This class works through two different seasonal risottos alongside traditional Sicilian arancini filled with ragu and provolone. Along the way, it covers making stock, cooking and seasoning the rice, and everything that goes into the perfect risotto, from choosing the right rice to nailing the technique. The class also includes making a batch of ragu to fill the arancini, then battering and frying them to finish. Included is dinner with wine, hands-on instruction, and a thorough recipe pack with bonus recipes and a section on sourcing ingredients.

Cooking Class: Arancini and Risotto