Thread: Ask a chef!
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Old 03.04.2012, 13:02
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Re: Ask a chef!

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FYI There are two ways of serving risotto - the wet way (most usually associated with Risotto outside of Italy), where the rice remains in a little creamy liquid, or the dry way (used by the Italian part of my family who are from Northern Italy, more like a pilau) - where all the stock is absorbed. I prefer the dry version.

TD
Two ways? You mean the right way and the wrong way? LOL

Seriously though. The 'wet way' is because the rice is cooked at you suggest pouring in a bunch of stock and letting it cook for a while.

The traditional way (ie, right way ) of cooking risotto should never give you a 'wet' risotto, unless you have an accident at the end. (ie, you get distracted and put in too much stock at the end)


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OMG! I want a pie bird!! Cutest thing ever! (well, cutest thing so far this week.)
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