Tomato risotto with crispy parmesan chips

29.00

  Weekends
  11:00 – 12:30 CET
  Vegetarian

Clear

What you will learn. During this session, you will learn how to perfectly cook your risotto and all the tips and tricks to have it creamy as it should be! Delizioso!

Additional information

Portions

4

Ingredients

1 small onion
1 garlic clove
200g red cherry tomato
4 tbsp cooking olive oil
1 tbsp salt/pepper
1 medium-size white onion
200ml dry white wine
250g risotto arborio rice
1 tbsp fine salt
1.2l vegetable stock or bouillon powder
4 tbsp cooking olive oil
25g cold unsalted butter
170 + 30g freshly grated parmesan cheese or pecorino
2 tbsp extra virgin olive oil
20g fresh rocket salad
2 x 130g fresh buffalo mozzarella (drained)
15 pitted black kalamata olives
Black pepper to taste

Tools

medium size cooking pot
small size cooking pot
chopping knife
small paring knife
chopping board
peeling knife
wooden spoon
ladle
cheese grater
hand blender
medium size bowls
colander
baking tray
baking paper

Allergens

lactose