home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Walnut Pesto
This uncooked dressing, enriched with ricotta a...
 
see all
lidia's recipes ›


Lidias In the Kitchen - Garlic

 
see all lidia's videos ›


see all of lidia's photos ›


A perfect pot of rice
When cooking risotto, I trust that you will use your senses, taste, and judgment as you follow instruc...
 
see previous tips ›
see next tips ›


Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 5, 2015
A perfect pot of rice

When cooking risotto, I trust that you will use your senses, taste, and judgment as you follow instructions. When the rice has cooked the suggested amount of time, remove the lid, give the rice a stir, and take a taste. If the rice is perfectly chewy and creamy, turn off the heat, and incorporate the finishing ingredients. If it is almost al dente or just a bit loose, cook a couple more minutes, covered. But if the rice seems dry-especially if the grains are also undercooked-stir in ½ cup hot water or stock, or more if necessary to loosen the rice, and cook, covered, over low heat for several more minutes, then taste again. On the other hand, if the rise seems soupy-and the rice grains are almost fully cooked-you want to evaporate excess liquid quickly by keeping the lid off, raising the heat, and cooking the rice, stirring constantly, until it thickens.