Angelo Auriana may be famous for keeping his recipes a secret, but this Bergamo, Italy-born chef has been not-so-secretly delighting Italian-food lovers in Los Angeles since 1985. Now the owner and executive chef of restaurants in Los Angeles and Las Vegas, including Factory Kitchen, Brera, and Sixth + Mill, Auriana is constantly looking to transport his guests straight to the boot of Italy with every savory bite.
While the chef wasn’t willing to divulge any of his vaulted restaurant recipes, he did share with us something that he loves creating at home. This beet-flavored risotto is both Instagram- and palate- friendly, and incredibly easy to make.
Beet, Stracciatella di Burrata and Pea Shoot Risotto
Ingredients
For the Risotto
1 cup Vialone Nano rice
1 cup fresh beet juice (approximately 4 beets)
2.5 oz Franciacorta Brut
2 tbs chopped shallots
1 quart light chicken broth
1.5 tbsp butter
For the Mantecatura (final step in making risotto)
2 tbsp grated 24-month Parmigiano-Reggiano
3 tbsp butter
For the Garnish
4 oz Stracciatella di Burrata
20 ea pea shoots
Directions
Collect the beet root juice in a small saucepan and reduce it to 1.5 dl. Set aside.
Boil chicken stock in a separate pot.
Melt 20 grams (about 1.5 tablespoons) butter in a casserole dish and add shallots and let cook until translucent.
Add rice and “toast” for a minute by stirring with the help of a wooden spoon.
Pour in the Franciacorta, let evaporate and gradually add the boiling chicken stock.
Repeat until rice is almost fully cooked (about 16 minutes).
Turn off the flame, add the reduced beet juice, the 3 tbsp butter, and the Parmigiano-Reggiano and stir for 2 minutes until fully incorporated.
Lay the rice on the serving dish, add a spoon of the Stracciatella di Burrata and the pea shoots and serve.