Risotto ..::.. Episode 06

This week, stories from Cena and how to make a perfect risotto at home and what to do with the leftovers the next day.


Heat over medium low heat
2 tablespoons of olive oil

2 cups of rice: either Arborio or Vialenano or Carnaroli

Stir 3 minutes

Add 1/2 cup dry white wine, stir until evaporated, about i minute

Heat 3 cups of chicken broth,ladle 3/4 cup of broth at a time into the rice stirring until al dente,( firm to the bite) for 18 to 22 minutes

Off the heat
Add 2 tablespoons of butter
2 cups of Parmigiana
salt and pepper to taste

Cover, let sit for 5 minutes, stir and serve, add more broth if dry


Add ons: Sauteed Butternut Squash and Pancetta, poached dried mushrooms in light cream plus fresh sauteed slice mushrooms Stir fried or steamed vegetables such as asparagus, broccoli or spinach Baked fennel with lemon juice and zest, baked cherry tomatoes , shrimp saffron and clam juice.


2 cups leftover risotto
1 egg

Make into 2 inch ball using a ice cream scoop

Push a 3/4 inch cube of fresh mozzarella into the center of the rice ball and roll into Panko bread crumbs
Place on a baking sheet into 450 degree oven, turn once ,bake until golden about 10 to 15 minutes

Sprinkle with salt

Serve with Marinara sauce.


Place small red potatoes cut in half in a large skillet cut side down

2 cups water
3 tablespoons of unsalted butter
3 peeled whole cloves of garlic
1 teaspoon dried thyme
3/4 teaspoon salt

Simmer covered over medium heat for 15 to 20 minutes
Remove garlic, mash into paste
Stir in 1 teaspoon of lemon juice
Set aside

Continue to cook potatoes till cut side starts to brown, about 5 minutes
Add garlic mixture,stir and service with chopped chives to garnish


2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons brown sugar
2 teaspoons grated ginger
1 tablespoon sesame oil

In a large skillet or wok heat 1 tablespoon canola oil
Add 1 pound asparagus trimmed and cut into 21/2 inch pieces
Cook over high heat, 3 minutes , stirring

Add soy sauce mixture,cook 2 minutes

Asparagus should be crispy tender.