PASSED: Art of Risotto With MASTERCHEF WINNER
What you'll learn
We will learn the technique behind a perfect risotto. I will also show you how to make a homemade stock and a vegetable puree.
This class is perfect for
Anyone who wants to learn how to make a Risotto!
Luca started to travel around the world, working in Florida, Australia and finally landing in Manhattan. He made his way up in the restaurant business starting from a busboy, advancing as a waiter, then on to a manager and a General Manager.
He gained experience in Italian restaurants, from causal to fine dining with Michelin stars, but he also worked in modern American, French and Japanese establishments.
He is the winner of Masterchef USA Season 4.
What to bring
Utensils: a couple of sauce pan (small/medium size)or Dutch oven, wooden spoon, blender
Ingredients
1 quart vegetable stock
1 lbs asparagus ), woody ends trimmed
6/8 tablespoons unsalted butter
1 medium onion
1 cup Arborio rice
1 cup white wine
2 tablespoons finely grated lemon zest
1 cup Parmigiano Reggiano
1 cup fresh parsley
½ cup thinly sliced scallions
1 tablespoon fresh lemon juice
Salt and ground black pepper
Extra virgin olive oil
2 slices of smoked bacon (optional)