Risotto Course

TARGET AUDIENCE

Professionals in the culinary field, cooks who wish to enhance specific techniques, and Italian cuisine enthusiasts interested in mastering the preparation of classic and contemporary risottos.

JUSTIFICATION

Risotto is a foundational preparation in Italian cuisine, widely featured on restaurant menus; however, its correct execution requires specific technical mastery regarding the rice's doneness, mantecatura, and flavor balance. The course is justified by the demand from professionals and enthusiasts for in-depth technical qualification in this preparation, expanding culinary repertoire and market opportunities in the gastronomic field.

General Objective

To train participants in the classic technique of risotto preparation, from sautéing to mantecatura, applying it to different flavor variations and ingredients.

Specific Objectives

• Understand the technical fundamentals of risotto: types of rice, sautéing, gradual addition of broth, and ideal cooking point;
• Master the technique of mantecatura to achieve the characteristic creaminess;
• Prepare risottos with various ingredients, including seafood, mushrooms, and vegetables;
• Develop critical tasting skills for adjusting doneness, salt, and acidity;
• Explore contemporary variations of risotto, including versions with Brazilian ingredients.

SYLLABUS

[title-dropdown]Module 1[/title-dropdown]

[content-dropdown]Technical fundamentals of risotto and base risotto (Bianco) (2h).[/content-dropdown]

[title-dropdown]Module 2[/title-dropdown]

[content-dropdown]Risottos with mushrooms and vegetables (2h).[/content-dropdown]

[title-dropdown]Module 3[/title-dropdown]

[content-dropdown]Risottos with seafood (2h).[/content-dropdown]

[title-dropdown]Module 4[/title-dropdown]

[content-dropdown]Contemporary risottos and special finishes (2h).[/content-dropdown]