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Risotto Night !!!!

Has the pandemic inspired cravings for comfort food and the need for calming rituals? Do you miss treating yourself to a restaurant-worthy dish that excites your taste buds but involves basic cooking techniques? Do you need a date night idea?

If you answered ‘yes,’ to one or more of these questions, consider joining me for a virtual cooking class. You will learn how to make risotto and seared scallops. This meal has helped me survive this wild time, and you won’t believe how easily it comes together. To paraphrase my idol Ina Garten, we will be using only “good” ingredients, so after learning the proper techniques to combine them, you’ll just have to provide a little TLC before assembling a sophisticated entrée you’ll want to make time and time again.

This event is capped at 18 participants. Please confirm your attendance ahead of time.

A serving for 4-6 people:
1½ cups Arborio rice or sushi rice
5 cups simmering chicken stock, preferably homemade, divided (or veggie stock)
1 cup freshly grated Parmigiano Reggiano, Pecorino Romano, or vegan Parmesan cheese
1/2 cup dry white wine (or red wine vinegar)
3 tablespoons unsalted butter, diced or vegan sunflower butter
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas, asparagus, mushrooms, or any vegetable of your choice

Optional:
Lemon zest
Scallops – go to Maine Bay & Berry and pick up your prepackaged scallops ready fresh for SCYP Members: https://www.mainebayandberry.com/
Olive oil
Flaky salt such as Maldon

Kitchen Tools:
2 large pots, with one preferably being a Dutch oven
A wooden spoon
Tongs
Measuring cups
Cheese grater
Cast iron skillet or nonstick skillet
Optional (recommended): Microplane