How to make: Risotto with Pecorino Saffron and Artichokes

The Italian chef and cookbook author, Riccardo Costa, shows you how to prepare a perfect risotto with pecorino cheese, saffron and artichokes. Watch and learn!
By Riccardo Costa

Riccardo Costa

Riccardo Costa

Riccardo Costa, was born in Bologna, one of Italy's food capitals. From the Tisch School of the Arts at NYU, Riccardo earned a BFA. In Italy and New York he worked as an assistant to director Spike Lee, among others. In his free time Riccardo is an accomplished chef. Learning to cook from his grandmother, a famous Bolognese socialite from the '50s, he assimilated all the century-old family culinary secrets. He has recently penned a cookbook of some of these traditional Italian recipes, which he shares with friends, acquaintances, celebrities, intellectuals, politicians, and artists who come to his apartment to eat exceptional food, discuss ideas, and network.

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1 Comment
  1. Boy Riccardo, you make it look too easy. I never can make risotto – but I have no patience. Thanks for show me an easier way.

    Missing you.

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