Mushroom Risotto

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR MENU: Mushroom Risotto Roasted Vegetables INGREDIENTS YOU'LL NEED: 1 1/2 cups Arborio rice 8 oz (about 2 cups) mushrooms, such as cremini or shiitake, sliced 1 small onion, finely chopped 2 cloves garlic, minced 4 cups vegetable broth (keep it hot) 1 cup dry white wine 2 tablespoons olive oil 2 tablespoons butter (use a vegan alternative for a vegan version) 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version) Salt and pepper to taste Fresh thyme or parsley for garnish Assorted vegetables (e.g., carrots, potatoes, bell peppers, zucchini, butternut squash, or any of your choice), cut into even-sized pieces Olive oil Salt and pepper Optional: Herbs such as rosemary, thyme, or sage for added flavor EQUIPMENT YOU'LL NEED: oven preheated to 425°F large skillet or saucepan wooden spoon or spatula for stirring cutting board and knife for chopping vegetables large mixing bowl for tossing vegetables baking sheet for roasting vegetables grater for parmesan cheese (if making the non-vegan version) measuring cups and spoons olive oil salt and pepper optional: herbs (e.g., thyme, rosemary, sage) optional: vegetable peeler (if using butternut squash) optional: ladle for adding vegetable broth to the risotto