Risotto - online puzzles

Risotto (, Italian: [riˈzɔtto] or [riˈsɔtto], 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 flavour and its attractive yellow colour.Risotto in Italy is normally a first course, served on its own before the main course, but risotto alla milanese, (pronounced [riˈzɔtto alla milaˈneːse; -eːze]) is often served together with ossobuco alla milanese.

History

Rice has been grown in southern Italy since the 14th century, and eventually reached Milano in the northern region of Italy. While, according to a legend, a young glassblower's apprentice from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, onions with hot broth with saffron gradually added. There is a recipe for a dish named as a risoto in the 1854 Trattato di cucina ('Treatise on Cooking ') by Giovanni Vialardi, assistant chief chef to kings. However, the question of who invented the risotto in Milano remains unanswered today.The rice varieties now

associated with risotto were developed in the 20th century, starting with Maratelli in 1914.