27 Oct Risotto with Game, Mushrooms, and Truffles
Weekend Special: October 28-30, 2016
Did you know that prior to the fifteenth century in Italy, a continent now renowned for its risottos, rice was imported as a spice and utilized for medicinal purposes? That the thought of incorporating rice in a cooking preparation would’ve been considered lunacy for someone living in, say, Bologna in 1250?
The paradigm shifted with Lombardy in 1475. It was there that the true culinary versatility of rice (its harmoniousness with many different ingredients) was discovered, experimented with, and ultimately disseminated throughout the whole of Northern Italy, until countless recipes had emerged.
A personal favorite of Chef Silvia’s (perhaps of yours, too, after this weekend at Merlo): Risotto caccia, funghi e tartufi.
Risotto caccia, funghi e tartufi consists of carnaroli risotto made with Jerusalem artichoke, green peas, kabocha squash, and melted Asiago d’Allevo. Accompanied by wild red-legged partridge braised with Barbera, juniper, celery, carrots, shallots, prosciutto, and morels.