Conquering an Italian Nightmare – 1
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Memories of my mum's attempt at this Italian masterpiece are lodged in my mind ten years on – a greyish, glue–like concoction that can only be described as congealed and certainly never made it to the dinner table.
This image is swiftly followed by a glazed look as I ponder that risotto is definitely not something I would attempt to "rustle up" in a rare domesticated moment.
I have friends who could throw one together while telling you about their day and pouring you a glass of wine I imagine.
But anyone who knows me would be shocked to hear the words "I'll just make a quick risotto", as though it were that easy, come out of my mouth.
So, it was with some trepidation and just a hint of cynicism that I approached the risotto cooking class at Carluccio's.
I don't know what I expected but I was mentally hatching plans to disguise any Bridget Jones–style moments like forgetting the rather crucial ingredient of rice or, worse, setting fire to the kitchen.
As soon as I set foot inside the Chiswick High Road restaurant my fears were instantly dispelled. The place has a real buzz about it and I was greeted by Valentina, a warm Italian woman and food expert at Carluccio's, who introduced me to a couple of the other risotto trainees.
I met Jeanette and Sian, who I assumed knew each other as they did a conversational whistle–stop tour of Australia, diets and their risotto experiences – for this, I could only offer the splodge story so decided to keep quiet!
It turns out they'd only just met but, over a coffee and a croissant, there was a comforting feeling of arriving for a gossipy lunch with old friends.
Jeanette, who lives in Chiswick with her husband and three children, had seen the class advertised in the restaurant and thought it sounded fun.
She said: "I do like cooking and from time to time I'm interested in going on a cooking course but it's very difficult to go away for a few days. But this is half a day and you get lunch thrown in."
For Jeanette the Carluccio's class was a chance to get more confidence to try different things.
She added: "Pasta has almost become our national dish and so I like the idea of rice as a bit of a change – it can be very light and vegetarian or go the full hog and make a meaty dish."
Part 1 of 3 • Next >>
| Source: THIS IS LOCAL LONDON – ©2007 THIS IS LOCAL LONDON |
- Related articles:
- Risotto al Barolo: An Italian Creation for the Soul – January 13, 2007
- Risotto Revelation – November 26, 2007
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