The Boston Phoenix
December 4 - 11, 1997

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Rice, rice, baby

Roland arborio rice

by Theresa Regli

Risotto, the classic Italian dish made by gradually stirring hot stock into rice, is an ideal cold-weather dinner. The secret to a successful risotto (besides patience) is the rice -- specifically, Italian-grown arborio rice, which has shorter, fatter, and starchier grains than most other strains. That extra starch creates the creaminess necessary for a true risotto. An excellent and inexpensive arborio rice is produced by Roland, and a huge 11-pound bag, which will probably satisfy your risotto needs for many months, is available for $17.99 at J. Pace & Son, 42 Cross Street, in the North End.


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