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Virtual events › Seasonal Italian Risotto
Seasonal Risotto (ask for our current special)
$139 per person for 5 – 30 guests · volume pricing from guest 31: as low as $119 for 50+.
Includes ingredients, U.S. shipping, chef, event planner, host and gratuity.
One price: chef, event planner, host, ingredients shipped to every guest, gratuities, service — plus tax; rush dates and international delivery are quoted separately. No platform fee.
Volume rates apply to each guest above the threshold — the first 30 guests are always at the 5 – 30 rate, so a bigger group never pays less than a smaller one.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Stir a creamy risotto made with what is in season, from spring asparagus and peas to fall squash with apples, while the chef cooks live alongside your team. It is gluten-free and vegetarian as served, with a vegan version on request, so everyone on the call can cook the same dish. Add a wine pairing to finish.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on to complement the flavors of this dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
A couple of days before
Not a box packed a week ago: each guest’s ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The stock has to be hot going in — that's the whole thing, and it's why home risotto goes gluey. Adding cold stock drops the pan temperature and the rice releases starch unevenly. Chef Emily kept a second pan on the heat throughout and made everyone do the same. The other useful point was stopping while it still looks slightly too loose, because it keeps thickening off the heat. Mine was creamy rather than stodgy for the first time.
Hugo Y.
Chef Emily was warm and patient with a dish that demands constant attention — you're stirring for twenty minutes and it would be easy for a group to drift. She used that time well, talking about why the seasonal version changes through the year rather than filling it with nothing. Ours was the mushroom one and it was properly good.
Morgan P.
I've eaten a lot of risotto in Italy and the honest thing about this session is that it teaches the method rather than one recipe. Once you can make the base, the seasonal element is just what you fold through at the end. I've since done it with asparagus and with squash, and both worked from the same technique.
Ethan J.
Easier to follow remotely than I'd expected for something this hands-on, largely because there's no oven and no timing that has to line up with anyone else's. You stand at a pan and stir, and the instruction comes in real time, which is exactly what a live session is good for.
Priya E.
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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