Risotto is a traditional Italian first course, originating from Veneto. Its main characteristic is the retention of starch, which, when gelatinized during cooking, binds the grains into a creamy mixture that appeals to everyone.

Suitable rice varieties for making risotto include Arborio, Carnaroli, and Vialone Nano.

Risotto Milanese is a representative recipe, known for its saffron-infused golden color and irresistible creamy texture.