Thursday, December 10, 2020
5pm to 6pm
Risotto...let me count the ways!
Learn how to make a delicious Butternut Squash Risotto alongside Chef Mark Meinzinger, Catering & Event Services Chef at the University of Waterloo. Yes, we know it takes time to prepare but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes and also tastes awesome on its own. We will discuss ways to service individual or group portions, ways to riff or variations on risotto, how to improve and adapt, change based on what you have available, show stopper risottos and clean the fridge risottos.
OPTIONS TO JOIN:
Both options include a non-receiptable $5 donation to the UWaterloo United Way
Cooking Show ONLY - $10.00
Cooking Show & Ingredients - $20.00
Ingredients for base include:
- 2000mL liquid (stock, broth, etc.)
- 500mL Arborio rice
- 200g onion (fine diced)
- 1 clove garlic (minced or fine sliced)
- 90g butter
- 50g Parmesan cheese
- butternut squash
Additional ingredients (not included in kit)
- Optional - 250ml white wine (If you don't have a bottle on hand stop by the LCBO to pick up a beautiful LOCAL Ontario white wine)
- salt and pepper
- oil (neutral oil such as canola, grape seed, or vegetable)
- herbs (thyme, sage, basil, rosemary, etc.)
- roasted chicken
Suggested Equipment:
- medium large pot
- high walled sauce pot
- wooden spoon
- cutting board
- knife
Registration closes on Tuesday, December 8, 2020 at 5:00pm. Individuals that have purchased the ingredients can pick up their package at Federation Hall on either Wednesday, December 9th between 3pm and 5pm or on Thursday, December 10th between 9am and 12pm. Please enter through the Main Entrance of Federation Hall and go to the Administration Office.