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Hi, I am Sam, the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto. We are going to prep our garlic. So, let's get started on our garlic. We have one clove here. What the recipe calls for is mincing the garlic, which I dont like. So, what we are going to do, is going to cut the root off. It's just a personal preference that I have. I just want the taste of the garlic, but I really dont want to see it in the dish. So, I'll turn that to later in our process, but right now I am going to show you how to prep it.

So, what we are going to do, is take our garlic and with the side of our knife, just crush and thats what we want. Our garlic has been prepped. The next item we are going to be prepping is our Porcini Mushrooms. We are going to be cleaning and slicing.

Expert: Salvatore Ambrosino

P: (703) 273-7405

Salvatore Ambrosino is a graduate of the French Culinary Institute in New York City. Sal is the chef and owner (along with his two brothers) of Pomodoro Pasta, Pizza and More in Fairfax, Virginia. Born in Italy and raised in Brooklyn, New York, Sal specializes in rustic Italian dishes. He loves interacting with the people in his restaurant and, of course, cooking.

About This Video

In this video Chef Sal demonstrates the technique of making classic risotto, an Italian rice dish. Sal specifically focuses on porcini mushroom risotto, his personal favorite.

This video series: 6632 views

This video segment: 370 views

Tags: Mushroom, Risotto, Rice, Stir, Broth, Water, Chop, Dice, Sautee, Taste, Good, Yum  

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