September 16 | Arancini and Risotto

In this class we will work together to make two different seasonal risottos as well as traditional Sicilian arancini filled with ragu and provolone. We will work through making stock, cooking the rice, seasoning it and talk through what makes the perfect risotto from the type of rice to the cooking technique and everything in between. We will make a batch of ragu to fill our arancini before making a batter and frying off our arancini. Included in this class is dinner with wine, a hands-on class with instruction and a thorough recipe pack that includes bonus recipes and a section on sourcing ingredients.

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Please note: We do our best to cover the recipes listed, but recipes are subject to change and will be replaced with something similar based on availability of ingredients.