Rice & Risotto
How to Make Risotto: Illustrated Instructions
Risotto has (somehow) gained a reputation of being difficult to make. Nothing could be further from the truth!
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.
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.
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
"Forbidden" Rice with Artichokes
A recipe for "Forbidden Rice" (an Italian variety of ebony black rice) with artichokes.