This morning I made RISOTTO AGLI SPINACI.
(Very simple to do)
here is the photos:

http://tinypic.com/9ar583.jpg
http://tinypic.com/9ar603.jpg

Recipe for 2 persons:
200 grammes of yellow rice (I use riso Flora);
25 grammes of butter
3 teaspoons of EVOO;
1 onion chopped
3 cubes of frozen spinach;
1.5 litres of hot broth;
3 teaspoons of salt
1 tea spoon of white pepper
1 dusting of nutmeg
30 grammes of Reggiano (I put a cheese called "Castelmagno");
-----------------------
Boil the spinach and when cold, squash and mince them.
Put on the fire a pot with broth and when it is hot turn off the fire.
In a large frying pan put oil and butter. When the butter is liquefied put
the onion and when this one become trasparent and soft add the spinach. Mix
and season with salt, pepper and the nutmeg, then add the rice.
Mix with a wood spoon adding few broth little by little (when broth is
absorbed from the rice you add another ladle).
Continue to mix till the rice is ready (about 15 minutes).
At the end turn off the fire, put the grated cheese and mix again.
Your Risotto agli spinaci is ready. Very good if you like vegetables!
Have a nice meal
Pandora

Pandora wrote:
>> This morning I made RISOTTO AGLI SPINACI.
>> (Very simple to do)
>> here is the photos:
>>
>> http://tinypic.com/9ar583.jpg
>> http://tinypic.com/9ar603.jpg
>>
>> Recipe for 2 persons:
>> 200 grammes of yellow rice (I use riso Flora);
>> 25 grammes of butter
>> 3 teaspoons of EVOO;
>> 1 onion chopped
>> 3 cubes of frozen spinach;
>> 1.5 litres of hot broth;
>> 3 teaspoons of salt
>> 1 tea spoon of white pepper
>> 1 dusting of nutmeg
>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>> -----------------------
>> Boil the spinach and when cold, squash and mince them.
>> Put on the fire a pot with broth and when it is hot turn off the
>> fire.
>> In a large frying pan put oil and butter. When the butter is
>> liquefied put the onion and when this one become trasparent and soft
>> add the spinach. Mix and season with salt, pepper and the nutmeg,
>> then add the rice.
>> Mix with a wood spoon adding few broth little by little (when broth
>> is absorbed from the rice you add another ladle).
>> Continue to mix till the rice is ready (about 15 minutes).
>> At the end turn off the fire, put the grated cheese and mix again.
>> Your Risotto agli spinaci is ready. Very good if you like vegetables!

My first impression on reading this recipe was to hold off on boiling the
spinach. I was thinking about chopping it and then adding it at the end.
The heat from the rice would wilt it. I was thinking flavour wise and it
would pack more of a punch and the colour may be more brilliant as well.
Have you tried that?

Debbie

"Debbie" > ha scritto nel messaggio
...
> Pandora wrote:
>>> This morning I made RISOTTO AGLI SPINACI.
>>> (Very simple to do)
>>> here is the photos:
>>>
>>> http://tinypic.com/9ar583.jpg
>>> http://tinypic.com/9ar603.jpg
>>>
>>> Recipe for 2 persons:
>>> 200 grammes of yellow rice (I use riso Flora);
>>> 25 grammes of butter
>>> 3 teaspoons of EVOO;
>>> 1 onion chopped
>>> 3 cubes of frozen spinach;
>>> 1.5 litres of hot broth;
>>> 3 teaspoons of salt
>>> 1 tea spoon of white pepper
>>> 1 dusting of nutmeg
>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>> -----------------------
>>> Boil the spinach and when cold, squash and mince them.
>>> Put on the fire a pot with broth and when it is hot turn off the
>>> fire.
>>> In a large frying pan put oil and butter. When the butter is
>>> liquefied put the onion and when this one become trasparent and soft
>>> add the spinach. Mix and season with salt, pepper and the nutmeg,
>>> then add the rice.
>>> Mix with a wood spoon adding few broth little by little (when broth
>>> is absorbed from the rice you add another ladle).
>>> Continue to mix till the rice is ready (about 15 minutes).
>>> At the end turn off the fire, put the grated cheese and mix again.
>>> Your Risotto agli spinaci is ready. Very good if you like vegetables!
>
> My first impression on reading this recipe was to hold off on boiling the
> spinach. I was thinking about chopping it and then adding it at the end.
> The heat from the rice would wilt it.

If you have fresh spinach is ok. But if you have frozen spinach, you can't
put the "icebergs" in your frying pan

I was thinking flavour wise and it
> would pack more of a punch and the colour may be more brilliant as well.
> Have you tried that?

Yes! with fresh spinach, but this is a winter vegetable. In this period you
can't find them!
Cheers
Pandora

Pandora wrote:
>> "Debbie" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>> (Very simple to do)
>>>>> here is the photos:
>>>>>
>>>>> http://tinypic.com/9ar583.jpg
>>>>> http://tinypic.com/9ar603.jpg
>>>>>
>>>>> Recipe for 2 persons:
>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>> 25 grammes of butter
>>>>> 3 teaspoons of EVOO;
>>>>> 1 onion chopped
>>>>> 3 cubes of frozen spinach;
>>>>> 1.5 litres of hot broth;
>>>>> 3 teaspoons of salt
>>>>> 1 tea spoon of white pepper
>>>>> 1 dusting of nutmeg
>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>> -----------------------
>>>>> Boil the spinach and when cold, squash and mince them.
>>>>> Put on the fire a pot with broth and when it is hot turn off the
>>>>> fire.
>>>>> In a large frying pan put oil and butter. When the butter is
>>>>> liquefied put the onion and when this one become trasparent and
>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>> nutmeg, then add the rice.
>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>> broth is absorbed from the rice you add another ladle).
>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>> At the end turn off the fire, put the grated cheese and mix again.
>>>>> Your Risotto agli spinaci is ready. Very good if you like
>>>>> vegetables!
>>>
>>> My first impression on reading this recipe was to hold off on
>>> boiling the spinach. I was thinking about chopping it and then
>>> adding it at the end. The heat from the rice would wilt it.
>>
>> If you have fresh spinach is ok. But if you have frozen spinach,
>> you can't put the "icebergs" in your frying pan
>>
>> I was thinking flavour wise and it
>>> would pack more of a punch and the colour may be more brilliant as
>>> well. Have you tried that?
>>
>> Yes! with fresh spinach, but this is a winter vegetable. In this
>> period you can't find them!

Thanks.. I don't use frozen spinach. So I think I will make it with those
changes then!

Debbie

"Debbie" > ha scritto nel messaggio
...
> Pandora wrote:
>>> "Debbie" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>>> (Very simple to do)
>>>>>> here is the photos:
>>>>>>
>>>>>> http://tinypic.com/9ar583.jpg
>>>>>> http://tinypic.com/9ar603.jpg
>>>>>>
>>>>>> Recipe for 2 persons:
>>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>>> 25 grammes of butter
>>>>>> 3 teaspoons of EVOO;
>>>>>> 1 onion chopped
>>>>>> 3 cubes of frozen spinach;
>>>>>> 1.5 litres of hot broth;
>>>>>> 3 teaspoons of salt
>>>>>> 1 tea spoon of white pepper
>>>>>> 1 dusting of nutmeg
>>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>>> -----------------------
>>>>>> Boil the spinach and when cold, squash and mince them.
>>>>>> Put on the fire a pot with broth and when it is hot turn off the
>>>>>> fire.
>>>>>> In a large frying pan put oil and butter. When the butter is
>>>>>> liquefied put the onion and when this one become trasparent and
>>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>>> nutmeg, then add the rice.
>>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>>> broth is absorbed from the rice you add another ladle).
>>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>>> At the end turn off the fire, put the grated cheese and mix again.
>>>>>> Your Risotto agli spinaci is ready. Very good if you like
>>>>>> vegetables!
>>>>
>>>> My first impression on reading this recipe was to hold off on
>>>> boiling the spinach. I was thinking about chopping it and then
>>>> adding it at the end. The heat from the rice would wilt it.
>>>
>>> If you have fresh spinach is ok. But if you have frozen spinach,
>>> you can't put the "icebergs" in your frying pan
>>>
>>> I was thinking flavour wise and it
>>>> would pack more of a punch and the colour may be more brilliant as
>>>> well. Have you tried that?
>>>
>>> Yes! with fresh spinach, but this is a winter vegetable. In this
>>> period you can't find them!
>
> Thanks.. I don't use frozen spinach. So I think I will make it with those
> changes then!

Ok! Frozen spinach aren't the best thing in the earth! )))
But they come usefull for many cooked preparations such as: Ravioli ricotta
e spinaci; crepes; flans etc.
Cheers
Pandora

On Sun, 24 Jul 2005 18:07:36 GMT, Pandora wrote:

> Ok! Frozen spinach aren't the best thing in the earth! )))
> But they come usefull for many cooked preparations such as: Ravioli ricotta
> e spinaci; crepes; flans etc.

You're very practical, Pandora. No need to make things hard when you
don't have to. IMO, if it's going to be cooked anyway - I might as
well use frozen.

Pandora wrote:
>> "Debbie" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>>> "Debbie" > ha scritto nel messaggio
>>>>> ...
>>>>>> Pandora wrote:
>>>>>>>> This morning I made RISOTTO AGLI SPINACI.
>>>>>>>> (Very simple to do)
>>>>>>>> here is the photos:
>>>>>>>>
>>>>>>>> http://tinypic.com/9ar583.jpg
>>>>>>>> http://tinypic.com/9ar603.jpg
>>>>>>>>
>>>>>>>> Recipe for 2 persons:
>>>>>>>> 200 grammes of yellow rice (I use riso Flora);
>>>>>>>> 25 grammes of butter
>>>>>>>> 3 teaspoons of EVOO;
>>>>>>>> 1 onion chopped
>>>>>>>> 3 cubes of frozen spinach;
>>>>>>>> 1.5 litres of hot broth;
>>>>>>>> 3 teaspoons of salt
>>>>>>>> 1 tea spoon of white pepper
>>>>>>>> 1 dusting of nutmeg
>>>>>>>> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
>>>>>>>> -----------------------
>>>>>>>> Boil the spinach and when cold, squash and mince them.
>>>>>>>> Put on the fire a pot with broth and when it is hot turn off
>>>>>>>> the fire.
>>>>>>>> In a large frying pan put oil and butter. When the butter is
>>>>>>>> liquefied put the onion and when this one become trasparent and
>>>>>>>> soft add the spinach. Mix and season with salt, pepper and the
>>>>>>>> nutmeg, then add the rice.
>>>>>>>> Mix with a wood spoon adding few broth little by little (when
>>>>>>>> broth is absorbed from the rice you add another ladle).
>>>>>>>> Continue to mix till the rice is ready (about 15 minutes).
>>>>>>>> At the end turn off the fire, put the grated cheese and mix
>>>>>>>> again. Your Risotto agli spinaci is ready. Very good if you
>>>>>>>> like vegetables!
>>>>>>
>>>>>> My first impression on reading this recipe was to hold off on
>>>>>> boiling the spinach. I was thinking about chopping it and then
>>>>>> adding it at the end. The heat from the rice would wilt it.
>>>>>
>>>>> If you have fresh spinach is ok. But if you have frozen spinach,
>>>>> you can't put the "icebergs" in your frying pan
>>>>>
>>>>> I was thinking flavour wise and it
>>>>>> would pack more of a punch and the colour may be more brilliant
>>>>>> as well. Have you tried that?
>>>>>
>>>>> Yes! with fresh spinach, but this is a winter vegetable. In this
>>>>> period you can't find them!
>>>
>>> Thanks.. I don't use frozen spinach. So I think I will make it
>>> with those changes then!
>>
>> Ok! Frozen spinach aren't the best thing in the earth! )))
>> But they come usefull for many cooked preparations such as: Ravioli
>> ricotta e spinaci; crepes; flans etc.
Perhaps.. I haven't really made anything like that with spinach before.
However, I seem to be using more and more spinach in my meals recently.. so
that could change. In that case, I may be purchasing frozen as well. :-)
That however will depend on if grandson likes spinach as he is coming to
live in me with in a couple of weeks.

Debbie

On Sun, 24 Jul 2005 14:21:10 GMT, Pandora wrote:

> 200 grammes of yellow rice (I use riso Flora);

I don't know what yellow rice is... another name for arborio?
I've never thought of it as *yellow* before this.

"sf" > ha scritto nel messaggio
...
> On Sun, 24 Jul 2005 14:21:10 GMT, Pandora wrote:
>
>> 200 grammes of yellow rice (I use riso Flora);
>
> I don't know what yellow rice is... another name for arborio?
> I've never thought of it as *yellow* before this.

They call "yellow rice" because the grains are really yellow. It isn't
arborio.
It is the pre cooked rice, the one that doesen't overkook; the one that has
separated grains also if you forget it on the fire and also if you mix and
mix for long time; the one that Chinese people doesn't use. It is very good
for rice salads and for risotti. It is no good to make supplì.
Here is what I have found:
http://tinypic.com/9bf7sg.jpg
Cheers
Pandora

On Mon, 25 Jul 2005 04:33:25 GMT, Pandora wrote:

> They call "yellow rice" because the grains are really yellow. It isn't
> arborio.
> It is the pre cooked rice, the one that doesen't overkook; the one that has
> separated grains also if you forget it on the fire and also if you mix and
> mix for long time; the one that Chinese people doesn't use.

I understand now, thanks. We call it "converted" rice and the most
famous brand is "Uncle Ben's". When you said *yellow*, the thought of
converted rice occured to me - but I'm too used to thinking of risotto
as a restaurant dish or something to fuss over in the kitchen.

> It is very good for rice salads and for risotti. It is no good to make supplì.

Supplì? That's a new one for me! Is this a representative recipe?
http://www.recipezaar.com/57068

> Here is what I have found:
> http://tinypic.com/9bf7sg.jpg

Thanks, here's Uncle Ben:
http://www.unclebens.com/rice/default.aspx?prod=4

"sf" > ha scritto nel messaggio
...
> On Mon, 25 Jul 2005 04:33:25 GMT, Pandora wrote:
>
>> They call "yellow rice" because the grains are really yellow. It isn't
>> arborio.
>> It is the pre cooked rice, the one that doesen't overkook; the one that
>> has
>> separated grains also if you forget it on the fire and also if you mix
>> and
>> mix for long time; the one that Chinese people doesn't use.
>
> I understand now, thanks. We call it "converted" rice and the most
> famous brand is "Uncle Ben's".

Uhhh! Uncle Ben's !!!! It remembers me the very good "tortillas chips"))

When you said *yellow*, the thought of
> converted rice occured to me - but I'm too used to thinking of risotto
> as a restaurant dish or something to fuss over in the kitchen.
>
>> It is very good for rice salads and for risotti. It is no good to make
>> supplì.
>
> Supplì? That's a new one for me! Is this a representative recipe?
> http://www.recipezaar.com/57068

Oh Yes. This is a possible recipe, but is not the real roman recipe.
I have posted the recipe some days ago (but I don't remember well).!
Anyway i like supplì very much and I would eat them every minute.
They are food for gods (I say).
Anyway I saw the recipe over and i must say that red onion is too much
flavored;
I don't put chive but only parseley; the tomatoes shouldn't be fresh
(because the fresh are too waterfull); and mozzarella must be normal not of
bufala (because the bufala is too waterful); I don't put flours....and...
and I must say that the recipe is wrong! VERY Wrong !!!
They doesn't cook the rice and then put the fresh tomato inside (???????)...
No! How I said some posts ago, you must before make a Risotto with tomato
sauce and broth. Then you can make your supplì. If you are interesting I can
give you my recipe (like they do in Rome - I was born and lived in Rome for
many years).


> Thanks, here's Uncle Ben:
> http://www.unclebens.com/rice/default.aspx?prod=4

Oh! thank you! Anyway to make supplì you need white rice (Arborio).
Cheers
Pandora

On Mon, 25 Jul 2005 20:33:39 GMT, Pandora wrote:

> > Supplì? That's a new one for me! Is this a representative recipe?
> > http://www.recipezaar.com/57068
>
> Oh Yes. This is a possible recipe, but is not the real roman recipe.
> I have posted the recipe some days ago (but I don't remember well).!

I'm not finding the recipe either.

> Anyway i like supplì very much and I would eat them every minute.
> They are food for gods (I say).
> Anyway I saw the recipe over and i must say that red onion is too much
> flavored;
<snip>
> They doesn't cook the rice and then put the fresh tomato inside (???????)...
> No! How I said some posts ago, you must before make a Risotto with tomato
> sauce and broth. Then you can make your supplì. If you are interesting I can
> give you my recipe (like they do in Rome - I was born and lived in Rome for
> many years).

Thanks, your way sounds better to me! Please post the recipe in a new
thread, no need to bury it here.

Pandora > wrote:

> They call "yellow rice" because the grains are really yellow. It isn't
> arborio.
> It is the pre cooked rice, the one that doesen't overkook; the one that has
> separated grains also if you forget it on the fire and also if you mix and
> mix for long time; the one that Chinese people doesn't use. It is very good
> for rice salads and for risotti. It is no good to make supplì.
> Here is what I have found:
> http://tinypic.com/9bf7sg.jpgf

De gustibus non est disputandum, etc., but using parboiled rice for
risotto goes against the grain somehow. In fact, you have actually
provided an explanation: "separated grains". That is the opposite of
what one is supposed to look for in a risotto (and is the exact
counterpart to using chili peppers instead of black pepper in
"carbonara") - you end up making another, however tasty, dish. In this
case, the resulting dish would perhaps be more akin to a kind of pilaff.
Have you thought of posting your parboiled-rice recipe to
<news:it.hobby.cucina>, to provoke a riot or something? :-)

Victor

"Victor Sack" > ha scritto nel messaggio
...
> Pandora > wrote:
>
>> They call "yellow rice" because the grains are really yellow. It isn't
>> arborio.
>> It is the pre cooked rice, the one that doesen't overkook; the one that
>> has
>> separated grains also if you forget it on the fire and also if you mix
>> and
>> mix for long time; the one that Chinese people doesn't use. It is very
>> good
>> for rice salads and for risotti. It is no good to make supplì.
>> Here is what I have found:
>> http://tinypic.com/9bf7sg.jpgf
>
> De gustibus non est disputandum, etc., but using parboiled rice for
> risotto goes against the grain somehow. In fact, you have actually
> provided an explanation: "separated grains". That is the opposite of
> what one is supposed to look for in a risotto (and is the exact
> counterpart to using chili peppers instead of black pepper in
> "carbonara") - you end up making another, however tasty, dish. In this
> case, the resulting dish would perhaps be more akin to a kind of pilaff.
> Have you thought of posting your parboiled-rice recipe to
> <news:it.hobby.cucina>, to provoke a riot or something? :-)

Dear Victor, where is written that a risotto must be done only with white
rice?
I think that every rice dish ask for a particular kind of rice.
For example if you make the famous "Risotto ai porcini" (Risotto with
boletus edulis), it's better use the parboiled rice, because you haven't
whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
shellfish") wich recipe doesn't need a whipping with butter and Reggiano.
In risotto with spinach, the presence of a lot of vegetable give a certain
appearance of a mush to the rice; why underline it using white rice?
Are only few examples: you will unerstand the difference only after you have
tried to make in both ways!
About pepper on Carbonara, nobody know, actually, which is the original
recipe.
In IHC I 've heard of people who put cream in eggs and People who use only
Reggiano for this preparations.
I'm sure, like you, that "The kind of rice used for a risotto" would be a
good thread for every NG. But, you know, every people reason with his
brain...
Cheers
Pandora

Pandora > wrote:

> Dear Victor, where is written that a risotto must be done only with white
> rice?

"White rice" probably nowhere, but surely you mean the typical,
short-grain "risotto rice", as exemplified by arborio, carnaroli and
vialone nano? If you do, then indeed I would venture that most every
traditional recipe calls for such a rice and that no such recipe calls
for parboiled one.

> I think that every rice dish ask for a particular kind of rice.

Heartily agreed, risotto being one such dish. :-)

> For example if you make the famous "Risotto ai porcini" (Risotto with
> boletus edulis), it's better use the parboiled rice, because you haven't
> whip it with butter. Same thing for "Risotto alla pescatora" (Risotto with
> shellfish") wich recipe doesn't need a whipping with butter and Reggiano.

Eh, who says so? A lot of recipes for these risotti call for butter
and/or parmesan. Using or omitting either is a detail, not anything
fundamental.

> In risotto with spinach, the presence of a lot of vegetable give a certain
> appearance of a mush to the rice; why underline it using white rice?
> Are only few examples: you will unerstand the difference only after you have
> tried to make in both ways!

Ah, I have made it both ways, i.e. both risotto and pilaff. You see,
risotto, to me at least, is something that is defined by both its major
component (a certain kind of rice) and the method of its preparation.
Once cooked, it is creamy rice grains clinging to each other while still
retaining their individual bite. This creamy effect is achieved by
gradual rubbing off the outside starch of rice grains during stirring
with only a small amount of liquid present. The texture and mouthfeel
of the resulting rice is unlike anything you can achieve by using other
types of rice or methods of preparation. You say you aim for an
"appearance of mush" by adding the vegetable or other component - that
is not the same thing, and the same effect can be achieved with a
pilaff. I notice that your recipe still calls for gradual adding of
broth and for constant stirring. Considering the hardened parboiled
rice walls and the resulting separated grains, the reason is lost on me.
You could as well add all the broth at once, let the rice absorb it and
forgo the stirring. You could also use any other kind of rice, such as
Basmati. BTW, from what I gather, parboiled rice is actually produced
from the so-called Patna rice, originally from Bihar in northeastern
India.

Consciously or unconsciously, you seem to fail to see the difference
between "risotto" and "pilaff" - or maybe it is not important to you. I
can sympathise - both are a kind of rice porridge, so wanting to use one
name for both is understandable. You might even want to add the Russian
rice kasha and the Chinese congee/jook to what you call "risotto".
However, names are given to dishes (as to most other things) to
facilitate communication. In such cases as this one, it helps if one
avoids blurring the distinctions.

> About pepper on Carbonara, nobody know, actually, which is the original
> recipe.

Most people know, however, the traditional recipe which seems to be
pretty uniform. The tradition in question may be relatively new, but it
is there nonetheless.

> In IHC I 've heard of people who put cream in eggs and People who use only
> Reggiano for this preparations.
> I'm sure, like you, that "The kind of rice used for a risotto" would be a
> good thread for every NG. But, you know, every people reason with his
> brain...

Maybe I don't. :-)

Victor

"Victor Sack" > ha scritto nel messaggio
...
> Pandora > wrote:
>
>> They call "yellow rice" because the grains are really yellow. It isn't
>> arborio.
>> It is the pre cooked rice, the one that doesen't overkook; the one that
>> has
>> separated grains also if you forget it on the fire and also if you mix
>> and
>> mix for long time; the one that Chinese people doesn't use. It is very
>> good
>> for rice salads and for risotti. It is no good to make supplì.
>> Here is what I have found:
>> http://tinypic.com/9bf7sg.jpgf
>
> De gustibus non est disputandum, etc., but using parboiled rice for
> risotto goes against the grain somehow. In fact, you have actually
> provided an explanation: "separated grains". That is the opposite of
> what one is supposed to look for in a risotto (and is the exact
> counterpart to using chili peppers instead of black pepper in
> "carbonara") - you end up making another, however tasty, dish. In this
> case, the resulting dish would perhaps be more akin to a kind of pilaff.

I think you are perfectly right Victor.
Parboiled rice is never used in genuine cuisine.
Instead it could be used by fast food restaurats.
But if you plan to make a genuine risotto, preserve your parboiled rice for
your next rice salad!
Risotto is my speciality, and i've never used it and never will!
So keep up you good uses and keep parboiled rice away from your kitchen!

> Have you thought of posting your parboiled-rice recipe to
> <news:it.hobby.cucina>, to provoke a riot or something? :-)
>

Please no!!!!
We're still recovering from the last one!
Give us a break!

> Victor

Ste

On Wed, 27 Jul 2005 00:21:36 +0200, "caronteone" >
wrote:

>
>"Victor Sack" > ha scritto nel messaggio
.. .
>> Pandora > wrote:
>>
>>> They call "yellow rice" because the grains are really yellow. It isn't
>>> arborio.
>>> It is the pre cooked rice, the one that doesen't overkook; the one that
>>> has
>>> separated grains also if you forget it on the fire and also if you mix
>>> and
>>> mix for long time; the one that Chinese people doesn't use. It is very
>>> good
>>> for rice salads and for risotti. It is no good to make supplì.
>>> Here is what I have found:
>>> http://tinypic.com/9bf7sg.jpgf
>>
>> De gustibus non est disputandum, etc., but using parboiled rice for
>> risotto goes against the grain somehow. In fact, you have actually
>> provided an explanation: "separated grains". That is the opposite of
>> what one is supposed to look for in a risotto (and is the exact
>> counterpart to using chili peppers instead of black pepper in
>> "carbonara") - you end up making another, however tasty, dish. In this
>> case, the resulting dish would perhaps be more akin to a kind of pilaff.
>
>I think you are perfectly right Victor.
>Parboiled rice is never used in genuine cuisine.
>Instead it could be used by fast food restaurats.
>But if you plan to make a genuine risotto, preserve your parboiled rice for
>your next rice salad!
>Risotto is my speciality, and i've never used it and never will!
>So keep up you good uses and keep parboiled rice away from your kitchen!
>
>> Have you thought of posting your parboiled-rice recipe to
>> <news:it.hobby.cucina>, to provoke a riot or something? :-)

I'm late (just came back from holidays... in Italy!), but I have to
agree with Victor and Caronteone. I love risotto, I love making it,
and parboiled rice never enters my kitchen. Me, for risotto, I'm
partial to Carnaroli :-)

Nathalie in Switzerland

Pandora wrote:
> This morning I made RISOTTO AGLI SPINACI.
> (Very simple to do)
> here is the photos:
>
> http://tinypic.com/9ar583.jpg
> http://tinypic.com/9ar603.jpg
>
> Recipe for 2 persons:
> 200 grammes of yellow rice (I use riso Flora);
> 25 grammes of butter
> 3 teaspoons of EVOO;
> 1 onion chopped
> 3 cubes of frozen spinach;
> 1.5 litres of hot broth;
> 3 teaspoons of salt
> 1 tea spoon of white pepper
> 1 dusting of nutmeg
> 30 grammes of Reggiano (I put a cheese called "Castelmagno");
> -----------------------
> Boil the spinach and when cold, squash and mince them.
> Put on the fire a pot with broth and when it is hot turn off the fire.
> In a large frying pan put oil and butter. When the butter is liquefied put
> the onion and when this one become trasparent and soft add the spinach. Mix
> and season with salt, pepper and the nutmeg, then add the rice.
> Mix with a wood spoon adding few broth little by little (when broth is
> absorbed from the rice you add another ladle).
> Continue to mix till the rice is ready (about 15 minutes).
> At the end turn off the fire, put the grated cheese and mix again.
> Your Risotto agli spinaci is ready. Very good if you like vegetables!

Actually, such a recipe is very strange to me.
Doesn't seen anything I can imagine for a Risotto in a very italian good
cooking way.
But Pandora can make miracles! Tray, taste and evaluate.