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By Maria Hiaasen | March 11, 1998
* Item: Alessi Risotto* WHat you get: 4 servings* Cost: About $2* Preparation time: About 25 minutes on stove top* Review: You can't get this imported risotto just anywhere (Eddie's of Roland Park and Graul's Market carry it), but it's worth a special trip. Inside the unassuming, foil-lined, brown paper pouch is a rich arborio rice mix that cooks easily and tastes fresh. We sampled the risotto con funghi porcini and were treated to a creamy short-grain rice dotted with slivers of porcini mushrooms.
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By Maria Hiaasen | April 29, 1998
* Item: Knorr Italian Rices Risotto Milanese* What you get: 2 servings* Cost: About $2* Preparation time: About 25 minutes on stove top* Review: An accomplished cook turned me on to these arborio rice mixes, which are widely available in area supermarkets. No, you can't zap this Northern Italian delight in the microwave, but then you don't have to stir it constantly on your stove top either. Knorr earns kudos for the delicate blend of saffron, Romano cheese and white wine in the Milanese mix. (At a buck a serving, it had better be good.
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By Maria Hiaasen | April 29, 1998
* Item: Knorr Italian Rices Risotto Milanese* What you get: 2 servings* Cost: About $2* Preparation time: About 25 minutes on stove top* Review: An accomplished cook turned me on to these arborio rice mixes, which are widely available in area supermarkets. No, you can't zap this Northern Italian delight in the microwave, but then you don't have to stir it constantly on your stove top either. Knorr earns kudos for the delicate blend of saffron, Romano cheese and white wine in the Milanese mix. (At a buck a serving, it had better be good.
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By Maria Hiaasen | March 11, 1998
* Item: Alessi Risotto* WHat you get: 4 servings* Cost: About $2* Preparation time: About 25 minutes on stove top* Review: You can't get this imported risotto just anywhere (Eddie's of Roland Park and Graul's Market carry it), but it's worth a special trip. Inside the unassuming, foil-lined, brown paper pouch is a rich arborio rice mix that cooks easily and tastes fresh. We sampled the risotto con funghi porcini and were treated to a creamy short-grain rice dotted with slivers of porcini mushrooms.
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By CHARLOTTE BALCOMB LANE and CHARLOTTE BALCOMB LANE,KNIGHT-RIDDER NEWS SERVICE | October 11, 1995
If you love the creamy texture of Italian risotto but hate being tethered for 20 minutes to a stove, then Baked Risotto with Spinach and Shrimp is the dish for you. This baked rice dish has all the delicious flavor and delicate texture you enjoy in traditional risotto, but doesn't require minute-by-minute supervision.Baked Risotto with Spinach and Shrimp also is deliciously low in fat and calories.You can buy arborio in many supermarkets, and in some specialty food, import or natural food stores.
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By Anne Marie Weiss-Armush and Anne Marie Weiss-Armush,DALLAS MORNING NEWS Universal Press Syndicate | March 31, 1996
Spanish folklore offers a charming tale about the origin of Spain's glorious national dish. Surprised by the unexpected visit of a princess, a country innkeeper was unprepared and unprovisioned. What dish could a commoner concoct from the humble ingredients on hand that would please such a majesty?In the kitchen, his clever wife quickly combined bits of this and that -- snippets of vegetables, sausage and seafood -- with saffron-yellow rice simmered in chicken and fish broth."Pa'ella!" (which in Spanish means "for her")
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By Susan Stuck and Susan Stuck,Contributing Writer | June 2, 1993
Americans are not big rice eaters compared to the rest of the world -- a mere 21 pounds per capita per year against a worldwide rate of 143 pounds.But as health-conscious Americans reduce the proportion of meat and increase that of grains, vegetables and fruits in their diets, rice is moving to the center of the plate.Rice is high in complex carbohydrates, and its protein content, while limited, is superior to that of other grains. It is also the only grain to have all eight amino acids -- protein building blocks -- present and in the proper balance, an important consideration ,, for vegetarians who choose to exclude animal products completely.
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By Karol V. Menzie and Karol V. Menzie,Staff Writer | April 22, 1992
Like a lot of the world's oldest ideas, pilaf is completely up-to-date. The idea of combining rice with vegetables and seafood or meat for a one-dish meal, which may have originated in the rice-growing regions of the Middle East, is perfect for today's health-conscious, time-sensitive home cooks."
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By Charlotte Balcomb Lane and Charlotte Balcomb Lane,KNIGHT-RIDDER TRIBUNE | March 26, 1997
Risi e bisi, or Italian rice and peas, has all the attributes necessary to qualify as adult comfort food. It's warm, soft and creamy-tasting and quite filling. Yet unlike most comfort foods, this one is low in fat. Just 13 percent of the calories in this cool-weather dish comes from fat.This streamlined version of a traditional northern Italian dish is made with just one tablespoon each of butter and olive oil and a quarter-cup of Parmesan cheese, but no cream. It tastes creamy because it's made with arborio rice, a short-grained variety grown in Italy.
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By Jane Snow and Jane Snow,KNIGHT-RIDDER NEWS SERVICE | February 21, 1996
Risotto. Even the word sounds voluptuous as it rolls off the tongue.If cheese is milk's leap to immortality, then risotto surely is rice's descent into sin. It tastes so rich and silken and creamy that it almost seems naughty to eat it.For those who have not tried the Northern Italian rice dish, it is an amalgam of short-grain rice swollen with broth and bound with -- usually -- butter and Parmesan cheese.In Italy, risotto is served, as pasta is, as a first course before the meat or fish entree.
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By Charlotte Balcomb Lane and Charlotte Balcomb Lane,KNIGHT-RIDDER TRIBUNE | March 26, 1997
Risi e bisi, or Italian rice and peas, has all the attributes necessary to qualify as adult comfort food. It's warm, soft and creamy-tasting and quite filling. Yet unlike most comfort foods, this one is low in fat. Just 13 percent of the calories in this cool-weather dish comes from fat.This streamlined version of a traditional northern Italian dish is made with just one tablespoon each of butter and olive oil and a quarter-cup of Parmesan cheese, but no cream. It tastes creamy because it's made with arborio rice, a short-grained variety grown in Italy.
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By Anne Marie Weiss-Armush and Anne Marie Weiss-Armush,DALLAS MORNING NEWS Universal Press Syndicate | March 31, 1996
Spanish folklore offers a charming tale about the origin of Spain's glorious national dish. Surprised by the unexpected visit of a princess, a country innkeeper was unprepared and unprovisioned. What dish could a commoner concoct from the humble ingredients on hand that would please such a majesty?In the kitchen, his clever wife quickly combined bits of this and that -- snippets of vegetables, sausage and seafood -- with saffron-yellow rice simmered in chicken and fish broth."Pa'ella!" (which in Spanish means "for her")
FEATURES
By Jane Snow and Jane Snow,KNIGHT-RIDDER NEWS SERVICE | February 21, 1996
Risotto. Even the word sounds voluptuous as it rolls off the tongue.If cheese is milk's leap to immortality, then risotto surely is rice's descent into sin. It tastes so rich and silken and creamy that it almost seems naughty to eat it.For those who have not tried the Northern Italian rice dish, it is an amalgam of short-grain rice swollen with broth and bound with -- usually -- butter and Parmesan cheese.In Italy, risotto is served, as pasta is, as a first course before the meat or fish entree.
FEATURES
By CHARLOTTE BALCOMB LANE and CHARLOTTE BALCOMB LANE,KNIGHT-RIDDER NEWS SERVICE | October 11, 1995
If you love the creamy texture of Italian risotto but hate being tethered for 20 minutes to a stove, then Baked Risotto with Spinach and Shrimp is the dish for you. This baked rice dish has all the delicious flavor and delicate texture you enjoy in traditional risotto, but doesn't require minute-by-minute supervision.Baked Risotto with Spinach and Shrimp also is deliciously low in fat and calories.You can buy arborio in many supermarkets, and in some specialty food, import or natural food stores.
FEATURES
By Susan Stuck and Susan Stuck,Contributing Writer | June 2, 1993
Americans are not big rice eaters compared to the rest of the world -- a mere 21 pounds per capita per year against a worldwide rate of 143 pounds.But as health-conscious Americans reduce the proportion of meat and increase that of grains, vegetables and fruits in their diets, rice is moving to the center of the plate.Rice is high in complex carbohydrates, and its protein content, while limited, is superior to that of other grains. It is also the only grain to have all eight amino acids -- protein building blocks -- present and in the proper balance, an important consideration ,, for vegetarians who choose to exclude animal products completely.
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By Karol V. Menzie and Karol V. Menzie,Staff Writer | April 22, 1992
Like a lot of the world's oldest ideas, pilaf is completely up-to-date. The idea of combining rice with vegetables and seafood or meat for a one-dish meal, which may have originated in the rice-growing regions of the Middle East, is perfect for today's health-conscious, time-sensitive home cooks."
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By Jim Coleman and Candace Hagan and By Jim Coleman and Candace Hagan,Knight Ridder / Tribune | February 13, 2005
Recently I was very fortunate to dine at a fabulous restaurant. While I was there, the chef prepared a mushroom risotto that was to die for. I must have that recipe (or at least something comparable)! Let's take a look at what makes a risotto great. First, you have to have the correct rice -- Italian arborio. You can make risotto out of other types of rice; you can even make a risotto type of dish from barley. But arborio rice makes it the best. The next critical ingredient is the cheese -- it must be real Parmigiano-Reggiano, not something that comes out of a can. When it comes to cooking risotto, remember a couple of things.
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