Risotto is a common staple in kitchens around the globe. It hails from Northern Italy, Lombardy and Piedmont, more specifically. These are the home to the Po Valley, where rice cultivation has flourished for generations.
It’s fair to say that, while rice had been cultivated in Italy since ancient times, it wasn’t until the Middle Ages that it became a prominent ingredient in Italian cuisine.
In actual fact, the earliest known recipe for risotto dates back to the late 18th century. It was published in a cookbook titled “Il Cuoco Maceratese” by Giovanni Vialardi. This recipe, known as “Risotto alla Milanese,” features rice cooked in broth with saffron, butter, and grated Parmesan cheese.
At the time, saffron was an expensive spice imported from the Middle East, cherished for adding color (on top of flavor) to the dish. In other words, it was reserved for upper classes.
In the following centuries, risotto spread beyond Lombardy and Piedmont to other regions of Italy. Each region put its unique ingredients on the dish, making risotto one of the most versatile dishes to date. E.g., in Venice, people invented seafood risotto, which incorporates a broth made from fish and shellfish. In Tuscany, risotto is typically made with mushrooms and truffles.
During the Renaissance, Italian chefs began experimenting with new ingredients and techniques. The 16th– century Italian cookbook “Opera” by Bartolomeo Scappi lists several risotto recipes, including one made with chicken livers, raisins, and spices. This combination would eventually become the modern-day risotto alla pilota.
In the 20th century, Italian immigrants brought their culinary traditions with them as they settled in countries around the world. That’s when risotto went global. Today, risotto is enjoyed worldwide, with local variations amounting to thousands of recipes.
Since rice combines well with a myriad of ingredients, this doesn’t come as a surprise. Add to that the fact that the technique isn’t difficult. Risotto preparation comprises slowly adding broth to rice and stirring continuously to release its starch.
Tasty Risotto Recipes
Due to the two factors mentioned immediately above, there are many tasty risotto recipes. That’s why we’re introducing some creative ideas hereby. Feel free to add your favorite seasoning for some added fun.
Butternut Squash and Sage Risotto
Ingredients:
- Arborio rice (1 cup)
- Butternut squash, peeled and diced (2 cups)
- Shallots, finely chopped (2)
- Fresh sage leaves, chopped (2 tablespoons)
- Vegetable broth (4 cups)
- Dry white wine (½ cup)
- Butter (2 tablespoons)
- Parmesan cheese, grated (½ cup)
- Salt and pepper to taste
Instructions:
- Sauté the shallots in butter until softened.
- Add the diced butternut squash and chopped sage leaves. Cook until the squash is tender.
- Stir in the Arborio rice and cook for a few minutes until lightly toasted.
- Deglaze the pot with white wine and cook until it is absorbed.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently until the rice is creamy.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with sage leaves and a drizzle of olive oil.
Asparagus and Lemon Risotto
Ingredients:
- Arborio rice (1 cup)
- Asparagus spears, trimmed and cut into bite-sized pieces (2 cups)
- Onion, finely chopped (1 medium)
- Garlic, minced (2 cloves)
- Vegetable broth (4 cups)
- Dry white wine (½ cup)
- Lemon zest (1 tablespoon)
- Parmesan cheese, grated (½ cup)
- Fresh parsley, chopped (2 tablespoons)
- Salt and pepper to taste
Instructions:
- Sauté the onions and garlic in olive oil until translucent.
- Add the asparagus and cook until it is tender.
- Stir in the Arborio rice and cook for a few minutes until lightly toasted.
- Deglaze the skillet with white wine and cook until it is absorbed.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently until the rice is creamy.
- Stir in the lemon zest, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
- Garnish with lemon zest and parsley.
Gorgonzola and Pear Risotto with Toasted Walnuts
Ingredients:
- Arborio rice (1 cup)
- Gorgonzola cheese, crumbled (½ cup)
- Ripe pear, diced (1)
- Onion, finely chopped (1 medium)
- Garlic, minced (2 cloves)
- Vegetable broth (4 cups)
- Dry white wine (½ cup)
- Parmesan cheese, grated (½ cup)
- Walnuts, toasted and chopped (½ cup)
- Butter (2 tablespoons)
- Salt and pepper to taste
Instructions:
- Sauté the onions and garlic in butter until translucent.
- Add the diced pear and cook for a few minutes until softened.
- Stir in the Arborio rice and cook for a few minutes until lightly toasted.
- Deglaze the skillet with white wine and cook until it is absorbed.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently until the rice is creamy.
- Stir in the crumbled Gorgonzola cheese and grated Parmesan cheese.
Season with salt and pepper to taste, and garnish with toasted chopped walnuts.
