I have changed the article accordingly. Mantecatura comes from Spanish 'manteca', that is butter, so it means adding butter and, extensively, cheese to a dish. The procedure you describe is an additional action which can be ok, but it is not properly 'mantecatura'. Simon, May 25, h 21:49 Turin time.

type of rice

The type of rice used in a risotto is simply a short grain rice. Short grains have more of a type of starch that can dissolve in water then long grain rices. Instead of useing specific names of rices, lets just say that you need to use a short rather then long grain rice. Eds01 03:11, 7 March 2006 (UTC)

Recipe

This needs improvement.

Firstly, there are lots of POV comment about how to make risotto, which is not encyclopedic, e.g., things like 'Avoid Basmati and above all avoid parboiled rice.' do not read like an encyclopedia. Better to remove the recipe and just concentrate on techniques: describing the creation of a soffritto, the frying of the rice, and then the stirring in of stock is good, but not a step-by-step recipe.

Secondly there are no quantities for the oil, spring onions, etc., so it's not that useful as a recipe. I tried the recipe and there is far too much wine in it, not too mention the use of 'glass' as a measure, without stating the size of the glass. Whereas this recipe calls for one glass (presumably 125ml or 175ml) per 100g of rice, most other recipes call for one glass for 300-500g of rice. E.g., this one http://www.jamieoliver.com/recipes/2003/01/01/basic_risotto.php.

The amount of wine is clearly too much because the described almost immediate evaporation just won't happen as there is so much of it.

Edits

I've edited the article a bit to take out the POV comments, and to make it read a bit more like an encyclopedic entry. I've also changed the cleanup tag to a revision tag, hope to see some comments here. Frozen fish 06:39, 27 March 2006 (UTC)

Cookbook

The recipe actually probably belongs in the Cookbook, where it appears there is already a recipe. -- AKeen 22:54, 2 April 2006 (UTC)

Agree - there is no reason why a full risotto recipe should be included in this article, wikipedia is not a recipe book. The techniques that set risotto apart from other rice dishes have a place in this article, but niot the full recipe. skorpion 01:22, 17 May 2006 (UTC)

Also agree - I just looked up Risotto to find out more about it. Instead I found a [very nice] section on how to cook it. Perhaps we can create "origins", "history", and "risotto today" (or similar) sections and fill them in with relevant information. I think this article would be less contentious (per the discussions above) and more interesting if it had more about the actual grains and dish. For example, risotto being "one of the most noblest" ways to cook rice in Italy BEGS to be talked about. --will 06:33, 19 June 2006 (UTC)

Typical risotto procedure

This recipe for Risotto with celery illustrates a typical risotto procedure. Ingredients may vary indefinitely, as there are thousands of types of risotto, but the procedure remains more or less the same.

Ingredients

100 g of rice per person, a red or green celery, onions (or scallion), garlic, extra-virgin olive oil, or butter, Parmigiano Reggiano cheese, vegetable or chicken broth, good quality white wine.

The rice for risotto should be a short grain rice (the Italian Arborio rice is traditional, but other short grain rices will work), never long grain (e.g. Basmati and Jasmine) or parboiled rice. Short grain rices contain more of the starch amylopectin (which thickens the liquid in risotto) than the long grain rices. This is also why short grain rices make "sticky" rice, whereas long grain rices cook up very fluffy with each grain separate.

Procedure

Finely dice onion or scallion and the thinnest parts of the celery. Lightly fry in a large, flat frying pan using the extra-virgin olive oil, creating a soffritto. (If a thicker base is preferred, butter may be used as an alternative to the olive oil.) Long frying over a low flame will allow the vegetables to give flavor to the oil without being burnt. When the onion is golden in color, add the rice in the pan. The rice will start to soak the oil and soften, turning slightly reddish. This is known as the toasting procedure.

When the rice turns golden and dry but not brown, add the wine in the pan (one 125ml glass for each 300g of rice). The wine will quickly evaporate and in its turn soak the rice, imparting its flavour. Finally, add the rest of the celery, sliced into little bits. The celery's juices will soak the rice. Keep salted vegetable broth in a pan at near-boiling temperature, and when the celery has browned begin to add the broth.

Adding the broth little by little while the rice is cooking is the other key to cooking risotto. The broth must cover the rice surface by no more than a thin 1-2 millimetres. When it is almost completely absorbed, add more. Keep the pot at a gentle simmer. The rice should be stirred continuously but gently; always stir with a wooden spoon. Always keep the surface of the rice flat on the top.

The rice will cook, soaking all the juices and fats you will add and keeping all its starch, which will give risotto its characteristic smoothness. To complete the procedure, just before the risotto is ready, when the broth has been almost completely absorbed, add a good slice of unsalted butter, a few spoonfuls of grated Parmigiano Reggiano (to taste). Alternatively, other types of cheese may be added (Gorgonzola is a popular choice) about a minute or so before the supply of broth is exhausted—this action is called mantecatura. Once the broth is finished the stove should be turned off (if using an electric stove, move the pot to an unused element) and the pot with the rice should be covered with a damp cloth for 3-4 minutes; this helps maintain the flavour and texture of the rice. Season with salt and pepper to taste.

How long risotto should be cooked is a matter of personal opinion (normally between 16 and 18 minutes, depending on the rice used), although it is generally felt that over-cooked risotto is like gruel, and that properly cooked grains still have shape and give a little resistance to the teeth. In Italian the rice should be al dente or firm "to the tooth." Another saying is that risotto should be all'onda ("to the wave") meaning that the rice should be loose enough to flow (Essentials of Classic Italian Cooking, page 244).

Removed because wikipedia is not a recipe book. (see WP:NOT) Viridae 07:17, 23 June 2006 (UTC)

Noblest?

It represents one of the noblest and at the same time one of the most common ways of cooking rice in Italy.

Really? Noblest by what measure? Do we have a reference for this? --Doradus 13:45, 31 July 2006 (UTC)

I'm removing that nonsense (at least til someone provides a source/reference). Is "noblest" even a word?

I sort of get what the person who wrote that is trying to say, but I think it's kinda pointless. Many foods that were eaten by commoners have been "elevated" to gourmet status by various famous chefs or restaurants who offer their own take and twists on the basic idea. So really we are talking more about risotto being versatile and highly adaptable, maybe. 24.16.27.78 03:20, 22 August 2006 (UTC)

Yes, the dish is popular around the world in many variations, and understandably it varies from from what many Italian aficionados would consider a "proper" Risotto. Nonetheless, it is enjoyed at many levels of cuisine by many people who preserve the name in honor of it's Italian origins.Landroo (talk) 04:12, 20 July 2009 (UTC)

External link

I’m moving this link here:

• Many fine risotto recipes here

I expect it is a very good and authentic recipe. Unfortunately the English is so strange that it is impossible to follow. For instance:

In a frying pan heated the oil to medium fire, you add the porcini tocchetti and fairies to cook until when they are gild to you (approximately 7 minuteren).

I am moving it here because I didn’t think it should be lost entirely. Firstly it is a priceless example of machine translation. Secondly it may be the only record of a fairy risotto: in the sense, that is, not of a risotto with porcini prepared by fairies—what else would they eat?—but of a means of preparing fairies for the table in a dish of rice. —Ian Spackman 09:21, 8 December 2006 (UTC)

Pronunciation

Can we have a section on the pronunciation of risotto? Every Italian person I know (that's Italian from Italy, not Italian-American) pronounces it riz - ott - oh. I have heard so many Americans pronounce it riz - oh - toe, with the middle syllable really dragged out. They even took the piss out of Gordon Ramsay on Hell's Kitchen for pronouncing it the former way when he was correct and they'd got it wrong. And don't get me started on Yank Vowel Stretching (TM) on pasta (paaah - staah, not pa - sta) ... Cobwall 00:39, 4 February 2007 (UTC)

My family is Italian. They say "ought". Also the s is s not z 209.122.138.198 (talk) 09:48, 30 March 2023 (UTC)

I've never heard an American say "riz-oh-toe". In every state I've been in, everywhere I've heard it pronounced it's been "riz-ott-oh". The long "o" pronunciation you claim defies every rule of grammar we're taught. — Preceding unsigned comment added by 216.116.87.110 (talk) 20:31, 23 September 2014 (UTC)

Baloney! Every single American, including myself, pronounces it "Riss-oh-toe" (with s like the s in loss), like Cobwall wrote. In Italian it is actually "Rizz (voiced s like in rose) - ott - oh". — Preceding unsigned comment added by 2601:644:8402:8640:30C9:13D:3779:BCE5 (talk) 18:33, 18 June 2019 (UTC)

"Toasted"?

It says in this article, that it isn't risotto "unless the rice is toasted". Does "toasted" mean fried..? Grilled...? Can it be made more specific please..? Ta! --Rebroad 21:18, 7 March 2007 (UTC)

Toasted refers to turning the heat up for a couple of minutes at the end of cooking to burn/toast the layer of risotto on the bottom. Viridae^Talk 22:17, 7 March 2007 (UTC)

Just in case someone reads this, you absolutely shouldn't burn the rice! Toasted means that the raw grains of rice are left in the oil or butter for some 30 seconds on high heat before starting to add stock. This improves the risotto very much. Aelwyn (talk) 10:44, 27 September 2010 (UTC)

If this is Risotto then what is Orzo?

Here in the United States we have always cooked italian rice called Orzo. And Risotto is a round noodle tube/sliced at each end. If rice is Risotto then what is Orzo? —Preceding unsigned comment added by 208.127.178.30 (talk) 00:57, 14 February 2008 (UTC)

Orzo is a small rice shaped pasta. Viridae^Talk 01:00, 14 February 2008 (UTC)

See Orzo (bad article but you get the gist). Viridae^Talk 01:00, 14 February 2008 (UTC)

Oh and what yu are calling risotto sounds like what westerners call macaroni ie. the smallest of short hollow tube pasta (not the penne seen in the image). Viridae^Talk 01:03, 14 February 2008 (UTC)

"Orzo" main meaining in Italian is barley. About Orzo (pasta), is not a macaroni type, macaroni have hollow shapes. --80.181.226.112 (talk) 08:37, 31 March 2013 (UTC)

Risotto alla Milanessa Picture

could we have one in the article too? thanks Minako-Chan* (talk) 18:20, 8 March 2009 (UTC)

"neo-traditional"?

WTF is "neo-traditional" supposed to mean? How old does something have to be to be "truly" traditional? I think if this is an attempt to say the tradition is not especially old, it would be a lot more clear and useful to simply indicate how far back the tradition goes. I'm deleting the "neo", as the dish is clearly a well-established part of current Italian tradition. I welcome someone who knows when the tradition started to add this information.--Ericjs (talk) 19:02, 10 October 2009 (UTC)

Meaning

The word risotto means big rice in Italian. "Little rice" would be something like risetto or risino. I deleted the statement even if it's referenced because it was unquestionably wrong, but I can't provide 'evidence' for the big rice meaning, apart from the fact that I'm Italian native speaker. In any case, don't revert my edit, please. Aelwyn (talk) 10:34, 27 September 2010 (UTC)

Broth or Stock?

In this article, the liquid is sometime called "Broth" and sometime Stock (food). Which is the right one? (In Italian they both mean "brodo", so I can not figure out which is right). --80.181.226.112 (talk) 09:13, 31 March 2013 (UTC)

Broth and stock are essentially the same product. Stock can be served as a soup (broth) or used as an ingredient in a recipe. Broth is just a meal of stock. In Spanish/Italian there is no distinction and the words caldo/brodo are used respectively. Themoother (talk) 11:26, 26 May 2016 (UTC)

History

There seems to be missing a history section, i.e. oldest literary mentions, possible origins, etc. 15th century Italy, and perhaps before that, pilaf or possibly a more liquid form of rice porridge, etc? A simple search seems to bring up a lot of anecdotal or conflicting information from possibly questionable sources, so some sorting work might be needed... 76.10.128.192 (talk) 08:06, 18 April 2016 (UTC)

Hell's Kitchen section?

Is the dish's use in Hell's Kitchen substantial enough or even relevant to the food itself for it to garner its own discussion in the In Popular Culture section? EttuBach (talk) 04:56, 26 June 2016 (UTC)

Low-amylose?

This "Rice varieties" section currently says:

"A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[1] Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. "

But both the article on Carnaroli and the one on Maratelli say:

"Carnaroli[Maratelli] rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within."

So... which is it? Is "low-amylose" rice good for risotto or is "higher quantities of amylose" a benefit?