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Sun, Oct 25

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Live from Italy w/ Chef Francesco Lucatorto

Risotto with Shrimp Bisque, Parmigiano Reggiano & Lemon Zest

Join our Class! Chef Francesco teaches us how to cook Risotto with Shrimp Bisque, Parmigiano and Lemon Zest. You can find this recipe in the best Italian restaurants and now in your home!

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Risotto with Shrimp Bisque, Parmigiano Reggiano & Lemon Zest
Risotto with Shrimp Bisque, Parmigiano Reggiano & Lemon Zest

DATE & TIME

Oct 25, 2020, 10:00 AM – 11:30 PM PDT

Live from Italy w/ Chef Francesco Lucatorto

EVENT DETAILS

Join our Class! Chef Francesco teaches us how to cook Risotto with Shrimps Bisque, Parmigiano and Lemon Zest. You can find this recipe in the best Italian restaurants and now in your home!

Ingredients Needed: 

  • 175 gr / 1 cup Carnaroli or Vialone nano rice 
  • 300 gr / 0.6 lb fresh shrimp head and tail on 
  • 1\4 cup brandy 
  • 1 garlic cloves 
  • 1 fresh chily pepper 
  • 1 tbsp tomato paste as needed Vegetable stock as needed 
  • 1 bunch Fresh parsley 
  • 2 tbs Parmigiano Reggiano shavings 
  • 1/2 white onion 
  • 1 small celery stalk 
  • 50 gr / 1/4 cup butter 
  • 30 gr /  Parmigiano Reggiano 
  • Extra vergin olive oil 
  • Sea salt 
  • Black pepper 
  • Lemon zest

Tools: 

  • 2 medium pots 
  • 1 sauté pan 
  • wooden spoon
  • grater
  • small knife
  • chopping knife
  • strainer
  • Immersion Blender

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

Disclosures:

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.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee , assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world. In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent / guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).

TICKETS

  • Cooking Class

    You will receive a Zoom link 72 hours before the class. After the class is completed, you will also receive a link to the class recording.

    $15.00
    +$0.38 service fee
  • Class Recording

    If you are unable to make the live class, you can purchase the recording. The recording link will be sent to you 24 hours after the class takes place.

    $10.00
    +$0.25 service fee
  • Ingredients Kit

    Kit Includes: 175 gr / 1 cup Carnaroli or Vialone nano rice 300 gr / 0.6 lb fresh shrimp 1 garlic clove 1 fresh chilli pepper 1 tbsp tomato paste as needed 1 bunch Fresh parsley 2 tbs Parmigiano Reggiano shavings 1/2 white onion 1 small celery stalk 50 gr / 1/4 cup butter 30 gr / Parmigiano Reggiano Vegetable stock as needed NOT INCLUDED: Extra virgin olive oil Sea salt Black pepper 1\4 cup brandy

    $25.00
    +$0.63 service fee
  • Ingredients Kit Delivery

    This fee includes delivery of your kit to an address provided by you in the LA County or shipped anywhere to you. No basil bunch included if shipped.

    $10.00
    +$0.25 service fee

Total

$0.00

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