Carmela’s Kitchen Polenta, Risotto & Arancini Workshop
Time & Location
About the Event
Prepare a simple vegetable stock and a light tomato sauce. Using carnaroli rice we will make a delicious tomato infused risotto finishing with pan-fried speck.
Make arancini. Arancini are a filled, crumbed, and deep-fried risotto ball. Traditionally a Sicilian street food. We will make these by hand and with an Italian cone form.
Polenta. Carmela will demonstrate how to make a silky polenta dish. Whipped polenta with milk, and stock then finished with Parmigiano Reggiano and butter. We will top the dish with buttered and pan-fried mushrooms with a dash of truffle oil.
Baked polenta balls filled with taleggio and sage, wrapped in speck and baked until golden.