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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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Homemade Bigoli Pasta
Thick and chewy, with the nuttiness of whole wh...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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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, 2015
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.