home or Register


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.
 
more about lidia ›




Rice and Butternut Squash
In autumn, Lombardy abounds in zucca-what we ca...
 
see all
lidia's recipes ›


Lidia's: In the Kitchen - Butterflying a Chicken

 
see all lidia's videos ›


see all of lidia's photos ›


My secrets for the best risotto
When buying rice for risotto dishes, look for shiny kernels of uniform pearly color, with no blotches,...
 
see previous tips ›
see next tips ›


Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for" the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
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.