On May 9, 2:15*am, Christine Dabney wrote:
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

Actually, medium grained works well also.