How to create Risotto and homemade Tortelli

The Staff Canteen

The Head Chef is Maurizio, he's a very nice guy from Bologna he's been here since the opening so the cooking that we do here is more based on the Emilia-Romagna that's the region he comes from, so think about fresh pasta, lasagne, Tortelli, balsamic vinegar, Parmigiano these kind of things.

Today I'm going to prepare the Risotto with Parmigiano, sage, a drop of balsamic vinegar and Parmigiano flakes, we will do the Risotto with some chopped onions, I'll sweat that all in a pan I did the Risotto Carnaroli and I toast the Risotto which is very important that you give a coat of toasting to the Risotto so it will remain Al dente at the end of the cooking and put some white wine then I start to cook it with the chicken stock, then add some salt and some pepper and I cook it for about 15 minutes then when it's almost ready, nice and creamy I took it off the fire, I put some butter on some Parmigiano, Reggiano, some sliced julienne of fresh sage.

Then we taste it with salt and pepper for scented, put on dish then add some fried sage which should give a bit of bitterness to the dish then add some pearl of balsamic vinegar which will add some acidity and sweetness to finish/ to complete the Risotto; We have Risotto with Parmigiano Reggiano, sage, balsamic vinegar drop. The second dish that we are going to prepare is homemade Tortelli filled with Parmigiano Reggiano.

Homemade Tortelli was prepared from fresh pasta dough made with fresh eggs and plain flour and once the dough is ready we normally keep it in the fridge for a couple of hours and then we prepare the filling which is Parmigiano Reggiano, some nutmeg some pepper then we add some chopped summer black truffle and we boil some cream and milk we pore over the Parmigiano Reggiano and we make the mix, then we prepare the Tortelli we put the filling in the pasta inside the pasta we then add a slice of summer black truffle and we close it in the shape of Tortelli. 

Then we cook the Tortelli in the stock, and we serve in a bowl with some fresh summer black truffle on top and that's how we serve it and there we have the homemade Tortelli filled with Parmigiano Reggiano and served with chicken broth and summer black truffle.

Find your next job as a Head Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 9th March 2017

How to create Risotto and homemade Tortelli