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Old 08-31-2011, 11:17 AM   #1
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Risotto--to buy acquarello rice? (Y,N)

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....

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Old 08-31-2011, 11:19 AM   #2
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I've only heard of using Arborio Rice. And I think it's worth it.
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Old 08-31-2011, 11:27 AM   #3
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Carnaroli is my first choice but Aborio is nearly as good.
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Old 08-31-2011, 11:32 AM   #4
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It looks like that's a brand name for a carnaroli rice. Carnaroli is a fine risotto rice as is arborio.
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Old 08-31-2011, 11:38 AM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
I've only heard of using Arborio Rice. And I think it's worth it.
That reminds me, after the other night's risotto I need to put some arborio on my wally world shopping list
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Old 08-31-2011, 01:56 PM   #6
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Vitauta, I can prepare a decent risotto, so you can surely prepare a good one!
It's a scary food for us Pavesi, too, even if Pavia province is the number one rice growing place in Italy... but it can be mastered!
My advice for the risotto is to follow it while you prepare it, do not abandon the poor thing or you risk having to call the chinese takeaway boys!
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Old 08-31-2011, 03:56 PM   #7
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arborio rice sure seems like the way to go. thanks. now, what in your opinion is the best kind of risotto to make? mushroom, or....what? any favorites, or a recipe to recommend?
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Old 08-31-2011, 04:04 PM   #8
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Risotto alla milanese (saffron risotto) is the one I prefer, here you can find a good video recipe to prepare it (you have to withstand some seconds of ads). Audio is not so good, Italian and English overlap a little, but i is not impossible to follow, and images are good enough, in my opinion. Me, I use Parmigiano Reggiano instead of the Grana Padano.

Buon appetito!
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Old 08-31-2011, 04:08 PM   #9
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arborio rice sure seems like the way to go. thanks. now, what in your opinion is the best kind of risotto to make? mushroom, or....what? any favorites, or a recipe to recommend?

Ala Milanese is what I make most.

Risotto is really not a difficult/complicated dish to prepare as long as you follow a good recipe and are patient.

Start with a basic recipe and expand your repertoire from there, adding stuff you like to risottos.
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Old 08-31-2011, 04:37 PM   #10
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saffron, a perfect use of my saffron spice, and parmeson. a nice uncomplicated recipe for my first risotto. very good. now, for the needed patience.... :)
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