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.
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 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. 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.
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.
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
