Cooking Class - Risotto Demystified

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Join Chef Daniel for a vegetarian feast inspired by the bounty of a Mediterranean harvest.

In this hands-on cooking class, Chef Daniel will teach you how to make classic Italian dishes that highlight fresh, seasonal produce. Practice time-honored techniques while creating this meal inspired by the flavors of Italy.

Begin with a vegetarian antipasto platter featuring ricotta and pesto crostini, plus Lima beans with gremolata — based on Chef Daniel's childhood memories in Argentina. For the main dish, learn the basic steps to building a creamy truffle risotto with mushrooms and seasonal vegetables, which you'll pair with a Mediterranean salad bursting with fresh ingredients. Finish the meal with an Italian almond tart prepared in advance by Chef Daniel.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 10
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Beginner, Date Night, Holiday, Italian, Mediterranean, Vegetarian

Cozymeal guest reviews for this experience

Hanisha P.


30 Sep 2022

The food was amazing!

Cozymeal guest reviews for other experiences with Chef Daniel

Christine B.


18 Mar 2023

We learnt a lot and had fun during the pizza course with chef Daniel. The pizzas were really good

Claire C.


03 Mar 2023

Wonderful class Great information and a lot of fun

$ 125 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.

Looking for another date or time or need to book for a larger group? Message us

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Meet your chef

Chef Daniel
Chef Daniel Verified chef
Food safety certified

Originally from Argentina, with its own special mix of cultures, Chef Daniel has lived in Los Angeles for the past 35 years where he has been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs his food on a daily basis, enabling him to borrow ingredients and techniques from one another. Chef Daniel aims to teach fundamentals to his students, so they need not rely on recipes.

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