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Old 04-11-2007, 08:32 AM   #21
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I'm going to make some soon.

But I need to get the arborio rice.

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Old 04-11-2007, 11:44 PM   #22
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The Thai rice didn't work, I'll leave it at that. The Arborio rice was fine so I thought I'd try an other Italian rice so I picked up some Carnaroli rice. I'll try it tomorrow.

More of what does not work will not work.
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Old 04-12-2007, 08:01 AM   #23
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The carnaroli will work well. It's a standard risotto rice.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-12-2007, 08:54 AM   #24
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IMHO Vialone Nano is the best rice for risotto if you can source it otherwise Canaroli or Arborio will do!

Dont forget peeps...if you want a successful risotto the stock you are adding MUST be at a low simmer, or more. It is imperative that the rice does not encounter anything colder than a simmer. Its the ' Italian' thang!
I wish I was not the traditionalist sometimes but with risotto, it cant be helped. The time honored method of stirring the rice and sipping on a glass of vino is the only way.

Grazie Mama Piera!! xxx ( she taught me)
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Old 04-19-2007, 10:01 PM   #25
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The last one I made was Risotto with Butternut Squash & Leeks. Very tasty!
A woman after my own heart. I make mine in my pressure cooker, and I use sage as my "green" flavor. Bring on the parmesan cheese.
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Old 04-20-2007, 03:29 AM   #26
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When I make risotto I use a Donna Hay recipe for making it in the oven. No stirring! I am not sure all would approve but it tastes pretty good to me (and I have served it up and no said anything and no-one has been any the wiser!).

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