Mashed potatoes are something that we all know and love. They make a great side dish to accompany your favorite meat entrée, and are so versatile that you can serve them with almost anything. Although most people understand the underlying principles of how to make mashed potatoes, there are some techniques and secrets that restaurant chefs employ to ensure that their mashed potatoes are better than the ones you make on turkey day.

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Risotto is made with Italian grown Arborio rice. Arborio has rice kernels that are shorter and fatter than other short-grained rice. The kernels contain a high amount of starch which is what gives risotto its creamy texture.

A common misconception is that cream is added to risotto to give it its creamy texture. Classic risotto in fact does not contain any cream. Although adding cream is not the worst of culinary sins, it should be added for richness and flavor, not texture. More on this later.

Risotto Technique

To make the perfect risotto:

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What is Polenta?

Polenta is coarsely ground yellow corn meal and is a staple of Northern Italy. It is served as an every day starch, either by itself with a little tomato sauce, or as a starch accompaniment to a protein as part of an entrée. Polenta is extremely versatile and absolutely delicious, making it a must know addition to any cooks technical repertoire.

Polenta Ratio

The basic ratio for polenta is 4 parts liquid to 1 part polenta. You can use any number of liquids to make polenta, from plain water, to chicken or veal stock to fish fumet. The decision on what liquid to use should be based on what the final application of your polenta will be.

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