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Prosecco Risotto

Saturday, May 8th
4:00 PM - 5:15 PM Pacific Time

Join Gaia from Florence to learn how to make a delightful Prosecco risotto set in a cheese basket and topped with bright pink peppercorns! Especially popular in the 80’s and 90’s in Italy, Prosecco Risotto remains a timeless recipe and is great to make with family or friends. During Mother’s Day weekend, prepare this family recipe that also has special significance for Gaia since her father used to make this for her mother any time she worked late!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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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.

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Prosecco Risotto
Serves 2

Stock

• 1 bunch fresh parsley

• 2 celery stalks

• 1 onion, peeled

• 2 carrots

Risotto

• 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)

• 1.5 cups dry prosecco wine - about half a bottle for cooking and a little more for you to enjoy!

• 1 cup of finely grated fresh parmesan cheese

• 4 tablespoons butter

• 1 onion

• Salt & black pepper powder to taste

• Optional: pink peppercorns for topping, paprika, beetroot powder

Equipment

• 1 ladle

• 1 spatula

• 1 medium stockpot

• 1 medium deep pan

• 1 colander

• 1 small pot

• 1 small frying pan

General Steps

1. Prepare the vegetable stock.

2. Make the cheese basket.

3. Prepare ingredients.

4. Cook the risotto.

5. Plate in the cheese basket and top with peppercorns!

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Check out more classes with Gaia in Tuscany!

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