Radicchio Risotto
Sunday, February 6th
3:00 PM - 4:30 PM Pacific Time
Join Chef Alain as he teaches you to make radicchio risotto with apple and pancetta - a classic risotto from the Veneto region. Take a step into Italy and create a delicious, cozy meal perfect for a chilly winter 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.
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.
Radicchio Risotto with Apple & Pancetta
Serves 2
Stock
1 carrot
1 celery stick
1 onion
2 garlic cloves
Risotto
300 grams (10.5 ounces) radicchio (or substitute red cabbage)
1 garlic clove
1 sweet apple, like Fuji
100 grams (3.5 ounces) pancetta, not fresh, aged one year (or substitute bacon or speck)
5 tablespoons olive oil
Salt & pepper
160 grams (5.6 ounces) vialone nano rice (or substitue carnaroli, arborio or other risotto rice)
Optional: 1/2 glass of white wine (can replace with more vegetable stock)
50 grams (3.5 tablespoons) butter
50 grams (1.75 ounces) freshly shaved parmesan cheese
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.
2-3 pans
1 pot
Knives, spoons, cutting board
Ladle
Strainer or colander
Blender or immersion blender
General Steps
Prepare the stock.
Cook the risotto.
Serve and enjoy!
