Rice & Pollenta...
Below are our articles on the subject of Rice & Pollenta. If you can't see what you are looking for our other categories are displayed on the left under 'Our Quick Links'...
Cooking a Basic Risotto
The rich rewards to be gained from a well constructed risotto are not difficult to attain. Assemble some basic kitchen equipment, follow some simple rules and it is very...
History of Rice
Rice has risen to become as much a part of the Italian eating tradition as pasta. Both the short- and long-grain varieties are utilised in some of the country's most...
How to Use Polenta
Polenta - a yellow corn meal, may served plain, perhaps seasoned with salt and black pepper. This may be enough for the more conservative palates but in truth yellow...
Interesting Additions to a Risotto
Like its kitchen cupboard companion, dried pasta, risotto rice should be viewed as a blank canvas upon which build to build striking layers that will excite the...
Polenta and How to Cook it
Polenta has been a staple of the rural northern Italian diet for hundreds or years. What could be a simpler source of nutrition than yellow cornmeal ground from the...
Risotto Milanese
Trust the rich, decadent Milanese to have to go one better than anyone else. At least that is how many people in the south of Italy would view the addition of saffron,...
Which Rice to Use for Risotto?
Science matters a great deal in the creation of a risotto because of the effect the cooking process has on the individual grains of Japonica rice, the family to which...
