The constant stirring and immediate serving that are needed for risotto can make many people feel that it’s too difficult a dish to make at home. While it’s true that it’s not as convenient as some other dishes, it is actually not hard to make and, once you have the basics down, it can be a fantastic dish that’s well worth the effort to cook for yourself once in a while. Risotto is incredibly versatile and serves as a perfect base for other ingredients such as seafood, meat, fresh seasonal vegetables and almost anything else you can think of – there’s even a traditional sweet version made with strawberries. Join us at Ger-Nis for our class, “Simple and Decadent Risotto for All!”, where chef Tessa Liebman will introduce us to all the tricks of the trade of making perfect risotto. We’ll use the season’s local produce, focusing on the freshest herbs, as well as organic, fair trade rice, to make some traditional as well as some inventive new creations. You’ll see how simple it can be to whip up and you’ll learn how much fun you can have inventing new flavor combinations. After this class you will never fear risotto again.
Recipes: Caramelized Carrot Risotto, Wild Mushroom Risotto Croquettes, Red Quinoa Risotto with Fall Greens, Garlic and Parmesan, Roasted Beet Risotto, Apple & Brown Sugar Brown Rice Risotto with Sugar Apple Crisps & Brown Sugar Cream
Class Type: Individual
Class Notes: Perfect the style of rich and creamy risotto using the most seasonal of goods!
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary Mecca that it is. Her architect (and enthusiastic family cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce. She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa