Cooking class experience — learning Risotto properly

I took a cooking class specifically to learn how to make Risotto correctly. The instructor explained why aged balsamic is used the way it is — something I'd never understood from just eating it. The fresh and herbal result when you make it yourself is different.

ingredient simplicity and quality are the guiding principles. We learned how a family trattoria in Rome shapes the way this dish is eaten. The class ended with the meal and a glass of Chianti. I've made it three times since and each time it improves. Highly recommend the cooking class approach.