Risotto
With saffron, asparagus, and for the most refined taste, even for strawberries, the risotto is a hearty and nutritious first dish of Italian culinary tradition widespread in many versions throughout the country although most consumed in the north. A plate which is distinguished by the retention of starch that gelatinizzatosi because of the cooking, binds the grains among themselves in a compound of type creamy. Preheated in the pan with the fat (butter, oil or other) and a cook at very low, the risotto is a unique delicacy irresistible. | 
Europe
Italy
Lombardy
