Rice and Risotto

Risotto is made with a particular type of rice, a short grain characterized by an opaque center surrounded by a translucent “shell, ” both different types of starches. The center swells as the rice cooks, increasing its volume threefold. The outer translucent starch melts away and makes it creamy. Risotto’s characteristic creaminess does not come from anything added to the dish but from the rice itself. Risotto made with olive oil and no butter or cheese should be just as creamy as a butter-based risotto. Making perfect risotto takes a little practice but is not difficult, nor is it a dish that takes a long time. In fact, my five-year-old daughter, Gabriella, has gotten quite good at it, with supervision, of course. Often when I have not planned anything for dinner, I make a risotto with whatever vegetable is in the refrigerator, or perhaps with dried porcini, or simply Parmigiano-Reggiano.