Risotto
Risotto, the Italian way of cooking rice. How to cook risotto and delight your friends and guests.
It is just a special way of preparing this cereal, as it is eaten by half the world’s population and is basically prepared in many ways.
You need time to prepare it because it needs about 20 minutes of continuous stirring. Your guests must also be ready when it is done, as it doesn't keep well (the grains may attach themselves).
I have some favorite (and easy!) recipes to share with you. Click here to learn how to prepare it. Many countries in the world produce this cereal, but Italian rice is often preferred for its quality. Italian rice is classified, under European Union rules, into 4 categories:
• Common (riso COMUNE) has very small round grains, requiring between 12 and 13 minutes cooking time and is best used in broth or vegetable soups;
• Half-thin (riso SEMIFINO) has medium length round grains. It needs a little more cooking time than the common type (13-15 min) and this quality is appropriate for unique antipasti dishes, both cold and hot;
• Thin (riso FINO) has long grains and needs 14-16 min cooking time;
• Super thin (riso SUPERFINO) has thick long grains, and needs from16 to 18 minutes to be ready, and is particularly indicated for the recipes that are the chef's favorites.
