Risottata is a pasta dish cooked using the same technique as risotto, adding liquid gradually to create a creamy sauce, which changes its appearance and texture.
The secret to creamy risotto lies in the technique of adding small amounts of liquid gradually and using high-starch rice like Arborio or Carnaroli.
Regional variations of risotto are abundant in Italy, with northern Milanese risotto flavored with saffron and southern styles favoring seafood.
Risottata shares a name and cooking method with risotto, but the choice of pasta results in a completely different taste and dish presentation.
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