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If you enjoy Italian cuisine, this class is for you! Learn the basics of risotto history and cultural significance from Chef Bobby Riahi. You will be given lessons on the main ingredients and even some fun additions. We will go through the process of cooking risotto and what utensils to use that work best along some common pairings. Class meets in the Culinary Classroom at Illinois Valley Community College, CTC-123 on Thursday, February 28 starting at 6 PM.
Why is the "perfect risotto" so hard to make? Risotto is hard to make due to the fact that it has many ingredients with different melting and cooking points, so you have to know very well when to add each ingredient to get the perfect texture out of your risotto. We will discuss the right ingredients and when to add them.
We will be making Parmesan Risotto, and you will be able to personalize your dish with add-ins. By the end you will understand the basic cooking process, tools and techniques, and how to tell when it is done.
This is a hands-on class. Bring an apron, small cutting board, kitchen knife, wooden spoon or rubber spatula, container for leftovers.
Tuition fee is $49. There is a $35 material fee payable to the instructor the night of class. Seats are limited and advance registration is required.
Call: 815-224-0427
Email: [email protected]
Register Online 24/7: htpps://www.ivcc.edu/enroll
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Event Venue & Nearby Stays
Illinois Valley Community College, 815 N Orlando Smith St,Oglesby, Illinois, United States
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