Risotto is widely popular in Italy, in some places, more so than pasta. Risotto is a rice dish that involves several steps. First, rice is sautéed briefly with onions in butter or olive oil. Hot broth, either meat or vegetable, is then ladled slowly into the rice, while the rice is constantly stirred. The rice is given time to absorb the liquid and when cooked should be firm but not clumpy, creamy and not hard. When prepared correctly this dish nearly melts on your tongue, and yet maintains a surprising degree of substance. There are different types of Italian rice and they should be chosen for dishes according to their qualities.

The three main types of rice are:
1) commune or originario, for minestre, salads and sweets
2) semi-fino for molds
3) fino or super-fino for risotti, with harder grains that require longer cooking.

Risotto is normally eaten with a fork. It can be cooked with herbs, cheese, vegetables, or shellfish, and occasionally with sausage, but rarely with other kinds of meat.

What kind of risotto to look for
Our first choice for Risotto is always Carnaroli. When cooked it is creamy, the core remains al dente, and the outside softens deliciously.

Vialone Nano is a Venetian hybrid variety, produced along the shore of Lake Garda. The round, short grains absorb water without breaking apart, and because of a smaller size, cook more quickly. They maintain consistency and texture and function well in soups in addition to risotto.

Baldo is a Tuscan variety derived from Arborio. It can be used for risotto, but is more often used in soups, especially minestrone, because its crystalline grains fare well in ample liquid.

Extra points
1. Risotto is generally served as a first course or primi.
2. Risotto should be made at the last moment or it will dry out.
3. Re-heating risotto will cause it to become overly soft and mushy. Invite your quests to be seated before you begin cooking and serve it as soon as it is ready.
4. Use a ladle to control the amount of broth you add.
5. Rice may stick to a pot that is too lightweight or too thin. Use a heavy pot and keep your eye on the level of moisture.
6. Have a pot of hot water handy in case you run out of broth.

Rice
Rice has a long and illustrious history, with use in its native Asia dating back as far as 5,000 years BC. From China, rice gradually spread through the Middle East, arriving in the western world around the first century BC. The Ancient Greeks used rice - oryza in Greek - as a medicinal aid for the wealthy, for it was extremely costly. It was believed to be a powerful medicine and was brewed into broths and potions. The Greeks considered rice to support not only digestion and health, but also fertility. Hence rice was often thrown at newly married couples to ensure the health of their offspring.

Once the demand for rice in Italy began to increase, and massive rice fields were planted, the price decreased and it became accessible to a greater number of people. The role of rice changed so much, in fact, that it became a mainstay of the common or peasant diet, appearing often in a simple soup with vegetables. As the restaurant cuisine continued to mold and develop, this simple dish began to appear less and less. But the satisfaction of simple bowl of rice and vegetable soup is not forgotten by members of the older generation.

Rice is eaten around the world today, always cooked, in sweet foods or salty, as first courses, soups, in salads, and with desserts. In North America there are three main varieties, the long grain, medium grain and the short grain.

In Italy all of the rice is short grain, belonging to the family oryza sativa japonica. Italy is the largest producer of rice in Europe, and consumes half of the rice that it produces. Rice is most popular in Northern Italy, with Piedmont at the highest consumer, followed by Lombardy and the Veneto, but is enjoyed through out the country.

Sweet treats like rice cake and rice fritters are also widely popular, as is the classic rice pudding.

What kind of rice to look for
Arborio rice is Italy's number one export to the US. Arborio rice is a favorite because it is hard to overcook and it maintains its shape.

Squash is most abundant in the fall, but can be found in supermarkets year round. This simple dish is beautifully golden in color.

Peel, seed, and cube the squash. Place the cubes in a saucepan with the water and 2 tablespoons butter and boil until soft. Drain and reserve the liquid. Mash the squash with a fork until you achieve a paste. Add salt and pepper.

Melt 6 tablespoons of the butter in a large skillet and sauté the onion. Add the rice and cook until toasted, tossing with a wooden spoon. Add the squash and a ladle full of broth. Cook over medium heat, slowly adding the broth, until creamy.

At the last minute add the final tablespoon of the butter and the cheese. Remove from heat and stir. Let sit for a few minutes to melt the cheese, and serve immediately. Serves 4