Friday February 26, 2021
Cooking with Cakebread: Risotto Two Ways
- Time: 3:00pm - 4:00pm Pacific Time
- Price: $292 Retail | $242.20 Club per household plus shipping
Hourlong classes are held at 3pm Pacific Time each Friday. With the purchase of your virtual cooking class tasting kit, you will have access to all classes within the series:
Winter Series: January 29, February 5, February 12, February 19, February 26
Late Winter Series: March 5, March 12, March 19, March 26
Spring Series: April 2, April 9, April 16, April 23, April 30
Click HERE to purchase your virtual cooking class tasting kit, and you will receive a link to select the date of your class, followed by a confirmation with a Zoom link to connect.
About This Event
This luxurious long-grain rice gets dressed up twice as our resident chefs prepare risotto two ways: Risotto with Lobster, Butternut Squash and Chanterelle Mushrooms, and Arancini with Butternut Squash & Taleggio Cheese, both paired with our Cuttings Wharf Chardonnay.
If you are planning on cooking along with us, the chefs recommend preparing by taking the following steps in advance:
•Risotto with Lobster, Chanterelles & Butternut Squash •Cook & clean lobsters, cut into ½-inch dice •Clean and slice chanterelle mushrooms •Fresh thyme chopped •Mince onions •Dice butternut squash •Grate Parmesan •Heat chicken stock
Arancini with butternut Squash & Taleggio •Cook risotto & cool •Dice Taleggio into ¼ inch cubes, place on a Pam sprayed plate, keep chilled •Mix eggs & milk •Panko in a separate bowl •Heat oil