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"Risotto."
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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility
The National Institute of Crop Science, Rural Development Administration (RDA) of Korea is presently developing new rice varieties suitable for producing Western rice-based foods, such as risotto, a well-known Italian-style product. The study considered different milled rice from five Tongil-type and six Japonica-type varieties. Besides the biometric properties, cooking behaviour, starch properties, and in vitro digestibility of Korean rice samples were compared with those of the ‘Carnaroli’ Italian variety. The physicochemical traits of the Korean varieties extended over a vast range; the amylose content stood out (from 13.0 to 41.7%), influencing the hardness and stickiness of cooked samples, and their starch digestibility. Although none of the Korean varieties seemed to guarantee cooking performances for risotto similar to the ‘Carnaroli’ one, ‘Saemimyeon’ and ‘Shingil’ cvs were judged the best for this purpose up-to-now.
Journal Article
SPOTLIGHT SHINES ON RISING STAR RISOTTO
The portions vary slightly from expert to expert, but basically it's a 3 to 1 ratio of 6 cups broth to 2 cups short-grained rice, give or take a little. Add 1/2 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, until the rice is creamy on the outside and the grain is tender to the bite. It should not be soupy, but the mass should move when the pan is lifted at the side. Just before serving return the remaining stock to a simmer and place the partially cooked risotto in the heavy saucepan. Add half the remaining hot stock to the risotto and stir well. Cook over low heat, stirring and adding the stock bit by bit until the risotto tests done. This should take from 5 to 8 minutes. Season with salt, pepper and cheese.
Newspaper Article
Cucina amore. Baked swordfish & risotto with saffron
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook's delight. Swordfish steaks smothered in onions, cheese and rich tomato sauce served with classic Italian risotto with saffron. Printable ingredients list included.
Streaming Video
Faces of Italy, Episode 27
All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine. Kevin, a native Floridian with an incredible passion for cooking, started his career behind the counter of a fast food restaurant and honed his culinary skills with further studies at the prestigious Le Cordon Bleu before deciding to start his own company, a personal chef business.
Streaming Video
HUD revamps program for unemployed homeowners
\"Participating mortgage servicers of non-GSE loans do need to offer the program to eligible unemployed homeowners whenever possible under regulator and investor guidelines,\" [Andrea Risotto] explained. The website notes that the eligibility criteria are for homeowner \"guidance only.\" In other words, there's no guarantee that even if you are unemployed and closed on your mortgage on or before January 1, 2009, that you will be able to get a mortgage forbearance. Will this program be run any better? We'll have to see. In the meantime, homeowners can find the list of participating servicers by visiting MakingHomeAffordable.gov. Click on the link that says, \"Get help if unemployed.\" For a list of servicers that participate, go to www.makinghomeaffordable.gov/get-assistance/contact-mortgage/Pages/default.aspx.
Newspaper Article
BRUT DESERVES DELICATE RISOTTO
Given the wine's high notes of pear, apple and [Meyer Lemon Risotto] lemon, you might pair it with oysters on the half-shell with a mignonette of pear vinegar, lemon juice and shallots. Other outstanding matches include clams on the half-shell with nothing more than a bit of lemon juice, clams steamed in white wine and lemon, chilled Dungeness crab with aioli and lox-style smoked salmon with a drizzle of lemon-scented creme fraiche. When the rice is almost tender, stir in the lemon zest, lemon juice and cheese.
Newspaper Article
FILM FARE NEW MOVIE COULD MAKE A STAR OF RISOTTO ... AND YOU CAN MAKE RISOTTO THAT'S A STAR ON THE TABLE
If the movie SLEEPLESS IN SEATTLE turned tiramisu into a trendy dessert, BIG NIGHT may make risotto a sought-after side dish. There's a few things wrong with that scenario. Risotto is not usually a side dish. And the classic labor-intensive version isn't suitable for restaurant preparation. That's an understatement, rather like saying that foie gras is liver. Risotto is rice, but not rice as most Americans eat it. Americans who've grown up on Uncle Ben's generally like rice fluffy.
Newspaper Article