risotto


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ri·sot·to

 (rĭ-sō′tō, rē-zōt′tō)
n. pl. ri·sot·tos
A dish consisting of rice cooked in stock with other ingredients, such as mushrooms and Parmesan cheese.

[Italian, from riso, rice, from Old Italian; see rice.]

risotto

(rɪˈzɒtəʊ)
n, pl -tos
(Cookery) a dish of rice cooked in stock and served variously with tomatoes, cheese, chicken, etc
[C19: from Italian, from riso rice]

ri•sot•to

(rɪˈsɔ toʊ, -ˈsɒt oʊ, -ˈzɔ toʊ, -ˈzɒt oʊ)

n.
rice cooked in broth and flavored with seasonings.
[1850–55; < Italian, derivative of riso rice]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.risotto - rice cooked with broth and sprinkled with grated cheese
dish - a particular item of prepared food; "she prepared a special dish for dinner"
Translations
طَبَق إيطالي من الأرُز والجُبن واللحْم
rizoto
risotto
risotto
rizottó
rísottó
pirinç pilavı. rizoto

risotto

[rɪˈzɒtəʊ] N (Culin) → risotto m, arroz m a la italiana

risotto

[rɪˈzɒtəʊ] nrisotto m

risotto

nRisotto m

risotto

(rəˈzotəu) plural riˈsottos noun
(a dish of) rice cooked with onions, cheese etc.
References in periodicals archive ?
INGREDIENTS For the risotto: 100g skinless smoked mackerel, bones removed and flaked; 1tbsp olive oil; 1 onion, finely chopped; 175g arborio or risotto rice; Approx 600ml hot salt-free vegetable stock; 1/2 x 300g can of mushy peas For Herman's features: 100g skinless smoked mackerel fillets, bones removed and cut into 4 pieces; 8 steamed broccoli florets; 4 mini mozzarella balls, halved; 2 black olives, chopped into small pieces METHOD 1.
From the risotto options enjoy the earthy and flavoursome wild mushroom risotto or go for something a bit different with a chilli beef risotto.
Arriving on your plate in just 20 minutes, David's latest recipe - smoked haddock risotto with poached egg - hits the spot for taste and for the time it takes to make.
Continue adding the stock like this for 15 minutes or until the rice is just tender and the risotto looks creamy, stirring all the time.
The menu is a comprehensive collection of the Italian classics that means no fan of pizza, pasta, risotto or tradition Italian secondi will have trouble picking out a favourite.
There are so many delicious varieties, so we're celebrating this versatile vegetable in this month's dish - a warming mushroom risotto.
If you've never made risotto, you're missing out on a great candidate for a weeknight meal.
This time, they had the Beetroot Risotto Cook-Off with Chef Heston Blumenthal.
The idea is simple – nice risotto cooked and cooled, stuffed with a tasty filling, rolled into a ball, coated in breadcrumbs and then deep–fried until golden and crispy.
The White Truffle will be served as part of risotto dish that is with Acquerello, a rice grown, aged for 7 years, whitened and packed in Italy on the Colombara farm by the Rondolino family.
When risotto is almost ready, heat sunflower oil in a small pan and quickly fry the sage leaves until crispy.