Time | 6:00 to 9:00 PM

Date | September 19, 2019

Location | Carriage House Cooking School

Risotto has certainly evolved from its peasant roots and can be found on the finest menus in and outside of Italy.

Chef Curtiss will discuss the science behind making great risotto as well as what ingredients take risotto from good to GREAT! He will prepare several varieties of risotto that feature its versatile nature and character.

Recipes for the class include:

Sausage & Herb Risotto

Parmesan & Artichoke Risotto

Lobster & Corn Risotto

Mushroom Risotto

Don’t let risotto intimidate you and certainly don’t settle for average risotto. Join us and become a master of stirred simplicity.