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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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Macaroni and Cheese
Macaroni and cheese has to be one of the quinte...
 
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Lidias In the Kitchen - Wine Sauces

 
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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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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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.