Risotto is a classic rice dish of northern Italy. It is made by first sautéing short-grain rice, preferably Arborio rice, in butter or olive oil. A small amount of hot broth or stock is added and the mixture is cooked over low heat with constant stirring until the broth has been absorbed. This process is repeated until all the broth has been added and absorbed. Risotto has a characteristically creamy texture. It is typically served as a first course or side dish. It can be made with a wide variety of ingredients. Parmesan cheese, shellfish, white wine, vegetables and herbs are popular additions.