5.02

Methods for Preparing Cereals, Grains and Starches:

• Boiling

• Absorption

• Pilaf

• Risotto

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy.