Category: Food > Risotto
One of the most fascinating aspects of traditional Italian risotto is its creamy texture, which is often mistakenly attributed to the addition of cream. However, the secret lies in the use of Arborio rice, a short-grain variety that is high in amylopectin starch. When cooked slowly and stirred frequently, Arborio rice releases this starch, creating a rich, velvety consistency that perfectly coats each grain without the need for dairy. This technique not only enhances the dish's creaminess but also intensifies the flavors of the broth and other ingredients used in the risotto. The result is a dish that is both luxurious and comforting, showcasing the beauty of simple, high-quality ingredients in Italian cuisine.