Risotto And Its Brilliant History
from Italian Traditional Food

Risotto is a delight

One of the oldest and most popular dishes in Italy today is risotto, and while the main ingredient was intentional the intention was anything but. During the 14th century BC, Arabs brought rice to Sicily and Spain during their time of control.

The lands in Italy were ideal for the growth of this short grain, and it became a main staple in the regions for many years due to its abundance.

The fields that harvested this rice brought by the Arabs were flooded and resembled nothing that the Sicilians were accustomed too. Regardless, they had no choice other than to harvest this grain unfamiliar to them.

A Brilliant Prank

Fast-forward to the year 1574, and the Grand Gothic Cathedral Duomo Di Milano was in the process of being built. Valerius the young apprentice was charged with the task to produce the stained glass needed to finish off the Cathedral. Town's folk poked fun at Valerius claiming that it was Saffron that he had used to promote the brilliant colors in the glass.

Tired of the continual ribbing from the townspeople, Valerius vowed to get even, and placed large quantities of Saffron in the rice of a main wedding dish for his master. This rice did not fail as predicted by Valerius as a matter of fact; this rice became a smash hit with all who ate it. From this point on risotto and its brilliant history were born, and people all through the land were enjoying this rice with Saffron as a main course of a meal.

A Vast List Of Various Risottos

While the main ingredients remain the same for risotto, the differences are plentiful for the supporting cast of ingredients. From vegetables and various broths, to gentle meats and seafoods this dish speaks volumes of culture and experimentation. One of the biggest differences with this dish, and other various Italian dishes are with the use of Italian arborio rice for the risotto.

Many Italians use fine bold wines as a base for the risotto, and this brings out the rich fine grainy taste in the wild Italian rice that is used as a primary in ingredient. The best way to make risotto however is to follow a simple set of guidelines. This will ensure that you are making the risotto the way it was intended.

Risotto The right Way

It is always a good idea to NOT wash the rice prior to cooking, as this will help keep the very important starch in the rice, which lends to the specific texture of the dish. It is always a good idea to use at the very least 3-4 oz of rice per person for the dish. Using more will not harm the recipe however.

It is imperative that you do not overcook the arborio rice for this dish; otherwise it is as good as useless. You will achieve the best results for your risotto if you use a homemade broth, and this basically applies to any and all recipes requiring it. The better the olive oil, it is clear to understand the better the risotto will turn out.

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