Menu
The restaurant offers a fixed menu that changes regularly, featuring seasonal ingredients and refined preparations.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Risotto's origins can be traced back to northern Italy, specifically the Lombardy region, during the Renaissance. Rice cultivation was introduced to Italy via the Arabs, and the fertile Po Valley proved ideal for growing varieties like Arborio and Carnaroli, essential for achieving risotto's creamy texture. Initially, risotto was a simple dish, but it gradually evolved with the addition of regional ingredients and refined cooking techniques.
Risotto is more than just a dish in Italy; it represents a cultural tradition of patience, care, and the celebration of simple, high-quality ingredients. It's often a dish shared among family and friends, reflecting the importance of communal dining in Italian culture.
Family Tradition
Risotto is often a dish prepared and shared during family gatherings, embodying the importance of food and togetherness in Italian culture.
Slow Food Movement
Risotto aligns with the Slow Food movement, emphasizing the use of local, seasonal ingredients and traditional cooking methods.
Regional Variations
Different regions of Italy have their own unique risotto recipes, showcasing the diverse culinary landscape of the country.
This seasonal vegetable risotto highlights the fresh, vibrant flavors of locally sourced, in-season produce. The creamy, starchy base of Arborio rice provides a comforting foundation, while the vegetables add sweetness, earthiness, and a delightful textural contrast.
The risotto features a medley of vegetables chosen for their peak seasonality. In spring, asparagus, peas, and ramps might be used, offering a sweet and grassy flavor profile. Summer could bring zucchini, bell peppers, and tomatoes, contributing sun-ripened sweetness and acidity. Autumn may showcase squash, mushrooms, and kale, providing earthy and savory notes. A touch of Parmesan cheese adds umami and richness, while herbs like thyme, rosemary, or basil complement the vegetables' individual characteristics. The dish is finished with a drizzle of high-quality olive oil for added flavor and richness.
Toast the Rice
Toasting the Arborio rice in butter or olive oil before adding the broth helps to create a nutty flavor and prevent the rice from becoming mushy.
Warm Broth
Adding warm broth to the rice gradually is crucial for achieving the creamy texture. Cold broth will shock the rice and prevent it from releasing its starch properly.
Stirring Technique
Stirring the risotto frequently but not constantly is essential for releasing the starch and creating a creamy consistency. Avoid over-stirring, as this can make the risotto gluey.
The All'onda Texture
The perfect risotto should have an 'all'onda' texture, meaning it should flow like a wave when the plate is tilted.
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