Photo's - Left - Hannah, Nikki & Jacqui checking their email in Vicenza (with all the mozzies). Right - Jacqui at the cooking class.
Vicenza Cooking Class
One of the things we had been looking forward to doing in Vicenza was taking part in a cooking class. Unfortunately the lady who usually runs the class is away on her summer vacation, but our landlord gave us a lesson, & he really knew his stuff – he gave us a whole heap of tips, tricks and ideas of what he loves to cook and eat. We cooked a local Veneto version of Risotto & a very yummy salad.
For those people who asked us to put up the recipe on the blog, here it is (although it is just my notes, as the landlord was giving instructions like “just put a bit of this in”).
Risotto
Put on some water to boil for the stock (about 1L)
Dice up 2 onions
Fry onions in a lot of good olive oil (extra virgin, cold pressed) for about 20 mins on a low heat (you don’t want to brown the onions, just “sweat” them)
Chop up vegetables (we used 4 small zucchini and a capsicum, but you can use any firm vegetable – they don’t use chicken, beef or seafood, here it is a strictly vegetarian dish)
Cook vegetables in with onion for about 5 mins (turn the heat up to medium)
Measure out 2 cups of Risotti rice (I think Aborio rice is the closest in Australia). Put rice in to onion/vegetable mix, and cook for 2 mins on med heat.
Add vegetable stock powder to the boiling water – keep on a low boil. Add a ladle full of stock to the rice. Cook on low heat – when it has absorbed the stock, and another ladle and stir occasionally so it doesn’t stick to the bottom.
Continue until the rice is cooked to the consistency you like (if you run out of stock, add boiling water).
Chop up about 100g of creamy (firm) cheese – we used Piave Cheese. Put in with the rice, turn up the heat to high and stir like crazy for 2 mins (or until the cheese is melted). At the last minute add a good dash of milk (to make it creamier) – probably about 4 tablespoons of milk.
Serve on to plates – grate parmesan cheese over the risotto and serve with a side salad.
Enjoy! (we cooked it again a few nights later and were fighting each other for the left overs)
One of the things we had been looking forward to doing in Vicenza was taking part in a cooking class. Unfortunately the lady who usually runs the class is away on her summer vacation, but our landlord gave us a lesson, & he really knew his stuff – he gave us a whole heap of tips, tricks and ideas of what he loves to cook and eat. We cooked a local Veneto version of Risotto & a very yummy salad.
For those people who asked us to put up the recipe on the blog, here it is (although it is just my notes, as the landlord was giving instructions like “just put a bit of this in”).
Risotto
Put on some water to boil for the stock (about 1L)
Dice up 2 onions
Fry onions in a lot of good olive oil (extra virgin, cold pressed) for about 20 mins on a low heat (you don’t want to brown the onions, just “sweat” them)
Chop up vegetables (we used 4 small zucchini and a capsicum, but you can use any firm vegetable – they don’t use chicken, beef or seafood, here it is a strictly vegetarian dish)
Cook vegetables in with onion for about 5 mins (turn the heat up to medium)
Measure out 2 cups of Risotti rice (I think Aborio rice is the closest in Australia). Put rice in to onion/vegetable mix, and cook for 2 mins on med heat.
Add vegetable stock powder to the boiling water – keep on a low boil. Add a ladle full of stock to the rice. Cook on low heat – when it has absorbed the stock, and another ladle and stir occasionally so it doesn’t stick to the bottom.
Continue until the rice is cooked to the consistency you like (if you run out of stock, add boiling water).
Chop up about 100g of creamy (firm) cheese – we used Piave Cheese. Put in with the rice, turn up the heat to high and stir like crazy for 2 mins (or until the cheese is melted). At the last minute add a good dash of milk (to make it creamier) – probably about 4 tablespoons of milk.
Serve on to plates – grate parmesan cheese over the risotto and serve with a side salad.
Enjoy! (we cooked it again a few nights later and were fighting each other for the left overs)
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