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All About

Risotto

Risotto involves a specific rice variety (Arborio, Carnaroli, or Vialone Nano) with a starchy outer layer that’s particularly adept at absorbing sauces. Risotto gets its velvety texture when the rice releases some of its starch into the cooking liquid. Risotto is of course made extra delicious and indulgent with the addition of broth, butter, and cheese.

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recipe

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and acidity, stands up to the hearty flavors.

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