'Steal' this crispy Risotto recipe

Phil Lempert TODAY Food Editor • Profile • E-mail

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK:  Crispy Risotto Al Salto from Aigre Doux in Chicago, Illinois.

When you think of risotto, the first thing that comes to mind may be its smooth and creamy consistency. Well, you're in for quite a surprise, as this risotto is given a little crunch! Pair this fun combination of textures with some great cheese and quality prosciutto, and you've got yourself a sumptuous appetizer or side dish that will impress any guest.

About the chef: Joining the ranks of America's star chefs wasn't on the agenda for Mohammad Islam back in 1995. A native of Bangladesh, Islam grew up in the States and had taken a rather conventional career path as a computer hardware engineer. However, after realizing that he didn't enjoy it, he had an epiphany — his first love was food.

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As a child in Bangladesh, Islam was heavily influenced by his mother's and grandmother's cooking. They prepared elaborate meals from fresh, seasonal ingredients. "Bangladesh has a unique climate," he explains. "There are seven seasons, not just four, and each season has its particular flavors and ingredients … I learned to appreciate the flavors of pure ingredients, and to this day, I cook simply and try not to hide these delicious flavors."

As Islam set out on his new professional journey, he needed to learn how to cook. The quickest way to learn was to simply do it — and thus, he was launched into the kitchen at the Dining Room at the Ritz-Carlton Hotel in Chicago. There, he was molded into a chef and proved that he had the natural talent and desire for a culinary career. It was also at the Ritz that he met his future wife and business partner, Malika Ameen.

In January 2007, after several years of refining his skills at various other establishments, Islam, along with Ameen, decided to open Aigre Doux in Chicago, where his culinary journey had begun. Islam excitedly states, "Chicago continues to grow rapidly as a fabulous food city, and I am thrilled to become a part of this extraordinary scene."

Crispy Risotto Al Salto is served at Aigre Doux for $9. The recipe is for a serving size of two.

Steal This Recipe with Phil Lempert Soul food: Creamy baked mac ’n’ cheese Italian comfort food: Ricotta gnocchi Yum! Pistachio-crusted goat cheese salad Try tender, juicy short ribs with beans Sink your teeth into hen with polenta

Aigre Doux
230 W. Kinzie Street
Chicago, IL 60610
(312) 329-9400
www.aigredouxchicago.com


Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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