Giusi wrote:

> That seems like a lot of butter-- it's perhaps 1/3 more than I'd
> use-- maybe even more. I might use butter the size of a walnut for
> sautéing and then 2 more a montare. 400 g rice with 150 g butter?

Keep into account that we're not talking about basmati, which "drinks" water
in a proportion of 2 to 1 against it's weight, but carnaroli or vialone
nano, which drink almost 3 to 1 theyr weight in water, so you end up with
about 1.4 Kg of rice in the pot (400g rice + 1 quart broth). Each serving is
thus almost 250 grams of cooked rice, with just 25 grams of butter that
makes sense. It's buttery, indeed, but it's from the county of butter and
Parmigiano Reggiano, where people on a hurry dress theyr "butter and
parmigiano" pasta with a hearthy slice of butter: I usually cut almost 50
grams (circa 1/20 of the butter block's length, which is half of the ratio
listed in this rice recipe) for a dish. And IIRC, we're still under the
"Fettuccine Alfredo" butter to pasta ratio.
I don't know there in Umbria, but here the vast majority of people buys
theyr butter in 1 Kg blocks.

> I am perfectly willing that you should adore this buttery dish,
> Vilco, I just wonder if it is really that buttery?

Yes, it is
As usual, if one has health issues or doesn't like that much butter, nothing
prevents them from reducing that amount.

> Did you mean 1 quart of broth?

Yes! Sorry and thanks for the correction.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano