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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Gallurese Bread and Cabbage Soup
Gallura is the traditional name for the northea...
 
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Behind the scenes in Lidia's Kitchen

 
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My secrets for the best risotto
When buying rice for risotto dishes, look for shiny kernels of uniform pearly color, with no blotches,...
 
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Porta @ Porta on Rai Uno
Be sure to watch me this evening on Porta @ Porta on Rai Uno. Click on the link for...
 
Lidia on Rai Tre/Slang
Watch Joe and I on Rai Tre/Slang today at 23:45 Oggi alle ore 23,45" Joe ed io su Slang in onda su...
 
Lidia on Slang- Rai 3
Don’t miss" Joe and I" tomorrow on Rai" Tre /Slang. Domani non perdete Joe" ed io su...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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November 14, 2014
My secrets for the best risotto

When buying rice for risotto dishes, look for shiny kernels of uniform pearly color, with no blotches, and a smooth surface that does not feel floury to the touch. Carnaroli, Arborio, Padano and Vialone Nano are the varieties to look for. The best cooking vessel for risotto is a wide, heavy, non-reactive skillet that evenly disperses heat and allows evaporation to occur uniformly. The proper ratio of rice to liquid is 1:3 1/2. The trick to making a perfect risotto is to use boiling stock and make sure to constantly stir. It's imperative that risotto be served and eaten immediately.