Updated: 18 October 2006
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DEFINITIVE METHOD OF MAKING ITALIAN RISOTTO

Date: 16 October 2006
Venue: Raffles Culinary School, Singapore
Chef: GianCarlo Piccarreta, ICIF

Risotto plating The taste test

The introduction to the 3 types of risotto to be demonstrated.

 

The cooking in full boil. Quite a technique to manage the consistency of all 3 pots, at the same time.

 

Finally, the plating of the risotto for delivery to the guests' table

 

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