"Vilco" > ha scritto nel messaggio
...
> 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.

I hope everyone has read your entire text-- I really hated to snip! I never
think of basmati unless I am cooking Indian! It still seems a lot of
butter, but your justification is elegant and heeded.

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.

Beato te! Who thinks of life in Fettucini Alfredo terms, bless him anyway.
He will die happy and slick.

> I don't know there in Umbria, but here the vast majority of people buys
> theyr butter in 1 Kg blocks.

They don't even sell that here! 250 g is our big block. I think most of it
is used in pastry and sweets here. I do make an involtino that is jammed
with way too much butter and truffle.

It is not as bad as in the south, where my friend has to pretend she doesn't
own butter or her SO won't eat. Umbrians are fairly convinced, however,
that only oil will save them from their sins.