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LEARN TO MAKE RISOTTO

ONLINE COOKING CLASS

Learn to make Risotto in a private online class!

Approximately 1.5 hours
English, Italian, French or German
HIGHLIGHTS:
  • Learn to make risotto and Italian classics accented by balsamic vinegar
  • Get a brief introduction to balsamic vinegar from a balsamic vinegar maker
  • Private, one-on-one online instruction with an Italian native
  • Scheduled mutually at your convenience (host lives in Modena, Italy (GMT+2))
  • Customization available for dietary restrictions or preferences
  • Recipes and ingredients list will be emailed in advance of class
  • Travel from your own home and learn Italian culinary traditions!

  • Below are links to shop for the SABA and vinegars in the US and Canada:
  • SABA: Link to buy.
  • BALSAMOSABA 6: Link to buy.
  • TRADITIONAL BALSAMIC VINEGAR extra aged, min 25 years: Link to buy.
  • TRADITIONAL BALSAMIC VINEGAR extra aged, min 12 years: Link to buy.
WHAT WILL YOU COOK TOGETHER:
  • Saffron risotto
  • Caprese salad with a balsamic vinaigrette
  • Pear, parmigiano and aceto balsamico crostini
INGREDIENTS:
  • 2 2/3 cups (500 g) rice, Arborio
  • 2 small onions, finely chopped
  • 4 tbsp extra virgin olive oil
  • 8 cups vegetable stock
  • 1 cup (200 ml) white wine
  • 2 oz (60 g) Parmigiano Reggiano or Red Cows cheese, grated
  • 2 tbsp butter
  • 1 tsp saffron, soaked in 2 tbsps water overnight
  • A drizzle of extra aged traditional balsamic vinegar aged 25+ years (Aceto balsamico tradizionale di Modena extra vecchio) or 12 years as a substitute
  • 1 Abate Fetel (or other) pear or other seasonal fruit, peeled and cut into 4 slices lengthwise
  • 4 slices whole wheat bread
  • 6 tbsp SABA (a traditional Italian sweetener made from cooked grape juice)
  • 1 lemon, juiced
  • 2 oz (60 g) almonds (preferably Sicilian from Noto)
  • 4 tbsp Parmigiano Reggiano cheese, grated
  • 1/2 fennel, thinly shaved (optional)
  • 1 red tomato, sliced or 6-8 ripe cherry tomatoes
  • 1/4 lb fresh buffalo mozzarella cheese, torn into pieces
  • Fresh grinds of black pepper
  • 1.5 tbsp BALSAMOSABA® 6 (balsamic condiment made only of cooked grape juice aged an average of 6 year in one barrel)
  • A few fresh basil leaves, chopped
  • 1 tbsp capers, rinsed
  • 1 tbsp black olives cut, pitted and halved
  • 2 tbsp extra virgin olive oil
  • Salt to taste
About your host
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Mariangela, Italy
A fun and energetic host (and mother of four), Mariangela cooks for her family every day and is passionate about showcasing recipes that incorporate balsamic vinegar. Mariangela focuses her cooking on the use of the vinegars she produces in her family “ La Cà dal Non": SABA, BALSAMOSABA and Traditional Balsamic Vinegar of Modena, all being produced with one ingredient, the cooked grape juice of her own grapes. Mariangela descends from generations of Modena's balsamic vinegar makers. She lives in a beautiful home, also the home of the acetaia that her father grew up in that has been in their family for centuries. The family 'acetaia' (Italian for home for vinegar that ages vinegar in barrels) was started by Mariangela’s great grandfather Alfonso, and built for their family’s use. Since then, the lofts of the ancient house in Vignola have been full of vinegar barrels made from organic grapes from their vineyards in Savignano sul Panaro. The acetaia as we know it now, called "La Cà dal Non” (house of the grandfather) was started in 1996 by Mariangela and her brother. While studying at university, Mariangela grew interested in the family tradition and decided to sell vinegar to the public in her grandfather’s name. Traditional balsamic vinegar can take 12-25 years to mature and it makes you respect the process and the time it takes to make a great vinegar. Mariangela loves working with the barrels and is fascinated by the fact that you can work on a product started by someone you have never met. She spent a lot of time in their loft, learning with her father, and her time their now brings back fond memories of her time together with her father, learning their family tradition. Mariangela is excited to share her culture, family history, and the tradition of vinegar making in Modena with guests.
$25 initial guest
+ $15 each additional screen (max 9)
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HOW IT WORKS
  • Submit a request and get connected with your host
  • Pay invoice sent to your email and receive confirmation details and class link
  • Meet your host online at your agreed time for your private cooking lesson!
  • Free cancellation up to 48 hours before event