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  1. 1. Course Presentation
    About this course
  2. What you’ll learn
  3. Recommended equipment
  4. Meet your instructor
  5. Trivia
  6. Recipe Book (English, Spanish, Italian)
  7. 2. Introduction
    What is a risotto? A historical review
  8. QUIZ: Introduction
    1 Quiz
  9. 3. Risotto of cuttlefish ink, puntillas, herb emulsion and octopus
    Cuttlefish ink risotto: Presentation of ingredients
  10. Preparing the rice base
  11. Cooking the ink
  12. Preparation of the herb emulsion
  13. Garnish preparation: octopus, espartenas and squid
  14. Cuttlefish ink risotto: Finishing and presentation
  15. QUIZ: Cuttlefish Ink Risotto
    1 Quiz
  16. 4. Risotto of Fennel, Lobster and Goose Barnacle
    Fennel, lobster and goose barnacle risotto: Presentation of ingredients
  17. Preparation of the lobster jelly
  18. Preparation of the risotto garnish
  19. Preparation of the risotto
  20. Risotto of fennel, lobster and goose barnacle: Finishing and presentation
  21. QUIZ: Lobster risotto
    1 Quiz
  22. 5. Risotto of Seafood, Caper and Citrus
    Risotto of seafood, caper and citrus: Presentation of ingredients
  23. Preparation of the cockles
  24. Preparation of the sea urchin
  25. Preparation of the risotto
  26. Risotto of Seafood Caper and Citrus: Finishing and presentation
  27. QUIZ: Seafood risotto
    1 Quiz
  28. 6. Risotto of Beetroot, Eel and Malt
    Beetroot Risotto: Presentation of ingredients
  29. Preparation of the malt air
  30. Glazing the eel
  31. Cooking the risotto
  32. Beetroot risotto: Finishing and presentation
  33. QUIZ: Beetroot, eel and malt
    1 Quiz
  34. 7. Creamy Rice with Watercress, Iberian Castanets and Burrata
    Creamy rice with watercress and castanets: Presentation of ingredients
  35. Preparing and cooking the castanets
  36. Preparation of the risotto garnish
  37. Watercress rice: Finishing and presentation
  38. QUIZ: Watercress rice
    1 Quiz
  39. Before you go
    Related courses

QUIZ: Lobster risotto

Quiz 1 of 6

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