Not all rice is created equal.

In this hands-on deep dive, we pull back the curtain on the star grains of European cooking — learning where they come from, what makes each one unique, and exactly how to get the best out of them in your kitchen.

From the silky, starch-rich risottos of northern Italy to the socarrat-crusted paellas of Valencia, the rice you choose changes everything.

Joaquin will cook a Paella whilst Michael tends to the Risotto.

See these varieties side by side , taste the differences, and walk away with the knowledge to use each one with confidence - plus a full belly.