Cooking with an Italian mag, need some clarification

[thecuriousone]

Hello Everyone-

 

I'm cooking out of the November issue of Sale e Pepe.   can someone clarify "riso originale"?  I live near a large Italian neighborhood so I'm sure I can find it, I'm just a little confused about what to ask for.

Also,   I understand that there are US ounces and UK ounces.   what is the difference?  If anyone can suggest a reliable list of Italian cooking terms and where I can find such, I would appreciate it.

 

Thanks and have a wonderful holiday

[Smithy]

According to the Metric Conversions web site, 1 U.S. fluid ounce is 0.96076 U.K. fluid ounces. (This web site has a converter: select your units to and from; plug in your numbers, and you'll get the converted measure.) I assume you're asking about fluid ounces instead instead of dry measurement.

Sorry, I can't help with your other questions.

[JohnT]

I think that "riso originale" is rice use for risotto - normally a short grain rice with high starch content.

ETA: see http://en.m.wikipedia.org/wiki/Risottounder Rice varieties - it names rice verities that are good and also not so good for risotto. What dish are you making?

Edited December 21, 2014 by JohnT (log)

[Paul Bacino]

I could de wrong..but risotto originals..could be arborio..I use risosuperfino which is carnaroli....which is really a smaller grain

Edited December 21, 2014 by Paul Bacino (log)

[Mjx]

From what I've seen, it's used interchangeably with 'riso originario', which is short grain and very starchy, holds together very well, and can get very porridge-y when cooked (i.e. not great in risotto, more information here, http://www.cucinaitaliana.info/riso/riso-qualit%C3%A0-tipi-chicchi-immagini/riso-qualit%C3%A0-cosa-%C3%A8-fotografie-descrizione.htm, which you can run through a translator; there's not much text for it to make a mess of)

[Franci]

As Mjx is saing originale or originario is a rice suitable for puddings or soups, very starchy.

[thecuriousone]

Hello everyone and thanks.  I am making the  torta di riso, a dessert on p. 95 of the november issue.    

 

I have aborio  and carnaroli in the house,   so if I'm  understanding you, originario  throws off more starch that these?  wow.

 

OK.   I guess I will go out in pursuit of.   If I cant find it, arborio is my stand in.

 

thanks for the input. and have a great holiday.

[Paul Bacino]

This was a note my freind sent me-  his father is a rice grower in Casale, Monferato, Italy

 

This is where I get my rice:

 

"Hello, sorry for the delay .. happy new year you too! Originario It is a kind of round rice japonica: its small size. Correspond to the same features different rices common popular on the market, as the Balilla and Selenio. I hope I have answered your question. See you soon!  --Good in Soup

 

Paul