How to Master Risotto

Risotto calls for stirring hot stock or broth into rice as it cooks, sounds simple right? Well, with a little practice and a bit of patience your risotto is guaranteed not to be gummy, overcooked, or just flavorfless rice.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


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