Among a long list of delicacies that have come our way from the Mediterranean cuisine, risotto is a world-class topper, capable of charming patrons with its colorfulness, combinations and assorted tastes. The term stems from a dish highly coveted in northern Italy where rice is cooked in its own broth. Its creators define it as “minestra asciuta”, that is, “dry soup”. That explains why it is a “primo piato” or starter.