Rice has been a part of Italian fare for roughly as long as pasta has, and riso’s spread was estimated to have begun around the 15th century after being imported from Asia. Risotto, the creamy rice dish we all love to stir (or order) up, comes from the northern regions of Italy, like the ones around Milan, where it is served with the distinctive yellow hue of saffron and delicious, savory undertones. There are many versions to be had, from truffled to tomato-y, and when Italian food came to America, the menu depended greatly on the region its owners or workers immigrated from. Though northern cuisines, which include risotto, saw a boom in the fine dining scene of the ‘70s and ‘80s, "red sauc
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