Presented by Valentina Masotti
Podcast

Our illustrious speaker, Valentina Masotti, rice sommelier, comes to us from her home in Rome, Italy, where she will serve up a cornucopia of delectable rice history, teach us about the different classifications of rice, and demonstrate how to properly prepare risotto. Here’s what’s on our rice guru’s menu:

• What kind of rice is cultivated in Europe and in Italy.
• What should we use for different recipes? (We’ll discover the European classification to distinguish the different types.)
• The milling process: white rice and whole rice.
• Round rice: from soups to dessert.
• Sushi rice: crystalline round grain.
• Long B grain for salads and pilaf. Not only Basmati!
• Long A grain for risotto.
• Black whole rice and red whole rice.
• The international history of risotto.
• How to prepare risotto in 4 steps.

Bio: Valentina Masotti is considered  one of Italy’s most respected food authorities, She is both a certified Rice Sommelier and Wine Sommelier, has published cookbooks on rice, and offers online classes in Italian and English.

Instagram: @rice_sommelier
www.facebook.com/thericesommelier
e-mail: Masottiv@gmail.com
https://www.ricesommelier.com/ (Select English version.)

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Saturday, June 10, 2023
10 a.m. Central Time
Presented Via ZOOM

If you are not already on our email list, then to receive zoom link,
please e-mail: Culinary.Historians@gmail.com