On Thu, 8 May 2008 15:40:44 -0500, "jmcquown" >
wrote:


>
>Obviously you don't know what you're talking about. Stir, stir, stir,
>gradually add stock, stir, stir, stir, add more stock, stir. What's all the
>fuss about? It's rice.
>
>Jill
>

But it's a different rice...Arborio rice is the one commonly used. It
releases a lot of starch as it cooks..and becomes very creamy.

And no, it is not just rice.

I thought that when I first made risotto way back in the late 1960s,
when I first got the Foods of the World series... I was intrigued by
risotto, but all I could find at the time was regular long grain rice.
This was in Richmond, VA. I made it this way for several, if not
many years, until I learned the error of my ways. Made with the
proper rice, it is a totally different dish..and sublime.

Try it sometime..with Arborio, or Carnoli rice.

Christine