Here we are with the second American issue of La Cucina Italiana print magazine. Every three months we share the best of the best from our home edition. This time the cover features risotto, which represents us with strength and discretion since the beloved rice dish has tough competition like spaghetti and mezze maniche yet remains a great classic.
Cooking it to perfection is what makes it so particular: stirring in the butter and adding the Parmigiano Reggiano or Grana Padano calls for a magic touch to ensure just the right amount of creaminess and its specific consistency – always complete this step after removing the risotto from the heat, mind you, and always stir in some diced butter taken straight out of the freezer, for softness. I learned this trick from an exceptional Italian chef who is also a man of rare kindness: the great Giancarlo Morelli whose namesake restaurant is at the Hotel VIU Milan.
When the texture achieved is sublime, we call it risotto all’onda, indicating that when cooking is complete, it should move “like a wave” in the pan. I remember my grandpa Giovanni making risotto for me as though it were yesterday, with saffron, bright yellow, Milanese-style (we’ve proposed a novel recipe with pecorino and nettle cream, but anything goes) in the kitchen at his home in Milan. He would stir-fry any risotto left in the pan into a delicious tortina salata with a heart of soft, gooey cheese. I know, we Italians have a weakness for grandparents, but how can I help it if I ate the best meals with him at his place (Sorry, Mamma!) or if the Petronilla apple cake prepared by Milena (one of the grandmothers in this issue) is simply exquisite?

We also sat around a table with Giorgio Guidotti, who told us about how he entertains at his New York home. The head of global communications for Max Mara, he’s one of the most joyfully chic men I know, and his Manhattan apartment mixes Italianity with the Big Apple.
Also in the United States, we discovered a wonderful tribe of chefs cooking Italian cuisine (but not only) in Philadelphia, a UNESCO World Heritage City since 2015. The occasion for visiting was the opening of the new Four Seasons Hotel designed by Norman Foster, but our Jaclyn DeGiorgio enjoyed several impeccable meals. One of them was at Vetri Cucina, where Marc Vetri’s Swiss chard gnocchi with brown butter and ricotta salata was worthy of a standing ovation.
In any case, if I began by discussing risotto I certainly can’t go without mentioning pasta. We tried making it in the microwave, frying it in hot oil, cooking it with the acqua pazza method… all in defiance of prominent taboos, because in Italy anything other than boiling and draining pasta seems like sacrilege. Nevertheless, the result of each different cooking technique tasted every bit as delightful as what we sampled in Parma, a 2020 Italian Capital of Culture, or in Bormio, a mountain destination in Valtellina with a strong food & wine tradition. In the central Italian region of Umbria we were quiet, for the most part, at the luxury hermitage where we stayed. Visitors there are asked to maintain silence (which for us Italians is no small feat), but at least we managed to open our mouths to enjoy risotto (yes, again – this time with leeks), freshly baked bread, vegetables straight from the garden…
And then, two wonderful family stories: one about Francesco Panella, whom some of you will already know, given that he has two restaurants in New York – one in Manhattan called Feroce (where both Madonna and Russel Crowe are regulars) and Antica Pesa in Brooklyn. The other is about the Lunellis, who bring us Ferrari’s sparkling wines and shared an exceptional recipe for strangolapreti alla trentina, a pasta preparation typical of Trento.
If you’d like to hold these 146 pages of pure paper in your hands, they’re waiting for you at all the Eataly shops in the U.S. (eataly.com) and at Barnes & Noble (barnesandnobleinc.com).
Buon appetito!
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