Italian Wine Tasting & Radicchio Risotto
Sunday, December 12th
4:00 PM - 5:45 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. We’ll also be joined by Crunchy Red Fruit for a wine tasting - a great way to round out a fantastic meal transporting you to Italy!
In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook Radicchio Risotto with Alain, while Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines.
Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.
Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:
**DEADLINE PASSED for out-of-Seattle area orders** You may still purchase your wine to arrive after the class date, but it will not arrive in time for the class itself.
Seattle addresses: December 9th, 2021 order deadline
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 apple
100 grams (3.5 ounces) pancetta, not fresh, aged one year (or substitute bacon or speck)
50 grams (3.5 tablespoons) butter
6 tablespoons olive oil
50 grams (1.75 ounces) freshly shaved parmesan cheese
Salt & pepper
160 grams (5.6 ounces) vialone nano rice (or substitue carnaroli, arborio or other risotto rice)
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 pans
1 pot
Knives, spoons, cutting board
Blender or immersion blender
General Steps
Prepare the stock.
Cook the risotto.
Serve and enjoy!