On The Wave by Mary Ann Esposito Italians have a saying when making risotto; it has to be “all’onda” (on the wave). In other words, it needs to come out creamy, fall off the spoon and not be a sticky glob of rice. So instant rice will not do for making risotto; you need a semi-fino grade like Arborio or Carnaroli, both available in grocery and Italian specialty stores, for making risotto because this type of rice can absorb a ...
June 7, 2013 - Boston Herald
Phil gets moral while cooking his white morels Phil is helping you create some of his favorite dishes in your own kitchen every week on 7&4 News Today! This week Phil is sharing his recipe for White Morels with Arborio morel mushroom risotto.
June 6, 2013 - TV 7&4 Traverse City