Risottos
Italian tradition, under the creative and innovative gaze of Paolo Casagrande. A course of modern risottos that demonstrates the versatility of this typical homemade recipe.
Chef in Lasarte, 3 Michelin stars, 3 Soles Repsol
The traditional as part of the modern, risottos that conquer the world and our palate
Risotto is an important part of the long Italian tradition, a homey dish characterized by a creamy rice base that can be prepared in many different ways and accompanied with various garnishes. In this course, we will see risotto in a more specific and detailed way, but at the same time, we will understand that this is a dish that allows the interaction of different ingredients. Marine components, aromatic herbs, spices, and citrus were transformed using innovative techniques to create modern dishes, but at the same time have the characteristic stamp of Paolo Casagrande.
Upon completion of this online course, you will be able to:
– Use the basic technique to prepare the base of risotto rice and its different variations.
– Being able to identify and use various ingredients to prepare innovative and avant-garde risottos
– Apply modern techniques to prepare garnishes and accompaniments that enhance not only the flavor but also the visual appeal of the risotto.
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Course Syllabus
Course Content
Chapter 2 - Introduction
Chapter 3 - Risotto of cuttlefish ink, puntillas, herb emulsion and octopus
Chapter 4 - Risotto of Fennel, Lobster and Goose Barnacle
Chapter 5 - Risotto of Seafood, Caper and Citrus
Chapter 6 - Risotto of Beetroot, Eel and Malt
Chapter 7 - Creamy Rice with Watercress, Iberian Castanets and Burrata
Before you go
From the base preparation of risotto rice, to modern cooking techniques for marine garnishes.
What you'll learn
You will learn how to prepare the base of a traditional risotto, but also how to use different ingredients that will add creaminess, color, and flavor to the rice. Likewise, this course covers different shellfish cooking techniques, broths rich in marine flavor, emulsions, and herbal airs that give an original touch to the traditional. All this will give you the tools to prepare risottos never seen before.
Who is it for?
This course is aimed at professional chefs and cooking lovers who are interested in learning how to prepare risottos from a modern and innovative perspective.
What you’ll need
- Pans
- Spatula
- Grater
- vacuum packing machine
- Turmix or immersion blender
- Grill
- Strainer
- Thermomix
- Cooking scissors
- Slicer
- Polished thread
Course recipes
In this course you will learn
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Meet your Instructor
Chef in Lasarte, 3 Michelin stars, 3 Soles Repsol
With experience in prestigious gourmet restaurants in the world's cosmopolitan gastronomic capitals, Paolo Casagrande is an expert in Mediterranean cuisine and a lover of traditional Italian cuisine, taking it to the next level with elegance and freshness.
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Every course includes a downloadable recipe book
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4.7
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Great techniques
Very good course. The instructor shows many techniques.