Risotto is a creamy rice-based dish offered in many Italian and other fine restaurants. It is relatively easy to make and true risotto is gluten-free. Since arborio rice provides a good source of complex carbohydrates and protein, risotto is a nutritious dish for those who cannot eat wheat or other gluten-containing grains. Add this to my Recipe Box.
Significance
People who live with celiac disease--an intolerance to the gluten protein found in wheat, rye, barley and other grains--must avoid gluten-containing foods in order to stay healthy. Knowing which foods are safe for you to eat if you have celiac is important, especially when eating in restaurants or visiting other countries. Eating something that contains gluten can make you slightly ill, or affect your health for days, depending on how well you are sticking to your gluten-free diet.
History
It is believed that rice was brought to Italy by Arabs before the 10th century. The fertile Po River valley extends through the regions of Lombardia, Piemonte and Veneto in the northern part of Italy--bordering Switzerland, France and Austria--and grows much of the rice for the country. The first risotto dish can be traced back to this region in the 15th century, and risotto dishes are often served more than pasta dishes in this area.
Types
A true, traditional risotto dish is made with starchy, Italian short-grain rice, usually arborio rice. Other types of rice that can be used are Vialone Nano or Carnaroli. These types of Italian rice are higher quality than arborio rice and make a creamier risotto--but are more expensive. All three types of rice are gluten-free. Other grains like barley, small pastas, or other types of rice can be used to make a risotto-style dish, but they are not true risottos.
Features
Arborio and other short-grain Italian rice are used to make traditional risotto because of their starch content. The rice is sautéed with olive oil or butter for a few minutes on the stove, then a stock or broth is added a small amount at a time until the liquid is absorbed. During the cooking process, the rice releases its starches--these starches create the smooth, creamy texture of risotto. As more liquid is added in small amounts to the rice, it becomes tender and creamy. True risotto does not have any cream or milk added. Cheese is usually added shortly before serving.
Considerations
While risotto made in the traditional manner is gluten-free, some recipes may call for adding ingredients that are not gluten-free. Watch out for anything added to or included in a risotto recipe that contains wheat, such as barley or orzo--which looks like rice but is actually pasta. Be careful, as well, when making risotto at home, since some store-bought stocks and broths can have wheat added as a thickener.
Tags: arborio rice, types rice, added small, Italian rice, rice used