Risotto Techniques: Classic vs. Modern

Wednesday, May 12, 2021 6:00pm to 8:00pm
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Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Member Price: 
6 slots available

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Are you looking to impress with your stove side skills? Nothing like risotto. Many are afraid of tackling this beloved Italian classic. Our in-house Italian is here to tell you that it's not only simple to make risotto, but now you don't even have to stand by the stove constantly stirring. Join Viola to learn the modern ways of the Italian kitchen and achieve risotto mastery! In the class we will also discuss tips on selecting rice at the store and how to give risotto personality, no matter what season it is.



Risotto alla parmigiana—Butter and Parmesan Risotto

Risotto di Olivia alle barbabietole e zafferano—Olivia's Red Beets and Saffron Risotto


Equipment and Ingredient List for this class can be found here; please review before buying a ticket.

This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18 Reasons, The Civic Kitchen, and Milk Street year-round, and at the Puglia Culinary Center in the summer. In October of 2021, she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.

Photo credit: Viola Buitoni