Risotto alla Milanese with Chef Francesco Lucatorto
DATE & TIME
Join us for our Monday residency with Chef Francesco Lucatorto and learn how to make a proper risotto alla milanese!
Here are the ingredients:
- Carnaroli rice or Arborio rice or Vialone nano (350g / one and a half cups)
- A leaf of Bay leaf (optional)
- Saffron 1 tbs
- Unsalted Butter 120 gr (4 oz)
- Grana Padano DOP 80 g
- One White onion
- A cup of Dry White wine
- Salt to taste
- Vegetable or chicken stock 1.5 lt (6 cups)
- One stock pot
- 1 large shallow pot or a pot will do
- 1 wooden spoon
- 1 large ladle
- 1 tasting spoon
- Cutting board
About Chef Francesco Lucatorto:
Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast. After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009. He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef. His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.
Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.
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- Cooking Class$12.50+$0.31 Service fee$12.50+$0.31 Service fee0$0
- Ingredients Kit (for 2 people)$20+$0.50 Service fee$20+$0.50 Service fee0$0
- Class Recording$8.50$8.500$0