Culinary basics | Risotto

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Culinary basics | Risotto thumbnail

Skill Level: Easy

Butternut squash risotto with brown butter and parmesan crisp

In this edition of our culinary basics series we’ll be looking at how to make the perfect plate of risotto. Our team of chefs will guide you through the process of preparing the vegetable stock, the backbone of flavour to the rice dish, choosing and toasting the ideal grain of rice and correctly finishing the dish with the appropriate amount of butter and grated parmesan.
Our version of this autumnal favourite is embellished with the addition of seasonal squash as well as restaurant kitchen favourites like brown butter and shards of crispy parmesan. 
Culinary basics | Risotto thumbnail

Skill Level: Easy

Cook the perfect risotto
Prepare a vegetable stock
Make brown butter
Bake a parmesan crisp
Pan roast butternut squash 
Select the right grain of rice and the science behind it
Apply kitchen professionalism: timing, cleanliness and organisation
Perform basic knife cuts and techniques. 
Plate food beautifully 

Workshop Sessions

Workshop Sessions

Session Date Time Places Left
1 Wednesday 26th September 2018 18:30 - 22:30 6 places left Book Now

The Mediterranean Culinary Academy classroom at No 5, Sappers Street, Valletta

All of our workshops will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • Food & Drink
  • Use of Equipment

65 4 hours over 1 Session