Risotto Workshop
There is a reason so many restaurants put Risotto on their menus - it’s not a dish most people attempt to cook at home! Risotto has a reputation for being fussy as it requires a lot of attention and stirring. However, Risotto really is the perfect dish for all seasons. All you need is to master the base technique and the possibilities are endless!
In this fun and hands-on class, you will be guided step-by-step in how to make this Northern Italian classic staple.
Aligning with the mindset that no ingredients should go to waste, you will also learn how to turn the left over risotto into traditional Arancini! Then grab a seat with your new foodie friends and enjoy the delicious meal that you've worked together to create.
By the end of this class, you will have gained the confidence to try mastering your own Risotto at home using your choice of protein, as well as seasonal and local ingredients.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step, as it is for the first-timer who’s happier observing and assisting (or taste testing).
You will work with other students in groups throughout the class. Please arrive 15 minutes early to check in, especially if you’re part of a large group.
Drinks are NOT included in the ticket price, but guests are welcome to BYOB.
Chef Adrian has been in the industry for over 35 years. He's worked in cities such as Las Vegas, Phoenix, all over Texas. He has had the pleasure of working with chefs such as Wolfgang Puck in his Obachine concept in Phoenix to serving celebrities such as current Dallas Cowboys, George Clooney, Doug Drabek and other countless mayors and governors.
Adrian’s grandfather was a chef in Fort Worth and his grandfather was a chef in Italy, thus you could consider him to be a third generation of chefs.
This chef's favorite dish is anything out of his mother’s kitchen because it was her father that was the chef who inspired him to become who he is today.
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