This recipe for foolproof risotto is from food network chef anne burrell. In italy, this would be classified as risotto milanese, made with onion and saffron. The key is to use arborio rice, a variety of short-grained rice that is starchier than others because it undergoes less milling. When cooked, this starchiness creates the creamy texture risotto is known for. Eastern europeans love risotto as much as the next guy. Croatians and romanians, whose cuisine has been influenced by mediterranean flavors, are fond of risotto, but so are poles, hungarians, and others. Variations include croatian black risotto (crni riot) made with squid ink, and croatian red risotto (rioto crveni) or fisherman's risotto made with shellfish and tomato juice. Turn any risotto leftovers into rice cakes, rice balls, or rice baked in ramekins. Here are more leftover rice recipes, this time for vegetarians.
