Risotto is a classic technique for cooking rice that involves coaxing starch from the rice with frequent stirring and the heat of broth. Risotto all’ onda is a common term for Venetian style risotto,‘ all’onda ‘ meaning that the finished product should ripple like the ocean current, yet maintain its classically creamy consistency. It should be liquid enough to make it pourable. We're not surprised that this method was created during the Renaissance, when rice was first grown in risaie, paddy fields transformed from marshes, in the Po Valley of northern Italy.
At Eataly, we encourage you to cook at home. Donning the apron need not take hours, though – especially when it comes to making risotto. Risotto is one of the most versatile Italian foods yet few people know how to make it or take the time to try, daunted by the prospect of standing before the stove stirring until the end of time. In this class demonstration style class, you will observe as our Chef of La Scuola demonstrates how to make this hearty dish, while you enjoy dining on 3 courses paired with three wines! It sounds like a perfect way to spend a chilly night, to us!
In this class, guests will:
Class duration is approximate and may vary by 10-15 minutes.Seating is first-come first-served. Please note, class includes demostration and tasting and is not hands-on. All guests planning to consume alcohol must be able to produce a valid government-issued identification to prove they are 21 or older.
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