From Executive Chef Matteo Calciati of Giano, NYC
This great fall recipe was 'stolen with permission' from Executive Chef Matteo Calciati of Giano, in the East Village. The restaurant is named after the Roman mythological deity of beginnings and endings who has two faces, looking towards the past and also towards the future. Giano, in the spirit of its namesake, honors both the past and future of Italian cuisine.
The menu, driven by seasonal ingredients is divided into columns, one half features traditional Italian dishes while the other is more contemporary. Traditional appetizers include Insalata di Polipo alla Genovese, a warm octopus and potato salad served with tomatoes, black olives and arugula, dressed with a delicate and aromatic lemon vinaigrette. A modern example would be Fagottini di Manzo Farciti, a trio of domes made from filet mignon carpaccio stuffed with parmesan, goat cheese, and gorgonzola mousses, garnished with candied orange zest for the goat cheese, a balsamic reduction for the gorgonzola and a tuft of arugula for the parmesan.
About the chef: Matteo Calciati moved from Milan to join fellow Italians (also from Milan), owners Paolo Rossi and Matteo Niccoli at Giano. His previous experience has taken him from Lake Como to London and Africa in his quest to perfect his culinary technique, with extensive experience in the specialty restaurants of Milan.
126 E 7th St
New York, NY 10009
Pumpkin and Gorgonzola Risotto with Amaretto Powder is served at Giano for $14.
This recipe makes 4 restaurant servings.
Pumpkin and Gorgonzola Risotto with Amaretto Powder Ingredients:
10 oz Arborio rice
8 oz pumpkin pulp
3.5 oz gorgonzola
1 glass white wine
1pint vegetable broth
2 tablespoons of extra virgin olive oil
2 tablespoons butter
2 Amaretto cookies
Pumpkin and Gorgonzola Risotto with Amaretto Powder Steal This Recipe® Step by Step Instructions:
Heat the extra virgin olive oil in a pan.
Add the onion and fry until browned.
Add the rice, stirring the rice until golden for about 5 minutes.
Add the white wine and keep stirring until the liquid is absorbed.
Continue stirring while adding the vegetable broth.
Add the pumpkin pulp.
Cook the rice, stirring often until the rice is cooked.
Crush the Amaretto cookies in a plastic bag with a rolling pin.
Remove from the heat and add the butter and gorgonzola and stir.
Divide the risotto between 4 plates and top with crushed Amaretto cookies.