"TammyM" schrieb :

"Christine Dabney" wrote :
On Fri, 09 May 2008 15:04:28 GMT, "Vilco" wrote:

Christine Dabney wrote:

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

I second that.

BTW - it's Carnaroli, not Carnoli.

Thanks. I knew it was along those lines. I am in the midst of
traveling, so was going by memory.

I think all the other suggestions are great too. It really takes
patience though...and the result is far different than ordinary
rice....

I since taught myself from reading other Italian cooks, like Marcella
Hazan, and Lidia Bastianich.

Do you heat the broth, Christine? That's how I was taught, and what I do, but
I've heard others don't do it. That may also be the problem that turned
Jill's risotto experience awry - wrong rice and cold broth.

The broth must be heated. Otherwise the rice will turn out wrong.
The rice should sauteed in butter, not oil ...

Then again, maybe she just doesn't like risotto.

Well, hardly anyone gets risotto right the first time ...

Cheers,

Michael Kuettner