Up until the 18th century risotto included boiled rice as an ingredient. The recipe version that most resembles what we eat in the 21st century was first published in 1829. It included roasting the rice with butter and onion, then adding broth little-by-little while stirring continuously until it was creamy and rich.

On this 2023 brand new course head chef Stefano Borella will guide you through the preparation of various types of risotto, which became through the centuries another well recognizable staple of Italian cooking.  You will learn how to make 4 different risottos as well as a rice pudding to end on a sweet note. At the end of the class you can sit down and enjoy the creamy fruits of your work accompanied by a glass of wine.

Book early to avoid disappointment!