How to create Risotto and homemade Tortelli

The  Staff Canteen

The Staff Canteen

Editor 9th March 2017

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.

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The  Staff Canteen

The Staff Canteen

Editor 9th March 2017

How to create Risotto and homemade Tortelli