Talk:Risotto
Page contents not supported in other languages.
 | This level-5 vital article is ratedStart-class on Wikipedia'scontent assessment scale.It is of interest to the followingWikiProjects: | |||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||
Archives | |
| |
Can we have a section on the pronunciation of risotto? Every Italian person I know (that's Italian from Italy, not Italian-American) pronounces it riz - ott - oh. I have heard so many Americans pronounce it riz - oh - toe, with the middle syllable really dragged out. They even took the piss out of Gordon Ramsay on Hell's Kitchen for pronouncing it the former way when he was correct and they'd got it wrong. And don't get me started on Yank Vowel Stretching (TM) on pasta (paaah - staah, not pa - sta) ...Cobwall00:39, 4 February 2007 (UTC)[reply]
I've never heard an American say "riz-oh-toe". In every state I've been in, everywhere I've heard it pronounced it's been "riz-ott-oh". The long "o" pronunciation you claim defies every rule of grammar we're taught.— Precedingunsigned comment added by216.116.87.110 (talk)20:31, 23 September 2014 (UTC)[reply]
In this article, the liquid is sometime called "Broth" and sometimeStock (food). Which is the right one? (In Italian they both mean "brodo", so I can not figure out which is right). --80.181.226.112 (talk)09:13, 31 March 2013 (UTC)[reply]
There seems to be missing a history section, i.e. oldest literary mentions, possible origins, etc. 15th century Italy, and perhaps before that, pilaf or possibly a more liquid form of rice porridge, etc? A simple search seems to bring up a lot of anecdotal or conflicting information from possibly questionable sources, so some sorting work might be needed...76.10.128.192 (talk)08:06, 18 April 2016 (UTC)[reply]
Is the dish's use in Hell's Kitchen substantial enough or even relevant to the food itself for it to garner its own discussion in the In Popular Culture section?EttuBach (talk)04:56, 26 June 2016 (UTC)[reply]
This "Rice varieties" section currently says:
"A high-starch (amylopectin),low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties.The principal varieties used in Italy are Arborio, Baldo,Carnaroli,Maratelli, Padano, Roma, and Vialone Nano.[1]Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. "
But both the article on Carnaroli and the one on Maratelli say:
"Carnaroli[Maratelli] rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due tohigher quantities of amylose present within."
So... which is it? Is "low-amylose" rice good for risotto or is "higher quantities of amylose" a benefit?— Precedingunsigned comment added by186.19.88.144 (talk)18:37, 12 February 2017 (UTC)[reply]
Images ofrisotto al Barolo andrisotto ai frutti di mare are required; paragraph:Italian regional variants.JacktheBrown (talk)15:16, 11 May 2024 (UTC)[reply]
