Risotto is a rich, creamy rice dish that comes in a variety of flavors. Its origins can be traced to at least the 19th century where the rice was sautéed to a rich texture using bone marrow, butter, sausages, and saffron.
Today, classical Italian risotto uses medium or short grain white rice and is usually cooked to a creamy consistency. Traditional risotto is made with onion, butter or olive oil, white wine, and some boiling stock.
Popular Italian variants include risotto cooked to such a creamy, thick consistency that it is eaten with a spoon and risottos made with mushrooms, sausages, and even cuttlefish.