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Once you get a good risotto into your repertoire, you will never look back. Like all fantastic dishes, there’s a method for getting the flavours just right. It’s from using seasonal ingredients of the highest quality and treating them right.

In this class, three risotto dishes and arancini balls for an entrée will be made, which you can learn more about by jumping onto the Post and Rail website linked below.

For more information and to book, click here.

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