Risotto has its roots in North Italy. It is a recipe of moderate difficulty and, provided that the steps of the recipe are followed to the letter, it satisfies every palate. The preparation of risotto starts with sautéing of the onion and, then, the rice, continues with the addition of the wine which must be absorbed, and it finishes with the gradual addition of the broth, which is the secret behind a successful risotto. The last step of the risotto cooking is the addition of butter and parmesan. The best rice varieties for the risotto are Arborio and Carnarolli because they contain high amounts of starch, while the Greek variety of Carolina rice. The risotto must have creamy texture and form waves when served in plates, while the rice should be cooked al dente.