Italy is Europe's largest producer of rice. The wetlands and cool temperatures of the Lombardi region harbor the ideal conditions for lush rice fields. Resourceful Italians combined rice with the many other items common to their area and developed a dish they lay claim to. It is known as "risotto." Rich, creamy risotto is one of Northern Italy's gastronomic delights. The key ingredient in authentic risotto is the short, thick grained rice known as Arborio. This rice is the perfect grain for risotto because its texture and cooking properties allow it to retain firmness throughout preparation. Risotto should always be prepared "al dente" which means tender yet firm to the bite. Alessi Risotto alla Milanese is the classic risotto dish of Milan.
