There is nothing more luscious than risotto, and there is no more lovely meditation than making risotto. Except perhaps breathing in the cool spring mountain air while walking through the woods, eyes peeled for nature’s perfect easter egg, the Morel Mushroom. The season is only a few weeks, which makes it worth an annual celebration. Similarly short-seasoned is local asparagus, and they overlap like dance partners.

Join Nordo’s Chef Erin Brindley as she beams into your home to make asparagus and morel risotto with you. If you haven’t made risotto before, it’s fairly simple to execute but requires patience. It’s Erin’s very favorite thing to cook because when you’re making risotto that is all you are doing, and the alchemy of patience, simple, seasonal ingredients, and time makes a dish that is decadent and luxurious.

Join us for this May 15th class. If you’re local, we’ll deliver you all the ingredients you need. Beaming in from out of the Seattle area? We’ll give you a shopping list a few days before, so you can be at the ready at 5pm on Saturday, May 15.