Risotto 

Risotto is not a very complicated dish to make. It can be a bit time consuming and laborious though. You have to “mother” the risotto in just the right fashion for the perfect consistency. In this class we will cover all of these questions. Arborio rice from the Piedmont region in far northwest Italy is what we will be using. We will be preparing three different risottos using the same technique for all three. Creamy fontina and tomato with saffron, porcini mushroom and fire roasted eggplant are the risottos on the menu.