Chef and restaurateur Kristi Genova of Casa Italiana joined the Virginia This Morning crew us live in-studio to share her risotto recipe. Casa Italiana is located at at 8801 Three Chopt Road.
>> IT’S HIGH TIME TO MILAN. JOE, WE’VE BEEN WAITING FOR THIS ONE ALL MORNING WE’VE BEEN IN THE CASE WORKING ALL MORNING POPULAR RICHMOND CHEF AND RESTAURANT OWNER CHRISTINE TO NOVA IS BACK IN THE VIRGINIA THIS MORNING. KITCHEN READY TO MAKE DELICIOUS DO.
AND WE’RE EXCITED TO SEE YOU. I AM TO IT’S LIKE COMING HOME. AND THIS FEELING WHEN I WALK IN HERE IS AWESOME. GOOD. LET’S DO WHAT WE ALWAYS DO. LET’S THAT BRITAIN, OK? SO I GOT TO BE WE HAVE 2 SEPARATE PROJECTS WORKING ON WHEN
PEOPLE THINK OF RESULT. AND I ASIDE, I THINK OR I >> WE’RE TALKING ABOUT WAYS THAT RISOTTO IS THE MAIN DISH, THE CENTER OF THE PLATE, THE STAR, THE THE ALL THE ABOVE. MARQUEE. EXACTLY. SO WE’RE GOING TO PUT THIS HERE NOW.
HOW GOOD ARE YOU WITH A KNIFE? I’M NOT BAD. ALL SO WE’RE GOING TO DIE, SAYS SUNNY AND PUT IT IN UK. NOW, DO YOU KNOW THE TRICK OF WIND ICING AND THEN YOU SHOW ME THE TRICK. ALL RIGHT. SO I’M GOING TO
STARTED COMMISSIONER AND WE’RE GOING GO DOWN LIKE THIS. IF I WANTED TO BE REALLY >> I COULD LOOK AT YOU WANT KNOW? NO, NO. YEAH. ALL RIGHT. SO NOW ALL IS TAKE YOUR KNIFE AND OMICRON AND YOU’RE YOU CAN GO RIGHT INTO THIS, GOING TO
PUT SOME OIL NOW. WE’RE GOING RESULT OF FOR DINNER. WE’RE TEACHING HIGH IF THERE’S NOT HEAT IN THE KITCHEN WERE NOT. MEGAN FOR DINNER TONIGHT. WE HAVE LEFTOVER RICE. SO THE NEXT DAY YOU’RE GOING TO SHOW WHAT WE CAN DO WITH THAT. MAKE
RICE. THERE’S ALWAYS LEFTOVERS IN THE GREAT OUTRIGHT HOUSES. >> YOU CAN USE A PUT THEM IN YOUR AIR FRYER. YOU DON’T HAVE TO HAVE A REGULAR IF YOU WANT. >> WE CAN FEEL THE CENTER AND MAKE GREAT SNACKS KIDS. >> CANNING
>> FIRSTHAND. OIL ITS OTHERWISE THE REST GOING TO STICK TO YOU. ALL SO WE’RE GOING TO COME OVER HERE HIM IN ABOUT 2 DAYS GET THIS DONE. I KNOW I HAVE TO COME BACK OVER THERE, BUT IT’S ALRIGHT. I’LL BE BACK LOOK. WE’RE GOING TO
TAKE WE FIND IT OUT LIKE THIS. GOING PAY SUCH EASE RIGHT IN THE CENTER AND THEN YOU’RE GOING TO WRAP THE RICE AROUND IT FOR ME. >> LET’S MAKE 3 OF THE OKAY. 3 DAYS. THEN FROM THERE, WE’RE GOING EGG. BREADCRUMBS
SEASONED UP THAT GRADE REALLY FIGHT BACK BACK TO BREAD CRUMBS, OK? ALL YOU’RE READY TO COOK BREAK. >> WE’RE GOING WE’RE GOING TO CALL OTHERWISE. WE’RE NOT GOING TO ERASE GOING. >> THAT SIZZLE. >> OH, THAT WAS GREAT. YEAH.
ALL RIGHT. SO THE GREAT THING IS RISOTTO. LET’S TALK ABOUT CLASSICALLY DONE. YOU’RE GOING TO STARTED WITH SOME OIL AND SOME ONIONS AND THEN YOU’RE GOING TO HOST THE ROUTE ALL OF OIL. THAT IS EXTRA VIRGIN OLIVE OIL GOING TO PUT THE
RACING AND TOAST THAT. ALL RIGHT. WE’RE GOING TO MOVE IT ALL AROUND. HOUSTON WRITES IN THE MOVING ALL AROUND, WORK VOTING RIGHTS FAR AS RACE. A LOT OF PEOPLE IN WHAT SHOULD BE USED. WE USE TYPICALLY USE OUR BARRIO RISE. BUT YOU CAN
ALSO USE CONNER REALLY RICE OR BARRIOS A SHORT GREEN CAR NARROWLY IS MIDDLE MEDIUM, GRAIN AND A LITTLE START YEAR. >> SO IT’S GOING TO HOLD UP A LITTLE BIT MORE WITH ITS PICTURE. OKAY. THIS IS SHORT. RICE. THIS IS SHORT NOW. SO
WE’VE GOT THAT. FROM THERE. WE’RE GOING TO GLAZE WITH WHITE WINE. >> I WANT TO DRINK IT. I DON’T COOK WITH IT RIGHT? THAT’S RIGHT. >> ALL RIGHT. SO WE’RE GOING TO BE GOOD IS THAT WHILE WE DO, THAT’S GOING TO REDUCE
DOWN? GET READY FOR DINNER. HOW ABOUT THAT? YEAH, LITTLE GLASS ON THIS. HAVE THE ENERGY AND YOUR DIG LASING THAT THIS IS THE GLAZING ME EXACTLY. ARE THE PLAYS IN THE PALLET? GETTING READY FOR ALL RIGHT. SO WE WOULD CLAYS. AND THEN
THIS COOKS, DOWNEY REDUCES GENTLY AND THEN WE WOULD BE ADDING VEGETABLE STOCK A LITTLE BY LITTLE NOW, AS YOU MENTIONED EARLIER, DOESN’T TAKE ALL DAY. WELL, CLASSICALLY YES, BUT HERE’S WHAT WE’RE IS THAT IT WAS MADE UP UNTIL 1800. SO WE’RE GOING
TO THROW BACK A WAY WE’RE GOING TO THE FAST THEY DID THAT. 1800’S ROSE RESULT HAS BEEN AROUND SINCE THE 1400 SNOW. BUT I MEAN, THEY DIDN’T FAST IN THE 1800’S PRIOR TO BABY. TIME IS ALWAYS MONEY. I MEAN, THINK ABOUT IT BACK THEN
THEY DIDN’T HAVE TIME. OKAY. SO WHILE YOUR WHEN THE RICE IS DONE STRAIN IT PUT IT INTO A POT. ADD SOME STOCK. HAD YOUR SEASON HOME. >> THIS IS SICKENING ALREADY KNOW, RIGHT? SO WHAT WE’RE DOING, THE REASON WE HAD
LITTLE BY LITTLE WE ARE CONSTANTLY STIRRING IS BECAUSE YOU’RE NOT RELEASING THE NATURAL START IS TO IT. YOU’RE YOU’RE GOING TO DEVELOP THIS BEAUTIFUL RICH, CREAMY TEXTURE TO IT. AND THE GREAT THING ABOUT THIS IS THAT YOU CAN USE
THIS. YOU CAN PUT A PIECE OF SALMON ON IT. YOU PUT SHELLFISH IN IT. YOU COULD USE IT FOR A VEGETARIAN I HAVE VEGETARIANS. YOU COME TO THE RESTAURANT AND WE GO AND I MAKE ONE OF BUTTER FROM SCRATCH. REALLY FAST ENOUGH
FOOD PRICES LIKE WALNUT BUTTER WANTED TO INTO A FOOD PROCESSOR PERIODS INTO A BETTER CONSISTENCY IS THAT IT AS A SUBSTITUTE FOR CHEESE AND BUTTER? NOW IT’S SO THERE’S ALL TYPES GREAT THINGS THAT WE CAN DO. SO THE TO TAKING A
LITTLE TIME. I’M JUST WRAPPING EVERYWHERE AS YOU DO. I’M A DUMB. >> LOOK AT THAT. NOW WE STARTED OFF SMALL. SOMEHOW. IT GOT REALLY BIG. >> THAT’S BEST HE TANEY. SO AND UN FROM HERE HERE BACK IN BED. ALL RIGHT. HE YOU THINK.
MEANWHILE, YOU’RE STARTING A LITTLE BIT NOW. THE THE GLAZER MORE OIL OR WHAT? IT’S NOT ANY MORE OF OIL OR THE WIND WEINSTEIN REST OF THE WINE IS FOR US NOW. STOCK, OK? AND SO YOU GET WHAT THEY CALL OUT
DENTE. YOU GET TO THAT YOUR MOUTH FEEL THAT YOU AT THAT POINT. >> AND THIS WOULD PROBABLY TAKE ABOUT 30 MINUTES FROM START TO NOW. TODAY, WE DURING THE WHOLE TIME. YEAH. >> IF YOU GO TO CERTAIN RESTAURANT, YOU HAVE ONE
PERSON WHO’S JUST MAKING OF ALL DAY. HIS SIDE, WE’VE GOT THE STOCK. WE’VE GOT THE BULL DRY. SO IT’S READY TO GET FINISHED OFF. SO NOW CAN YOU GIVE ME THE PARMESAN CHEESE ON YOUR SIDE OH, YEAH. >> AND PARMESAN E? YEAH.
KRISTIE USED TO LIKE THE BOWL ON FIRE. >> I DO. YOU KNOW IT IS STILL THIS IS RISOTTO OUT FROM A GOP FROM IT’S STILL AT HOME. IT’S STILL WHAT WE DO. A CASA. I STILL HAVE FUN EVERY NIGHT. YOU KNOW, WE DINNER AND SHOW
THAT WAS VERY FOR SINCE WE HAVE A MEETING. YES, I REMEMBER WE REMEMBER IS NOW GOING TO HAVE SOME BUTTER FROM YOU AS WELL. YEAH. MAKES EVERYTHING BETTER. ALL RIGHT. WE’RE GOING TO THROW SOME BUTTER IN RIGHT NOW. WE’RE
GOING TO DO SOME PEPPER, IF YOU WOULD, FOR ME, BILL. >> JUST DUMPING A WHOLE. HAHA. >> ALL RIGHT. WE GO SEASON A LOT. THAT’S A LOT. NOT THE WHOLE THING. YEAH. YOU ALWAYS WANT TO SEASON TO TASTE. NO RECIPES EVER GOING TO GIVE YOU
AN EXACT MEASUREMENT. AND IF THEY DO, THERE ARE A LITTLE OUT OF THEIR MIND. >> TO SO HERE’S THING. OBVIOUSLY WE HAVE RIZZO TO MANY DIFFERENT WAYS ACROSS ITALIANA. >> THIS IS A RESULT OF FREY. SO IT’S FUN SPIN OFF OF OUR
AND CHENEY, WHICH IS A FRIED RICE SPOT, WHICH WE HAVE 2, WHICH IS WHAT YOU JUST MADE A MINUTE. THIS IN THE TAG FRIED RICE. >> SEE YOU ARE NOT SO WE HAVE RESULT AFREZZA CASA DE LEON AND WE HAVE REAL RICE AT OUR
NEW LOCATION, SISTER RESTAURANT GENOA’S PIZZA STATION >> WE HAVE RISOTTO OUT FOR MY CO IS SPINACH. THAT WAS THERE WITH A FULL ANY OF ICE. WE TAKE THIS RED RISOTTO RESULT SUPPLEMENT AND WE PUT THAT WAS SHELLFISH AND SEAFOOD. THAT’S
SO I MEAN, THERE’S SO MANY DIFFERENT WAYS THAT WE CAN SERVE IT UP EYEBALLING THAT MUSHROOM ONE OVER MUSHROOM WITH A LITTLE BIT OF TRUFFLE OIL ACCENT TO IT. WE COULD ALWAYS ADD CHICKEN. WE COULD ADD A SPINACH AND TOMATOES,
ALWAYS ALL TYPES OF THINGS YOU SEE NOW ON SEE BILLS AND STILL IS A WAYS AWAY RIGHT? BUT NOW LOOK OVER HERE BECAUSE WE’VE BEEN COOKING FOR WHAT HE KNEW. >> COUPLE MINUTES NOW. WE HAVE A LOOK AT THIS RACE RIGHT
HERE. LOOK HOW CREAMY IT’S GETTING FROM THE BUTTER IN THE CHEESE MELT AND THEN EVERYTHING COMING TOGETHER. SO WE’RE GOING TO LET THIS GO A LITTLE BIT LONGER. IT IS ALMOST THERE. WE’RE GOING TO THEN BE ABLE CLEAN IT UP AND
GO. SO WHEN YOU HAVE THE SHORT AMOUNT OF TIME, BUT YOU WANT TO FEED THE KIDS SOMETHING GREAT. HERE WE GO. >> WELL, THE GOOD THING IS WE HAD A SHORT AMOUNT OF TIME. YOU GOT US TO WHERE WE NEED TO
GO. YOU’RE GOING TO STAY HERE SO THAT YEAH AND OKAY SO THAT WE CAN PUT IT ALL TOGETHER. DID I NEED TO DO ANYTHING ELSE HERE? WE’RE JUST LOOKING PRETTY. THEY’RE LOOKING PRETTY. THEY’RE GOING TO AGAIN, WE’RE HOME IN THEIR
FIRE AT MY RESTAURANT INTO THE FRYER. THEIR TIME TIME THEY’RE THEY’RE READY TO GO. HAD RISEN TO ONE NIGHT THE NEXT DAY SNACK FOR THE CHEF. CHRISTIE IS GOING TO PLAY OUT THE RISOTTO AND WE’LL SAMPLE RIGHT AFTER A QUICK BREAK. REST, HIS SORE.
90 SECONDS AND THEN SWITCH SIDES. SENIOR YOU WHERE ALL WORK OUT OF IN THERE. LET ME SAY WHAT WE’RE DOING FOR YEARS TO LOOK AT THAT. RISOTTO REAMY LOOK AT TAPPED OUT CAUSE THAT HE’S ALREADY TAPPED OUT. HERE WE GO. >> RISOTTO OW.
>> FOR MUCH YOU >> WRITERS, PAULINE ADDITIONAL PARMESAN, HIS MEMBER LOOK HOW MUCH WE ALREADY PUT IT WAS A LOT IN THERE TO BEGIN WITH WEEK AGO OR CHEESE. PLEASE NOW IF YOU WANT TO STEP ON THIS, I BUILD TOO. YOU CAN DIG INTO
THAT. AND I GOT ANOTHER ONE SO AS YOU MAY RESPONSE RATES. YES, AND I ALSO TELL YOU THAT PIZZA AT GENTLEMAN’S PIZZA STATION. WE HAVE RICE SO THESE ARE CLASSIC RICE THEY ARE FILLED WITH. PEAS AND MEAT SAUCE. SO GET A LITTLE BIT OF
PROTEIN IN THERE. GETTING A LITTLE BIT OF THEIR SECRET INGREDIENT. OH, YEAH. THESE ARE SO YOU FILLED MOZZARELLA TAKE A LOOK AT THAT ALLOW SO GREEN HE’S AND MEAT SAUCE. THAT IS A CLASSIC AREN’T ENOUGH AS A CLASSIC RICE BALL.
MY BROTHER THAT I KNOW HE MAKES THEM FOR US ON, YOU KNOW, SPEND A TIN US. IT’S GOING TO >> THOSE SO GOOD. >> HAHA. HE BLUE ON OFF. I >> THAT IS NOT AS HOT A TO THE STATION. >> BIG
>> THANK YOU TODAY TO ALL OF OUR GUESTS ARE COMING INTO, COURSE, CHRISTINE RIGHT? JAY JONES, HEATHER ZEPEDA AND SPORTS BACKERS OF YMCA. WE SURE LOOK FORWARD TO SEEING YOU TOMORROW AT 08:56AM. WE’RE HOT AS MINE NOT THAT I SOME RICE GOOD.
>> ENJOY THE REST OF YOUR SMOOTH DAY. IS NOT YUMMY. HELD UP. ON THE SIDE, YOU STICK >> I A GOOD. CALLED OUT TO HE HASN’T COOLED DOWN THAT HAVE A GREAT >> ON THE SURFACE OF THE SUN. >> DELICIOUS, PERCY. I
ABSOLUTELY FANTASTIC. AND I VERY ATIONS TO SAY NO MATTER WHAT YOU LIKE.