Risotto, main dish from Italy: what it is and how it is eaten

Risotto is a northern Italian dish where rice is gently simmered in broth, often with butter, onion, white wine, and Parmesan cheese, until it becomes creamy. It is usually served as a first course in Italy, except for some versions like risotto alla milanese, which can be paired with meat as a main meal. The dish is closely linked to regions such as Lombardy, Piedmont, and Veneto.

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Risotto is usually served as a first course in Italy
The rice is stirred with broth until creamy
Carnaroli, Maratelli, and Vialone Nano are prized rice varieties for risotto
Saffron gives risotto alla milanese its yellow color
The dish is closely linked to Lombardy, Piedmont, and Veneto

What is Risotto?

Risotto is a dish from northern Italy made by cooking rice slowly in broth until it turns creamy. The rice used is a special type that holds up to stirring and releases starch, which thickens the dish. Butter, onion, white wine, and Parmesan cheese are usually added, giving the risotto a rich, smooth texture and savory flavor. The finished dish is soft and slightly loose, with each grain of rice surrounded by a velvety sauce. Saffron is sometimes used for color and aroma, especially in classic versions.

Where does Risotto come from?

Rice farming spread to northern Italy after centuries in the south, especially in the marshy Po Valley. Risotto is thought to have started in Lombardy. One story tells of a glass painter in Milan who flavored rice with saffron at a wedding, but the real origin is not certain. The first known risotto recipe appeared in 1809, using rice, butter, sausage, bone marrow, onion, broth, and saffron. Over time, new rice types were developed in the 20th century to suit this dish.

How is Risotto made?

To make risotto, rice is first cooked briefly with onion and butter or oil, coating each grain. White wine is poured in and allowed to soak in. Hot broth is then added a little at a time, with constant stirring. This helps the rice release starch, which thickens the mixture. When the rice is just tender, the pot is taken off the heat and more butter and grated Parmesan are stirred in to finish the dish. The result is creamy and smooth, without the need for cream.

Risi e Bisi (Risotto of peas, pancetta, and onion). Photo: Charles Haynes, CC BY-SA 2.0, via Wikimedia Commons

How and when is Risotto eaten?

In Italy, risotto is usually served as the first course of a meal, before the main dish. However, some versions, like risotto alla milanese, are paired with meat such as ossobuco and can be a meal on their own. Risotto is eaten at lunch or dinner, often as part of a larger meal. It is served hot and enjoyed straight from the pot, sometimes with extra cheese on top.

Kinds of Risotto

Different regions in Italy have their own styles of risotto, using local ingredients or flavors. The rice variety can change the texture and cooking time; Carnaroli, Maratelli, and Vialone Nano are especially valued for their results. Saffron is traditional in Milanese risotto, while other versions might include vegetables, seafood, or meats. The choice of broth—meat, fish, or vegetable—also changes the taste.

What Risotto means

Risotto is a staple in northern Italian cooking and is one of the most popular ways to prepare rice in Italy. It is linked to regional pride, especially in Lombardy, Piedmont, and Veneto. The dish is not tied to any particular holiday or religious event, but is part of everyday meals and special occasions alike. Its creamy texture and careful preparation are seen as a mark of good home cooking.

Questions people ask about Risotto

What is risotto made of?

Risotto is made from a special type of rice cooked with broth, butter, onion, white wine, and Parmesan cheese. The rice releases starch as it cooks, which gives the dish its creamy texture.

Where does risotto come from?

Risotto comes from northern Italy, especially regions like Lombardy, Piedmont, and Veneto. It is a traditional part of Italian cooking.

What kind of rice is used for risotto?

Risotto uses short or medium grain rice varieties that release starch, such as Carnaroli, Maratelli, and Vialone Nano. These types help create the creamy consistency.

Is risotto always vegetarian?

Risotto can be vegetarian if made with vegetable broth and no meat, but it is often cooked with meat or meat-based stock. The ingredients can vary by recipe.

How is risotto served in Italy?

In Italy, risotto is usually served as a first course at lunch or dinner, though some versions are paired with meat and served as a main dish.

Good reading and sources

How to cook the perfect risi e bisiThe Guardian, Article

Where this page comes from

The facts on this page come from the Wikipedia article "Risotto", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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