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Old 09-28-2011, 11:02 AM   #51
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Originally Posted by vitauta View Post
okAY, i'm ready to go, luca! i want to cry and sing and be happy about my mushroom/saffron risotto! your vibes are so energizing! the pics of your own risotto preparations are exquisite, luca....
GO vitauta GO GO GO

And eat some of that risotto "alla mia salute"!
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Old 09-28-2011, 11:02 AM   #52
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My recipe calls for 1/8 tsp CRUSHED saffron HTH
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Old 09-28-2011, 11:04 AM   #53
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BTW I have a set of measureing spoons that include pinch, dash and smidgen measures.
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Old 09-28-2011, 12:46 PM   #54
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Originally Posted by Bolas De Fraile View Post
Carnaroli is my first choice but Aborio is nearly as good.
Yes. I only use those two types of rice
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Old 09-28-2011, 12:56 PM   #55
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Originally Posted by vitauta View Post
i am making risotto for the first time. i've had risotto in restaurants twice only. both times it was dreamy. i approach this new dish with more than a little trepidation, as risotto is well known for being tricky to get right. (i watch hell's kitchen so i know)how much better are my chances for a creamy to-die-for risotto if i use this special risotto rice? does anybody here have experience cooking with acquarello rice as compared to regular short grained rice making risotto? i know i could always do the virgin run with plain rice, but i want the results of this effort to be something really special....
Acquarello is a brand of Arborio rice. Carnaroli and Vialone Nano are varieties of Arborio Rice.

FWIW, you will not achieve the creamy texture for your risotto if you use regular short grain rice. You need the Arborio.
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Old 09-28-2011, 01:33 PM   #56
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Originally Posted by ChefJune View Post
Acquarello is a brand of Arborio rice. Carnaroli and Vialone Nano are varieties of Arborio Rice.

FWIW, you will not achieve the creamy texture for your risotto if you use regular short grain rice. You need the Arborio.
Warning: know-it-all note

Actually, Vialone Nano has been created from the Nano and the Vialone varieties, Carnaroli from Vialone and Leoncino varieties, Arborio from Vialone and Lady Wright.

End of know-it-all note



And here you can see the endless ricefields around my hometown, the heartland of rice production in Europe!

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Old 09-28-2011, 03:01 PM   #57
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beautiful expanse of verdant and azure rice fields, luca....

thank you everybody for all your help and support every step of the way on this often rut-filled risotto road i've been traveling. today i made a truly enviable and glorious risotto!--far superior to any i've tasted before! right now though, i feel like a fat, overfed slug, laid heavy from a food-induced stupor....
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Old 09-28-2011, 03:05 PM   #58
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Originally Posted by vitauta View Post
beautiful expanse of verdant and azure rice fields, luca....

thank you everybody for all your help and support every step of the way on this often rut-filled risotto road i've been traveling. today i made a truly enviable and glorious risotto!--far superior to any i've tasted before! right now though, i feel like a fat, overfed slug, laid heavy from a food-induced stupor....
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