Chef Luciano Parolari, otherwise known as “The King of Risotto” throughout  Italy, is a master of risotto – seafood, shellfish, fresh vegetable, seasonal and even poultry and meat risottos. So much so that he has written a book, “Tales of Risotto,” that answers every question you might ever ask about risotto, from tips for the beginner, to the favorite risottos of many of the hotel’s celebrity guests, such as Madonna and Elton John. He has been at Villa d’Este since l967.

Chef Luciano has been kind enough to answer some questions for The Gourmet Review.

Q What is the most interesting meal you have ever cooked professionally and for whom?

I had the privilege of cooking for Pope John Paul II when he visited the city of Como and he specifically asked for a risotto.

(By the way, the risotto with spring vegetables is not only the favorite of Luciano himself, but was the risotto prepared for the Pope in 1996 when the Pope came to Como for three days. The Pope was the guest of the archbishop, who requested Chef Pavaroli prepare all of the Pope’s meals. The recipe will follow on the blog.)

[Read the rest of this entry…]

The Gourmet Review

Enjoy this easy to make “Risotto al Limone con Scampi,” courtesy of Villa d’Este’s Executive Chef Luciano Parolari – otherwise known in Italy as the “King of Risotto.”

Olympic gold medal ice-skating champion, Kristi Yamaguchi, and her hockey star husband, Brett Hedican, honeymooned at Villa d’Este. They loved all the seafood risottos, but loved this one the best.

SERVES  4 to 6

Shrimp Sauce

 2 tablespoons extra virgin olive oil

24 large shrimp, peeled and deveined

1 cup dry white wire

DIRECTIONS

6 cups fish stock

5 tablespoons butter

1 tablespoon finely chopped shallot or spring onion

2 cups Carnaroli rice  (or substitute Arborio rice)

2 tablespoons grated Parmesan cheese

1 tablespoon minced fiat-leaf parsley

Juice of ½ lemon

Grated rind of ½ lemon

Salt and freshly ground black pepper to taste

Caramelized Lemon Rind

Julienned rind of 1 lemon

1 cup white wine

2 tablespoons sugar

DIRECTIONS

To make the shrimp sauce, warm the olive oil in a large sauté pan over medium-high heat. Add the shrimp and cook for about 5 minutes, until the shrimp are pink and firm. Add the wine and stir until the liquid is absorbed.

Meanwhile, bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.

Melt 2 tablespoons of the butter in a large, heavy saucepan over medium heat. Add the shallot and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter.

Add 1 cup of the stock and stir until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Halfway through cooking the risotto, add half the shrimp and their sauce. Reserve the remaining shrimp as a garnish. Continue adding the stock. Cook until the rice is just tender and creamy but still al dente, 15 to 20 minutes.  You may have extra stock.

While the risotto is cooking, make the caramelized lemon rind. Place the julienned lemon rind in a pot of boiling water for a few minutes, then drain and pat dry with paper towels. Warm the wine and sugar in a saucepan over medium heat.  Add the lemon rind and cook, stirring, until caramelized, about l0 minutes.

When the risotto is done, remove the pan from the heat and stir in the remaining 3 tablespoons butter, the Parmesan cheese, parsley, lemon juice, grated lemon rind, and salt and pepper to taste. Let the risotto rest for a minute or two and serve topped with the remaining shrimp and the caramelized lemon rind.

– The Gourmet Review

Courtesy Villa d’Este

Executive Chef Luciano Parolari, otherwise known as the “King of Risotto,” has an endless supply of great stories from his experiences at  Villa d’Este on beautiful Lake Como. There are so many tales to tell (check out “Tales of Risotto”),  from favorites of the Duke and Duchess of Windsor to Madonna and Gianni Versace. I especially love the story of  Elton John falling in love with Luciano’s risottos and Sir Elton asking to have his private chef spend a week in the kitchen learning Chef Luciano’s risotto secrets!

 James Beard first described  Chef Luciano’s risotto as a little “side dish” in the December 1972 issue of “Gourmet” magazine. Chef Luciano remembers preparing the traditional Risotto Alla Milanese for Mr. Beard himself. This was followed by Risotto With Smoked Salmon, which Mr. Beard promptly renamed Risotto Villa d’Este. The hotel, in turn, named the dish Risotto a la James Beard and this risotto remained on the menu for years. There has been a special connection with James Beard and what later became the James Beard House in New York ever since.

Chuck Williams, founder of Williams-Sonoma, invited Chef Parolari in 1978 to San Francisco to prepare a gala fundraiser in the US. It was the first of many gala events that gave Chef Parolari a world wide reputation.

[Read the rest of this entry…]

This is an easy, elegant risotto with artichokes recipe that was Frank Sinatra and Ava Gardner’s favorite at Villa d’Este on fabulous Lake Como, when they first traveled to Italy in the 1950’s. Chef Parolari shares the Verandah Restaurant’s secret recipe for “Risotto can Carciofi.”

SERVES 4 to 6

INGREDIENTS

6  artichoke hearts

4  ½ tablespoons butter

2 tablespoons extra virgin olive oil

6 cups chicken stocks

1 small onion, finely chopped

2 cups Carnaroli rice  (if you can’t find, then substitute arborio rice)

1 cup Italian spumante (sparkling wine)

3 tablespoons grated Parmesan Cheese

Salt and freshly ground black pepper to taste

l tablespoon minced flat leaf parsley

DIRECTIONS

Cut the artichokes into very thin slices. Set aside half of the slices. Melt ½ tablespoon of the butter with 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the artichokes and sauté for 3 minutes, or until soft in the center. Set aside.

Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.

Melt 1 tablespoon of the butter with the remaining 1 tablespoon olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil. Then add ½ cup of the spumante (sparkling wine)  and stir until absorbed.

Add 1 cup of the stock and stir until the liquid is absorbed. Add the uncooked sliced artichokes. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, 15 to 20 minutes. You may have leftover stock.

Add the remaining 1/2 cup of the spumante and stir well. Remove the pan from the heat and stir in the remaining 3 tablespoons butter, the Parmesan cheese, and sale and pepper to taste.

Let the risotto rest for a minute or two and serve on individual plates, topped with the sauteed artichokes and a sprinkling of the parsley. This risotto can also be served with any kind of Italian sausage, either grilled or sauteed with sage and butter.

NOTE

I couldn’t find the Carnaroli rice when I was testing this recipe. I subsequently traveled to New York and went to Eataly, which just opened and is all things Italian, and purchased many bags of Carnaroli rice. It is fantastic, so check out your local Italian specialty stores and try to find. It is worth the effort, but this dish is still delicious with arborio rice as well.

– The Gourmet Review

Courtesy Villa d'Este

 Frank Sinatra and Ava Garnder’s first visit to Villa d’Este was in the 1950’s.  I love the story about a favorite new dish enjoyed during their stay.

Courtesy Google Images

 “The (artichoke risotto)  is a risotto that for many years could only be made during the artichoke season, which is the month of March. That was true in the days when Frank Sinatra and Ava Gardner visited Villa d’Este. Of course Frank was of Italian descent, but he hadn’t actually visited Italy until he came to Villa d’Este. At this point he was too famous to travel incognito, so he needed a place like Villa d’Este to which he could retreat in comfort. Add to that the brewing scandal with Ava Gardner, and he had very few options – especially if he wanted to visit Italy.

So during the early 1950’s, they arrived in a flurry at Villa d’Este ready to partake of Italian fare. They were offered risotto at the formal Verandah Restaurant – the staff wanted to make sure they had an authentic northern Italian experience. Sinatra was dubious; Gardner was willing – so the very special seasonal Risotto with Artichokes was prepared and offered in a formal flourish.

The diners were ecstatic. Who could not love Risotto con Carciofi (with artichokes)?  In fact, from that time on, when Sinatra returned (always, alas, sans Gardner), he made sure to make his first stop the formal Verandah (restaurant at Villa d’Este) and his first bite was Risotto con Carciofi!”

 Why not try  the recipe (on this blog)  for risotto with artichokes and see what what created all the fuss.

NOTES

Jean Govoni Salvadore and Executive Chef Luciano Parolari  collaborated to share stories and recipes from Villa d’Este in their book, “Tales of Risotto.” Ms. Salvadore has been Public Relations Director at Villa d’Este for nearly 40 years and still lives at the hotel. Wouldn’t you  love to have dinner and listen to the stories these two might tell over a wonderful meal of risotto?

– The Gourmet Review

Courtesy Villa d’Este

“The precise location of heaven on earth

has never been established but it may very well be right here.”

~Herb Caen

If you love to read about romance, intrique, celebrities and palatial gradeur, take a look at the history of Villa d’Este. My favorite drawing is titled, “The Long and the Short of the Tale or the Whole of the Concern” on page 3. Imagine a hotel with a history that includes a woman building a simulated fortress and tower (which remain standing today) for her Napoleonic General lover, so he would not “suffer nostalgia” for warfare!

Courtesy Villa d’Este

– The Gourmet Review

If you love yellowtail, you will love this appetizer recipe that is a signature dish from Okada Restaurant at Wynn Resort in Las Vegas.

INGREDIENTS

• Slice Hamachi 2.5 inches long thin sliced sashimi into 5 pieces.
• Place sashimi pieces on the plate.
• Place I piece of tiny cilantro leaf on each sashimi slice and then top with ½ tsp of Chile Salsa for each slice.
• Pour 1 ½ ounces of spicy ponzu over fish.
• Garnish plate with bouquet consisting of 1 stalk of cilantro, 1 stalk of micro red shiso, and 5-6 Kaiware (daikon sprout).
• Place ½ each of red and yellow pear tomato on each end of plate.

Chile Salsa (Serves 3)

• 1 each red & green Jalapeno chopped fine
• 1 tsp of red onion chopped
• 8 stalk of cilantro leaves chopped very fine
• 5 oz of ponzu sauce.
• Mix all together.

Ponzu Sauce

If you are pressed for time or cannot find the ingredients, Chef Masamichi suggests you can always purchase Ponzu sauce. This keeps preparation simple and quick  (or better yet, just come to Okada the next time you are in Las Vegas and ask for some homemade to take with you!). Have your fish monger slice some yellowtail to bring home  and get a quick start on this wonderful appetizer. Your guests will love it.

Ponzu sauce

For the more adventuresome, the ingredients for Ponzu sauce can be obtained from Asian markets or specialty stores. If you have a little more time, try Chef Ishizawa’s recipe.

PONZU SAUCE

INGREDIENTS


Rice Vinegar – 800 ml

Soy Sauce – 500 ml

Mirin – 50 ml          (sweet Japanese cooking wine)

Yuzu Juice – 50 ml  (a Japanaese citrus fruit about the size of a tangerine and quite sour)

Tamari – 50 ml         (Tamari is  naturally brewed and made with more  soybeans than regular soy sauce to produce a smoother, more  complex flavor).

Bonito – 10 grams     (derived from small tunny like marine fish that includes sardines and mackerel found in warm Paccific and Atlantic waters. The flesh is dried and flaked and used in Japanese cooking.

Konbu – 1 piece, about 6 inches long  (This has a Japanese citrus taste, similar to a mixture of lemon and lime, including the zest.)

Add everything in large container and mix well. Let sit for 5-7 days, then strain. If you don’t have time the sauce may be used after 1 or 2 days, but the full flavor won’t develop until after 5-7 days.

– The Gourmet Review

The combination of fresh ginger and mint muddled with ginger liqueur makes this a great signature cocktail. The drink was created by Edgar Dudino at Okada Restaurant at Wynn Resort in Las Vegas. Bartender Donny Bishop added a slight variation, so try this on your guests next time you have a party.

INGREDIENTS

6  fresh mint leaves

1 Tablespoon fresh ginger – peeled and cut into chunky pieces

1/2 oz rock candy syrup or simple syrup*

2  oz Takara Shochu

1 oz Domaine de Canton Ginger Liqueur

4 oz house made sweet & sour (see recipe below)

1 1/2 oz club soda

In a cocktail shaker, lightly muddle the mint leaves and fresh ginger with the syrup. Add in the remaining ingredients, omitting club soda and shake with ice.  Pour contents into a highball or wine glass. Top with club soda. Gently stir. Garnish with a sprig of fresh mint.

I had never heard of the liquors before, but easily found the bottle of Domaine de Canton Ginger Liqueur and Takara Shochu at a liquor store.

Takara Shochu is a traditional Japanese distilled spirit.  The Gold Medal in World Spirits Competition winner, Domaine de Canton Ginger Liqueur, includes ginger, Provencal honey, Tahitian vanilla and Tunisian ginseng.

– The Gourmet Review

Courtesy David Ravandi

Love tequila? Then you will love David Ravandi’s new 123 Tequila. David  is an expert when it comes to  the best tequila on the market.

If you need a custom recipe to suit a particular evening, then chances are, if you ask nicely, David will create something just for you.  That’s what he did for me last summer before 123 Tequila came on the market. Ever think of combining top-shelf tequila with a slice of jalapeno? It adds just the right bit of kick!

 David has just launched his new line of tequila. It’s  Certified  Organic (tough designation to achieve) and it’s a must  for anyone who loves tequila. As David explains about the three different tequilas, “the stars dance in the sky above the fields for as many as ten years before the certified organic agaves are harvested for Uno (1) Blanco tequila, the pure mother spirit from which Dos (2) Reposado and Tres (3) Anjeo tequilas are created.”

Founder, David Ravandi

David is a great storyteller. “As the sun and moon meet in the sky above the agave plantation, two stealthy jaguars roam the fields in search of their elusive prey. During their silent hunts, Dos Reposado tequila rests in white oak barrels for six months before its timely release.”

“On a morning when three brilliant roosters greet the dawn with hopeful songs of renewal, mature agave plants at the hacienda are ready to be hand harvested and Certified Organic Blanco tequila awakens from its year-long slumber in white oak barrels to be reborn as Tres Anjeo Tequila.” And so you have the beginning story of 123 Tequila.

 Did you ever wonder about the journey to your glass this sacred ceremonial drink makes? The purest 100% Blue Agave tequila is cultivated on the pristine estate fields in Mexico into Uno Dos Tres (123) Tequila. Each bottle has a slight distinction which will make you appreciate the art behind the  making of the best tequila on the market.

 An ancient myth is depicted on each bottle of 123 Tequila. Picture an Aztec goddess enveloped by a feathered snake, complete with disguise, as they descended to earth. The snake, which  adorns the seal of each bottle of David’s tequila,  is thought to  protect the ancient fields, where the goddess was laid to rest by her lover, and the agave plants then sprung forth. The 400 tipsy rabbits on the label serve as a reminder to consume 123 Tequila in moderation.

 Take a minute to read more about David Ravandi and David’s 123 Tequila  at  www.123tequila.com. From the first sound of the rattlesnake, ancient music  and even a drop of tequila when you open the 123 website, to a great read about ancient myths and  recipes for tequila cocktails, you will love this website. You’ll be inspired to showcase 123 Tequila at your next party.

– The Gourmet Review

Courtesy Wynn Hotel

Okada at the Wynn Resort in Las Vegas has stellar food, ambience and service. Guests have a choice between authentic teppanyaki and robata or more traditional Japanese food.

Courtesy Wynn Hotel

Okada’s Executive Chef Masa Ishizawa defines what it means for a chef to be passionate. You can see it in the presentation of the food, the fresh ingredients and the creativity of each dish on the menu.

Courtesy Wynn Hotel

Carolyn, Okada’s general manager, greets every guest like a family member and makes each person feel special. If you return, be prepared to have Chaichi remember your favorite table, cocktail and even menu items. She is remarkable!

One of our favorites is the yellowtail sashimi with chile  salsa, for which Executive Chef  Ishizawa has been kind enough to share the recipe. Many traditional Japanese dishes such as tempura and miso soup are featured on the menu, but one of the best dishes is the signature pork short ribs.

Courtesy Wynn Hotel

Or you might enjoy the wagyu beef tatami with ponzu vinaegrette that includes daikon, carrot, cucumber, red onion, chive and garlic chip. If you are in the mood for seafood, you might try the Chilean sea bass yuzu-soy sauce with shrimp, scallop, braised taro and wild mushrooms.

Sommelier Louis Hamilton will make sure your wine selection is perfectly paired with your food. Osmund Chan always goes out of his way to make each guest feel special. It’s a great team overseeing dining at Okada.

Courtesy Wynn Hotel

Take in the ambiance of Okada. What a surprise to walk into such a tranquil setting in the middle of a hotel. We love the table next to a floor to ceiling window that is open virtually year round. Not only is the water and landscaping feature striking, but also the sounds from the waterfall in the background are Zen like.

Clearly I am not the only person who finds Okada special. We’ve witnessed three proposals on separate occasions. That’s the ultimate testament to a romantic setting!


NOTE

For more information on the Wynn Las Vegas or Okada Restaurant at the Wynn, check out their websites.

– The Gourmet Review