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Watch out pasta, rice is becoming a star on the culinary scene. Rather than
just a filler--a white mound on the dinner plate--rice is now rivaling
pasta as an appetizer or a main course. For centuries rice has been the
staple food for more than half the world's population and consumption of
rice in the United States has doubled in the past 10 years.
increase is probably because of its importance in a healthy diet--one low
in fat, high in complex carbohydrates, vitamins and minerals. Cooks with an
interest in Italian cooking will love our Sunday night risotto (rih ZOT
oh). It might even become an alternative to pasta in your house. It's made
with arborio rice from Italy's Po Valley which is available in specialty
food stores. Don't be tempted to wash it or to use other short grain rice
because it's the starch in arborio rice that absorbs the high proportion of
broth and wine used, creates a slightly chewy, nutty-flavored taste, and at
the same time produces a creamy consistency.
The most classical versions
are made with onion and saffron, but there are as many versions of risotto
as there are for pasta. In Bologna one January,I had an exquisite risotto
studded with squid, lobster, and shrimp that delivered a satisfying dash of
comfort on that blustery day. Our easy to follow recipe is made with
beautifully ripe tomatoes and shrimp, but you can add a little of this or a
little of that and it will become your personal dish. The preparation of
the risotto must be done right before it is served, so make the rest of the
meal easy by stopping at the deli to buy ingredients for the antipasto, and
serve a made-ahead fresh orange dessert.
Risotto with Fresh Tomatoes, Basil, and Shrimp
Oranges in Wine
By Carole Kotkin, co-author of MMMMiami--Tempting Tropical Tastes for Home
You can buy the book from our affiliate, Barnes and Noble, online!
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