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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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Taralli
The tarallo is a traditional Neapolitan bread, ...
 
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Behind the scenes in Lidia's Kitchen

 
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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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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...
 
Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
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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, 2014
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.