After-Work Risotto Cooking Class in Munich
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For yourself or a team. Also great for corporate events or private groups. Get a non-binding quote.
About this class
Dive into the world of the perfect risotto! In our afterwork cooking class in Munich, we mix Arborio, Carnaroli and Vialone Nano — the three siblings of the Reisrundkorn family. Prepared together, we make a creamy risotto full of flavor. Enjoy the evening with an aperitif, a small starter, soft drinks and fruity white wine or refreshing rosé. You'll get practical tips — from choosing rice to the art of serving. Ideal for connoisseurs and cooking fans who want to refine their after-work routine.
Of course, the whole thing doesn't have to be considered an after-work event. Feel free to ask at the time when it is best for you.
Details to remember
What to bring to the class
Good humor and curiosity
What is included in the class?
- Welcome aperitif
- Choose from three types of rice (Arborio, Carnaroli, Vialone Nano)
- Small thematically appropriate starter
- Soft drinks during the course
- a fruity white wine or refreshing rosé
- All ingredients and kitchen equipment
- Instructions and tips from a professional
Teamevents and groups
Location and accessibility
What you’ll do in the class
- Welcome with a sparkling aperitif
- Introduction to rice varieties: Arborio, Carnaroli & Vialone Nano
- Small starter suitable for the theme
- Joint snipping and basic preparation
- Step-by-step guide to the perfect risotto stir
- Accompaniment by soft drinks, a fruity white wine or rosé as a wine pairing
- Enjoying the prepared risotto together
- Q&A with tips for your local kitchen
Who is the class suitable for?
This cooking class is ideal for anyone who is in the mood for Italian delights — from newcomers to ambitious amateur chefs. Perfect for switching off after work.
Gube 20
Cook - bake - celebrate - meet! In the Gube 20 cultural dining room in Munich-Moosach, selected cooking courses bring creative recipe ideas and delicious dishes to the plate. Regardless of whether you are a beginner, a committed amateur chef or a professional chef - everyone takes something with them.
