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Prosecco Risotto & Spritz!

Saturday, June 26th
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! Pair this with a refreshing Aperol spritz and dive into an Italian summer evening.

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

Spritz

• Aperol (or Campari, depending on taste preference)

• Soda water

• 1 orange

• ice

• prosecco

Equipment

• 1 ladle

• 1 spatula

• 1 medium stockpot

• 1 medium deep pan

• 1 colander

• 1 small pot

• 1 small frying pan

• measuring jigger (or shot glass)

• large wine glass

• strainer (optional)

General Steps

1. Prepare the vegetable stock.

2. Make the cheese basket.

3. Prepare ingredients.

4. Cook the risotto.

5. Make your spritz.

6. Plate in the cheese basket and top with peppercorns ~ cheers!

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Check out more classes with Gaia in Tuscany!

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