Pasta might be the first dish that comes to mind when we think of Italy, but up in the northern regions, risotto is just as common at the dinner table. In this class taught by Abby Canfield, you will learn about the different rice varieties used in risotto, as well as alternative grains, for when you’re feeling wacky. She’ll show you different risotto-making techniques, and how to use leftover risotto. You’ll make Spring carrot risotto with asparagus, preserved lemon, and sunflower seed gremolata; creamy farro risotto with caramelized fennel, peas, pine nuts, and pickled rhubarb; and fried sweet risotto croquettes with orange coffee syrup.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.