Videos: Risotto
Toasting Rice: How to Toast Aborio Rice for Ristotto
Toasting the rice in the butter mixture is an important step in making risotto. Giuliana tells us why and shows us how to recognize the key moment known as the brillatura—the ‘sparkling.’
In the next...
Risotto: Wine and Broth
Now that the shallots and rice have been incorporated into the risotto, Giuliana adds the wine and then begins adding broth one ladleful at a time. As she gently simmers the broth, Giuliana dispels the myth that risotto needs to be stirred constantly. It only takes about fifteen minutes from the time you start adding...
Making Risotto: Onions or Shallots?
Butter is the traditional fat used to begin a risotto, but, as Giuliana tells us in this segment, you can use olive oil instead, or a combination of the two. Learn why shallots are the preferred kind of onion to use, and what you can substitute if you don’t have shallots on hand.
Next we move on to...
Risotto Spoon & Pot: Cooking Risotto with the Right Utensils
A good risotto requires the slow integration of the rice, butter, shallots or onion, main ingredients, wine and broth. In this segment, Giuliana shows us an ideal risotto pan and spoon, and tells us why you should never rinse Arborio rice...
Seasonal Risotto: Wild Mushroom Risotto, Pumpkin Risotto ...
Like pasta, risotto is made with seasonal fresh ingredients. Giuliana shows us many favorites that have become classics all around the year in Italy, including wild mushrooms, pumpkin,...
How to Cook Risotto: Arborio Rice
In this video series, Giuliana demonstrates how to make the classic dish of northern Italy, the risotto. Risotto, which often replaces pasta in the northern Italian provinces, is made with Arborio rice, a short grain, starchy rice from the...
