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	Fresh pea risotto :: Recipe :: ABC Tasmania
		We are going to add some pureed peas after about 12 minutes of cooking and then add some freshly cooked peas (and broad beans) close to the end of the process.
		Resting and final touches where the risotto is taken off the heat and, depending on the supporting ingredient, other flavours are added such as grated Parmesan cheese.
		You will need a large pan with a heavy bottom to make the risotto, a pot to simmer the stock and a saucepan for cooking the peas (and optional broad beans in two stages.
	www.abc.net.au /tasmania/stories/s1264582.htm (816 words)

	The Mediadrome - Food - Risotto: Form Over Fiction
		Basil waited upwards of 45 minutes for the judges to taste her creation, the risotto, as it was called, turned into a block of concrete.
		Risotto, (Italian for rice), is the namesake dish of the Lombardy region of Northern Italy, Milan being the capital city.
		Risotto is easy to make, yet many cooks are scared of making it because too many cookbooks, and budding MasterChefs (Chef Vegan), make it appear to be incredibly tough to prepare.
	www.themediadrome.com /content/articles/food_articles/risotto.htm (1585 words)

	Risotto - Wikipedia, the free encyclopedia
		When risotto is cooked, the dry rice is always fried briefly in oil before the broth is added.
		Risotto Negro is a specialty of the Veneto region, made with cuttlefish cooked with their ink-sacs.
		How long risotto should be cooked is a matter of personal opinion (normally between 16 and 18 minutes, depending on the rice used), although it is generally felt that over-cooked risotto is like gruel, and that well cooked grains still have shape and give a little resistance to the teeth.
	en.wikipedia.org /wiki/Risotto (670 words)

	Recipe-Risotto-The Secrets to Success
		Risotto is a traditional Italian dish of rice (riso in Italian) and is particularly popular in Piedmont where 80% of Italy’s rice crop is grown.
		Risotto is a delight for the taste buds, but it requires fussing over.
		In the case of the Fish and Shrimp risotto, replace the fish and shrimp with cooked garbonzos (chick peas) and lentils.
	www.epicureantable.com /recipes/R/risotto.htm (831 words)

	Cookbook:Risotto - Wikibooks, collection of open-content textbooks
		Risotto is an Italian rice dish, most popular in the north of Italy.
		The choice between a liquidy risotto or a firmer one is a matter of personal preference.
		Think of risotto as a way of making stock edible with a fork: the quality of the stock you use is the most important factor in the quality of your risotto.
	en.wikibooks.org /wiki/Cookbook:Risotto (950 words)

	Risotto
		A risotto is a lot easier to actually make than it appears when reading recipe directions.
		For some risottos, you will want to add a spoonful of wine at the end of cooking in order to give a fleeting waft of the wine and reinforce the definitive taste of the wine in the finished flavor.
		Stir risotto occasionally (not constantly) as it cooks; be gentle so the rice grains hold their shape.
	www.epicurean.com /articles/risotto.html (1206 words)

	RICE MILAN STYLE - Risotto alla Milanese
		Risotto dates back to the Renaissance and is a descendant of the Spanish paella.
		The dish is said to have originated in 1535, when Charles V made his son Philip duke of Milan, beginning what was to be nearly two centuries of Spanish rule.
		The rice for risotto should be Italian superfine Arborio rice, slightly moist and al dente when done.
	www.e-rcps.com /pasta/rcp/ris/milan.shtml (405 words)

	Soup with risotto - Wikipedia, the free encyclopedia
		Soup with Risotto is a dish made with risotto, eggs, bread crumbs, and clear or brown soup.
		It is commonly made when one has risotto leftover after a meal.
		The risotto is made into little balls the size of small nuts.
	en.wikipedia.org /wiki/Soup_with_risotto (147 words)

	Patty's Italian Risotto Recipes (Site not responding. Last check: 2007-10-24)
		Risotto with Asparagus, this risotto is has a very delicate and wonderful flavor.
		Risotto with Bell Peppers, not only is this recipe good it presents itself so well with the bell pepper's colors.
		Risotto with Porcini Mushrooms, this risotto is for all porcini mushroom lovers.
	www.cookingwithpatty.com /recipes/risotto/index.php (229 words)

	Risotto from the Scandinavian Spice Online Store (Site not responding. Last check: 2007-10-24)
		With Roland® Risotto, it is easy to achieve the "al dente" texture, which is the mark of a true Italian risotto.
		This is the vegetable primavera risotto with zucchini, peppers and peas.
		Risotto is made by combining the contents of the package with two cups of cold water (approximately a two to one ratio water/rice).
	www.scandinavianspice.com /prodsearch.asp?sim=Risotto (692 words)

	Risotto 101 - PittsburghLIVE.com
		Risotto isn't hard to make, says Grant, director of Sewickley Cooking Studio -- the school is in the process of moving from Sewickley to the South Side.
		The ingredients for a basic risotto are: onion, for flavor; a fat, such as butter or oil, or a combination, for sauteing the grains; short-grain risotto rice; a hot liquid, such as broth, for cooking the grains; and salt and pepper to taste.
		The risotto is done when the grains are tender and creamy, but still firm and, like properly cooked pasta, al dente.
	www.pittsburghlive.com /x/style/fooddrink/s_383917.html (1153 words)

	Risotto: Gourmet Comfort Food (Restaurants USA, April 2001) \| Restaurants USA \| National Restaurant Association
		Risotto preparation requires intense attention to detail — if the timing is off or if the incorrect rice is used, the result can be a tasteless mush.
		Risotto, which means "little rice" in Italian, is believed to have gained popularity in 19th-century Northern Italy.
		Risotto’s labor-intensive cooking process has a benefit for restaurants — it's not a dish that a lot of people can prepare successfully at home, making it more appealing to order when dining out.
	www.restaurant.org /rusa/magArticle.cfm?ArticleID=119 (1887 words)

	How to Make Pressure Cooker Risotto
		Risotto, the popular creamy Italian rice dish, is made from short grain Italian type of rice like Arborio, carnaroli and vialone nano, which are the classic Italian risotto rice varieties and the best choices for an authentic dish.
		To tell when the risotto is finished, you must taste it, as cooking time alone may not necessarily tell you.
		The risotto may be done with less liquid than the recipe calls for, or it may require more liquid as well to come to the perfect risotto consistency.
	missvickie.com /howto/grains/howtorisotto.html (1252 words)

	Gourmet Details - Risotto Rules (Site not responding. Last check: 2007-10-24)
		Risotto is the rice dish of northern Italy.
		The hot risotto is graced with a handful of freshly grated parmesan cheese and a generous twist of coarsely ground fl pepper.
		That risotto is one of the great rice dishes, one of the great dishes period, that the world has yet to invent.
	www.arborfood.com /dining-in/gourmet-details/risotto.shtml (3571 words)

	Making Risotto
		MAKING A GOOD RISOTTO is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter.
		Risotto that has had cream stirred into it is called mantecato, and is remarkably smooth.
		Let the risotto stand covered for two minutes, then transfer it to a serving dish and garnish it with the remaining tips.
	www.initaly.com /shop/r5.htm (815 words)

	How can I Make Risotto?
		Risotto, essentially, is a rice dish that makes its own sauce.
		A traditional risotto is done when the grains are soft on the outside and slightly crunchy on the inside, but some people prefer the rice to be soft all the way through.
		Risotto may taste like a gourmet dish, but it is traditional Italian home-cooking comfort food, and any cook willing to take a spoon in hand can make it.
	www.wisegeek.com /how-can-i-make-risotto.htm (621 words)

	The Hindu : Metro Plus Bangalore / Eating Out : Risotto rising
		Risotto is a versatile Italian short-grained rice, which, at I.t-ALIA, shrinks into balls with camembert, roasts with cocoa and blends with spinach, effortlessly.
		The regal-looking vanilla risotto pudding with mixed berry coulis has deep rich berry sauce spilled across the transparent plate in a dessert that gathers grainy sauce, nuts and the risotto to work in a complex but successful harmony.
		Any apprehensions about risotto in dessert should have been successfully wiped out by now, leaving you ready for some coffee and chocolate before you head home to nurse all that risotto with a well-deserved siesta.
	www.hindu.com /mp/2004/10/09/stories/2004100901200400.htm (612 words)

	virtualitalia.com - risotto primer
		Risotto needs lots of checking, fussing over and some stirring so it is best not to leave the kitchen while you are making it.
		I sauté the mixture in a little vegetable oil or sweet butter, and when the onions are soft, I add the rice and sauté it until it becomes translucent 3 or 4 minutes, stirring constantly to keep it from sticking.
		Instead of or in addition to the chicken broth, risotto is good with white wine and also champagne.
	www.virtualitalia.com /recipes/risotto.shtml (956 words)

	FoodArtisans.com - Cookbooks - Williams-Sonoma Risotto (Site not responding. Last check: 2007-10-24)
		Creamy risotto, dotted with fresh spring peas or delicate shellfish, is a classic of the northern Italian table.
		Whether featuring grilled sausage and bell peppers, wild mushrooms, or the perfect pairing of salmon and dill, risotto is as equally well suited to simple suppers as it is to formal dinner parties.
		Risotto recipes in the dessert chapter combine figs and almonds or chocolate and hazelnuts to complete this inspired collection.
	www.foodartisans.com /books/risotto.asp (415 words)

	Texture and flavor mar risotto mixes
		Risotto mixes come in many flavors, but the most common are cheese, mushroom and the saffron-infused Milano.
		This risotto was "quite salty," but two of the tasters liked the mushroom flavor.
		Alessi Risotto con Funghi Porcini ($3.49 for 8 ounces, Cala) picked up third place by dint of its "firm but good texture" and "risotto-like appearance." But it was very salty, and the tasters found the flavor too strong.
	www.sfgate.com /cgi-bin/article.cgi?f=/chronicle/archive/2005/08/31/FDGGMEEMCM1.DTL (424 words)

	Italian Risotto Recipes
		Risotto is a Northern Italian dish, and is traditionally prepared in a heavy bottomed skillet, and cast iron fits the bill better than any other.
		Since every risotto we've ever made has taken a different amount of cooking stock, our suggestion to you is to have plenty at hand when your preparation is taking place.
		At this point, stir the risotto profusely to blend in the cheese and butter and remove your finished risotto from the heat.
	www.newitalianrecipes.com /risotto.html (781 words)

	Review \| Risotto by Jenny Stacey and Kathryn Hawkins
		Risotto can also be homey and casual, an easily reheated side dish (make lots!) or a lunch that will sustain you.
		Or you can make risotto balls, each with a nice lump of mozzarella cheese popped in the center and dipped in flour, then beaten egg, then bread crumbs and sauteed until brown.
		Risotto neophytes will want to pay special attention to the introduction, "All About Risotto." Here the authors explain exactly what type of rice to use, the importance of a good stock and what to look for in your perfect risotto pan and lots of good, basic advice as well.
	www.januarymagazine.com /cookbook/risotto.html (590 words)

	Tips for Perfect Risotto
		Perfectly cooked risotto should not be hard and stick to the serving spoon, nor should it be so liquid that it runs off your plate.
		Risotto with Butternut Squash, Lobster and Sage is a dish to prepare as the days get shorter, and the air turns crisp.
		Risotto: The dish that results from a specific way of cooking short-grain rice, where hot stock is added to the rice, a little at a time, as the rice absorbs it.
	www.theepicentre.com /tip/risotto.html (1402 words)

	Wiley::Risotto
		Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy.
		Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.
		For the rice and risotto lover, Risotto is an incomparable kitchen companion.
	www.wiley.com /WileyCDA/WileyTitle/productCd-0020303955.html (160 words)

	Chill's Photo Blog: Risotto
		Most of the risotto recipes you read in cook books and magazines are inadequate and many of them will just give you completely the wrong idea about what is involved in making a risotto.
		I was going to post a recipe for a particular type of risotto, but I thought a better thing would be to post the basic formula and then add a note at the end explaining the different variations that are possible.
		I'm sure part of the reason I love making risotto is for the final few moments where I get to drizzle a tiny amount of the stuff over the dish and that pungent aroma hits the nostrils releasing a rush of endorphins.
	www.christopher-hill.com /blog/2006/10/risotto.html (1998 words)

	COLLECTION: Risottos (Site not responding. Last check: 2007-10-24)
		For a "Risotto alla Milanese", add the saffron (in Italy they sell it in small packages of the proper amount) in the end and stir well one last time.
		The recipe for Parmesan risotto is the base recipe for almost all the other "risotti" you may prepare.
		at a time, stirring constantly and waiting until each portion is absorbed before adding the next, until the risotto is creamy and tender on the outside, but with each grain still distinct and firm.
	www.cs.cmu.edu /~mjw/recipes/grain/risotto-coll.html (1154 words)

	Jamie Oliver: Recipes: Risotto (Site not responding. Last check: 2007-10-24)
		Risotto of Lemon Thyme, Prosciutto, Pecorino and Goat's Cheese
		I initially made this risotto pretty much off the cuff with leftover cheese from my fridge and a snip of lemon thyme from my window-box.
		This is a very fresh-tasting risotto that's just right for a light summer lunch.
	www.jamieoliver.com /recipes/cats/risotto.php (214 words)

	Risotto like a pro
		A cooking risotto should never be covered, and as Cavallini poetically describes in his risotto masterclass recipe in his new book Cucina Essenziale (Pavilion Books), it should roll like a wave (onda) rippling onto the shore.
		Mushroom risotto, preferably made with a mixture of fresh wild mushrooms, is a wonderful winter warming dish, but if fresh chanterelle, cep and porcini are too difficult to come by or too pricey, try mixing dried porcini or morels reconstituted in warm water for twenty minutes, with more commonplace chestnut mushrooms.
		Probably the world’s most extravagant risotto is cooked by risotto maestro Gualtieri Marchesi at L’Alberta hotel in Lombardy: his saffron risotto with gold leaf is legendary.
	www.ivillage.co.uk /food/basics/pastarice/articles/0,,164367_169060-2,00.html (636 words)

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