Sides » Classic Risotto
Don't be intimated by cooking this classic Italian favorite. Paul Turano, chef/owner of Tryst restaurant, shares the technique and explains the 2 must-have pieces of equipment - heavy-bottomed pot and wooden spoon. If you think of it this way - rice cooked in broth - it's not so scary. Once you master the buttery-creamy result, you can add your own spin with favorite vegetables, different types of broth or stock, and then move on to making Chef Paul's Wild Mushroom Arancini.