European Stars And Stripes (Newspaper) - May 5, 1988, Darmstadt, Hesse                                To o o a meal in itself o 12 trip Al not guide aids 5, 1968 of 0 "0 0 by Sharon Hudgins having read thai risotto was a specially of Northern Italy i decided to order it at a restaurant there. I was looking Forward to a new dish something  Only the italians could properly prepare. I was taken Aback when the waiter placed in front of me a spoon and a bowl of soggy almost soupy Rice. Surely this can t be a famous italian specially i la mughal. The Cook must have Matte a mistake. The first bite convinced me that the Cook knew exactly what he was doing. Although i was still Uncertain about the creamy consistency of the Rice i could t fault us Richness and depth of flavor in this Case enhanced by fresh Green asparagus. I began to understand Why so Many connoisseurs consider risotto the Ull Imale Rice dish. We lend to think of Kali ans primarily is pasta eaters hoi they arc also Europe s biggest producers and Consumers of Rice. Northern Italy especially m the to River Valley is where most of this Rich is grown. So it s not surprising that in the Piedmont Lombardy and Venlo Rej Yons Rice usually in the form of risotto is often the first course. Risotto must be made Willi starchy Short Grain Rice although the italians raise several varieties of Rice the ones used or risotto in Arturio Vanlone Nan and . Arborio is most commonly used and the easiest to find outside Italy risotto is quite different in Les lure from dishes made with lung Grain Rice. The perfect risotto is composed of fat full bodied grains cooked until they Are outside but nol i t Mushy and still slightly film inside what italians Call Al Donle. In most risotto recipes chopped onion is Riel in Butler or Oil or a combination of two and then the raw Rice is also Fried in the conking fat. Afler a few minutes hot Slock Chicken beef or Lish is slowly added a Little at .1 Lime until the Rice has absorbed Al least three times it volume in liquid. During cooking other Flavouring ingredients arc added and the resulting dish is a Rich melange of thick grains held together by a creamy sauce. Whal else is used to flavor risotto name an ingredient and the italians will find some Way to incorporate it. Here Are some choices fish shrimp lobsters clams mussels eels anchovies crawfish and squid. The venetians even make risotto Nero or Black risotto which gets 1s unusual color from the squid s Ink mushrooms truffles Black and White chestnuts and almonds. Sausage Bacon Poilu Ham run ton poultry and beef. Milan s famous risotto Alia Mit Ancic also contains beef marrow asparagus tomatoes celery cabbage Beans Zucchini Artichoke hearts pumpkin eggplant spinach carrots radicchio potatoes fennel and peas. In Venice the specially is Rise e Bisi Rice Flavoured with peas and Ham Lemons blueberries strawberries grapes Ami raisins soaked in wine