Risotto with Green Beans and Yellow Bell Pepper

See the RecipeRoger Sherman

Legendary cooking teacher Marcella Hazan taught us an important tip on risotto. "Each carnaroli grain has two starches that react differently to heat and moisture. One expands the other dissolves, that's why you have to keep stirring risotto." This delicious recipe is from her book Marcella Cucina (HarperCollins, 1997).