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UBS - In Person Cooking Class Wild Mushroom Risotto

UBS - In Person Cooking Class: Wild Mushroom Risotto

Wed Dec 15, 2021

UBS - In Person Cooking Class: Wild Mushroom Risotto

Time Wed Dec 15 2021 at 11:30 am to 12:00 pm

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UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States

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UBS - In Person Cooking Class: Wild Mushroom Risotto, 15 December | Event in Weehawken | UBS - In Person Cooking Class: Wild Mushroom Risotto
A creamy, perfectly executed risotto featuring wild mushrooms.

About this Event

Join us to make creamy risotto with the earthy addition of wild mushrooms. Chef will walk you through the process in this fun free 30 minute class in person at the UBS Cooking School in Weehawken NJ.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= with any substitution questions.

Wild Mushroom Risotto


• Extra-virgin olive oil

• 2 cloves garlic, smashed

• 1 ½ pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced

• Kosher salt

• 1 cup dried porcini mushrooms, soaking in 3 cups hot water

• 1 medium onion, cut into ¼-inch dice (about 1 ½ cups)

• 2 cups Arborio rice (do NOT rinse) or other short-grain rice

• 2 cups dry white wine

• 6 to 7 cups chicken stock, in pot warming on stove

• 2 tablespoons butter

• 1/2 cup grated Parmigiano


• Knife and cutting board

• Large skillet (for mushrooms)

• Large pot (for risotto)

• Small pot (with broth)

• Measuring cup or bowl (for soaking porcinis)

• Stirring spatula or wooden spoon

• Slotted spoon, optional

• Food processor or blender

• Serving spoon


Coat a large sauté pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Sauté the mushrooms until they are soft and pliable. Remove from heat and reserve.

Using your hand or a slotted spoon, carefully scoop the porcini mushrooms out of the hot water after 20-30 min of soaking. Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.

Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.

During the third addition of stock, add the reserved sautéed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately

Chef Notes: Please have broth warming on back burner and dried porcini soaking and all other ingredients and equipment out and ready to go before we begin

Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit:

Please scan below to let us know what you think about your virtual learning experience!

Also check out other Cooking Events in Weehawken, Food & Drink Events in Weehawken, Workshops in Weehawken.


Tickets for UBS - In Person Cooking Class: Wild Mushroom Risotto can be booked here.

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General Admission USD 5
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The main goal of The Cooking School is to expand your knowledge of the culinary world & a healthy lifestyle in a collaborative and team building environment. Besides engaging with your peers in a fun way, you'll learn things like cooking techniques, knife mastery, kitchen confidence and more while being guided by trained chefs!
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Wed Dec 15 2021 at 11:30 am to 12:00 pm
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UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States

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