Valentina Masotti y Davide Posillipo
Cooking with Italian Rice
Learn to choose, cook, and use the key Italian rice varieties in international and traditional recipes
Valentina Masotti y Davide Posillipo
Osteria della Mal’ora (Tronzano Vercellese, Piamonte, Italia)
Course Content
Course Content
1. Course Presentation
Free
2. Introduction to the World of Rice
3. Chicken Curry Pilaf: Aromatic Long Grain Rice
Free
4. Seafood Paella: Medium-Grain Vialone Nano PGI Rice
5. Poke: Short-grain sushi rice
Free
6. Milanese Risotto: Carnaroli Rice
7. Rice for supplì: Sant'Andrea Rice
8. Pumpkin Risotto: Po Delta Arborio IGP Rice
9. Black Rice with Shrimp and Langoustines: Wholegrain black rice
10. Rice Salad: Grancavour Aromatic Rice
Test Your Knowledge
About this Course
From asian‑inspired rice dishes to mediterranean classics
Rice is one of the most versatile ingredients in cooking, yet each variety has its own characteristics that determine how it behaves and where it performs best. In this course, Davide Posillipo and Valentina Masotti guide you through the world of Italian rice, teaching you to recognize different varieties, understand their properties, and use them correctly in professional cooking.
You’ll explore the unique qualities of sushi rice and other short‑, medium‑, and long‑grain Italian varieties, while learning essential concepts such as starch content, amylose levels, and absorption capacity.
By the end of this online course, you will be able to:
- Identify the main varieties of Italian rice and their culinary applications.
- Select the right type of rice according to the recipe and the desired result.
- Apply proper washing, soaking, and cooking techniques.
- Prepare international recipes using rice as the central ingredient.
- Understand starch behaviour and how it influences the final texture of dishes.
What's included?
- 1 hr 40 min of HD video (24 lessons)
- 8 recipes
- Recipe book
- 1 Quiz
- Certificate
- Español, English, Italiano (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Osteria della Mal’ora (Tronzano Vercellese, Piedmont, Italy)
Davide’s passion led him to become part of the leadership of the Associazione Strada del Riso Vercellese in 2019, representing the restaurant sector. Meanwhile, Valentina is a rice sommelier and a specialist in sensory analysis applied to this grain; in addition, she now teaches the official Rice Sommelier courses at Acquaverderiso.
Make the most of rice’s full potential
What you'll learn
In this course, you will learn the characteristics of the main Italian rice varieties and how to use them across different culinary preparations. You will also discover how to choose the most suitable rice for each dish, achieving professional and consistent results every time.
Salmon and sushi rice poke: Learn to wash, cook, and season sushi rice correctly, mastering balance and texture for a professional poke bowl.
Seafood paella: Work with aromatic stocks, control absorption, and manage the final doneness of the grain without stirring.
Chicken curry with pilaf rice: Apply side‑dish rice techniques to achieve distinct grains and perfect integration with spiced sauces.
Risotto alla milanese: Master the traditional risotto method, controlling starch release, mantecatura, and creamy texture.
Rice for supplì: Cook rice with stock, saffron, ragù, peas, and cheese, then chill, shape, batter, and fry it to achieve the ideal supplì texture.
Risotto with pumpkin: Prepare Arborio risotto with roasted pumpkin cream and aromatic herbs, finishing with cold butter and Parmesan for a balanced, creamy result.
Black rice with prawns: Cook Ebano black rice and combine it with prawns, langoustines, bisque, and a yuzu‑lime citronette for a dish that blends long cooking, seafood intensity, and citrus freshness.
Rice salad: Prepare GranCavour rice and combine it with fresh vegetables, olives, and a passion fruit–tahini vinaigrette for a vibrant, room‑temperature dish.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will come in handy on many occasions.
The techniques you will learn are:
- Pilaf rice cooking
- Rice toasting
- Absorption steaming
- Sauce reduction
- Cleaning shellfish
- Steaming mussels
- Cleaning squid
- Peeling prawns
- Making crustacean bisque
- Deglazing
- Paella cooking
- Cooking rice without stirring
- Washing rice
- Cooking rice for sushi
- Cooking risotto
- Finishing risotto with butter and cheese
- Using saffron water
- Making ragù
- Making pastella (batter)
- Shaping supplì
- Deep frying
- Cooking black rice
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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