a celebrated and popular rice dish which originated in the rice-growing areas of N. Italy. It has something in common with paella and pilaf, in that rice is cooked in liquid with other ingredients whose flavour is absorbed by the grains, but the method is quite different; risotto is probably a peasant dish which has become sophisticated. The first recipes were published in the mid-19th century by Artusi, the first celebrated Italian cookery writer, and Vialardi, later chef to King Victor Emmanuel.
The rice must be medium to long grain, fino or superfino, and the liquid is normally a stock made from meat and/or vegetables. The rice is gently sautéed in butter, often with some oil and a little onion, and the stock is then added, a ladleful at a time, each ladleful being taken up by the rice before the next is added. Finally, it is mantecato—a knob of butter and some grated Parmesan are added, the risotto is left to stand for a minute or two, and then the melting butter and cheese are thoroughly stirred in. The result should be al dente with a rich, creamy consistency. The method requires more or less continual attention from the cook, and to make good risotto requires experience. The result should be eaten without delay, not kept waiting or reheated.
Towards the end of the 20th century a steady expansion of the concept of risotto was observable, especially in restaurants. Some sweet risottos (e.g. with melon) were already familiar in parts of Italy; now there were more. The range of added ingredients and flavours for conventional savoury risottos was expanded and, as risotto became a more prominent international dish, the role of a risotto was also expanded—it could now be the basis of a more complex dish.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
