noted that risotto is made with
Italian rice, which is a round,
absorbent variety; no other will
serve the purpose so well, the long
Patna type of rice being wasted on
this dish, for it is not sufficiently
absorbent and makes your risotto
tough and brittle, whereas a poor
quality or small-grained rice will
turn into a pudding.
Take 2 cups of Italian rice, 2
pints of chicken stock, 1 medium
onion chopped fine, 2 cloves of
garlic, 1 wineglass of oil, ¼ lb of
white mushrooms cut into slices.
Into a heavy sauté pan put the oil
and as soon as it is warm put in the