Creamy Courgette Risotto
Sunday, April 11th
12:00 AM - 1:30 PM Pacific Time
Join Carlotta from Milan to learn one of the typical dishes from her region: risotto! This version is complete with chunks of creamy mozzarella di bufala and zucchini. It’s a perfectly cozy meal to warm you up this winter!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before class: Please remove the mozzarella out of the refrigerator 2 hours before class.
Creamy Courgette Risotto
Serves 4
2 courgettes (zucchini)
2 vegetable stock cubes
1 liter (4 1/4 cups) water
300g (1 1/2 cups) arborio or carnaroli rice
1-2 handfuls grated fresh parmesan cheese
2 fresh buffalo mozzarella balls (like this)
Extra virgin olive oil
Salt & Black pepper
½ cup white wine (optional)
½ tsp chili flakes (optional)
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 chopping board
1 deep non-stick pot
1 wooden spoon
1 sharp knife
General Steps
Prep the vegetables for risotto.
Cook the risotto.
Put all together, cook, finish with cheese and chili.
Serve and enjoy!