Rizo? tto (Italian: risotto) is a common rice dish in Northern Italy. The first written mention of it is found only in the XIX century. For risotto, round starch-rich arborio, vialone nano or carnaroli rice is used, which, depending on the region, is pre-fried in olive oil or butter. After that, broth is added to the rice (from meat, fish, poultry, vegetables), or clean water (usually for seafood risotto) at the rate of 1 liter per 1 glass of rice and stew with constant stirring. After that, the desired filler is added – meat, seafood, mushrooms, vegetables or fruits. Sometimes, to give the finished dish even more creaminess (which is created by starchy varieties of rice), a mixture of whipped butter with grated parmesan or pecorino is added to the almost ready dish. In fact, there are many options for risotto, the dish does not have the exact composition of the components and the ratio of products. At the same time, creamy consistency must be observed, and the core of the grains must remain “al dente”.