Parmesan Risotto

Parmesan risotto is a classic Italian dish made from risotto (ריזוטו in Hebrew, risotto in Italian, risotto in Spanish, risotto in French), a creamy rice dish cooked with broth until it reaches a characteristic consistency, and enriched with grated Parmesan cheese (גבינה פרמזן in Hebrew, parmigiano in Italian, parmesano in Spanish, parmesan in French). The dish originates from Northern Italy, where it is a staple of regional cuisine. Parmesan risotto is typically prepared with Arborio, Carnaroli, or Vialone Nano rice varieties, which have a high starch content that contributes to the creamy texture of the dish. The rice is slowly cooked in broth, usually made from vegetables, chicken, or fish, while constantly stirring to release the starch. Butter (חמאה in Hebrew, burro in Italian, mantequilla in Spanish, beurre in French) and onion (בצל in Hebrew, cipolla in Italian, cebolla in Spanish, oignon in French) are often used to start the cooking process, and white wine (יין לבן in Hebrew, vino bianco in Italian, vino blanco in Spanish, vin blanc in French) may be added to deglaze the pan. The dish is completed by stirring in grated Parmesan cheese and sometimes additional butter to achieve a rich, velvety finish. Parmesan risotto can be served as a primo (first course) in a traditional Italian meal and is often paired with wines such as Pinot Grigio or Chardonnay.