Pressed for time one evening, I was recruited by my wife to make some risotto with mushrooms picked up recently at a local farmers' market. Luckily I'd also recently acquired a can of Vialone nano rice. It led to a fabulous meal, the rice toothy and satisfying, far from the mushy arborio variety more commonly used riso. I read some interesting information here. Check it out. It's a thirsty and absorbent rice that is somehow dainty yet keeps its shape. And it's also just delicious.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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