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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.
 
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Homemade Bigoli Pasta
Thick and chewy, with the nuttiness of whole wh...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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A perfect pot of rice
When cooking risotto, I trust that you will use your senses, taste, and judgment as you follow instruc...
 
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Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham"and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see"Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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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.