from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A dish of rice cooked in broth, usually with saffron, and served with grated cheese.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An Italian savoury dish made with rice and other ingredients.
- n. Risotto considered as food.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of pottage.
from The Century Dictionary and Cyclopedia
- n. An Italian dish of rice and cheese.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. rice cooked with broth and sprinkled with grated cheese
Continue adding stock, 1/2 cup at a time, and stirring while its absorbed, until the risotto is the consistency you desire; it should be moist and creamy, not dry.
If necessary, add stock until the risotto is the consistency you desire; it should be moist and creamy, not thick and dry.
Add stock until the risotto is the consistency you desire; it should be moist and creamy, not dry.
I am fond of this beet risotto for using up extra beets, and this "breakfast risotto", which is really good at any meal, and once I made this pumpkin risotto with crispy sage leaves, mm.
Small box (background): Pumpkin risotto, mini quiche cup.
Making risotto is one of the most comforting activities I can imagine, just standing at the stove, adding chicken broth a bit at a time, while people sit around the kitchen table and talk.
The firm, yet creamy, texture of perfectly cooked risotto is the perfect foil for vegetables of all kinds.
Combined with beets or squash, risotto is warming winter fare.
How I do soupier risotto is to cook until the rice is still a little firm in the center, and then add more stock to get the creaminess I prefer.
Amelia's in Jurica for Italian food, their mushroom risotto is particularly good.
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