UBS In Person Cooking Class: 1 Hour Technical: Decadent Porcini Risotto

*Class is InPerson* Join our 1-hour class & indulge in this magnificent meal featuring Nov's superfood, mushrooms, & learn tips for risotto! Please note that this class is 1 hour. NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Porcini Mushroom Risotto Sydney Willcox Serves 4 as an entree 1.5 - 2 ounces dried porcini mushrooms 3 cups boiling water 5 cups chicken stock 1/4 cup extra-virgin olive oil 2 medium shallots, minced 3 garlic cloves, minced 2 teaspoons fresh thyme, finely chopped 2 cups arborio or carnaroli rice 1/2 cup dry white wine 1 bay leaf 1 lb roasted porcini or mixed mushrooms, recipe below 3 tablespoons unsalted butter, cold and cubed 2 tablespoons mascarpone 1 cup freshly grated Parmigiano-Reggiano cheese (3 oz), plus more for garnish 1 squeeze of fresh lemon juice (about 1 teaspoon) Salt and freshly ground pepper, to taste Fresh chopped parsley or sliced chives 1. Broth Preparation: In a heatproof bowl, soak the dried porcini in the boiling water until softened, about 10 minutes. Carefully remove the mushrooms, rinse them gently to remove grit, finely chop them, and reserve. Slowly pour the mushroom soaking liquid through a coffee filter and into a medium saucepan, stopping before you reach the gritty sediment at the bottom. Stir the chicken stock into the mushroom liquid, season lightly with salt, and bring to a bare simmer over low heat. Keep this broth warm on a neighboring burner. 2. The Aromatics & Tostatura (Toasting the Rice): In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over low heat until shimmering. Add the minced shallot, garlic, and fresh thyme. Cook gently, stirring frequently, until softened and fragrant, about 3 minutes. Add the rice and toss to coat in the aromatics; cook 2 minutes until golden. Add the chopped rehydrated porcini and stir continuously, toasting the rice until the edges turn slightly translucent and the center remains an opaque pearl, about 2 minutes. 3. The Liquid Addition: Pour in the white wine and drop in the bay leaf. Cook, stirring constantly, until the wine has almost completely evaporated. Begin adding the warm stock-mushroom broth mixture one ladleful (about 1/2 cup) at a time. Cook over moderate heat, stirring frequently, allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is al dente (tender but with a slight bite in the center) and suspended in a creamy, starchy liquid, about 18 to 22 minutes. Discard the bay leaf. 4. Folding in the Roasted Mushrooms: Just before the rice is completely finished and while it is still slightly looser and soupier than you want the final dish to be, gently fold in most of the separately roasted mushrooms, saving a few to garnish each plate. 5. Mantecatura & Il Riposo (The Rest): Remove the pot entirely from the heat. Vigorously stir in the cold, cubed butter, mascarpone, Parmigiano-Reggiano, and a squeeze of fresh lemon juice. Stir quickly to whip the fats into the starchy liquid, creating a rich, emulsified sauce. Taste and adjust seasoning with salt and freshly ground black pepper. Cover the pot with a tight-fitting lid and let it sit undisturbed for 1 to 2 minutes. Note: This resting phase (il riposo) allows the proteins to relax and the temperature to drop just enough to lock in and stabilize the emulsion, ensuring a perfectly creamy, flowing texture (all'onda) that won't separate on the plate. 6. Serving: Spoon the risotto into warm shallow bowls. Garnish with reserved roasted mushrooms, shaved Parmigiano-Reggiano, and parsley or chives. Roasted Mushrooms Serves 4 1 ½ - 2 lbs cleaned mixed mushrooms, such as cremini, shiitake, hen of the woods, or oyster, torn or chopped into in large pieces Handful thyme, sage, or rosemary sprigs 3-4 tbsp olive oil 2 tsp Worcestershire Pinch red pepper flakes Kosher salt and freshly ground black pepper 1. Preheat oven to 425F. Prepare a baking sheet with parchment or foil. 2. Combine olive oil, Worcestershire and sprinkle of red pepper flakes, salt and black pepper. Combine mushrooms and herbs in a mixing bowl and add olive oil mixture; toss gently until evenly coated. Spread in an even layer on baking tray and transfer to oven. 3. Cook mushrooms about 12 minutes. Remove tray from oven and discard herbs. Drain any liquid if accumulating; stir mushro. Return tray to oven and continue to roast until browned and crisped on edges, about 10 - 15 minutes more.