Sandro's Risotto Alla Shitake

http://ift.tt/eA8V8J A Signature Dish By Sandro V. Cuccia... Being a native-born Italian, one of my favorite pastimes is traveling and eating in Italy! I am from the north, where rice dishes are legendary. In Italian, rice is “riso,” but a rice dish is called “risotto.” The rice typically used for the risotto is the starchy, short-grained rice called “Arborio,” which is very easy to find in most supermarkets. In fact, Arborio rice is now grown in Texas! Arborio gives the risotto its distinctive creamy consistency, but the secret is really in the proper cooking technique – and the major ingredient is patience! There are hundreds of ways to prepare a risotto dish. The following represents my signature recipe in which I use one of my favorite ingredients – the Shitake mushroom – grown right where I live in New Garden, Pennsylvania. I call my recipe Shitake Risotto alla Sandro. -- posted by cucciasv



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