Lidia Bastianich
Restaurateur and author whose risotto teaching is anchored in northern Italian home tradition.
Speaks to 2 threads
Cited in 5 places
- Risotto/ Commentary
“Lidia Bastianich's home-tradition position: a slow, patient soffritto and a stock kept at the same temperature as the rice. Cold stock shocks the grain; that is the single most common reason a home risotto refuses to release its starch.”
Lidia's Italian Table — William Morrow (1998) - Risotto/ Argument
“Arborio is what most Italian grandmothers actually use. Its softer kernel produces a homier, looser risotto (Bastianich, Lidia's Italian Table).”
Rice Variety — argued for "Arborio" - Risotto/ Argument
“Outside Lombardy, a tighter risotto is the regional norm — Veneto and Piedmont both tolerate a denser plate (Bastianich, Lidia's Italy).”
The Wave Test — argued for "Stand Firm" - Bolognese/ Commentary
“Lidia Bastianich's home-tradition position: the soffritto must sweat slowly until it is almost silken — fifteen minutes minimum, with no colour. If the vegetables are browning the heat is too high.”
Lidia's Italy — Knopf (2007) - Bolognese/ Argument
“Wide, eggy ribbons that the meat can cling to — the traditional Emilia-Romagna partner. Spaghetti bolognese is essentially a British/American invention (Bastianich tradition).”
Pasta Shape — argued for "Tagliatelle"