Join us for Virtual International Coffee Hour this Friday (10/2) at 5 p.m. with La Società Italiana di FSU to learn how to make Risotto con Funghi!
This week CGE’s Chef Jesse will be joined by Dr. Irene Zanini-Cordi, Associate Professor of Italian and Undergraduate Advisor; Pietro Pesce, President of La Societa’ Italiana and second-year graduate student; and Arianna Contreras Vice President of La Societa’ Italiana and second-year graduate student.
“We are looking forward to participating in International Coffee Hour to share our events for the Italian-American Heritage Month and spend some quality time in a social environment,” Pesce said. “Our goal is to connect and hang out to provide a space for some well-deserved cultural fun!”
La Società Italiana, or The Italian Society, strives to share Italian culture through a number of events every semester, such as conversation tables, literary reads, and through other events like International Coffee Hour aiming to provide the FSU community with a well-rounded experience of Italy and its customs.
Virtual International Coffee Hour is held each Friday from 5–6:30 p.m. on Zoom and serves as an opportunity to connect with FSU students, faculty, and staff from around the world. During Coffee Hour, you have the opportunity to learn how to make unique snacks from around the world while learning about another culture. Following the cooking demonstration, we move into Zoom rooms to connect in conversation in smaller groups.
To join us, please sign up using this link ( once to receive a weekly email with the Zoom link and login instructions.
For more information about Virtual International Coffee Hour and recipes from past weeks, visit cge.fsu.edu/vch.
Risotto con Funghi Recipe:
Serves 4
Ingredients:
2 tablespoons extra virgin olive oil
1 small golden onion, finely diced
1 clove of garlic, minced
8oz fresh white mushroom sliced thick
1 ¾ cup Arborio rice
4 cups vegetable broth
2 cups water
½ oz dried porcini mushrooms
½ cup flat leaf parsley, chopped
1 cup grated Parmesano Reggiano cheese
4 tablespoons unsalted butter
salt
fresh ground pepper
Method:
Reconstitute the dried mushrooms in ½ cup boiling water. Remove the mushrooms from the liquid and roughly chop. Reserve mushroom soaking liquid and add to the veggie broth. Heat the combined broth and water together in a small pot on the stove.
In a heavy bottomed large shallow pan, lightly sauté the onion and olive oil for 5 minutes. Onions should soften and become transparent but not turn brown at all. Add the minced garlic toward the end of this process, stirring occasionally. Incorporate fresh mushrooms to the onion mixture and cook for a couple minutes then add the rice and cook it for a couple of minutes on medium heat stirring constantly. Add the chopped dried mushrooms to the rice and cook for a minute while stirring constantly. Ladle one spoon of hot veggie broth into rice mixture and continue to cook on medium to medium low heat while stirring constantly. The risotto should be simmering lightly as you stir. Once the rice mixture absorbs the first ladle of broth add another and keep stirring until you use up all the broth. Once all of the broth has been added to the rice. Taste the rice to test its tenderness. Risotto should be creamy and semi liquid with the rice kernels slightly firm but not crunchy.
When cooked, turn off the heat, add the Parmesan cheese, butter and parsley and stir. Let the risotto sit for a few minutes then season with salt and pepper. Taste for seasoning then divide on plates and serve.