The Next Generation

  • Future Chefs™ is a privately-funded, school to career program working with high school culinary arts students in the Greater Boston area.

    Future Chefs’ mission is to prepare motivated youth for high quality early employment and post secondary educational opportunities in the culinary field.

    Future Chefs™ uses a youth development model in which youth participate in planning, leading and evaluating their program. Students earn scholarships and apprenticeships for post-secondary training. Young participants develop a career plan and receive coaching through caring and supportive relationships with educators, staff and industry mentors. To donate to Future Chefs, click here.


« Getting Bang for Your Duck (Recipe: Duck Confit) | Main | Risotto Redux »

February 20, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.

Lydia (The Perfect Pantry)

Im going to try your method -- I know that constant stirring doesnt always give the best result, but Ive never tried the shaking method. I do like the idea of being able to make it ahead of dinner, and then finish it just before your serve.

T.W. Barritt at Culinary Types

This is good to know, Julia. Ive read about the stir and dont stir camps, and always wondered. Good to know you get great results with the less conventional method. (Having just converted to a gas stove, youve just reminded me how much fun it would be to make risotto. It was always a bit of a chore on an electric burner.)

noble pig

Thats a great tip, I am going to try it.

Ken Albala

I so agree with you here. Never understood why solid clumpy rice was what Italians want.


I definitely need to try this. I havent had luck with risotto but once (out of 4 tries) and really want to make it in such a way that we love it and it can be a regular thing. Thanks Julia!

The comments to this entry are closed.

Drop in & Decorate