Rice & Pollenta
Italian rice and polenta dishes with cooking techniques and variations. Articles explain grain selection, risotto preparation, shellfish pairings, and polenta uses.
Cooking a Basic Risotto
Master risotto with basic kitchen equipment and simple steps that prevent burning and deliver creamy results every time.
History of Rice
How rice became central to Italian cooking, from medieval trade routes to risotto and the Po Valley's thriving paddies.
How to Use Polenta
Turn cornmeal into savory dishes and cakes with simple flavor additions and creative serving methods.
Interesting Additions to a Risotto
Turn basic risotto into something special with simple additions like radicchio, peas and other ingredients that transform the dish.
Polenta and How to Cook It
Polenta is cheap and simple to make in one pot, needing just cornmeal, water and a wooden spoon to create a satisfying side dish or main.
Risotto Milanese
This classic Milanese risotto gets its golden colour and rich flavor from saffron, one of the world's most prized and expensive spices.
Some Italian Shellfish Dishes
Lobster and mussels dominate Italian coastal cooking, from Sardinia's grilled crustaceans to Puglia's white wine preparations.
Which Rice to Use for Risotto?
Arborio, Carnaroli, and Vialone Nano each bring different textures and richness to risotto depending on what you're cooking.