Risotto is a rice dish that is classic Italian. Risotto is a special variety of short grain rice that is rich in amylopectin, a starch that is given off when cooking that produces a dish that (when not overcooked) is wonderfully creamy. In Italy, it is traditionally served as one of the courses. The ingredients that help to flavor it can vary widely from herbs to meat, vegetables or even fruit. In Northwestern Italy, in Lombardy, Piedmont and Emilia-Romagna risotto is made fairly firm. In Northeastern Italy, Veneto risotto is kept "loose" or as they say in Venice "all'onda" meaning "wavy".
