http://www.italyinsf.com/2008/07/15/pasta-al-dente-risotto-allonda/ Nourish Your Inner Italian Sat, 07 Jan 2012 11:12:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.italyinsf.com/2008/07/15/pasta-al-dente-risotto-allonda/comment-page-1/#comment-8748 Casey Angelova Mon, 18 Apr 2011 23:51:53 +0000 http://www.italyinsf.com/?p=316#comment-8748 After doing research for my culinary class homework, your site was the only thing that gave me a reasonable explanation of All'Onda. What was your source? After doing research for my culinary class homework, your site was the only thing that gave me a reasonable explanation of All’Onda. What was your source?

]]> http://www.italyinsf.com/2008/07/15/pasta-al-dente-risotto-allonda/comment-page-1/#comment-3234 Fab Frugal Food » Fab Frugal Friday: Again with the seasonal risotto! Fri, 20 Nov 2009 22:50:59 +0000 http://www.italyinsf.com/?p=316#comment-3234 [...] is a fairly ’soupy’ risotto, a bit like risi e bisi, with the quality Italians call all’onda, as opposed to al dente. I finished it with sharp cheddar, but Gruyere would be especially delicious if you feel like a [...] [...] is a fairly ’soupy’ risotto, a bit like risi e bisi, with the quality Italians call all’onda, as opposed to al dente. I finished it with sharp cheddar, but Gruyere would be especially delicious if you feel like a [...]

]]> http://www.italyinsf.com/2008/07/15/pasta-al-dente-risotto-allonda/comment-page-1/#comment-3066 Italy In SF » Best of the Bay, Italy in SF Style Thu, 06 Aug 2009 18:28:24 +0000 http://www.italyinsf.com/?p=316#comment-3066 [...] on when I eat there is his risotto: Donato is a master risotto maker, coming out always perfectly all’onda, creamy and delicious. The wine list is always impressive with hundreds of bottles of the most [...] [...] on when I eat there is his risotto: Donato is a master risotto maker, coming out always perfectly all’onda, creamy and delicious. The wine list is always impressive with hundreds of bottles of the most [...]

]]> http://www.italyinsf.com/2008/07/15/pasta-al-dente-risotto-allonda/comment-page-1/#comment-140 Picking the Right Rice: A Guide to Risotto | Italy In SF Thu, 31 Jul 2008 15:32:24 +0000 http://www.italyinsf.com/?p=316#comment-140 [...] surface, amylopectin, is soft and it will dissolve during cooking, giving the risotto its beautiful all’onda texture. The second starch, called amylase, makes the kernel of the rice grain, it’s firm and [...] [...] surface, amylopectin, is soft and it will dissolve during cooking, giving the risotto its beautiful all’onda texture. The second starch, called amylase, makes the kernel of the rice grain, it’s firm and [...]

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