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Article: Dinner in minutes: Wild Mushroom Risotto with Italian Salad.(Knight Ridder/Tribune News Service)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- September 25, 2000
- Author:
CopyrightCOPYRIGHT 2000 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Rice is as common in Northern Italy as pasta is in the south and risotto is a uniquely Italian method of cooking it. The object is for the rice to absorb enough hot broth so that it swells and becomes creamy while each grain still remains firm.
The best type of rice to use is a medium-grain Italian arborio, but if it's difficult to find, use a short-grain Valencia-style rice. You will have a delicious, if not perfectly authentic, result.
Risotto is really very simple to make and doesn't need a lot of time. You do need to stir for most of the time it cooks, about 20 minutes. I have shortened the usual time of 30 minutes by using a nonstick skillet ...