Risotto is a rich and creamy, traditional Italian dish made with a high-starch rice such as arborio, carnaroli or vialone nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where vialone nano comes from), where rice paddies are abundant. It is one of the pillars of Milanese cuisine. Traditional preparation The rice is first cooked briefly in butter or olive oil, then broth is added, one la… (More on Risotto)