Its main characteristic is the retention of starch that cooking is transformed into natural gelatine and binds the grains together into a compound of type creamy. There are hundreds of quality rice but the most suitable are Maratelli, Carnaroli, Arborio, Vialone nano. The other ingredients will change depending on the recipe to prepar…e. In the new philosophy of modern risotto seasoning and cooking the rice following separate for greater respect for cooking times for its flavours and consistence final, where every single ingredient will have retained their original characteristics and retained its flavour. As the master of the new Italian cuisine Gualtiero Marchesi teacher (Riso oro zafferano, 1981 Gualtiero Marchesi) (Gold and saffron rice) Referring to the previous lesson on dry pasta in this case too cooking the rice will have to be absolutely “al dente” if you don’t  want to commit a crime for your health !! Concept of “al dente”: that is moderately cooked, in order to maintain a certain resistance to chewing.

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Enjoy and “BUON APPETITO”

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