10:13 Jun 27, 2008 

The consistency of the two is completely different. Risotto is "buttery" (butter is even added at the end with parmesaa that is not catalan at all), while rice dishes from Spain are "crunchy" and the single beans are separated. Have a nice day.

10:11 Jun 27, 2008 

while the cook need to keep on stirring all the time.
A Catalan, Valencian rice dish starts with fried aromas and ingredients in a LOW pan (paella most of the time, no butter!) the rice is toasted in it and then cooked stirring as little as possible.

10:09 Jun 27, 2008 

There is a foundamental difference between "risotto" (typically Northen Italian) and a Catalan (or Spanish) rice dish. Risotto is a preparation that starts with fried onions in butter and oil in a high pot; the rice is added and then stock is added to it

08:38 Jun 27, 2008 

Hi, is there any context?