Risotto Alla Milanese (From Pasta & Other Things)
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based. Many kinds include Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.
Its origins are in northern Italy where rice paddies are abundant. Risottos are made using short-grain rice with the stock being added gradually while the rice is stirred constantly. The cooking technique leads the rice to release its starch, giving the finished dish a creamy texture. I would recommend using an Arborio type rice since this seems to be the best for releasing all its starch to get that creamy Risotto that is desired.
Risotto alla Milanese is a very simple dish to prepare and at the same time it is a very delicious one.