A creamy risotto with a delicate taste that will capture the attention of demanding palates. The recipe is made available by Auricchio.
For the risotto :
In a saucepan fry the onion in oil. When the onion is golden, pour the rice and toast it. When the rice is toasted, pour the wine and let it evaporate. When the wine has faded, start pouring the broth, little by little and if necessary so that you can control the cooking point. About halfway through cooking, pour the pears cut into cubes into the pot. While you finish cooking, start cut into cubes the sweet provolone. When the rice has cooked, season with salt if necessary and stir.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.