Salvatore AmbrosinoSalvatore Ambrosino is a graduate of the French Culinary Institute in New York City. Sal is the chef and owner (along with his two brothers) of Pomodoro Pasta, Pizza and More in Fairfax, Virginia. Born in Italy and raised in Brooklyn, New York, Sal specializes in rustic Italian dishes. He loves interacting with the people in his restaurant and, of course, cooking.
Hi, I am Sam the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto. The first thing we are going to, first item we are going to prep is the onions.
I've prepped half the onion already, but what we are going to do now is prep the other half together. Let me show you what we are going to do, if we get a close-up, I'll show you. The first thing, you always want a flat surface, because you dont want it to wobble, and you dont want it to move. You always want to see what you are doing. So, first thing you do is, you are going to slice the long way. So, you are going to hold the onion where you can see what you are doing, and always have a sharp knife. If you are soaring, the knife is not sharp enough. When you are slicing, the knife is sharp enough. Obviously, I just sliced. So, we are going to slice again, and what we are going to do is cut long ways. We are going to go this way, this way, this way. We are going to cut a few times. Each one is going to be about two centimeters thick. Just cut it nice and slow, you dont have to be a Speed Demon, just got to do it right. So, do one little slice, we are going to want the small dice what you see here. Pretty easy; no? Nice and smooth, just cut, and then when you reach the end, you feel like you can't cut anymore, just roll it over and just cut a little bit more. There we go. The next item we are going to prep is the parsley. I am going to place it in a bowl and then we are going to get started on the parsley.