When one mention rice in Italy, Giovanni is not thinking of fried rice or sushi. He is thinking of RISOTTO. Risotto rice cooked not in rice cooker but in a pan. The rice is cooked briefly in onion and olive oil and then white wine is added followed by stock. End result will be a kind of soupy cream rice with sprinkled or stirred-in grated Parmigiano cheese.
This was exactly what I had to for lunch - Risotto rice (without cheese) with codfish filet and stewed chicory.
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