"jmcquown" writes:


Like I was saying... you also don't have to stir it every minute. What
makes you think I don't know what I'm talking about....

The one time I made risotto (aborio rice) I had to stir it constantly.
Could have been the stove, I suppose. Or could have been the cook LOL But
it required constant stirring and constant additions of stock and it was, in
the end, just rice with vegetables cooked in stock. YMMV, obviously.

Jill


Did you saute the rice in oil before adding stock? If you forget that
step, you get pilaf. Also, using cold stock can mess it up.

-Nat