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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
  • RSVP:

    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