What is Marry Me Chicken?

Marry Me Chicken is an unforgettable chicken dish featuring tender, juicy chicken breasts in a delectable sun-dried tomato cream sauce. Our variation of this chicken dish includes pasta—specifically our Rigatoni—whose hollows are perfect for scooping up all that delicious cream sauce.

What Is Risotto? What Is So Special About It?

Risotto is a classic Italian dish that's all about turning simple ingredients into a creamy, comforting delight. It's made by slowly cooking short-grain rice, like Arborio or Carnaroli, which is known for its ability to absorb liquids and release starch. This process, combined with constant stirring, gives risotto its signature creamy texture without actually using any cream!

What's really special about risotto is its versatility. You can flavor it with just about anything—mushrooms, seafood, saffron, pumpkin, you name it! Plus, it has a wonderful way of bringing people together, whether it’s gathering around the stove to take turns stirring or sitting down to a warm, hearty meal. It’s a dish that feels both gourmet and homely at the same time. Enjoying risotto is like getting a big, delicious hug from Italian cuisine!

The Origin Of Risotto And It’s Brief History

Risotto traces its roots back to Northern Italy, particularly in the regions around Milan. The story begins in the Middle Ages when the Arabs introduced rice to Spain and Italy. It found a particularly suitable growing environment in the Po Valley, an area known for its perfect combination of flat land and abundant water. Rice cultivation flourished here, setting the stage for risotto's eventual creation.

However, it wasn't until the Renaissance that risotto as we know it began to take shape. It was here, amidst the innovation and creativity of the period, that chefs in Milan started experimenting with new ways to cook this abundant local ingredient. They discovered that by stirring rice with stock gradually and continuously, the rice released its starch, creating a beautifully creamy sauce without using any cream.

Legend has it that the dish was actually invented by accident—or perhaps as part of a practical joke. In 1574, a young apprentice named Valerio di Fiandra was tasked with staining the glass of the Duomo di Milano, a stunning cathedral. For this, he used saffron, known for its vibrant yellow color. To tease him, his coworkers jokingly added saffron to his rice at a wedding banquet. The result was a striking, flavorful dish that was a hit among the guests. This saffron-infused creation, now known as "Risotto alla Milanese," is still one of the most beloved variations of the dish.

As time went on, risotto evolved and regional variations began to emerge, reflecting the diversity of Italy's culinary landscape. Ingredients varied based on local produce and traditions, from the seafood risottos of the Italian coast to the hearty, meat-based versions of the interior.

How Is Risotto Made And What Is It Made Of?

Risotto is a classic Italian dish that's creamy, comforting, and absolutely delicious. It's made primarily from a type of rice called Arborio, which is short and has a high starch content that gives risotto its characteristic creaminess.

Here’s how you make it:

1. Start with the Base: You begin by sautéing onions (and sometimes garlic) in butter or olive oil until they’re soft. This creates a flavorful foundation for the risotto.
2. Toast the Rice: Add the Arborio rice to the pan and stir it around so that it gets well-coated in the oils and starts to toast slightly. This step is key in releasing the starches from the rice.
3. Add Liquid Gradually: Typically, you add warm broth (chicken, vegetable, or beef depending on your preference) gradually, one ladle at a time, allowing the rice to absorb the liquid slowly. This slow absorption is what gives risotto its creamy texture.
4. Stir, Stir, Stir!: Risotto needs a lot of attention. Keep stirring frequently to prevent the rice from sticking to the bottom of the pan and to ensure it cooks evenly.
5. Season: As the risotto cooks, you can add salt, pepper, and other seasonings. Many recipes also include wine added after the rice is toasted, for an extra layer of flavor.
6. Add Extras: Depending on the recipe, you might add vegetables, seafood, or meat. Common additions are mushrooms, peas, and shrimp.
7. Finish with Parmesan and Butter: Once the rice is al dente and all the liquid has been absorbed, finish your risotto by stirring in some freshly grated Parmesan cheese and a bit of butter for richness.
8. Serve Immediately: Risotto is best enjoyed right off the stove, creamy and piping hot.

The Best Risotto - The Delallo Difference

DeLallo sources the finest Arborio and Carnaroli rice, straight from the lush fields of Northern Italy—where the best risotto rice is born. This isn’t just any rice; it's rice cultivated with care and tradition, ensuring each grain will absorb flavors beautifully while maintaining that signature bite—a delightful al dente!

We also bring a treasure trove of high-quality, authentic Italian ingredients to elevate your risotto. Imagine the rich flavors of our sun-dried tomatoes, the aromatic intensity of our specially sourced garlic, and the boldness of our freshly grated Parmigiano Reggiano. Every ingredient from DeLallo is crafted to bring out the heart and soul of your dishes.

Risotto Recipes And Usage Ideas

This classic Italian dish is not only rich in flavor and creamy in texture, but it also offers an incredible versatility that makes it a favorite in kitchens around the globe. Parmesan risotto is the father of all the risottos and is the most basic. Not only is this dish incredibly delicious, but it's also quite simple to make, requiring just a few basic ingredients. Once you’ve mastered the basic recipe, the fun really begins. Here are some delicious twists on the traditional risotto that are sure to impress:

• Wild Mushroom Risotto - Nothing complements the creamy, cheesy risotto like the earthy, rich flavor of fresh mushrooms. This dish with hearty starches is perfect for cold-weather meals like wild mushroom risotto.
• Risotto with Chicken - Add a little protein to the risotto. This one-pan easy risotto with sun-dried tomatoes, basil, and pan-fried chicken comes together fast and tastes like a restaurant-quality meal!
• Seafood Risotto - We love to add shrimp or scallops to risotto. Seafood risotto is perfect for a special occasion, but simple enough for an easy weeknight meal.
• Risotto with Spring Vegetables - With crispy in-season asparagus and green peas, this dish has all the vibrant tastes and textures of the season.
• Butternut Squash Risotto - We love making this recipe in the fall. Brimming with big flavors, bold colors and a creamy bite, there is no better way to enjoy the heartier side of this tasty Italian classic.

Risotto: FAQ

What kind of rice is used for risotto?

For making a delicious risotto, the best type of rice to use is typically short-grain varieties, which are known for their ability to absorb liquids and flavors beautifully while maintaining a nice, creamy texture. The most popular choices include Arborio and Carnaroli. Arborio rice is the most widely available and works great, but if you can find Carnaroli, it’s an excellent choice as well, offering a slightly firmer texture and an even creamier consistency.

What does risotto taste like?

Risotto is a delightful Italian dish known for its creamy texture and rich flavor. When cooked correctly, it has a lovely, slightly chewy consistency from the Arborio rice, which is the star of the show. Each grain of rice is typically coated in a light, buttery sauce and infused with the flavors of broth, Parmesan cheese, and often a splash of white wine. The overall taste can vary depending on the ingredients used, but it generally offers a comforting, savory experience with a hint of nuttiness from the cheese. Perfect for when you want something hearty and warming!

Is risotto different from rice?

• Risotto and regular rice dishes do share some basic ingredients, but they're quite different in terms of preparation, texture, and flavor.
• Risotto is a creamy Italian dish made from Arborio or Carnaroli rice, which are short-grained and high in starch. This starch is key to risotto's creamy texture. When you cook risotto, you add broth gradually while constantly stirring. This process helps release the rice's natural starches, creating that wonderfully creamy consistency that risotto is famous for.
• On the other hand, regular rice dishes might use different types of rice such as basmati, jasmine, or long-grain rice, and the cooking methods vary widely. Typically, these rices are either steamed or boiled, which results in a fluffier, less creamy texture compared to risotto.

Is risotto a rice or pasta?

Risotto is actually a type of Italian dish made from rice, not pasta. It's prepared with a high-starch rice like Arborio or Carnaroli, which is cooked slowly in broth until it becomes creamy and delicious. So, while both risotto and pasta are staples in Italian cuisine, risotto belongs to the rice family.

What kind of cheese is in risotto usually?

In traditional Italian risotto, Parmesan cheese, specifically Parmigiano-Reggiano, is commonly used. It’s known for its rich flavor and excellent melting qualities, which give risotto its creamy texture. Some recipes might also use Pecorino Romano for a sharper taste.

What do I serve with risotto?

Serving the perfect sides with risotto can turn a great meal into an amazing one! Since risotto is quite rich and creamy, you might want to balance it with something light and refreshing like a crisp salad, roasted vegetables, steamed greens or chicken or shrimp.

Is risotto gluten free?

Risotto traditionally is a gluten-free dish, as it's primarily made from arborio rice, which does not contain gluten. Just be sure to check that any additional ingredients or broth used in the recipe are also gluten-free.

Is risotto wheat free?

Risotto is traditionally made with Arborio rice, not wheat. This means that by itself, risotto is typically free from wheat, which is great news if you're avoiding wheat! Just make sure that any additional ingredients or broth used in the preparation are also wheat-free to keep it suitable for your needs.

Can I freeze risotto?

Reheating risotto is super easy and can still be delicious the second time around. Start by gently warming it on the stove over low heat. Add a little bit of broth or water to help loosen it up and bring back that creamy texture. Stir it occasionally to keep it from sticking, and in just a few minutes, you’ll have a tasty, revived risotto ready to enjoy!

What is the difference between risotto and orzo?

Risotto is actually a dish from Italy made primarily with a specific type of rice called Arborio rice. This rice is known for its high starch content, which gives risotto its creamy texture. The cooking process for risotto involves adding broth to the rice a little at a time while stirring frequently to release the rice's natural starches, resulting in a rich and creamy dish.

On the other hand, orzo is a type of pasta, despite its rice-like shape. It's made from wheat semolina flour and not from rice. It's quite versatile and can be cooked similarly to other pastas — boiled in water until it reaches the desired consistency. Orzo is great for salads, soups, and even baked dishes, but it doesn't have the same creamy texture as risotto.

What is the difference between arborio rice and orzo?

Arborio rice and orzo might look similar at a glance because of their size and shape, but they’re actually quite different.

As mentioned above, Arborio rice is a type of short-grain rice from Italy, best known for its use in risotto. It’s famous for its creamy texture once cooked, which comes from its high starch content. This rice absorbs a lot of liquid and flavor, making it ideal for dishes that are rich and hearty. Orzo is a type of pasta, shaped like a large grain of rice. Orzo is made from wheat flour and it has a firm, chewy texture when cooked, similar to other pastas. It’s super versatile, great in soups, salads, or even served as a side, much like rice or couscous

What is the difference between arborio rice and white rice?

Arborio rice is a type of Italian short-grain rice, known best for its use in risotto. The grains are larger and slightly oval-shaped, and they have a characteristic white dot at the center. Because of its ability to absorb liquids while still holding its shape, Arborio rice becomes creamy and chewy when cooked, which is perfect for that delicious, luxurious risotto.

White rice generally refers to rice that has had its husk, bran, and germ removed. This can include different types of rice like basmati, jasmine, or simple long-grain rice. White rice cooks up fluffier and less sticky compared to Arborio. It's incredibly versatile, being a staple in a myriad of dishes from all around the world, from stir-fries to pilafs.

What is the difference between arborio rice and carnaroli rice?

Both are popular Italian rice varieties, commonly used for making risotto, but they do have some subtle differences that can affect your cooking.

Arborio rice is probably the most well-known type of risotto rice. It's known for its large, plump grains and its ability to absorb liquids and flavors beautifully while still maintaining a bit of a bite in the center. When cooked, Arborio rice becomes creamy and slightly chewy, thanks to its high starch content. It's pretty forgiving and widely available, making it a favorite for many home cooks.

On the other hand, Carnaroli rice is often considered the “caviar” of Italian rices. Chefs love it because it has an even higher starch content than Arborio, which results in an even creamier risotto. Its grains are longer and maintain their structure really well, meaning it’s less likely to get mushy during cooking. Because of these qualities, Carnaroli is perfect for when you want to make a really top-notch risotto.

Where can I buy Delallo Risotto?

Order DeLallo Arborio or Carnaroli online or find it at most major supermarkets across the country.