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, risotto-making techniques, and how to use leftover risotto. You’ll make pumpkin risotto with roasted grapes and fried rosemary; and radicchio, apple and grana padano salad with roasted shallot and honey balsamic vinaigrette.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.