Talk:Risotto

Pronunciation

Can we have a section on the pronunciation of risotto? Every Italian person I know (that's Italian from Italy, not Italian-American) pronounces it riz - ott - oh. I have heard so many Americans pronounce it riz - oh - toe, with the middle syllable really dragged out. They even took the piss out of Gordon Ramsay on Hell's Kitchen for pronouncing it the former way when he was correct and they'd got it wrong. And don't get me started on Yank Vowel Stretching (TM) on pasta (paaah - staah, not pa - sta) ... Cobwall 00:39, 4 February 2007 (UTC)

My family is Italian. They say "ought". Also the s is s not z 209.122.138.198 (talk) 09:48, 30 March 2023 (UTC)

I've never heard an American say "riz-oh-toe". In every state I've been in, everywhere I've heard it pronounced it's been "riz-ott-oh". The long "o" pronunciation you claim defies every rule of grammar we're taught. — Preceding unsigned comment added by 216.116.87.110 (talk) 20:31, 23 September 2014 (UTC)

Baloney! Every single American, including myself, pronounces it "Riss-oh-toe" (with s like the s in loss), like Cobwall wrote. In Italian it is actually "Rizz (voiced s like in rose) - ott - oh". — Preceding unsigned comment added by 2601:644:8402:8640:30C9:13D:3779:BCE5 (talk) 18:33, 18 June 2019 (UTC)

Broth or Stock?

In this article, the liquid is sometime called "Broth" and sometime Stock (food). Which is the right one? (In Italian they both mean "brodo", so I can not figure out which is right). --80.181.226.112 (talk) 09:13, 31 March 2013 (UTC)

Broth and stock are essentially the same product. Stock can be served as a soup (broth) or used as an ingredient in a recipe. Broth is just a meal of stock. In Spanish/Italian there is no distinction and the words caldo/brodo are used respectively. Themoother (talk) 11:26, 26 May 2016 (UTC)

History

There seems to be missing a history section, i.e. oldest literary mentions, possible origins, etc. 15th century Italy, and perhaps before that, pilaf or possibly a more liquid form of rice porridge, etc? A simple search seems to bring up a lot of anecdotal or conflicting information from possibly questionable sources, so some sorting work might be needed... 76.10.128.192 (talk) 08:06, 18 April 2016 (UTC)

Hell's Kitchen section?

Is the dish's use in Hell's Kitchen substantial enough or even relevant to the food itself for it to garner its own discussion in the In Popular Culture section? EttuBach (talk) 04:56, 26 June 2016 (UTC)

Low-amylose?

This "Rice varieties" section currently says:

"A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.[1] Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. "

But both the article on Carnaroli and the one on Maratelli say:

"Carnaroli[Maratelli] rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within."

So... which is it? Is "low-amylose" rice good for risotto or is "higher quantities of amylose" a benefit?

Images

Images of risotto al Barolo and risotto ai frutti di mare are required; paragraph: Italian regional variants. JacktheBrown (talk) 15:16, 11 May 2024 (UTC)