Spring Risotto

May 19, 2011 6:30 pm
May 19, 2011 9:30 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President Street, suite 2E, B, NY, United States, 11215

Piddle paddle your way through spring while feasting on your own seasonal risotto creations. Don’t let people fool you into making risotto out to be a complicated monster of a dish. We’re here to show you how easy and satisfying risotto is to make! In just 25 minutes, your dinner will be ready to be served, and soon after your cravings and hunger relieved. With spring’s great offerings– think peas, asparagus, rhubarb, light herbal fish stocks… — and the risotto technique up your sleeve, the meal possibilities are endless– not even dessert is out of the question. When you sign up you’ll also learn how to make compound butters that will enhance the flavor and add richness to your risottos. Learn some easy techniques to yield the creamiest, most luscious risottos that will make this season one of the most delicious yet. Whether you make it as an easy, weeknight go-to meal or an impressive starter to any dinner, come away with the knowledge to make risotto suit your culinary palettes!


Risotto: Pea & Lemon Risotto, Shrimp & Asparagus Risotto, Artichoke & Pancetta Farrotto, Vanilla Rice Pudding with Rhubarb Compote

Compound Butters: Mint Butter; Parsley Chive Salt Butter, Lemon Zest Thyme Butter, Orange Zest Butter

Class Type: Individual, hands-on cooking class

Class Notes: Learn how to make compound butters to enhance your risotto.

Evan Silberman

Evan is no stranger to the food world. He’s held almost every job in a restaurant, from the kitchen to the front door. He has over 15 years of experience cooking and eating in New York City, Rhode Island, and Maryland. He formalized his knowledge at Johnson and Wales University through a degree in Restaurant Management, inclusive of a foundation in Culinary Arts. Making Croissants was his favorite class. He has also stood in the front of the classroom teaching young adults and children. He now styles food for the advertising and editorial industry, and his work has appeared in Men’s Health (Eat This Not That), Cosmo, and Good Housekeeping to name a few.

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