Bertolli

Orange County Appetizers Recipe List

Pane e Vino

240 S. Brea Blvd. , Brea, CA 92821

TORTINO DI RISOTTO ALFUNGHI

Ingredients: RISOTTO

2 T olive oil
1/4 C onion or shallot, diced
1 T chopped garlic
2 C Arborio rice
1 C dry white wine
1/4 C dry porcini mushrooms
1 C warm water (to soak mushrooms)
3 C hot chicken or vegetable stock
1/2 C grated parmesan cheese (Italian Grana Padano or Regianno)
1 T white truffle oil
2 T butter
1 T sea salt
1 T fresh ground pepper
2 whole eggs
2 C seasoned breadcrumbs

Iingredients: SAUTEED MUSHROOM GARNISH

2 lb sliced assorted mushrooms
2 T olive oil
4 T butter
4 slivered garlic cloves
1/2 C white wine
pinch salt
pinch fresh ground black pepper
2 T chopped parsley
drizzle white truffle oil

Method: RISOTTO

  • Chef’s Note: properly cooked risotto should be al dente and requires less stock than this recipe calls for. The intent here is to overcook the risotto so it is sticky in texture.
  • Soak porcini in 1 cup warm water until soft. Remove mushrooms from liquid and chop fine. Reserve procini liquid.
  • Combine wine, stock, and porcini liquor in saucepan and bring to a boil. Remove from heat.
  • In a saucepan over medium heat, sauté onions until translucent. Add garlic, rice and porcini mushrooms. Sauté and stir until rice is well coated.
  • Add 1/3 hot stock, simmer and stir until most of the liquid has been absorbed.
  • Repeat 2 times until most of the stock has been absorbed. (Important note: the rice needs to be moved regularly to ensure even cooking.)
  • Stir in parmesan, parsley, butter, salt and pepper. Adjust seasoning to taste.
  • When all moisture has been absorbed, turn risotto into a shallow pan and cool.
  • Form into 1/2 inch thich patties.
  • Beat 2 eggs with a little cold water and coat risotto patties. Dust with seasoned bread crumbs.
  • In a skillet or pancake griddle, heat 2 tbsp. olive oil and 2 tbsp. butter and sauté patties until crispy. Set aside in warm oven.

    Method: SAUTEED MUSHROOM GARNISH

  • Heat oil and 1/2 butter in sauté skillet. Add garlic and lightly brown.
  • Add mushrooms and sauté until cooked medium.
  • Add white wine and allow to reduce by 1/2.
  • Add remaining butter and simmer until slightly thickened.
  • Plate warm risotto patties and top with sauteed mushrooms.
  • Finish with a sprinikle of chopped parsley and a drizzle of truffle oil. (Grated parmesan cheese and/or baby greens make a wonderful garnish).

  • Our Social Media Pages

    Facebook Twitter Pinterest Google Plus

    Our App Stores

    Apple Store