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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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Clams Casino
You can prepare the clams right in their baking...
 
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Lidias In the Kitchen: Keeping Fish Fresh

 
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Cooking Risotto
When cooking risotto, I trust that you will use your senses and judgment as you follow instructions. W...
 
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James Beard Awards 2015
Lidia will be"presenting at the 2015 James"Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
CIA 2015
Lidia will be attending the 2015 Culinary Institute of America Awards on Thursday April 30th as they host an evening honoring her...
 
Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
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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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September 27, 2015
Cooking Risotto

When cooking risotto, I trust that you will use your senses and judgment as you follow instructions. When the rice has cooked for the suggested amount of time, remove the lid, give the rice a stir, and have a taste. If the rice is perfectly chewy and creamy, turn off the heat and incorporate the finishing ingredients. If it is almost al dente or just a bit loose, cook for a couple more minutes, covered. If the rice seems dry-especially if the grains are also undercooked-stir in ½ cup hot water or stock (or more if necessary) to loosen the rice, and cook, covered, over low heat for several more minutes, then taste it again. On the other hand, if the rice seems soupy and the grains are almost fully cooked, you will want to evaporate excess liquid quickly by keeping the lid off, raising the heat, and cooking the rice, stirring constantly, until it thickens.