Risotto originated in Northern Italy, especially in the Lombardy region, where the abundant short‑grain rice and rich dairy products created a perfect canvas for a creamy, comforting dish that has become a staple of Italian home cooking.

In Italy, you’ll find Risotto alla Milanese with saffron in Milan, Risotto al Barolo in Piedmont, and seafood risotto along the Adriatic coast, each reflecting local ingredients and flavors.

In Lombardy, risotto is traditionally served hot, creamy, and slightly al dente, often finished with a knob of butter and grated Parmigiano‑Reggiano, and eaten as a first course (primo) or a main dish.

Risotto is a common dish for family gatherings, festive holidays like Christmas, and special occasions such as weddings in Northern Italy, where its richness symbolizes prosperity.

Risotto showcases the Italian emphasis on simple, high‑quality ingredients, slow cooking techniques, and the balance of texture and flavor that defines much of Italy’s regional cooking.

Traditional risotto uses Arborio or Carnaroli rice, butter, olive oil, onion, white wine, and broth. Substitutes can include other short‑grain rice, vegetable oil for olive oil, or a vegan butter alternative for dairy‑free versions.

Pair the risotto with a simple green salad, grilled asparagus, roasted chicken, or a drizzle of truffle oil for an elegant touch.

The key to this risotto’s special texture is the combination of butter and olive oil, which prevents the butter from burning while imparting a rich flavor, and the brief toasting of the rice that locks in starch for creaminess.

Common errors include over‑browning the onion, over‑toasting the rice, and adding broth too quickly, which can result in a grainy or uneven texture.

Butter provides a rich, creamy flavor, while olive oil raises the smoke point, protecting the butter from burning during the longer onion sauté, resulting in a smoother base.

You can prepare the onion and toasted rice ahead; store them separately in airtight containers in the refrigerator for up to 24 hours. Finish cooking with broth when ready to serve.

The YouTube channel Gino D'Acampo focuses on approachable Italian home cooking, sharing classic recipes, quick tips, and the chef’s personal twists that make Italian cuisine accessible to everyday cooks.

Gino D'Acampo blends professional chef techniques with a relaxed, conversational style, often emphasizing flavor shortcuts like the butter‑olive oil combo, which sets his tutorials apart from more formal Italian cooking shows.