Online risotto cooking class: three risottos
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Choose the rice, toast it and finish it with a proper mantecatura, then cook saffron, asparagus and lemon and prawn risottos with Danilo Cortellini.
- 5 lessons
- 30 min
- Italian
- Easy
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
5 lessons · 30 min total
Introduction FREE
#1 Choosing Your Risotto Rice FREE
#2 Choosing Your Risotto Ingredients FREE
#3 Risotto Preparation Steps: Saffron Risotto FREE
#4 Asparagus & Prosecco Risotto 
#5 Lemon & Prawn Risotto with Basil Emulsion
At the end of this course you will be able to:
Dry-toast the rice in a pan for about 10 minutes so the heat reaches the core of each grain.
Add hot stock a ladle at a time and stir gently so the grains do not break.
Blend half the asparagus into a purée for a creamy risotto with less butter and cheese.
Infuse pith-free lemon peel in stock cooled to 60 to 65°C, so the lemon stock is not bitter.
About this class
This online risotto cooking class starts with the rice. Lesson #1 compares Arborio, Carnaroli and Vialone Nano and explains why risotto rice is never washed: its starch, not cream, makes the risotto creamy. Lesson #2 covers the stock, aromatics, wine, cheese and cold butter around it.
Lesson #3 teaches the steps on a saffron risotto: rice toasted dry for about 10 minutes, hot stock a ladle at a time, then the mantecatura off the heat. The last two lessons apply them, with asparagus and a stock from its trimmings, then with lemon stock, candied peel and a prawn bisque.
- Lessons
- 5
- Video
- 30 min HD
- Recipes
- 3
- Level
- Easy
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“It is, in fact, the starch that's released during the cooking that will give us a creamy texture result, not the cream.”
Danilo Cortellini · Lesson #1
PROMake risotto your safe dish.
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MEET YOUR INSTRUCTOR
Danilo Cortellini
Chef, former head chef of the Italian Embassy, London
- Embassy chefTen years at the Italian Embassy in London.
- MasterChef finalistThe Professionals, 2015.
Danilo Cortellini is an Italian chef whose love of food began with his family’s cooking in Abruzzo. After training in top restaurants, he spent ten years as head chef at the Italian Embassy in London, cooking for everything from small dinners to large galas.
He was a finalist on MasterChef: The Professionals in 2015 and appears on BBC1’s Saturday Kitchen. Risotto, he says, is his safe dish, the one he often cooks for hundreds of guests at his events.
Saffron risotto scaler
Example values. Lesson #3 sets the timer for 16 to 18 minutes once the stock goes in.
Key concepts
Risotto
A northern Italian rice dish cooked with broth to a creamy consistency. Taught in lesson #1. (Wikipedia)
Arborio rice
An Italian short-grain rice named after the town of Arborio. Taught in lesson #1. (Wikipedia)
Risotto alla milanese
Risotto made with saffron, a speciality of Milan. Taught in lesson #3. (Wikipedia)
Bisque
A smooth, creamy French soup or sauce made from a strained crustacean broth. Taught in lesson #5. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 5 lessons with Danilo, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Which rice should I use?
Lesson #1 compares Arborio, Carnaroli and Vialone Nano, the classic risotto rices. Do not wash the rice: its starch, not cream, is what makes the risotto creamy.
What level is it, and what language?
Easy level. Danilo teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. All 3 recipes are included and available in the Gronda app or on gronda.com. Lessons #1 and #2 are theory.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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