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. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by following this link. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.