Spring Risotto

Pasta might be the first dish that comes to mind when we think of Italy, but up in the northern regions, risotto is just as common at the dinner table. In this class taught by Abby Canfield, you will learn about the different rice varieties used in risotto, as well as alternative grains, for when you’re feeling wacky. She’ll show you different risotto-making techniques, and how to use leftover risotto.

You’ll make Spring carrot risotto with asparagus, preserved lemon, and sunflower seed gremolata; creamy farro risotto with caramelized fennel, peas, pine nuts, and pickled rhubarb; and fried sweet risotto croquettes with orange coffee syrup.

We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID.

If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class  (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!