Mushroom Garlic Risotto
Cooking classes are fun because they’re social, you learn new cooking techniques, and you get to eat. Back home in Boston I took several classes with my mom on Italian cooking, paella, and gourmet dinners. When I was abroad, I took one in Southern France taught by an owner of a Michelin star restaurant. I’ve always dreamed of teaching my own cooking class and was surprised it was able to come true so soon!
Over winter break I taught a cooking class at my school. There were 2 sessions over the span of 2 weeks: one was for entrees and the other was for desserts. My entree class had 9 students – together, we made a mushroom garlic risotto, bacon and Brussels sprouts, and honey soy sauce chicken thighs (my fave). To prepare for the class, I looked up techniques for making the best risotto possible and then tested it out on my friends the night before the class. I bought all the ingredients and packed all my kitchen utensils in a suitcase that I brought to a large dorm kitchen the day of the class.
I had such a fun time teaching both classes and was glad to see the students did too! Not only did we make delicious food, but we also had a great time. At first, we didn’t all know each other but by the end of the 2-hour class we had all bonded from cooking together. It turned out to be a huge success so I’m definitely hoping to teach again next year!
A week after the class, I woke up to several texts from friends saying the article about me had made the headlines of our school’s online newsletter, the HUB. Check it out here!!! Ever since, I’ve been getting so many encouraging comments about my blog and cooking, which has inspired me more than ever! Stay tuned for more
- 1 tablespoon olive oil
- 3 small onions, chopped
- 1 clove garlic, minced
- 1 tablespoon celery, minced
- salt and pepper to taste
- 1 1/2 cups sliced mushrooms (porcini, white)
- 1 cup arborio rice
- 5-8 cups vegetable broth
- 1 teaspoon butter
- 1 cup grated Parmesan cheese
- 1 teaspoon fresh parsley, minced
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic until onion is translucent. Add celery, salt and pepper.
- In a separate medium skillet, saute mushrooms. Set aside.
- In the large skillet, add rice. Stir well so that rice is coated in the onion mixture. Then, flatten the rice mixture so it is even. Pour vegetable broth into the skillet until it just covers the top of the rice (about 4-5 cups). Continuously stir so the rice absorbs the broth. Make sure to take a break once in a while to let the rice sit. When the rice looks like its getting dry, add a cup of broth in, stir and repeat. The stirring should take 25-30 minutes. Make sure to taste the rice to test whether it is done. It should be al dente.
- Once the risotto is cooked, add the butter, Parmesan cheese, parsley and mushrooms. Mix well and serve hot!