When dishes are complex, the palate explores each bite in search of every ingredient. Slowly cooking Arborio rice with broth enhances the risotto, while allowing the center of the grain to remain hard, and outer shell soft. The result is a flavorful, elegant dish with a creamy, yet crunchy texture.

Short-grain rice, such as Arborio, has more starch than long-grain rice, which gives risotto its classic creamy texture.

Risotto may be served as a first course, as an alternative to pasta. Italians traditionally serve risotto as a first course.

When serving as an entree, add vegetables, meat or seafood, during or after cooking, for a more substantial dish.

A basic risotto recipe is enhanced by cooking with beef, chicken, seafood or vegetable broth instead of water.

Prosciutto, fennel, sun-dried tomatoes, pine nuts and asparagus are only a few of the popular additions to risotto.

Wine and dried mushrooms can be added to a basic risotto for more flavor.