When you close your eyes and envision Italy, rice fields are likely not the first landscape that comes to mind. But the Po Valley region in the north of Italy has perfect growing conditions for medium grain rice, and it's one of the most important commodities in the Milan, Venice and Genoa regions. The first actual recipe that is identified as Risotto is from the early 1800's and was peasant food. As common with peasant food, it's now a staple on high-end restaurant menus across the world. 

This creamy and delightful comfort food is as versatile as it is particular in preparation. But with Risotto comes the notion of a laborious preparation of stirring-stirring-and-more-stirring, slaving away over the stove.  Absolutely wrong. A traditional Risotto is specific in technique, and once you learn it you'll be whipping your way through weekday dinners in a matter of 20 minutes. As a matter of fact, after taking this class, the number one comment we hear is this becomes a go-to lazy-day dinner recipe. 

Considered a blank canvas, in this private virtual cooking class, your chef will teach you the basics of risotto and the endless ways it can be made.  You'll be joined by your chef video calling you live from Italy and together you'll make a meat, a vegetable and even a fruit Risotto. At the end of your cooking class, say goodbye to your personal chef, and you'll have a fantastic meal for your friends and family - all made by you!