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Risotto is less a recipe than a rhythm. In this hands-on class, we’ll prepare three risotto recipes. First a classic, silky, golden Risotto alla Milanese; then a Risotto Primavera, with seasonal spring vegetables, lemon and mint; and we’ll have fun reinventing leftovers as crispy decadent Scamorza Stuffed Arancini appetizers with a Balsamic Glaze drizzle.
We’ll focus on some basic techniques, patience, intuition, and the finishing touches that transform a humble grain into something extraordinary.
Risotto is less a recipe than a rhythm. In this hands-on class, we’ll prepare three risotto recipes. First a classic, silky, golden Risotto alla Milanese; then a Risotto Primavera, with seasonal spring vegetables, lemon and mint; and we’ll have fun reinventing leftovers as crispy decadent Scamorza Stuffed Arancini appetizers with a Balsamic Glaze drizzle.
We’ll focus on some basic techniques, patience, intuition, and the finishing touches that transform a humble grain into something extraordinary.