Tag: Saffron Rice

While rice grains are the most widely consumed cereal in the world, Risotto is exclusively Italian in origins. The present-day risotto preparation is the result of a long evolution. Its main feature is the retention of starch released during the slow cooking process that binds the grains together in a creamy compound. Not just any rice grain will do as not all types of rice are the same. Arborio, Carnaroli and Maratelli are some of those best suited for the perfect risotto.

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