A classic dish of northern Italy, where the risotto rice is grown, mainly in the great valley of the Po. Broth is added slowly to rice with other chosen ingredients and the mixture is stirred without ceasing during the cooking process - around quarter of an hour. This encourages the rice to release its starch, making a dish of a particular creamy, rolling consistency. The freshness of the rice and the other ingredients and the quality of the stock can combine to make a sublime dish.
