Palladio Risotto . . . a Love Story Told Through Food, Friends and Kitchen Design
August 17, 2012
What could be better than Palladio, love, kitchen design and risotto all in one evening? Seriously . . . not much. On Wednesday evening, more than 100 art, architecture (and risotto) lovers braved some pretty nasty weather to come hear Gary Paul of GP Incorporated Design Consulting speak about Andrea Palladio, one of the most influential architects in Western architecture. Gary not only spoke as an expert on Palladio (which he is) but also of Palladio’s influence on his own work. He really spoke from the heart, sharing personal photos and stories of his travel and exploration through Italy over the years.
Bonus – Gary made risotto while giving the talk! The dessert risotto was the sweetest possible end to his amazing presentation – timed perfectly too. It was warm and lovely, and everyone went crazy for it – not a drop was left. Gary was kind enough to share his recipe, but this version only feeds four – not the 100 we served at the party!
Thank you, Gary for a fabulous evening!
And Buon Appetito! (recipe follows photos)
White Chocolate Risotto with Amaretto Apples and Pomegranate Seeds
2 oz. butter
2 Royal gala apples, unpeeled, cut into 5mm-thick slices
Agave, cinammon, nutmeg and vanilla to taste
Dash of salt
1/4 cup amaretto liqueur
White Chocolate Risotto
5 cups milk
2 oz. butter, chopped
1 cup arborio rice
4 oz. white chocolate, finely chopped
½ cup pomegranate seeds
Melt butter in a non-stick frying pan over medium heat. Add apple and half the Amaretto. Cook, turning once, for 5 minutes or until tender. Squeeze in the agave, cinammon, nutmeg and vanilla into the butter and amaretto for the apples to steep in. Stir in the remaining Amaretto and a dash of salt.
White Chocolate Risotto
Bring the milk just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer.
Heat the butter in a medium heavy-based saucepan over medium heat until foaming. Add the rice and cook, stirring, for 3 minutes or until the grains appear slightly glassy.
Reduce heat to medium-low. Add a ladleful (about 125ml/1/2 cup) of the simmering milk to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue to add the milk mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 35 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
Add chocolate and cook, stirring, for 2 minutes or until chocolate melts and the mixture is well combined. Add the apple mixture to the risotto just before serving.
Divide the risotto among serving bowls. Top with pomegranate seeds. Serves four.