I can’t believe how many times friends, customers but also big chefs ask me: do you carry risotto? I am appalled at the ignorance. Here is the reality: Risotto is the cooked dish; rice is the grain that makes the risotto.
I wanted to kiss David Pogue, the technology guru of the New York Times, when I read he knows exactly what we are talking about. He starts his article of March 5th, with the following words: I’ll never forget the time I visited a Riverwalk restaurant in San Antonio and ordered risotto: rice that’s been stirred in broth until it’s rich, creamy and perfect. But what the waiter brought to the table wasn’t risotto. It was just rice. A bowl of yellow rice. “Oh, I’m sorry,” I said to the waiter. “I actually ordered the risotto?” The guy looked at me like I was the village idiot. “What do you think risotto means? It means ‘rice’ in Italian. That’s what you got.” To be clear, he was reviewing the new Samsung Memoir by T-Mobile. I guess he didn’t like it!
So, rice is NOT risotto. Rice is the ingredient with which you make risotto. But you can use rice to make steamed or boiled rice, which is OK, too, but it is NOT risotto. This the “rice appreciation post”. Buy one (or more) bags of our Gazzani rice and you’ll receive a discount of 20%. This offer is valid until April 10 and the magic word is “Rice, not Risotto”