INDIANAPOLIS (WISH) — Chef Amy of A Cut Above Catering willher Indianapolis studio. The three-hour session will focus on fresh pasta techniques, sauce creation and specialized Italian dishes.
The event, held at 433 N. Capitol Ave. is part of a series of culinary classes offered by the catering company. While the upcoming Valentine’s Day class is sold out, tickets for the Feb. 26 pasta session remain available through Eventbrite at eventbrite.com/e/art-of-pasta-cooking-class-tickets.
During a recent demonstration, Chef Amy highlighted techniques for making risotto, a gluten-free dish made with arborio rice. She emphasized the importance of using short-grain rice to achieve the proper texture and flavor. Toasting the arborio rice in extra-virgin olive oil with chopped yellow onions helps create a nutty base, and adding butter — particularly browned butter — enhances the overall flavor profile.
For a seasonal variation, Chef Amy incorporates beets to give the risotto a pink hue. She recommends using either fresh roasted beets or pre-cooked beets that have been chopped. Because beets absorb surrounding flavors, she advises seasoning thoughtfully and using fresh basil and garlic rather than jarred alternatives.
The cooking process requires gradually adding warm chicken or vegetable stock, about one-quarter to one-half cup at a time, while continuously stirring. This method allows the rice to release starch slowly, producing risotto’s signature creamy consistency. Unlike traditional steamed rice, risotto requires constant attention to control texture and doneness.
Chef Amy noted that, like pasta, risotto should be cooked al dente. Home cooks can prepare the dish ahead of time and complete the final five to six minutes of cooking just before serving. To finish, Parmesan cheese or a small amount of cream can be added. Proteins such as seafood or steak should be cooked separately and incorporated at the end to prevent overcooking.
For more information, visit acutabovecatering.com.
Dining and Cooking