Our goal for this class is to teach you the proper way to cook risotto by breaking down the “fear factor” and erasing “myths” that many people associate with making a good risotto. By the end of this class, you will have a strong base understanding of how to make simple risotto from spring vegetables from which you can feel comfortable branching out and cooking more elaborate versions of this classic Italian dish. You will also make Caponata and Zabaglione for dessert for a well balance meal.
What you will learn:
Differences in risotto styles
Choosing the right rice variety for your risotto
Risotto cooking method
Risotto cooking tips and myths
How to properly dice and sweat an onion
Balancing flavors
General Knife Skills
Meal organization
The Menu:
Sicilian Caponata (sweet and sour eggplant stew)
Spring Vegetable Risotto
Orange Prosecco Zabaglione with Berries
What’s Included:
All cutlery and ingredients needed to prep and create the dishes
Recipe cards
