Italian Chef shares 2 Recipes: Steak & Risotto – Food in Bologna

A visit to Fourghetti in Bologna to watch executive chef Erik Lavacchielli preparing a Risotto and a Beef dish, ingredients for both dishes:
Risotto (Chicory Cream, Mortadella, Stracchino)
Rice: 80gr
Butter: 40gr
Parmesan: 50gr
Vegetable Broth
Chicory: 200gr
Oil
Garlic
Salt & pepper
Herbs

Beef (Fontina D’Alpeggio, Cardoncelli mushrooms, Hazelnuts, Pea sprouts)
Cardoncelli: 100gr
Hazelnuts: 20gr
Beef: 150gr
Milk: 200gr
Panna/Cream: 100gr
Fontina Cheese: 150gr
Pea sprouts
Salt & pepper
Herbs
Garlic

Hello everybody, I am Erik from Fourghetti Bologna Today we are going to make this together We start to make the first recipe It is Fontina D’Alpeggio Fondue (the beef dish) It is cheese with milk and cream milk and cream We put the Fontina D’Alpeggio cheese inside

And we leave it on the Bain Marie for around 10 minutes until it is smelted This is the first step We whisk it like that and we leave it The second step is for the other dish: to make the chicory purée We make an Italian Risotto We take fresh chicory

We have already washed it before We clean just the base And we cut like this We just use this part. That part we can use for other things like with chili and peppers We take it and we go… So the water is boiling So we go in with the chicory like this

Just 2 or 3 minutes and it is ready We whisk it Another step is making the mushrooms for the risotto We have these Cardoncelli mushrooms We put them just in the pan, very fast We cut them like this, not too small A little bit of olive oil in the pan And garlic

The chicory is almost ready Later on we put it in the ice to keep their green color A little bit of pepper And sage When the pan is ready we go in the Cardoncelli And seasoning The chicory is ready We just take it out and put it in ice water

Very brown like this We plate them like this. We take them out Very fast cooking. I don’t need to cook a lot the mushroom Otherwise they will lose all the flavor And all the water they have inside Another step: We have Ribeye from beef We cut cubes like this. Not too small

Very fat meat inside Seasoning with a little bit of olive oil Pepper And a little bit of salt And sage as well We we leave them 10 minutes marinated like this Garlic When the chicory is ready We take them out of the ice and leave a little bit of water

And we will use this cream to cook the risotto We put a little bit of vegetable stock Salt Pepper and a little bit of olive oil When it is like this we pass it And we take just the water for cooking the rice. So the fondue. The cheese starts melting inside

2 minutes and it’s done We don’t need to cook a lot. When the cheese is melted we take it off the heat I will show you This is the mortadella that we put on top of the risotto It is “artigianale” (artisanal)

It is one of the most important producers that makes mortadella in Bologna Artisanal. Very good and very tasty We cut like this, not too thick This is ready This is ready We can start to cook the risotto We put the rice, we don’t use shallots, onions A bit of salt

We wait 2 or 3 minutes until it starts toasting the rice When it’s starts to get hot in our hands we can start to do the cooking with the stock This is the cream of chicory In the meantime we have a pan The rice is hot And we start cooking

More or less 15 minutes The pan is hot, we go in with the mortadella Very fast cooking, just to caramelize We have the rice, we have the chicory, we have the mortadella As finish we put stracchino from Italy on top Everything is ready The mortadella is ready, very fast cooking

We go in with the chicory cream The rice is cooking Here we have the fondue. We just mix it together Just a second, we don’t need a lot of time We mix the rice as well Like this In the meantime we check the rice

Step by step we need to put a little bit of stock Next step: we make the meat Very hot pan Our meat I don’t put any kind of oil, as I have already marinated it. Very hot fire, like this When it’s hot we put it and cook it straight away

We always check the rice Because if it’s too try we need to put the stock It’s very important to always have the stock inside… and boiling Like this A little bit of sage on top And just a touch of olive oil We put a little bit of butter inside Garlic

The meat is ready, we leave it there for 5 minutes We are ready to plate the first plate We put the meat and the mushrooms in the oven for 3 minutes Here we have the cheese that we made before hazelnuts, it’s just toasted very fast and greens like this, very good, very tasty

Everything is ready Just 2 minutes that he gives me the sauce A little bit of chicory We are going to plate the cheese Like this We crush on top a little bit of hazelnuts This is a beef sauce We finish with the greens on top A pinch of salt

And the plate is ready. This is beef with Fontina D’Alpeggio fondue, Cardoncelli mushrooms, and hazelnuts Now we finish cooking the rice The mortadella is ready, the stracchino is ready We just need to finish cooking the risotto And later on we need to make the “mantecatura”

So we need to put butter and Parmesan inside We leave the risotto here And cover it like this The risotto is ready. It rested for 1 minute We go inside with Parmesan, butter The butter needs to be very, very cold And we do the “mantecatura” Until the butter is smelted

It needs to be like a cream inside All ingredients need to be mixed properly The rice is ready We plate it like this And we take the mortadella And we put it on top Like this We are doing it like this And we finish with small pieces of stracchino

All the way into the risotto And we finish with a little bit of black pepper And a little bit of nutmeg on the top So this is the risotto with chicory, mortadella from Bologna, and stracchino