THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, October 29, 1995 TAG: 9510260160
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 41 lines
RISOTTO, a northern Italian dish made by stirring stock into rice, is popular for the creamy consistency it develops while cooking.
The secret to this wonderful comfort food is the sticky-textured, short-grained Arborio rice, grown in Italy's Po River Valley.
During cooking the rice releases starch, which helps the grains to cling together. Friction is developed by constant stirring and the steady addition of hot broth. Cooking Arborio this way softens the outside of the rice, making it creamy, but leaves the outside al dente, or firm to the bite.
Today, many chefs and home cooks alike are experimenting with risottos - adding meat, seafood, seasonal vegetables and herbs and spices - for delightful entrees and side dishes.
If you thought this dish too difficult to make at home, give it a try. Risotto is easy and makes an excellent last-minute dish - coming together in about 30 minutes, often with ingredients from the pantry.
Most basic risottos contain olive oil or butter, stock (usually chicken) and Parmesan cheese, in addition to the Arborio.
Many supermarkets and specialty stores in Hampton Roads carry Arborio rice. Some convenience packages even include seasonings.
Inside are several risotto entrees that my family, friends and I have enjoyed - in short order. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes in this article have been kitchen-tested by the
author. ILLUSTRATION: Color photo
BETH BERGMAN/The Virginian-Pilot
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