Lidia Bastianich
Restaurateur and author whose risotto teaching is anchored in northern Italian home tradition.
Speaks to 2 threads
Cited in 3 places
- Risotto/ Commentary
“Stock should always be the same temperature as the rice. Cold stock shocks the grain and stops starch release.”
Lidia's Italian Table — William Morrow (1998) - Risotto/ Argument
“Arborio is what most Italian grandmothers actually use. Its softer kernel produces a homier risotto.”
Rice Variety — argued for "Arborio" - Risotto/ Argument
“Outside Lombardy, a tighter risotto is the norm and there is nothing wrong with it.”
The Wave Test — argued for "Stand Firm"