The do's and don'ts of cooking risottoArborio rice is...

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April 28, 1999|By Suzanne Loudermilk

The do's and don'ts of cooking risotto

Arborio rice is getting a lot of attention these days. It's the classic choice for making risotto, the creamy Italian dish that is becoming more popular on American tables. When you cook risotto, the USA Rice Federation recommends: using a wooden spoon or spatula because it's gentler on rice than a metal spoon; never covering risotto, which changes its consistency; and adding quick-cooking additions, like shrimp and zucchini, at the end. For leftover risotto: Form rice into patties and fry in a little butter until golden brown. Top with grated Parmesan cheese.

A different magazine to devour each month

So many cooking publications, so little time. Cooking Magazine-of-the-Month Club has come up with a great idea. It will send subscribers a different cooking magazine each month for a year for $21.95 plus $2.95 for shipping and handling. Selections include Food & Wine, Vegetarian Times, Chocolatier and Saveur. For Mother's Day, a personalized gift card also will be included. Call 888-775-MAGS.

Crisp, bright coffee from organic beans

New at Starbucks Coffee Co.: organic coffee beans. The beans from Costa Rica produce a coffee described as crisp, bright, well- balanced and medium- bodied, and are available at area stores for $12.95 a pound, $6.75 a half pound.

Pub Date: 04/28/99

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