Vinnie Ferlisi, Instructor. Preparing Risotto using the slow cooking method by stove top. It’s a slow and tedious process, but is well worth it. Tools you need are a 6 quart stock pot, 4 quart sauce pan, chefs knife, cutting board, stirring spoon, kitchen towel, and a ladle. You may bring any other tools and knives to class to make your experience easier. Students may call me before class if you have questions. *Students must bring a $20 up charge to class for the cost of food*
CLASS START DATE HAS BEEN PUSHED BACK A WEEK FROM BROCHURE