Risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called Arborio rice. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey. While not difficult, some essential tips will help you make restaurant-worthy risotto at home.

This basic risotto recipe is made with butter, Parmesan cheese, and fresh parsley. It's a perfect recipe to start with if you've never made risotto before. Risotto takes a while to cook properly, and it requires your attention as well as your time. For upward of 20 minutes, you have one job and one job only: Stir the rice while adding hot stock, a ladleful at a time, and cook the rice slowly so that the stock is absorbed.

The technique is called the risotto method. It releases the rice's starches, producing a creamy, velvety dish, and it takes two hands: one for stirring and one for ladling. It's best not to try to multitask while you're doing it. You could probably carry on a conversation, but don't try to do any other kitchen or prep work—especially if you're new to making risotto.

Risotto is best served warm, often in heated bowls or plates. It can be a side dish to a meat or fish entrée and is often served in restaurants as the first course. Risotto also works as a main when accompanied by a salad or cooked vegetables and Italian bread.