Rice & Risotto
Italians have been growing rice for a very long time, and have developed many ways to prepare it. The best known is certainly risotto, which is a delicious and delicate alternative to pasta. It's also much easier to prepare than people think, and is extraordinarily versatile. In short, risotto is perfect in any occasion.
How to Make Risotto: Illustrated Instructions
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve.
Making Risotto: You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it, add a little wine, and, once it has evaporated, begin adding simmering broth or stock until the rice is done add butter and cheese if you want, let it sit for a couple of minutes, and serve.
Making Risotto
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making Risotto: The Basics
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotti are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotti are also very sensitive to timing, and this is why what is served in a restaurant (no matter how good it is) will rarely display that rich texture and just-right doneness that a good home-made risotto will.
Tips on Buying Rice
Rice may appear to be simple, but there are dozens of strains, some long-grained and others short, some starchy and others not, and each has its uses.
Rice may appear to be simple, but there are dozens of strains, some long-grained and others short, some starchy and others not, and each has its uses.
Gabriele Ferron's Vialone Nano Recipes
Vialone Nano is one of the best rices in the world, and Gabriele a superb cook, as I discovered when he served Risotto dell'Isola della Scala, one of the recipes given here. There are also risotto gorgonzola e spinaci and risotto con la zucca (squash), and more to be added. From the folks at The Artisan
Vialone Nano is one of the best rices in the world, and Gabriele a superb cook, as I discovered when he served Risotto dell'Isola della Scala, one of the recipes given here. There are also risotto gorgonzola e spinaci and risotto con la zucca (squash), and more to be added. From the folks at The Artisan