[Sca-cooks] Neapolitan Risotto? (was re: Black Rice)

[Avraham haRofeh]

> Okay, so what is "risotto"? From an earlier comment it appears to be
> a rice mixture, rather than a particular type of rice. Niccolo's
> comments make it sound like it is involves cooking the rice a
> certain way or to a certain doneness.

At least modernly, "risotto" is a technique - rice is sauteed in fat, then
hot liquid is added in small increments. The rice is stirred frequently as
the liquid is absorbed, until the mixture achieves a starchy, creamy
consistency and the rice is cooked al dente. Classically, short-grain rice
like Arborio (sometimes labelled "risotto rice" in the US) is used, because
it has more soluble starch to make the "sauce".

Avraham

****************************************
Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)
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