Butter

An Italian term used in cooking to describe the process of adding cold butter and cheese to a pasta or risotto dish just before it is finished cooking. This technique is performed at the end of cooking and off the heat, and is intended to give the dish a creamy texture and rich flavor.

During this process, the butter and cheese melt and mix with the starch released by the pasta or rice, creating a smooth, slightly creamy sauce. This technique requires constant movement to ensure that the ingredients are well mixed and do not stick to the pot or pan.

It is a very important step in classic Italian dishes such as risotto and pasta, and can be the final touch that differentiates a good dish from a great dish.