There’s risotto, and then there’s authentic risotto made the old-school Italian way, and taught to you by an award-winning Italian chef.
Where: Toolern Vale, Daylesford/Macedon
Passionate chef, presenter and mentor Matteo Toffano earned some serious stripes working at three-starred Michelin restaurant Le Calandre with renowned chef Massimiliano Alajmo. He’s also been a finalist in a number of international culinary competitions, including the Uniliver Chef of the Year 2017 and 2018, and the prestigious San Pellegrino Chef of the Year 2018 (Pacific). He’s recently finished a six-year stint as chef de cuisine at Melbourne stalwart, Grossi Florentino Upstairs, and is now sharing his knowledge and passion for Italian cuisine and Australian produce through workshops and long table experiences at The Mantle in Toolern Vale.
One of the wonderful things about Italian cooking is how easy it is to pull a meal together using simple ingredients. Risotto is the perfect example: it can be made using whatever veggies you have in the fridge or patch, with ingredients you commonly have on hand (rice, stock and and parmesan, for example!). But speaking of rice – which one? Risotto carnaroli, arborio or vialone nano? You’ll find the answer to this and more at this class, where you’ll learn how to make authentic Italian risotto from an Italian native and award-winning chef. Matteo will share his favourite risotto combinations and tips for making sure your risotto is a crowd pleaser.
The fruits of your labour
Learn how to make pumpkin and truffle risotto, mushroom risotto, and parmigiano reggiano risotto. Plus, you’ll get an apron and a copy of the recipes to take home.