Risotto (from 'riso' meaning 'rice') is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, onion, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.

Risotto in Italy is normally a primo (first course), served on its own before the main course. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure. Risotto, unlike other rice dishes, requires constant care and attention.

The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.

Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains. It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid. It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.

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