Thanks so much for attending the Risotto Class! Hopefully your biggest takeaway from this lesson was simple: don’t fear the rice. Risotto isn’t particularly difficult—but it does require a bit of love and care (aka unwavering patience).

As an added bonus, you’re now armed with the skills to transform your leftover risotto into showstopping arancini. That means no waste—and let’s be honest, we always seem to “accidentally” make too much risotto for exactly this reason.

In this booklet, I’ve included some base risotto recipes, tips for arancini, notes on stock-making, and a quick breakdown of rice varieties. Whether you're going for comfort food or an elegant dinner-party dish, I hope you’ll find inspiration here. Most of all, I hope you had fun in class—and that you’ll go on to impress your friends (and yourself) with your risotto game.

Risotto Recipes

Pumpkin Risotto

Sweat onions in olive oil or butter, then add garlic and as much of your favorite pumpkin or squash as you’d like (butternut, kabocha, or canned puree all work well). Stir for a few minutes before adding your rice. Use vegetable stock, and finish with a small shot of cider vinegar to brighten the flavors. Garnish with shaved Parmigiano and a drizzle of balsamic reduction. Optional: add a pinch of nutmeg, clove, or even cinnamon for a warm autumnal twist.

Mushroom Risotto

Sauté fresh mushrooms with garlic, thyme, and chopped rosemary, then set aside. Make your risotto using vegetable or mushroom stock. When nearly finished, reintroduce the mushrooms along with a generous knob of butter and Parmigiano. Garnish with more mushrooms and fresh chives.

Alternate method: Rehydrate dried mushrooms, strain them, and use the soaking liquid in place of some of your stock for a deeper, earthier flavor.

Risotto Bolognese

Start a standard risotto with onions, garlic, and chicken stock. When the risotto is nearly finished, stir in your favorite bolognese and mix well. Serve topped with fresh mozzarella, cherry tomatoes, and basil—basically turning your bowl into a warm caprese-meets-bolognese mash-up.

Chicken Pesto Risotto

Sauté chicken until cooked through, then set aside. In the same pan, sweat onions and prepare your risotto with garlic and chicken stock. When ready, stir the chicken back in along with your favorite pesto and Parmesan. Garnish with toasted pine nuts, shaved cheese, and chopped fresh basil.

Saffron & Sweet Pea Risotto

Bloom your saffron in a bit of warm water and set aside. Make your risotto with any stock you like. When about 80% cooked, stir in your saffron liquid, sweet peas, the zest and juice of a lemon, and a generous amount of butter. Garnish with a scoop of mascarpone or ricotta, and a lemon twist for a bright finish.

Pork and Apple Risotto

Sauté pork tenderloin or chopped porchetta until cooked through, then set aside. In the same pan, sweat onions and prepare your risotto with garlic and chicken stock. When ready, stir the pork back in along with chopped apples and Parmesan. Garnish with shaved cheese, and chopped fresh basil.

Arancini Fillings & Ideas

Bolognese Arancini

Make these slightly larger than usual. Flatten your risotto, place a small scoop of cold bolognese sauce in the center, and top with a cube of mozzarella. Shape and bread as normal.

Recommended risottos: Saffron, Pesto

Pear & Gorgonzola

Finely dice fresh pears and sprinkle with salt. Let them sit for a few minutes to release excess moisture, then pat dry. Mix with gorgonzola and Parmesan, roll into spheres, and place in the center of your arancini before shaping.

Recommended risottos: Saffron, Garlic, Plain

Burrata Arancini

Freeze burrata until firm enough to slice cleanly. Cut into small squares, place in the center of your risotto, and shape and bread as normal. The result is a creamy, molten center.

Recommended risotto: Bolognese!

Caprese Arancini

Flatten risotto and layer a small “sandwich” of fresh mozzarella, thin cherry tomato slices, and basil leaves in the center. Shape and bread normally. Serve with a side of pesto for dipping.

Recommended risottos: Saffron, Lemon, Pesto

Ham & Cheese Arancini

Hey, no ones judging you. Place a slice of cheddar cheese on top of a slice of ham, roll it up, and cut to size. Use this as your center and shape/bread as usual. Kids will love this.

Recommended risottos: Mushroom, Plain

Brie & Apple

Lightly bake or salt apple slices to remove moisture. Layer with brie on your risotto, then shape and bread as normal. Serve with a dollop of fig jam for extra flair.

Recommended risottos: Saffron, Plain

Prosciutto, Fig & Gorgonzola

Press a piece of fresh fig together with a spoon of soft gorgonzola, wrap it with prosciutto, and place in your risotto before shaping. A rich, savory-sweet bite.

Recommended risottos: Saffron, Balsamic, Garlic

Short Grain vs. Long Grain: Why Arborio or Carnaroli?

Almost all risotto recipes call for Arborio or Carnaroli rice—and the reason is simple: starch.

Short-grain rice varieties like Arborio and Carnaroli have outer layers rich in starch, which breaks down during cooking to emulsify with the stock and create that signature creamy, velvety texture. The starch itself is also unique—it contains a form of pectin that greatly contributes to the thickness and body of the sauce.

These grains are incredibly durable, which allows them to absorb large amounts of flavorful liquid without falling apart. That means every grain stays visible, intact, and bound together in a rich, velvety sauce—exactly what you want when you’re serving risotto to impress.

By contrast, long-grain rice varieties like jasmine or basmati would become mushy and broken long before a proper sauce could develop. They simply aren’t built to withstand risotto’s slow, patient stirring process.

Most Arborio and Carnaroli rice is grown almost exclusively in Italy, where it’s subject to strict quality and export standards. That means you’re starting with a high-quality, natural product every time—another reason these grains are trusted in kitchens around the world.

Stock Concepts

At its core, stock is simple: it’s a mild, flavorful liquid made by gently simmering ingredients together over time. It adds depth to dishes that need liquid—like risotto—without overpowering the intended flavors.

There are no hard and fast ingredient rules, but there is one key technique:
Avoid agitation. Boiling or stirring will break down the ingredients and release particles that cloud the stock. The goal is a very gentle simmer—and then... wait.

Vegetable Stock

Start with a classic mirepoix: onions, carrots, and celery. Add a couple of bay leaves, a sprig of thyme, and a few whole peppercorns. That alone makes a beautiful, versatile stock.

Want to level it up? Try adding:

• Sliced lemon or orange (for brightness)
  
  

• Neutral-colored vegetables like leeks, parsnips, or herb stems
  
  

Avoid ingredients with bold colors or flavors—like tomatoes, spinach, or beets—unless you’re going for something very specific.

Simmer for 30 minutes to 2 hours. If you added citrus, avoid going longer than 3 hours—too much acid can turn things bitter.

Clear Chicken Stock

Use raw chicken bones or parts and simmer for 30 minutes, occasionally skimming the surface. A pro trick: after the scum builds up, float a paper towel or J-cloth on top and peel it off—it’ll take the residue with it.

Add your herbs and vegetables once the skimming slows down, and simmer for several hours. Many restaurants keep chicken stock going for a day or more, even overnight.

Rich Chicken Stock

Roast your chicken bones at a low temperature until brittle and deeply golden—you should be able to snap them by hand. Then follow the same simmering steps as clear stock.

For extra flavor, reduce the stock after straining. Boiling is okay now—just know the more it reduces, the more intense (and salty!) the flavor gets.

Beef Stock

(Tom Brady might call this “Bone Broth” and charge you triple, but let’s not kid ourselves—it’s just stock.)

Rub beef bones with tomato paste and roast at a low temp until deeply colored. Add to water, skim, and proceed just like chicken stock.
It’ll be rich, savory, and deeply flavorful—great for risottos, stews, or braises.

Mushroom Stock

Sauté fresh or dried mushrooms with onion and a little oil. Add water and simmer for an hour.

If you want to give it an asian edge you can also add garlic, ginger, nori etc

Alternatively, soak dried mushrooms and just use the rehydrating liquid—but strain it carefully (a coffee filter or cheesecloth is best) since it’s often gritty.

Don't be afraid of dried mushrooms—great ones exist and many pro chefs use them for time and cost efficiency.

General Stock Notes

• Skins, stems, peels, and scraps are fair game—just clean them well. Keep a “stock bucket” in your freezer to collect trimmings.
  
  

• Strain your stock—always. At minimum, use a fine mesh sieve. For extra clarity, use cheesecloth.
  
  

• Store and reduce: Once strained, crank the heat to reduce if you want a stronger flavor. Light stocks gently support your dish; rich stocks shine in sauces and gravies.
  
  

• Mix your bases. Vegetable stock is a great foundation for mushroom stock, and layering stocks can boost flavor without extra steps.
  
  

• Once you have it, you’ll wonder how you ever cooked without it. It’s that useful—and yes, it adds nutrition too.