On this Risotto recept jamie oliver the language links are at the top of the page across from the article title. Not to be confused with Risoni or Rizzotto. Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.

Risotto in Italy is often a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course. Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. The rice varieties now associated with risotto were developed in the 20th century, starting with Maratelli in 1914. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources.