Risotto, that creamy culinary chameleon, can complement a myriad of flavors and mix with almost any food group much like its starchy cousin, pasta. Risotto is one of the most versatile Italian foods yet few people know how to make it or take the time to try, daunted by the prospect of standing before the stove stirring until the end of time. It’s true, you can’t abandon a simmering risotto, but constant stirring is not required and the Chef of La Scuola is here to share his practiced techniques. With a few simple steps you can add a classic dish, as well as a few crowd-pleasing variations, to your repertoire. After showing you what to do with your leftovers, our Chef will demonstrate 2 seasonal, savory risotto dishes for you to enjoy and finish with a sweet variation—think Italian rice pudding. Dishes will be paired with wine. Class will be complete with menus, adapted recipes, and wine tasting notes to take home.
Supplí (Fried Risotto Balls with Mozzarella)
Risotto Primavera alle Erbe (Spring Vegetable Risotto with Herbs)
Risotto con Gamberi & Dragoncello (Risotto with Shrimp & Tarragon)
Budino di Riso con Uva & Aceto Balsamico (Rice Pudding with Grapes & Balsamic Vinegar )
1 sparkling, white & red wine to be determined
Class duration is approximate and may vary by 10-15 minutes. Menu and wines are subject to slight change. Please notify us in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them. Seating is first-come first-served. Please note, class includes demonstration and tasting and is not hands-on.