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Cook's Dictionary
Acidulated water [ah-sij-u-leyt-ed waw-ter]
Aduki bean [a-doo-key]
Amaretto [am-uh-ret-oh]
Artichoke (Globe) [ahr-ti-chohk]
Artichoke (Jerusalem) [ahr-ti-chohk]
Asafoetida [assa–feti-da]
Au gratin [oh gratt-an]
Arborio rice [ah-bor-re-oh]
Step away from the basmati. If you’re making a risotto, it’s vital that you use the right rice, as some varieties absorb more liquid and contain more starch – which is just what you want. There are three main risotto rices: carnaroli, vialone nano and, most famously, arborio, which takes its name from a village in the Piedmont region of north-west Italy. Fry briefly before you start adding the stock, little by little.
Risotto recipes
Chestnut, mushroom and salami risotto
Squash risotto
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