11 Feb Cop’s Risotto: Chicken, Celery Root

Weekend Special: February 12-14, 2016

Inspiration

Inspiration

In fair Verona, where we lay our scene.

—Shakespeare

 

Yes, not only was this regal Northern Italian locale the setting for Shakespeare’s famous seventeenth-century tragedy but it was also a brutal theater of operations for Austrian soldiers during WWI and the home of Chef Luisa Silvia’s grandmother.

“Starving, frenzied, these soldiers would pillage our small farms in search of anything to quell their hunger on their marches into and out of Italian borders, nearly decimating the local livestock and produce,” Chef Luisa Silvia remembers her grandmother recounting to her when she was just a young girl. “A hearty dish we came to call Risotto alla sbirraglia was concocted among the Veronese and continually presented to these ruffians when they would stop to stave off their wanton destruction.”

So this weekend, to honor her grandmother’s ingenuity and that undeniable interplay between historic events and culinary innovation, Chef Luisa Silvia will be resurrecting Risotto alla sbirraglia.

Recipe

Recipe

Risotto alla sbirraglia is a carnaroli risotto made with Venetian Soave, diced celery roots, and homemade sausage that consists of organic Amish chicken, prosciutto, garlic, and spices. It’s finished with Italian butter, thirty-six-month-old Parmigiano, and Périgord truffles.