A classic Italian dish made with Arborio rice, stock, some wine and herbs, risotto packs flavor and texture without requiring much prep. It’s a versatile recipe that can use up whatever you’ve got in the fridge— add dairy for a creamy kick, try those almost-expired greens for nice color and earthiness, top off with baked protein, etc, etc. As you can see, it’s flexible, and as such, we will use this recipe as a way to teach:

• How to (safely) break away from strictly adhering to recipes

• Proper reduction and deglazing technique

• All about rice! Short grain, long grain, heirloom variations, sustainability

Demonstration and hands-on style class with Ava. You’ll get to eat risotto and work with others to build a flavor profile.