On Thu, 8 May 2008 15:40:44 -0500, "jmcquown"
wrote:



Obviously you don't know what you're talking about. Stir, stir, stir,
gradually add stock, stir, stir, stir, add more stock, stir. What's all the
fuss about? It's rice.

Jill


But it's a different rice...Arborio rice is the one commonly used. It
releases a lot of starch as it cooks..and becomes very creamy.

And no, it is not just rice.

I thought that when I first made risotto way back in the late 1960s,
when I first got the Foods of the World series... I was intrigued by
risotto, but all I could find at the time was regular long grain rice.
This was in Richmond, VA. I made it this way for several, if not
many years, until I learned the error of my ways. Made with the
proper rice, it is a totally different dish..and sublime.

Try it sometime..with Arborio, or Carnoli rice.

Christine