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March 25 @ 6:00 pm – 8:00 pm EDT
Do you love risotto, but feel too intimidated to make it at home? Let Chef Rochelle show you just how easy this technique can be. We will make a hearty mushroom risotto and a simple salad to make this a complete meal that serves 4.
6 1/2 cups vegetable stock
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter, divided
8 ounces assorted fresh mushrooms such as crimini, shiitake, or portabello (or any wild mushrooms you can find), trimmed and chopped, or 1 ½ ounces of dried mushroom, reconstituted and chopped (reconstituting liquid strained and used as part of stock if using dried)
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio or Carnaroli rice (10 oz)
1/4 cup dry sherry or dry white wine
1 teaspoon fresh thyme leaves, minced
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup), plus additional for garnish
Kosher salt and freshly ground black pepper, to taste
½ medium shallot, minced
2 tablespoons apple cider or red wine vinegar
1 teaspoon Dijon mustard
¼ cup Extra Virgin olive oil
4 ounces baby spinach
4 ounces baby arugula
4 ounces crumbled goat cheese
½ cup dried cranberries
2 tablespoons pecans, toasted and roughly chopped
2 medium saucepans
Spoon for stirring
2 medium bowls
1 small bowl
Microplane (for grating parmesan)
Immersion blender or small food processor/blender for salad dressing
Meet your Host:
Rochelle Van Der Merwe is a professional chef that has over 10 years of teaching experience, both for home cooks and also for professional chefs. She has worked in a variety of professional kitchens, ranging from fine dining restaurants to catering, to healthcare.
Chef “Ro” has a variety of tips and tricks that home cooks can use in their kitchens to ensure the best possible outcomes. She has experience teaching many ethnic cuisines as well as baking and pastry. She likes to teach the technique rather than the recipe so that home cooks can feel more confident in creating meals that are entirely their own.