In this video, you can look forward to not only a wonderful recipe for Risotto con Funghi, but also a plethora of stories and anecdotes from my childhood.
STORY TIME:
04:14 – Cutting Mushrooms as a Child
09:49 – Risotto at a Dinner Party
11:12 – Risotto for Holidays
Ingridients:
Milanese Risotto with Mushrooms
Risotto alla Milanese con Funghi
6 tablespoons butter, divided
1 onion, chopped
8 ounces fresh mushrooms. finely chopped
2 cups Italian Arborio rice
1/2 cup white wine
8 cups chicken broth
pinch of saffron
salt to taste
3/4 cup (3 ounces) freshly grated Parmigiano-Reggiano cheese
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts https://www.amazon.com/Sicilian-Feasts-Illustrated-Authentic-Hippocrene/dp/0781814332
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-cooking-of-emilia-romagna-giovanna-lamarca/1135644595
Language and Travel Guide to Sicily https://www.amazon.com/Language-Travel-Sicily-English-Italian/dp/078181149X
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE: http://giovannalamarca.com/
INSTAGRAM: https://www.instagram.com/giovannabellialamarca/
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
8 Comments
We are waiting for you
You look amazing and I love watching you cook❤. Tell me about the knife you used that is rectangular (?)
This looks so good! My mom would make polenta with chicken stew with mushrooms, then my dad would grill the polenta the next day topped with cheese.
Hi Giovanna! I love making risotto, however I've never added saffron to mine. I don't have any on hand, is there any other spice that you could recommend that I use? It's very expensive as well…I could buy it but it's not in the budget this week! I have all the ingredients I need to make it today, but no saffron! What added flavor does it bring to the recipe? I've actually never used saffron in any recipe before. And I see where nutmeg is used in many Italian cooks recipes too. I subscribe to Pasta Grannies channel also and I've wondered about the use of
that spice as well… My mother was Polish and my father was Italian, my mom never used either of those spices in her cooking that I can remember, nor my mother in-law Marion Falbo, who was full blooded Italian. Their family was from Calabria. Great show today, and so funny when your hubby had no words…my mother too would get real quiet when we'd all sit down at the dinner table, my brothers and sisters used to ask her what was wrong momma?! She'd always reply, "I not talkin' while the flava lasts!!" She was born in Woburn, Mass and still had that accent after many years! People from Texas always asked her, where are you from!? She came to Texas in 1945 with my father James Bernardo Cinquemani and died in Dallas on May 5th 2000. I miss my mom terribly she was a fantastic cook and taught me everything I know today about the kitchen and cooking in it. My mom gave me my first cook book in 1977 and signed it, "Dear Annette, you'll make a terrific cook, because you love to eat!!! Bon appetit! Love, Momma" Last night 2 of my grown children were here, Cicilie Marie, and Vincent Angelo, we had a pizza cook off! It was so much fun to be in the kitchen with two of my grown children who are also excellent chefs in their own right. I was cleaning up pizza dough and flour from all over the kitchen! All of my children love to cook and were raised on food made from scratch. I never fed my children fast food. We always ate healthy meals prepared with love. I look forward to going to Sicily one day with my children! Thank you for another beautiful video filmed in your bright and lovely kitchen. Your risotto looked delicioso! Bon Appetito! Can't wait to make it for my family tonight! Ciao Giovanna and Happy Easter! Love you! Annette Cinquemani Falbo
HAPPY EASTER GIOVANNA- I LOVE RISOTTO-IS THIS A MAIN COURSE IN ITaly? DO YOU RINSE YOUR RICE ?
This looks wonderful Giovanna! I know it takes a lot of time and patience but it's well worth it. Wishing you and your family a Buona Pasqua.
❤❤ This is love. Grazie mille
This looks delicious and I will attempt to make this. I was a student of yours in 1990. You were the best art teacher and now I learn an amazing cook too! Thank you for always being so kind and caring to me. I was going through a lot of tough stuff at home and you were a bright spot in my life and I always looked forward to you and your class. Bless you and Happy Easter!