Chef in Lasarte, 3 Michelin stars, 3 Soles Repsol

Paolo Casagrande

What's included?

  • 1 hour of HD video
  • 5 recipes
  • 25 lessons
  • Recipe book
  • Course certificate

Italian (VO), English.English, Spanish, Italian, French, German, Portuguese.

Watch Intro Video

The traditional as part of the modern, risottos that conquer the world and our palate

Risotto is an important part of the long Italian tradition, a homey dish characterized by a creamy rice base that can be prepared in many different ways and accompanied with various garnishes. In this course, we will see risotto in a more specific and detailed way, but at the same time, we will understand that this is a dish that allows the interaction of different ingredients. Marine components, aromatic herbs, spices, and citrus were transformed using innovative techniques to create modern dishes, but at the same time have the characteristic stamp of Paolo Casagrande.

Upon completion of this online course, you will be able to:

- Use the basic technique to prepare the base of risotto rice and its different variations.

- Being able to identify and use various ingredients to prepare innovative and avant-garde risottos

- Apply modern techniques to prepare garnishes and accompaniments that enhance not only the flavor but also the visual appeal of the risotto.


Course curriculum

What you'll learn

From the base preparation of risotto rice, to modern cooking techniques for marine garnishes.

You will learn how to prepare the base of a traditional risotto, but also how to use different ingredients that will add creaminess, color, and flavor to the rice. Likewise, this course covers different shellfish cooking techniques, broths rich in marine flavor, emulsions, and herbal airs that give an original touch to the traditional. All this will give you the tools to prepare risottos never seen before.

Who is it for?

This course is aimed at professional chefs and cooking lovers who are interested in learning how to prepare risottos from a modern and innovative perspective.

What you'll need

  • Pans
  • Spatula
  • Grater
  • vacuum packing machine
  • Turmix or immersion blender
  • Grill
  • Strainer
  • Thermomix
  • Cooking scissors
  • Slicer
  • Polished thread


Chef in Lasarte, 3 Michelin stars, 3 Soles Repsol

Paolo Casagrande

Paolo Casagrande is an Italian chef, very close to the sea that today provides him with his best jewels for the kitchen. He grew up in Susegana, a Venetian town with a rich Mediterranean culture.

The Italian Chef did his first training at Alfredo Beltrame Hostelería School while he worked to discover new techniques and test his creativity in a self-taught way.

He worked in different restaurants in countries like Italy, England, and France with the aim of learning about international gastronomy and working alongside great chefs like Alain Soliveres.

A great influence in his life was that of Martín Berasategui, whom Paolo met in 2003, and thanks to his great capacity for work, Martin places him in charge of the renowned M.B restaurant, The Ritz-Carlton, Abama (Canary Islands) where he gets the first Michelin star for the restaurant.

It is in 2012 when his reunion gave Paolo the opportunity to flourish his gastronomic spirit and be in charge of the kitchens of the Lasarte restaurant in Barcelona.

Since February 2016, Paolo has been in charge, under the direction of Berasategui, of the entire Momument Hotel gastronomic project, the new Grand Luxury Hotel, which houses the Lasarte Restaurant, Oria Restaurant, and Hall0 Cóctail Bar.

The three Michelin stars have crowned the success of Paolo Casagrande at Lasarte. An extraordinary chef who knows his profession in-depth and whose personal values ennoble him professionally.

This Course is included in the Scoolinary Subscription

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