Risotto 3 Ways
Friday, March 7, 2025
6:00-8:00pm
with Leta
Explore Northern Italy’s culinary traditions and learn the fundamentals of risotto while being guided through 3 traditional risotto dishes. Participants will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of risotto cookery, and basic troubleshooting to successfully create and improvise with this classic dish at home. Students will take time to eat together at the end of class.
Ingredients for this class are gluten-free.
Dishes for this class include optional seafood and dairy, but can be made vegan or vegetarian by request.
Registration for this class will close on Wednesday, March 5 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Friday, March 7, 2025
6:00-8:00pm
with Leta
Explore Northern Italy’s culinary traditions and learn the fundamentals of risotto while being guided through 3 traditional risotto dishes. Participants will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of risotto cookery, and basic troubleshooting to successfully create and improvise with this classic dish at home. Students will take time to eat together at the end of class.
Ingredients for this class are gluten-free.
Dishes for this class include optional seafood and dairy, but can be made vegan or vegetarian by request.
Registration for this class will close on Wednesday, March 5 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Friday, March 7, 2025
6:00-8:00pm
with Leta
Explore Northern Italy’s culinary traditions and learn the fundamentals of risotto while being guided through 3 traditional risotto dishes. Participants will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of risotto cookery, and basic troubleshooting to successfully create and improvise with this classic dish at home. Students will take time to eat together at the end of class.
Ingredients for this class are gluten-free.
Dishes for this class include optional seafood and dairy, but can be made vegan or vegetarian by request.
Registration for this class will close on Wednesday, March 5 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.