Class
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
Serves 2
Stock
2 carrots
2-3 celery stalks
1 onion, peeled
1 bunch fresh parsley
Risotto
600 - 700 grams (1.5 lbs) butternut squash or pumpkin, peeled, de-seeded, and chopped
180 grams (1 cup) risotto rice (E.g. vialone nano, carnaroli, or arborio)
1 onion, peeled
2 tablespoons butter
2 tablespoons olive oil
125 grams (4 oz) Gorgonzola “piccante” / spicy (sweet is also fine)
1 glass (4 oz) white wine
Salt & pepper
Optional: 3-4 sage leaves
Optional: ground sweet or smoked paprika
Before Class
Peel, de-seed, and chop the butternut squash or pumpkin.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
1 medium or large pot with lid
1 small pot
1 colander
1 ladle
1 deep sauté pan with high sides and lid
Knives, spoons, cutting board
Blender or immersion blender
Specialty Items
Get to know Chef Alain
Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!
Check out more classes with Chef Alain in Tuscany!
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