Where: Online
Cost: $50
Click here for details and to sign up
Rice was first introduced in Italy, specifically in Sicily, as early as the 13th century. From there, it spread to the Naples area and later, due to the connections between the Aragona of Naples and the Sforza of Milan, to the Po Valley in northern Italy, where it found the ideal conditions to be grown: flat lands, abundance of water, and humidity. Still today, the Po Valley is one of the largest rice producers in Europe and rice is eaten extensively throughout northern Italy. From its early use, rice has evolved into a culinary tradition that has come to include the very fine risotto. In this class, Chefs Jake and Sage will teach the basics behind risotto and tell you why you should never add cream! Sign up soon, this class is sure to sell out!
Menu:
Brown Butter and Sage Risotto
Shaved Brussel Sprouts with Pancetta
Kitchen Sink Meatballs
Each seat purchased includes a chef-prepared kit with all the ingredients you will need to create your recipes. Each kit contains ingredients for two servings of each recipe. Additional seats may be purchased for additional servings.