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
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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