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:

Risotto Alla Salsiccia E Formaggio
sausage, olive oil, arborio, garlic, onion, thyme, white wine, brodo, butter, cheese

Risotto Alla Pescatora
arborio, seafood, leek, herb, vermouth, brodo, butter, cheese

Risotto Con Fungi
arborio, shallot, garlic, porcini, brodo, white wine, herb, cheese, butter, truffle oil

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

Recipes for the class include:

full color recipe packet
light hors d’oeuvres
bottled water

Closing.

Registration for the class includes:

printed recipe packet
bottled water
light hors d’oeuvres

During the class select wines and beverages will be available from the Mirror Lake Inn for an additional charge.