All About Risotto
Much of the Italian harvest is used for making risotto. Italians have traditionally served it as primo, the first course, after the antipasto and before the secondo, the meat or fish course. Nowadays, risotto has assumed additional roles in the meal, appearing as a main course or a complementary side dish as well as a first course. Indeed, a bowl of steaming risotto, a crisp green salad, some country bread and a good bottle of wine will delight even the most discriminating diner.