koukouvagia wrote:

When it comes to risotto you'll find a lot of purists.  Then there's the rest of us.  I basically call any rice dish I make risotto and I use all kinds of rice.  .

ohhh koukouvagia ...now you've done it !
     

ozdot...
the tomato risotto that I made.
http://www.jamieoliver.com/bloggers/vie … p?id=61827

( did not have basil in this instance so I added some celery leaves and thyme )

Last edited by mummza (Tue 21 Sep 10 4:07pm)

AliceTwain wrote:

@koukouvagia So, would you call riso patate e cozze (a famous Pugliese bake) a risotto? And what about rice and squash or rice and turnip soups? And pilavs? And savory Ligurian rice cake?

Well no, i don't even know what riso patate e cozze is, or ligurian rice cake.  I meant that any rice dish that I make that begins with sauteeing the rice and then adding liquid to I call it a risotto, even if I use a different kind of rice.  Some people think a risotto can only be made with arborio rice. 

Last week I made a greek dish called spanakorizo.  I sauteed some onion, then added brown basmati rice (soooo not greek), then added the rice and toasted it.  I then added vermouth, and added vegetable stock and stirred like it was risotto, adding stock little by little.  Then I added the spinach, dill, and scallion, closed the lid and turned off the stove. 

Therefore, I call it a risotto eventhough it's a traditional greek dish, made with brown basmati rice, but made like a risotto.  I prefer many of my rice dishes being made this way as opposed to steamed rice etc.

Riso patate e cozze is this: http://www.youtube.com/watch?v=WfftI0TF7Pw

   It took me a couple of days to get over that other link from Alice.