"Recipes from the Chef's Kitchen"

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Il Fornaio

Reston Town Center
11990 Market Street, Suite 106
Reston, Virginia 20190

Claudio Zorloni - Chef/Owner

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Risotto Della Mamma Carla

Ingredients:
1)   6 oz. Arborio Rice - toasted
2)   1 tsp. Shallots - chopped
3)   1 tbs. Olive Oil
4)   1 oz. Porcini Mushrooms
5)   1 pinch Saffron
6)   2 oz. Tiger Shrimp
7)   1.5 oz. Shrimp Stock
8)   2 tbs. Trebbiano for cooking
9)   1/2 oz. Butter - unsalted
10) 1/2 oz. Grated Parmesan
11) 1 pinch Parsley - chopped
12) 2 pinches Salt
13) 1 sprig Italian Parsley (fresh)
14) 1/2 oz. Tiger Shrimp

Preparation:
1)   In a risotto pan, combine olive oil and shallots.
2)   When shallots are golden, add porcini mushrooms.
3)   Saute for 1 minute and add toasted risotto, salt and saffron.
4)   Stir for 1 minute and add white wine.
5)   Evaporate wine and add shrimp stock as needed.
6)   2 minutes before risotto is done, add shrimp.
7)   Stir until shrimp are cooked.
8)   Remove from heat and add butter, parmesan, and parsley.

Presentation:
1)   Serve on a 12 inch plate, in the middle.
2)   Garnish with parsley sprig and shrimp on top.

Ingredients:
1)   5 oz. Heirloom Tomato
2)   1 oz. Medium red onion
3)   1 oz. Mache
4)   1 oz. Radishes
5)   3 each Basil leaves - chopped
6)   1 oz. Red Wine Vinegar
7)   1 oz. Polenta
8)   1 pinch Salt

Preparation:
1)   Cut the tomatoes into pieces.
2)   Slice onions thinly, slice radishes, and chop basil.
3)   In a large bowl, mix all together with red wine vinegar.
4)   Cut the polenta into ½-inch cubes and deep fry until crispy and browned.
5)   Drain and sprinkle with salt.

Presentation:
1)   Arrange the salad in the center of an 11 inch plate.
2)   Garnish with crispy hot polenta croutons.

Good Eating!!!