(re-zot-toe) (1) a cooking method for grains in which the grains are lightly sautéed in butter and then a liquid is gradually added; the mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid; (2) a Northern Italian rice dish prepared this way
LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.
