"Recipes from the Chef's Kitchen"
Anna Stewart - Personal Chef
and Culinary Instructor
Risotto Milanese with Pancetti
& Sauteed Garlic Shrimp
1) 6 to 7 cups low sodium chicken or vegetable broth
2) 1/8 teaspoon saffron threads
3) 2 tablespoons extra virgin olive oil (divided)
4) 2 tablespoons unsalted butter (divided)
5) 4 ounces pancetta, finely diced
6) 2 medium shallots, finely diced
7) 1 ½cups of Arborio rice
8) ½ cup dry white wine
9) 1 garlic clove, minced
10) 12 ounces medium shrimp, peeled and deveined
11) Sea salt and freshly ground pepper, to taste
12) 1 cup grated Parmegiano Reggiano cheese
13) 1 tablespoon finely chopped Italian flat leaf parsley, for garnish
1) Pour the broth into a medium saucepan and bring to a simmer, add saffron and
cover; reduce heat to low.
2) To a large saucepan or straight sided skillet over medium heat, add one
tablespoon oil and one tablespoon butter. Add pancetta and cook until crispy,
about 3 minutes. Add shallots and rice sauté, stirring constantly until rice is
translucent around the edges and the shallots are soft, 3 to 4 minutes. Add wine
and cook until the pan is almost dry, about 3 more minutes.
3) Using a ladle, add about a cup of hot broth to the rice, stirring continuously with
a wooden spoon.
4) Add additional broth, one cup at a time, stirring constantly and adding more
broth only after the previous addition has been absorbed.
5) The risotto is done after about 20 minutes, when it is creamy and rice grains are
plump and tender with slight resistance to the bite.
6) Meanwhile, preheat a sauté pan. Place the shrimp in a large mixing bowl, toss
with olive oil, salt and pepper and minced garlic.
7) Place the shrimp in the warm pan and cook until pink and opaque.
8) To finish the risotto, remove it from heat and stir in remaining tablespoon of
butter, sautéed shrimp and Parmesan. Taste and adjust seasoning with salt and
9) Perfect risotto should flow gently when ladled into a serving dish. If prepared in
advance it will thicken as it sits, so just before serving thin with a little hot broth
to a creamy consistency.
10) Ladle into a serving bowl or individual bowls.
11) Garnish each with additional Parmesan and flat leaf parsley; serve immediately.
Steak Tagliata with Arugula & Ingredients:
Fried Capers topped with
Garlic-Rosemary Infused Oil
1) 1 1/2 lb. flank or thick cut sirloin steak
2) 2 tablespoons extra virgin olive oil, divided
3) 6 cloves of garlic, peeled and thinly sliced
4) 2 tablespoons finely chopped rosemary leaves
5) 2 teaspoons freshly ground black pepper, plus more as needed
6) flakey sea salt
7) Arugula and Fried Capes (see recipe below)
8) 5 ounces baby arugula leaves, stemmed
8) Best quality Aged Balsamic Vinegar, for drizzling
10) 2 ounces of Parmigiano or Reggiano, shaved into thin slices
11) Lemon wedges, for serving
12) Garlic Rosemary Oil (see recipe below)
1) Rub the steak liberally with 2 tablespoons olive oil and season generously with salt
The Fried Capers
and pepper. Allow steak to sit at room temperature for about 30 minutes before
2) Preheat a grill or grill pan over medium-high heat.
3) Place the steak on the grill and cook 4 to 5 minutes.
4) Using tongs, turn the steak and cook to medium rare, or until a meat thermometer
inserted in the thickest part of the steak and registers 130 degrees, about 5
minutes more. (For steaks thicker than 1 ½ inches, transfer steak to a rack set over
a rimmed baking sheet and roast in a preheated 400 Degree oven to finish cooking).
5) Transfer steak to cutting board and allow it to rest for 5 minutes.
1) Arrange arugula over a large serving platter or plates.
2) Using a carving knife, cut the steak across the grain into a ¼ inch thick slices and
arrange over the greens.
3) Drizzle some of the warm garlic rosemary oil and aged balsamic vinegar.
4) Scatter the fried capers and shaved Parmesan over the top.
5) Serve immediately with lemon wedges.
1) About 1 cup vegetable oil, for frying
2) ¼ cup capers, rinsed and patted dry
1) Fill a small saucepan with a ½ inch of vegetable oil and heat over medium until the
oil registers 325 degrees on deep fry thermometer.
2) Using a fine mesh spider or a slotted spoon, carefully add capers to hot oil and fry
stirring once, until they begin to open and turn golden brown, 1 to 2 minutes.
3) Remove fried capers with a slotted spoon and drain on a paper towel lined plate.
4) Set aside.
The Garlic Rosemary Oil
1) 2/3 cup Olive Oil
1) Combine remaining 2/3 cup olive oil and garlic in a small saucepan and place over
2) Cook until garlic starts to turn brown around the edges, about 5 minutes.
3) Add chopped rosemary and freshly ground black pepper, stirring to combine.
4) Set aside.
Dark Chocolate Espresso Budino
with Frangelico Cream
1) 1 tablespoon cocoa powder
2) 3 tablespoons corn starch
3) 1 teaspoon espresso powder
4) ½ teaspoon sea salt
5) ½ cup granulated sugar
6) 1 teaspoon vanilla bean paste
7) 4 large yolks
8) 2 cups whole milk
9) 1 cup heavy whipping cream
10) 4 ounces chopped semi sweet chocolate
11) 2 tablespoons unsalted butter
12) Frangelico Cream (see recipe below)
1) In a medium saucepan, combine cocoa, corn starch, espresso powder, salt, sugar,
vanilla and egg yolks and whisk to combine.
2) Slowly add milk and cream and whisk until mixture is smooth.
3) Bring to a simmer over medium heat, whisking constantly until the custard is very
thick, about 5 minutes.
4) Remove from heat, add the chopped and butter and whisk until smooth.
5) Divide custard among 4 coffee cups (martini glasses, fancy dessert cups or ramekins).
6) Set aside to cool to room temperature and then cover with plastic wrap and refrigerate
The Frangelico Cream
1) ½ cup heavy whipping cream
2) 2 tablespoons Frangelico Liqueur
3) 1 tablespoon granulated sugar
4) ½ teaspoon vanilla bean paste
5) Chocolate curls, to garnish
1) Combine cream, Frangelico, sugar and vanilla in a bowl and whisk until soft peaks form.
2) Transfer cream to a piping bag with a medium tip.
3) Garnish with whipped cream and chocolate curls.
4) Serve immediately.