A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Butternut Squash Risotto and Italian Cocktails
Friday, December 4th
12:00 PM - 1:30 PM Pacific Time
Join Gaia from Florence to learn how to make her signature seasonal dish, a creamy zucchini risotto! A bright and simple recipe perfect for making the most of the seasons fresh vegetables.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
All ingredients are included in the cocktail kit and recipe kits.
Before coming to class:
Making the Demerara Simple Syrup for your Bitter Soda: Bring 1 cup of water to a boil and mix in 1 cup of demerara sugar, stirring until fully dissolved. Cool before serving. And that’s it!
Making the Plum Syrup for your Plum Negroni: Add plum juice to a small sauce pan over medium heat and bring to a boil. Simmer uncovered until the volume reduces to 1/3 of the original amount.
Butternut Squash Risotto
Serves 2-3
Risotto
600 - 700 grams (1-1.5 pounds) butternut squash or pumpkin
180 grams (about 1 cup) risotto rice (Aroborio or Carnaroli)
2 tablespoons butter
2 tablespoons olive oil
125 grams Gorgonzola “piccante” or spicy (but sweet is a good substitute)
1 glass (4 oz) of white wine
3-4 sage leaves (optional)
Ground sweet or hot paprika (optional)
Salt & Pepper
Vegetable Broth
2 carrots
2 onions
A bunch of fresh parsley
2-3 celery stalks
Cocktails
Plum Negroni
1 oz Highside Gin
1 oz Highside Amaro Rosina
.5 oz Plum Syrup
Orange Peel garnish
Bitter Soda
1.5 oz Highside Amaro Mele
.5 oz Demerara Simple Syrup (1:1 sugar to water ratio)
.5 oz Fresh Lemon Juice
Ice
Soda water (to top)
Garnish: Lemon peel + green olive
Equipment
1 medium pan
1 pot for the stock
1 blender
1 ladle
1 Mixing glass
1 Stirring spoon
1 strainer
1 jigger/measureing cup
General Steps
Prepare the vegetable stock.
Clean and chop the vegetables.
Make risotto.
Cream the risotto.
Assemble the final dish.