"Recipes from the Chef's Kitchen"

Show 710

Il Fornaio

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


Claudio Zorloni - Chef/Owner


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.


Pomidori alla Padana Lombarda

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 -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.



In the Studio Kitchen with Claudio Zorloni
(left) and Lindsey Gustin (right)


Good Eating!!!