As part of Winterlicious 2015, the team at Arcadian Studio was pleased to host an interactive Risotto Masterclass culinary event led by Chef Paul Brans. The evening began with an intimate cocktail and canapé reception, where 40 guests enjoyed flutes of Prosecco and Negronis before settling into their cooking stations.
Chef Brans demonstrated the cooking process of this creamy, delicate dish while sharing his expert tips. The class then broke up into 3-4 person groups to make their own, while Chef Brans stopped by each group's to guide them along the way. Once their risottos were complete, Corporate Executive Chef Anthony Walsh made the rounds to finish off each group's dish with a generous shaving of truffle.
Guests were able to enjoy the fruits of their labour before being seated at a beautifully decorated harvest table for a delicious three-course dinner with wine pairings. The menu featured an Arancini Trio with smoked mozzarella, burrata, duck confit, San Marzano tomatoes and basil pesto; Red Wine Braised Beef Cheeks with farro risotto and cavolo nero; and Wild Rice Risotto Pudding with "hidden gems". After plates were cleared, guests unwinded with freshly brewed coffee, tea and biscotti.