HotmailSteal this risotto recipe from the Windy City
Find out how to make this delightful dish — from chef Ryan Poli, of Butter in Chicago, Ill. — in your home kitchen
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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: Rock Shrimp Risotto, from Butter in Chicago, Ill.
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Everybody loves a good risotto, and chef Ryan Poli of the restaurant Butter in Chicago has got a great one for you to try. The sultry, elegant environment of Butter is a great place to enjoy this dish. But for those of you not in the Chicago area, light some candles, select a nice wine to complement your risotto, and you’ve got elegant fine dining in the comfort of your own home.
About the chef: Classically trained in classic and modern French cuisine and new Spanish techniques, executive chef Ryan Poli developed his culinary skills at Mango restaurant in Chicago under chef Steve Chiapetti, and worked in the demanding kitchens of world-renowned Le Francais in Wheeling, Ill., under chef Jean Banchet; the French Laundry in Yountville, Calif., under chef Thomas Keller; and at La Broche in Madrid, Spain, under chef Sergi Arola.
Upon his return from Spain, Poli was introduced to Jason Chan, and soon after the concept for Butter was born. Poli has created an intriguing yet approachable New American menu that focuses on American flavors and features many fresh seasonal ingredients, sourced from local and regional purveyors.
“I’m inspired by the latest food trends, but I’m more fascinated with the idea of presenting an approachable dish with a subtle unique combination,” Poli says. “Butter allows me the opportunity to create and design dishes for a discerning clientele. When we have guests returning twice in one week, I feel like I’m hitting the mark.”
Rock Shrimp Risotto is served at Butter Restaurant for $13. This recipe is meant to serve 2.
Serves 2
INGREDIENTS
1. Sautee shrimp in olive oil, seasoning with salt and pepper. Reserve until needed.
2. Blanche squash in salted water until tender; refresh in ice water and reserve until needed.
3. Sweat the onions in 1 tablespoon of butter.
4. When the onions are translucent (cooked through, but not brown) turn up the heat and add the rice.
5. Stir and toast the rice.
6. Deglaze with white wine and cook until wine is gone, making sure the rice does not stick.
7. While stirring continuously, slowly add in 2 ounces of stock at a time until the rice is cooked al dente.
8. Add the cooked rock shrimp, green and yellow squash and cheese.
9. Stir, and add the last of the butter.
10. Season to taste with thyme, salt, and pepper.
11. Serve.
MANAGE YOUR RECIPES
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Butter
130 S. Green St.
Chicago, IL 60607
312-666-9813
www.butterchicago.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at (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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