Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A dish consisting of rice cooked in stock with other ingredients, such as mushrooms and Parmesan cheese.
from The Century Dictionary.
- noun An Italian dish of rice and cheese.
from the GNU version of the Collaborative International Dictionary of English.
- noun A kind of pottage.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun countable An
Italian savoury dish made withrice and other ingredients. - noun uncountable Risotto considered as food.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun rice cooked with broth and sprinkled with grated cheese
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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If necessary, add stock until the risotto is the consistency you desire; it should be moist and creamy, not thick and dry.
Archive 2009-04-01 Laurie Constantino 2009
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Continue adding stock, 1/2 cup at a time, and stirring while its absorbed, until the risotto is the consistency you desire; it should be moist and creamy, not dry.
Archive 2009-02-01 Laurie Constantino 2009
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If necessary, add stock until the risotto is the consistency you desire; it should be moist and creamy, not thick and dry.
Recipes: Home-Cured Flat Pancetta & Edamame and Mushroom Risotto with Pancetta Laurie Constantino 2009
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Continue adding stock, 1/2 cup at a time, and stirring while its absorbed, until the risotto is the consistency you desire; it should be moist and creamy, not dry.
Recipe for Sea Urchin Risotto (Ριζότο με Αχινό) Laurie Constantino 2009
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Add stock until the risotto is the consistency you desire; it should be moist and creamy, not dry.
Recipes: Roasted Beet and Thyme Risotto & Halibut Confit with Lemons and Capers (Παντζάρια Ριζότο με Θυμάρι & Ψάρια Κονφί με Λεμόνι και Κάπαρης) Laurie Constantino 2008
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Add stock until the risotto is the consistency you desire; it should be moist and creamy, not dry.
Archive 2008-01-01 Laurie Constantino 2008
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Add stock until the risotto is the consistency you desire; it should be moist and creamy, not dry.
Archive 2008-03-01 Laurie Constantino 2008
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Add stock until the risotto is the consistency you desire; it should be moist and creamy, not dry.
Recipes: Butternut Squash and Pancetta Risotto & Pan Fried Scallops and Capers (Κολοκύθα Ριζότο με Ιταλική Πανσέτα & Χτένια με Κάπαρης) Laurie Constantino 2008
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I am fond of this beet risotto for using up extra beets, and this "breakfast risotto", which is really good at any meal, and once I made this pumpkin risotto with crispy sage leaves, mm.
kisobel: Objectives 2010 kisobel 2010
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Small box (background): Pumpkin risotto, mini quiche cup.
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