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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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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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lidia's recipes ›


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 in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
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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.